Recipe: Creamed Potatoes

  • 6 medium potatoes
  • 3 tablespoons Pillsbury’s Best
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk

Pare potatoes, cut into dice, wash in cold water. Cover with boiling water, salt and place on range. Boil until tender, but not mealy. Have ready the cream Dressing. This is made by rubbing flour and butter together, adding the milk, salt and pepper, and cooking in double boiler, stirring constantly until like CUSTARD. Drain potatoes of water, let them steam a moment, then stir lightly into Dressing. Serve hot.

Little Book for A Little Cook, by L. P. Hubbard (1909)