How do I avoid lumps in the sauce?

Stir the flour well into the melted butter before thinning with the milk a little at a time, and stir continuously as it comes to a boil.

Must the potatoes be cold?

Cold boiled potatoes hold their shape when folded into the sauce, so the dish does not become grainy.

Creamed Potatoes

Creamed potatoes from 1900: a white sauce of 35 g butter, 25 g wheat flour and ½ l milk brought to a boil, sliced boiled potatoes folded in, seasoned with salt and sprinkled with parsley.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 187 (falt i det fri)

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About the dish

Poteter i hvit saus (stuing) fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Klassisk tilbehør som utnytter kokte poteter.

How to make it

1
Make white sauce
Melt the butter, stir in the flour and thin with the milk. Bring it to a boil while stirring.
2
Fold in the potatoes
Add the neatly sliced boiled, cold potatoes and season with salt. Bring it back to a boil.
3
Serve
Sprinkle over finely chopped parsley before serving.

Changes from the original

«25 » hvedemel» betyr 25 gram hvetemel (gjentakelsestegn for gram). «½ l. melk» er 5 dl. Fremgangsmåten er beholdt.

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Frequently asked questions

How do I avoid lumps in the sauce?: Stir the flour well into the melted butter before thinning with the milk a little at a time, and stir continuously as it comes to a boil.
Must the potatoes be cold?: Cold boiled potatoes hold their shape when folded into the sauce, so the dish does not become grainy.

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