Recipes > Vegetables > Potatoes > Creamed Potatoes > Creamed Potatoes

Creamed Potatoes


  • cold boiled potatoes
  • milk or cream
  • 1 tablespoonful of butter
  • 1/2 teaspoonful of salt
  • dash of pepper
  • 1 teaspoonful of parsley


Cut cold boiled potatoes that are a little underdone into dice or into slices one eighth of an inch thick. Put them in a saucepan with enough milk or cream to cover them, and cook until the potatoes have absorbed nearly all the milk; then to every two cupfuls of potato add the butter, salt, pepper, and, just before serving, the parsley chopped very fine; or a white sauce may be made, using cream, if convenient, and the potatoes placed in it just long enough to heat them; or a cream sauce may be poured over hot boiled potatoes; then sprinkle with parsley.


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The Century Cook Book (1901).

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