Victorian Stewed Potatoes 1889

Step 1: In a large stock pot filled with cold water, add prepped potatoes and a large pinch of salt.

Step 2: Bring to a boil and reduce to a rolling boil, cooking until the potatoes are fork-tender, drain.

Step 3: Put the potatoes back into the stock pot along with 1 cup milk and half of the parsley.

Step 4: Stew the potatoes with the milk and parsley for 9 minutes, stirring occasionally to prevent the potatoes from sticking to the bottom.

Step 5: Pour the stewed potatoes into a bowl, set aside.

Step 6: In the same pot melt butter and whisk in flour, creating a roux, whisk for 3 minutes to remove the raw flour taste.

Step 7: Gradually add remaining milk and half of the parsley, whisking until the sauce thickens.

Step 8: Add in potatoes.

Step 9: Season with salt and pepper to taste.

Step 10: Garnish with remaining parsley.