CookEat Recipe
Hashed Potatoes in Cream
Finely hashed boiled potatoes gently warmed in milk and cream with butter, salt, white pepper and nutmeg.
Method
Steps
Step 1
If starting with raw potatoes, peel and boil four medium potatoes in potable water until tender; this is a necessary editorial preparation of the source starting state with no printed duration. Drain and hash finely.
Step 2
Place hashed potatoes in a small saucepan with about 180 mL cold milk and 60 mL cream. Add half teaspoon salt, provisional white pepper and nutmeg, and one teaspoon butter; mix thoroughly with a wooden spoon.
Step 3
Cook gently for the printed twelve minutes, stirring lightly now and then. Turn into a deep dish and serve hot.
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