Potatoes in dill cream sauce

Peel the cold cooked potatoes and cut into 1–2 cm cubes. Use safely refrigerated cooked potatoes, not potatoes left overnight at room temperature.

Whisk the flour with a little of the milk until smooth, then gradually add the remaining milk. Add the optional butter. Bring gently to a boil while stirring.

Add the potatoes and simmer gently, stirring, for about 5 minutes and until the sauce is thickened and the potatoes are hot throughout. Reheated leftovers should reach 74°C. Season with salt, white pepper and dill and serve.