Victorian Stewed Potatoes

October 20, 2025 by admin

In a large stock pot, add the cubed potatoes to cold water with a generous pinch of salt. Bring to a boil, then reduce to a rolling boil and cook until the potatoes are fork-tender. Drain.
Return the drained potatoes to the stock pot along with 1 cup of the milk and half of the parsley. Simmer over low heat for 5 to 9 minutes, stirring occasionally to prevent sticking.
Transfer the stewed potatoes to a bowl and set aside.
In the same pot, melt the butter over medium heat. Whisk in the flour to make a roux, cooking for about 3 minutes to eliminate the raw flour taste.
Gradually whisk in the remaining 1 cup of milk and the rest of the parsley. Continue whisking until the sauce thickens.
Add the stewed potatoes back into the pot and stir to combine. Season with salt and pepper to taste.
Garnish with the remaining parsley and serve warm.