Ingredients

Method

1. Peel and dice the cold, already boiled, potatoes; make the cubes about 1–2 cm across.
2. 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.
3. Add the butter, and bring the sauce to a boil.
4. Add the potatoes and boil gently for 5 minutes.
5. Add salt, pepper, and dill to taste.
6. Peel and dice the potatoes; make the cubes about 1 cm across.
7. Put the diced potatoes in a saucepan, and add milk until it almost covers the potatoes.
8. Simmer until the potatoes are soft (about 10 minutes) stirring occasionally.
9. If the stew is too thin, add some roux to the potatoes and boil for a few more minutes.
10. 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.

Categories

• Recipes using potato
• Recipes using whole milk
• Boiled recipes
• Recipes for stew
• Recipes using butter
• Recipes using dill
• Recipes using wheat flour