Victorian Stewed Potatoes

Name: Victorian Stewed Potatoes
Prep time: 15 min
Cook time: 1 min
Ingredients: 1 pound potatoes, peeled and cut into even cubes; 2 cups whole milk, room temperature and divided; 2 tablespoons unsalted butter; 1 tablespoon all-purpose flour; 1/4 cup fresh parsley, roughly chopped and divided; Kosher salt and freshly cracked black pepper, to taste

4.6

(38)

12tomatoes.com

Your recipes

Prep Time: 15 minutes

Cook Time: 1 hours

Servings: 5

cream potatoes potatoes cream sauce

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound potatoes, peeled and cut into even cubes2 cups whole milk, room temperature and divided2 tablespoons unsalted butter1 tablespoon all-purpose flour1/4 cup fresh parsley, roughly chopped and dividedKosher salt and freshly cracked black pepper, to taste

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a large stock pot filled with cold water add prepped potatoes and a large pinch of salt. Bring to a boil, reduce to a rolling boil, cooking until the potatoes are fork-tender, drain.

Step 2

Pour the potatoes back into the stock pot along with 1 cup milk and half of the parsley. Stew the potatoes with the milk and parsley for 5 to 9 minutes, stirring occasionally to prevent the potatoes from sticking to the bottom. Pour the stewed potatoes into a bowl, set aside.

Step 3

In the same pot melt butter and whisk in flour, creating a roux, whisk for 3 minutes to remove the raw flour taste.

Step 4

Gradually add remaining milk and half of the parsley, whisking until the sauce thickens.

Step 5

Add in potatoes. Season with salt and pepper.

Step 6

Garnish with remaining parsley and enjoy!