Victorian Stewed Potatoes

Victorian Stewed Potatoes

from 12tomatoes.com
75 min

Historical recipe of potatoes in a parsley cream sauce.

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

Directions

  1. 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.

  2. 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.

  3. 3

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

  4. 4

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

  5. 5

    Add in potatoes. Season with salt and pepper.

  6. 6

    Garnish with remaining parsley and enjoy!