1 pound freshly boiled potatoes, cut into inch wide pieces
1 tablespoon freshly ground white pepper
3 heaping tablespoons chopped dill, parsley and/or chives
For the Béchamel sauce:
1 tablespoon all-purpose flour
1 tablespoon butter
1 1/3 cups whole milk or half milk/half cream
For the béchamel sauce: Combine the flour and butter in a saucepan over medium heat, then add cream or milk and whisk together. Bring to boil and let it boil for 2-3 minutes until the sauce thickens.
Add the pre-cooked potatoes and heat through. Add salt and pepper and 2 tablespoons of herbs. Right before serving add another tablespoon of chopped herbs.