Cookbook:Potato Stew

Stewing is a great way to take care of left over potatoes. Potato stew goes well with sausages, meatballs, or smoked, salted or gravad fish.

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

Using boiled potatoes

 * 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.

With raw potatoes

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

Notes, tips, and variations

 * 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.