Creamed Potatoes

Creamed Potatoes

Wash, pare, and dice three medium-sized potatoes, or enough to make about 2 cups. Cook in boiling salted water. When tender, drain, shake gently and dry at the back of the stove with the saucepan uncovered.

Reheat in 1 cup of white sauce. Sprinkle 1 tablespoon of parsely, chopped very fine, over the potatoes before serving.

White Sauce for Creamed Potatoes

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
White pepper
1 cup milk

Heat the butter in a saucepan. When it bubbles, add the flour and salt. Add the hot milk, a little at a time, stirring each time until the mixture is perfectly smooth.