Creamed Potatoes

Method

Boil the cubed potatoes in salted water for 12-15 minutes until tender, then drain well. In a separate saucepan, melt 25g of butter over a low heat, then whisk in the flour to create a roux, stirring constantly for 2 minutes. Gradually add the milk whilst whisking continuously to avoid lumps, then simmer gently for 3-4 minutes until the sauce thickens. Add the cooked potatoes to the sauce along with the remaining butter, salt, white pepper, and nutmeg, stirring gently to combine. Cook for a further 2 minutes until heated through, then serve immediately as an accompaniment to meat or fish.