Potato Stew

• 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

Ingredients for 4 servings (2.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Using boiled potatoes: Peel and dice the cold, already boiled, potatoes; make the cubes about 1–2 cm across.

2. 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.

   Stovetop
3. 3

   Add the butter, and bring the sauce to a boil.

   Stovetop
4. 4

   Add the potatoes and boil gently for 5 minutes.

5. 5

   Add salt, pepper, and dill to taste.

6. 6

   With raw potatoes: Peel and dice the potatoes; make the cubes about 1 cm across.

7. 7

   Put the diced potatoes in a saucepan, and add milk until it almost covers the potatoes.

   Stovetop
8. 8

   Simmer until the potatoes are soft (about 10 minutes) stirring occasionally.

   Stovetop
9. 9

   If the stew is too thin, add some roux to the potatoes and boil for a few more minutes.

   Stovetop
10. 10

    Add salt, pepper, and dill to taste.