Mash potatoes in the usual way; then butter some nice clean
scallop-shells, pattypans, or tea cups or saucers; put in your
potatoes; make them smooth at the top; cross a knife over them; strew
a few fine bread-crumbs on them; sprinkle them with a paste-brush with
a few drops of melted butter, and set them in a Dutch oven. When
nicely browned on the top, take them carefully out of the shells, and
brown on the other side. Cold potatoes may be warmed up this way.