This dish, named after a now deceased member of the Sabbathday Lake community of Shakers in New Gloucester, Maine, may also be made with leftover boiled potatoes.

3 large russet potatoes, peeled
8 tbsp. butter
1 cup half-and-half
Salt

1. Cut potatoes into 1/2" cubes, put into a medium pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are just soft when pierced with a fork, about 3 minutes. Drain and set aside.