Creamed Potatoes

Reheat two cups cold boiled potatoes, cut in dice, in one and one-fourth cups White Sauce I.

Ingredients

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Instructions

  1. 1

    Reheat two cups cold boiled potatoes, cut in dice, in one and one-fourth cups White Sauce I.

Sources & Citations

Sources included so you can explore further.

Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 20 (1896)