- Peel and dice the cold, already boiled, potatoes; make the cubes about 1-2 cm across.
- Mix the flour with the milk in a saucepan. Be careful to get 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.
- Add the butter. 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.
- Bring the sauce to a boil, add the potatoes and boil gently for 5 min. Add salt, pepper and dill to taste.
With raw potatoesEdit
- Dice the potatoes; make the cubes about 1 cm across.
- Put the diced potatoes in a saucepan an add milk until it almost covers the potatoes.
- Gently boil until the potatoes are soft, about 10 min, stirring occasionally.
- If the stew is too thin, add some roux to the potatoes and boil for a few more minutes. Finally add the dill.
Notes, tips, and variationsEdit
- The dill can be substituted for parsley or chive. Add one or two tablespoons (15 ml) of Dijon mustard to touch up the flavor.