Each family has their own version of 'comfort food'. When I married Brent I discovered that their family was no exception. One of his family's favorite comfort foods was something I had never heard of before; creamed potatoes. This really is a good recipe. Simple, savory, and filling; it's a stand-by for those days you want something white and creamy for a meal.
Dice cold, cooked potatoes. Be sure peelings are removed. Place in a large mixing bowl.
In a saucepan, make a white sauce. Mom's original recipe used milk and wheat flour. I've been able to adapt it successfully to vegan and gluten-free. In blender, whiz together plain soy milk, cornstarch, and a dash of mineral salt. Pour into saucepan containing olive oil. Stir over medium heat until thick. It should be 'pourable' rather than thick like pudding. Add dried leaves of sweet basil to the creamy sauce.
Pour sauce over diced potatoes and stir gently. The sauce will heat the potatoes, but if you would like them piping hot, place in microwave briefly to heat through.
Serve and enjoy!