A good recipe for creamed potatoes involves boiling chopped potatoes and mixing them with a hot, flour-thickened cream sauce. This recipe takes 30 minutes to prepare and yields six servings.
Wash and peel 2 pounds of potatoes, chop them coarsely, and place them in a pot of water. Add enough water to cover the potatoes, cover the pot, and bring the contents to a boil. Boil the potatoes for about 15 minutes, or until they are tender.
Prepare the cream sauce as the potatoes cook. Put a saucepan on the stove over medium heat, add 3 tablespoons unsalted butter, and stir it gently until it melts. Add 1/4 cup white flour, 1/4 teaspoon black pepper and 1 teaspoon salt. Stir the ingredients until no lumps remain, add 2 cups of milk, and increase the heat. Stir constantly as you bring the sauce to a boil. Keep stirring for two minutes, then take the pan off of the burner.
Drain the potatoes and pour them into a large bowl. Pour the hot cream sauce on top, toss gently to coat the potatoes, and garnish them with parsley and paprika. Serve them immediately as an accompaniment to steak, chicken or another robust meat dish.