6 med. red potatoes
4 tbsp. butter
4 tbsp. flour
1/4 tsp. salt
Dash white pepper
2 c. milk
1/2 c. sour cream
Durkee's seasoned salt

Oven 375 degrees. Boil potatoes in jackets until done, but still firm. Remove skins and cut into cubes. Put into a buttered 2 quart casserole dish. In a heavy saucepan melt butter over low heat. Blend in flour, salt and dash white pepper. Stir until bubbly. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles. Cool slightly, then add 2-3 tablespoons mixture to sour cream (this prevents curdling), then add to pan, mixing well. Pour over potatoes. Gently shake casserole so all are covered. Sprinkle seasoned salt over top and bake at 375 degrees until heated through. Serves 8.