Bake the potatoes in a slow oven. When perfectly cold slice rather thin. Put into a pan, sprinkle on a little flour and toss the potatoes about with your hand until some flour adheres to each piece. Cover these floured potatoes with small bits of butter. If the butter is put in in one piece the potatoes get broken before the butter reaches them all.
Sprinkle in a little salt and put in enough cream so that they are about half covered. If you use more cream they will cook too tender and be mushy before the cream is cooked down. Stand by them. Stir with a knife blade lifting them from the bottom but not turning them over.
When they begin to glisten lift them to a hot serving dish and put them where they will keep warm but will not cook any further.
If you have not cream add a little more butter but the cream is better than the butter.
This recipe was written by Harriet Taylor Upton. As apart of the
United State's Republican Party, Upton (1853 - 1945; Q5664341
on Wikidata) was an activist and author. She
was the first woman to become a vice-chair of the Republican National
Committee and helped the right for women to vote; she was the President
of the Ohio Women's Suffrage Association.
This page was last edited on 2026-09-25 02:04:49.
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