Potatoes with Drawn Butter

Pommes de Terre aux Beurre Maitre d’Hotel

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Potatoes
  • A Tablespoonful of Butter
  • Salt and Pepper
  • Parsley, Chopped


Boil the potatoes according to the preceding recipe. Peel and pour over them a tablespoonful of melted butter, in which you have mingled chopped parsley. Salt and pepper to taste. Potatoes prepared in this way are delicious.

Or, if you wish to have Mashed Potatoes, or a Puree of Potatoes, as a Vegetable, mash the Potatoes well and add two tablespoonfuls of butter. Salt and pepper to taste. Place in a dish, mold prettily, and serve hot with meats, fish, poultry, etc. A half cup of milk or cream may be added to the Puree with very delicious results.