Here is an easy way. Chop cold baked or boiled potatoes with the chopper. Allow 1 tablespoonful of butter to 1 pint of chopped potato. Melt the butter in a saucepan. Stir in the potatoes. Shake from the dredger the same amount as a tablespoonful of flour, stirring the potato with one hand as you shake with the other. Pour in enough milk, to barely cover the chopped potato. Set the saucepan in the coolest spot on the range, or on an oil stove with low flame, upon an asbestos mat; or turn all into an earthenware jar or baking dish, and bake slowly until it becomes creamy.