Cookbook:Potato Stew

Potato Stew
CategoryPotato recipes
Servings4
Time10 minutes
Difficulty

Cookbook | Ingredients | Recipes

Stewing is a great way to take care of left over potatoes. Potato stew goes well with sausages, meatballs, or smoked, salted or gravad fish.

Ingredients edit

Procedure edit

Using boiled potatoes edit

  1. Peel and dice the cold, already boiled, potatoes; make the cubes about 1–2 cm across.
  2. Mix the flour with the milk in a saucepan. Be sure to make a smooth mix without lumps; it may help to add just a little bit of milk at the time until a smooth thick substance forms, then add the rest of the milk.
  3. Add the butter, and bring the sauce to a boil.
  4. Add the potatoes and boil gently for 5 minutes.
  5. Add salt, pepper, and dill to taste.

With raw potatoes edit

  1. Peel and dice the potatoes; make the cubes about 1 cm across.
  2. Put the diced potatoes in a saucepan, and add milk until it almost covers the potatoes.
  3. Simmer until the potatoes are soft (about 10 minutes) stirring occasionally.
  4. If the stew is too thin, add some roux to the potatoes and boil for a few more minutes.
  5. Add salt, pepper, and dill to taste.

Notes, tips, and variations edit

  • The dill can be substituted by parsley or chive.
  • Add 1–2 tablespoons (15 ml) of Dijon mustard to touch up the flavor.
  • For a low-fat alternative, omit the butter. Omitting the butter works perfectly fine but the stew will lose some of its smoothness and luster.