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Potato Stew
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
- potatoes, boiled or raw10
- wheat flour30 ml
- milk, preferably high fat, about 3%4 dl
- butter, optional20 ml
- salt
- white pepper
- dill
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
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 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.
Add the butter, and bring the sauce to a boil.
Add the potatoes and boil gently for 5 minutes.
Add salt, pepper, and dill to taste.
Peel and dice the potatoes; make the cubes about 1 cm across.
Put the diced potatoes in a saucepan, and add milk until it almost covers the potatoes.
Simmer until the potatoes are soft (about 10 minutes) stirring occasionally.
If the stew is too thin, add some roux to the potatoes and boil for a few more minutes.
Add salt, pepper, and dill to taste.