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Potatoes Hashed in Cream

Coarsely chop sufficient cold boiled potatoes to measure one pint. Season well with salt and white pepper and put in a saucepan with one cupful of cream. Place at the side of the fire, where they will cook slowly, and shake from time to time until the cream is nearly absorbed; then add one tablespoonful of butter, shake until it is evenly distributed over the potatoes and take at once from the fire and serve.