Creamed Potatoes

Ingredients

• cold boiled potatoes
• two cups of hot milk
• tablespoonful of butter
• tablespoonful of flour
• teaspoonful of salt
• teaspoonful of chopped parsley

Method

1. 1

   Cut cold potatoes into pieces and heat with milk until absorbed.

2. 2

   In another pan, melt butter, add flour, then hot milk, and stir until smooth.

3. 3

   Add salt and potatoes, stirring gently.

4. 4

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 10. The excerpt below is the record exactly as published.

Creamed Potatoes Cut cold boiled potatoes into pieces as large as the end of your finger; put them into a pan on the back of the stove with enough milk to cover them, and let them stand till they have drunk up all the milk ; perhaps they will slowly cook a little as they do this, but that will do no harm. In another saucepan or in the fry- ing-pan put a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour, and stir till they melt together; then put in two cups of hot milk, and stir till it is all smooth. Put in one tcaspoonful of salt, and last the potatoes, but stir them only once while they cook, for fear of breaking them. Add one teaspoonful of chopped parsley, and put them in a hot covered dish. You can make another sort of potatoes when you have finished creaming them in this way, by putting a layer of them in a deep buttered baking-dish, with a layer of white sauce over the top, and bread-crumbs and bits of butter for a 40 A LITTLE COOK BOOK crust. Brown well in a hot oven. When you do this, remember to make the sauce with three cups of milk and two tablespoonf uls of flour and two of butter, and then you will have enough for everything. Hashed Browned Potatoes Chop four cold potatoes fine, and add one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.