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.
- Prep
- 19 min
- Cook
- 45 min
- Total
- 1 hr 4 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Peel and dice the cold, already boiled, potatoes; make the cubes about 1–2 cm across.
Procedure
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.
Procedure
Add the butter, and bring the sauce to a boil.
Procedure
Add the potatoes and boil gently for 5 minutes.
Procedure
Add salt, pepper, and dill to taste.
Procedure
Peel and dice the potatoes; make the cubes about 1 cm across.
Procedure
Put the diced potatoes in a saucepan, and add milk until it almost covers the potatoes.
Procedure
Simmer until the potatoes are soft (about 10 minutes) stirring occasionally.
Procedure
If the stew is too thin, add some roux to the potatoes and boil for a few more minutes.
Procedure
Add salt, pepper, and dill to taste.
Notes, tips, and variations
The dill can be substituted by parsley or chive.
Notes, tips, and variations
Add 1–2 tablespoons (15 ml) of Dijon mustard to touch up the flavor.
Notes, tips, and variations
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.
Photo: Aarno at English Wikibooks · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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