Creamed potatoes

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 68 (falt i det fri)

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1
Prepare the potatoes
Peel the boiled potatoes, let them cool completely and cut them into slices or small squares.
2
Make the sauce
Stir the butter and flour together, thin with boiling milk and stir until the sauce comes to the boil.
3
Heat the potatoes
Add the potatoes and let them heat right through. They must not be boiled or stirred to pieces. Season with salt.
4
Serve
Stir in finely snipped chives, or sprinkle with finely chopped parsley when serving.

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