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Victorian Stewed Potatoes 1889

Created by dienia b on November 30, 2024

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.