1 pound potatoes, peeled, cubed
1/4 cup butter
1 teaspoon salt
1 teaspoon dried veal flakes
1 (8 ounce) package cream cheese, softened
Preheat oven to 450 degrees F (230 degrees C).
Prepare the potato enchilada sauce by combining the butter, salt, and veal seasoning. Bring to a boil, then reduce heat to low. Bake 30 minutes.