Yield: 8 Servings
Measure | Ingredient |
---|---|
3 \N | -(up to) |
4 mediums | Potatoes |
2 slices | Onion |
4 cups | Milk |
2 tablespoons | Flour |
4 tablespoons | Butter |
1 teaspoon | Salt |
1 teaspoon | Celery salt |
Cook onion with potatoes. Mash potatoes; scald milk. In saucepan, cook flour and butter, stirring until smooth. Add 1 cup milk, salt and celery salt. Blend well. Add remaining milk and potatoes and boil 1 minute. Thin to proper consistency with additional hot milk. Serve hot.
COOKIE FLYNN
(FROM SOME COOKBOOK)
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .