When tender, drain thoroughly, dry on back of range. Shake saucepan, cover with coarse towel until ready to serve.
Serve in open vegetable dish, never in a closed one.
Mashed Potatoes
Cook potatoes in boiling salted water. Drain, mash. To each cup of mashed potato, allow one tablespoon butter, one half teaspoon salt, one eighth teaspoon pepper, and hot milk to make of creamy consistency. Beat with a fork until light.
Potato Balls
Add to one pint hot mashed potatoes, one eighth teaspoon celery salt, one teaspoon chopped parsley, salt, pepper, and butter to taste, and enough hot milk to make of consistency to shape. Form into smooth round balls, bake in hot buttered pan; or sauté in butter; or fry in deep fat. Or they may be sautéd in sausage fat, which gives an appetizing flavor.
Creamed Potatoes
Cut two cups cold boiled potatoes in very thin slices, or in cubes. Add one cup [White Sauce]. Season highly and reheat in double boiler. Serve in hot dish sprinkled with finely chopped parsley.