This is a favourite of Paul’s – because his momma makes it for family dinners. It’s a down-home Southern comfort food classic, and our number one choice to serve with meatloaf!
- 4 to 5 russet potatoes
- 4T butter
- ¼ C flour
- 2 C milk (heated)
- 1 tsp. salt
- ½ tsp. pepper
- Pinch of nutmeg
- Pinch of cayenne pepper, optional
Peel and cut potatoes into 1” to 1.5” cubes. Place in a pot of salted (cold) water and put the pot on to boil over high heat. The water should be as salty as sea water – don’t scrimp on the salt in the water because it lends a lot of extra flavor. After potatoes come to the boil, gently stir and continue cooking for 10 to 15 minutes until you can easily insert a fork or the tip of a paring knife into the potato. Drain potatoes into a colander and cover the colander with the lid from the cooking pot (or a tea towel) while you prepare a white sauce.
Return the cooking pot back to the burner and melt butter of over medium heat. Add flour and stir with a wooden spoon to combine. Cook over medium heat at least one minute. Add hot milk and stir until all lumps have disappeared, or use a whisk. Add salt, pepper, nutmeg and just a pinch of cayenne, if desired. Continue cooking over low heat for at least 3 to 5 minutes. The mixture should be very thick. Add additional milk, if desired, to reach desired consistency.
Return the potatoes to the cream sauce in the pot, and gently stir to combine until the potatoes are all coated with the white sauce. Serve immediately.