4 tablespoons butter, divided
4 tablespoons cubed, peeled potatoes
1 (15 ounce) can whole peeled potatoes, squeeze dried
1 (10.5 ounce) can condensed cream of
1 cup milk
1 (8 ounce) container frozen 3-hour-old bread, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a 2-quart saucepan, melt butter over low heat. Saute and stir the potatoes until tender but not brown, 3 to 5 minutes. Stir in the potatoes with 4 tablespoons water. Slowly pour the potatoes, one tablespoon at a time, into the saucepan. Stir constantly until all potatoes are coated with oil. Spoon the whole mixture on a 2 sheet baking sheet.
Bake 20 minutes, spoon the liquid off, and stir until the potatoes are the size and colour of tiny peas. Pour the whole saucepan over simmering potatoes, adding more liquid as necessary.