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Creamed Potatoes

Name: Creamed Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Cold boiled potatoes, cut into half-inch dice; 2 tablespoons butter; 2 tablespoons flour; 1 cup milk; ½ teaspoon salt; Pepper to taste; Chopped parsley (optional)

Aida Boyer McAnn — The New Brunswick Cook Book (1938)

Prep10 min

Cook15 min

Total25 min

Makes4

Diced potatoes in a simple, well-made white sauce — one of the most useful supper dishes in the 1938 New Brunswick farmhouse kitchen, made with leftover boiled potatoes and a few pantry staples.

Source: Aida Boyer McAnn — The New Brunswick Cook Book (1938)

Ingredients

Cold boiled potatoes, cut into half-inch dice
2 tablespoons butter
2 tablespoons flour
1 cup milk
½ teaspoon salt
Pepper to taste
Chopped parsley (optional)

Instructions

Cut cold boiled potatoes into half-inch dice and set aside.
Melt the butter in a saucepan. Add the flour, salt and pepper and stir to combine.
Pour in the hot milk gradually and cook, stirring constantly, until the sauce thickens.
Add the diced potatoes, making sure they are all well coated. Allow to simmer in the sauce for a few minutes.
Add chopped parsley if desired. Serve hot.

potatocreamedside dishleftover1938

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