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Hi Nancy and All, Sheri asked for an old recipe for Creamed Potatoes. I recently sent the following to my brother who requested our mother's recipe. She called it Soupy Potatoes.

Soupy Potatoes
My Mother and Grandmother made them as follows:

4 to 5 medium to large potatoes, peeled and cut in bite-size chunks
1/2 tsp salt, or to taste
Pinch black pepper
4 tbsp butter
Water to just cover

1/2 cup milk (optional)
2 tbsp all-purpose flour (optional)

Cut up as many potatoes as you want (peel and cut in chunks, being careful to not make chunks too small or they will dissolve during cooking). Put in pot and cover with just enough water to slightly cover potatoes. Add butter, salt and pepper, to taste. Bring to a boil, reduce to a simmer and simmer about 8 minutes, or until tender. The starch that cooks out of the potatoes thickens them. Note: My mother did not add milk and flour to her soupy potatoes and they were great tasting with just butter, salt and pepper.

However, if you wish, when potatoes are almost done, you can stir 2 tablespoons flour into 1/2 cup cold milk and add to potatoes. Allow them to cook another 3 to 5 minutes. Do not stir much, or potatoes will fall apart.
Betty in MS 

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