- 4 potatoes
- 3 cups milk
- 1 tbspn chopped onion
- 2 tbspns butter
- 1 tbspn flour
- Celery salt
- Cayenne pepper
Boil the potatoes and mash them.
Brown the onion in butter, add the flour, then the potatoes, milk, and seasonings. Stir and heat until smooth.
Serve sprinkled with grated cheese and chopped parsley.
More "Lost" Recipes from Yankee Magazine's Favorite New England RecipesTomatoes in Cream (1972)
New England Apple Pandowdy (1972)
(Origin - "Yankee Magazine's Favorite New England Recipes" compiled by Sara B.B. Stamm and the Lady Editors of Yankee Magazine. Published in 1972.)