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.
Yield: serves 4-6
- 3 large russet potatoes, peeled
- 8 tbsp. butter
- 1 cup half-and-half
- Cut potatoes into ½” 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.
- Melt butter in same pot over medium heat. Add half-and-half and bring to a gentle simmer. Add potatoes, reduce heat to low, and simmer, stirring very gently from time to time, until nearly all the cream mixture has been absorbed by the potatoes, about 30 minutes. Add salt to taste and garnish with chopped fresh chives, if you like.