Baked potatoes Creamed
Bake four large Maine Potatoes the day before you wish to use them
or several hours in advance.
Rub the skins off and leave the brown inside layer, where much food value and flavor resides.
Dice coarsely and heat in 2 tbs of butter.
Add a half cp of milk and a half cup of cream and simmer gently in a shallow pan
until the milk and cream are almost absorbed. Stir lightly with a fork from time to time,
but do not mash the potatoes.
Season with 1 tsp salt and 1/4 tsp white pepper.
You may use a cup of milk, omitting the cream with an additional tbsp of butter
Garnish with paprika