Creamed Potatoes


Often in buying potatoes one finds a quantity of little ones usually

considered "too small to be bothered with." They seem hardly worth

peeling, but if scrubbed clean and boiled as directed the skins can be

removed quickly when they are tender. Then if a white sauce is made,

these little potato balls can be dropped in and served garnished with

finely chopped parsley on top. This is a favorite way of preparing new

potatoes and most appetizing.



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