Lexington Avenue Potatoes

Ingredients

• cold boiled potatoes
• a lump of butter
• milk or cream enough to cover them
• salt to taste
• pepper to taste
• a little chopped parsley

Method

1. 1

   Chop cold boiled potatoes as fine as for corned beef hash.

2. 2

   Put them in a saucepan with butter and enough milk or cream to cover them; add chopped parsley, salt, and pepper.

3. 3

   Stir until the milk is quite absorbed, and serve hot.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 15. The excerpt below is the record exactly as published.

LEXINGTON AVENUE POTATOES. Chop cold boiled potatoes as fine as for corned beef hash. Put them in a sauce-pan with a lump of butter and milk or cream enough to cover them ; add a little chopped parsley, and salt and pepper to taste

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