Cream Potatoes According to Werner O. Feisst

It is important that the potatoes are not floury and do not fall apart during cooking. Peel the potatoes, cut them into slices the thickness of the back of a knife and cook them in salted water until they are not completely soft, they should still retain a little bit of bite. Drain and keep warm. Melt the butter, sprinkle with flour and stir to make a light roux. As soon as the flour smells of freshly baked bread, extinguish with the hot beef broth at the beginning, then with the milk, stirring continuously and seasoning with salt. Boil the liquid well. Then pour in the potato flakes. Just before serving, add whipped cream and finely chopped parsley.

(Feisst: Baden Culinary Ramblings, Sigloch Edition)

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