Potatoes a la Parisienne

Pommes de Terre a la Parisienne

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Potatoes
  • A Kitchenspoonful of Butter
  • ½ Pint of Milk


Peel the Potatoes and let them boil till tender in salt and water. Take them out of the water and grate and mash into a paste. Put this Potato paste in a saucepan with a kitchenspoonful of butter and a half pint of milk or water, more or less, according to the dryness of the Potatoes. Season lightly with salt and add a