Creamed Potatoes
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Creamed Potatoes' — Aunt Sammy's Radio Recipes, USDA Bureau of Home Economics, 1927 (public domain, U.S. federal work), as read in the USDA Housekeepers' Chat / Radio Recipes text on archive.org. Measures modernized. Conversion: the original's 1 1/2 tablespoons flour are replaced with cornstarch at exactly half the flour amount (2 1/4 teaspoons), added as a slurry.
Cubed potatoes boiled just until tender, served in a plain milk sauce with parsley, cheese, or a little onion. Aunt Sammy's sauce is flour-thickened; here cornstarch at exactly half the amount does the same job.
Why this complexity: Potatoes must come out tender but not soft — timing matters.
Ingredients
- 4 medium potatoes (about 1 1/2 pounds), peeled thin and cut in cubes
- Salted boiling water
- 1 cup milk
- 2 tablespoons butter
- 2 1/4 teaspoons cornstarch mixed with 2 tablespoons cold milk
- Salt, to taste
- Finely chopped parsley, grated cheese, or a little onion juice (any one, optional)
Method
- Put the potato cubes in freshly boiling salted water — not too much water. Boil until tender but not soft, about 12 minutes. Drain as soon as they are done.
- Meanwhile, make the sauce: heat the milk and butter in a saucepan. Stir in the cornstarch slurry and cook, stirring, until it thickens and loses any starchy taste, about 3 minutes.
- Stir in the parsley, cheese, or onion juice if using, and season with salt.
- Pour the sauce over the hot potatoes and serve at once.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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