Recipe Git v1

Potato Stew

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Soup

Tags: boiled, medium difficulty, recipes for stew, recipes using butter, recipes using dill, recipes using potato, recipes using wheat flour, recipes using whole milk, recipes with images, recipes with metric units

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APotato_Stew)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APotato%20Stew&oldid=4524035

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

10 boiled or raw potatoes
30 ml wheat flour
4 dl milk, preferably with high fat content (about 3%)
20 ml butter (optional)
Salt
White pepper
Dill

Directions

Using boiled potatoes

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.

With raw potatoes

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.

Notes

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.