Potato Stew
Photo: Aarno at English Wikibooks, CC BY-SA 3.0
Potato stew is a plain pan of diced potatoes in a thickened milk sauce, and it is a good way to use up cold boiled potatoes. The sauce is just flour whisked into whole milk, with butter if you want extra gloss, so it comes together in about ten minutes. Dill and white pepper keep it fresh and mild. Serve it beside sausages, meatballs, or smoked or cured fish.
Instructions
Peel the potatoes and cut them into cubes about 1 to 2 cm across if they are already boiled and cold, or about 1 cm across if they are raw.
For the sauce, whisk the flour into the milk in a saucepan. Add the milk a little at a time at first, stirring until you have a smooth thick paste with no lumps, then stir in the rest.
Add the butter if you are using it and bring the sauce to a boil, stirring so it thickens evenly.
Stir in the boiled potatoes and boil gently for 5 minutes, until they are heated through and coated in the sauce.
If you are starting from raw potatoes, put the diced potatoes in a saucepan and pour in milk until it almost covers them. Simmer for about 10 minutes, stirring now and then, until the potatoes are soft.
If the raw-potato stew is too thin, stir in some of the flour and milk sauce and boil for a few more minutes until it thickens.
Season with salt, white pepper and dill to taste, and serve hot.
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