Choose some mealy POTATOES that will boil exceedingly white; pare them and cook them well, but not so as to be watery; drain them, and mash and season them well. Put in the Saucepan in which they were dressed, so as to keep them as hot as possible; then press them through a wire sieve into the dish in which they are to be served; strew a little fine salt upon them previous to sending them to table. French cooks also add a small quantity of pounded loaf sugar while they are being mashed.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)