Description
Victorian Stewed Potatoes is a comforting and creamy side dish featuring tender boiled potatoes stewed gently in whole milk with fresh parsley, then finished off with a luscious buttery roux sauce. A classic British recipe that combines the softness of potatoes with a smooth, flavorful white sauce for a perfect accompaniment to any main course.
Ingredients
Potatoes
- 1 pound potatoes, peeled and cut into even cubes
- Kosher salt, to taste
Milk and Parsley
- 2 cups whole milk, room temperature and divided
- 1/4 cup fresh parsley, roughly chopped and divided
Roux Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- Freshly cracked black pepper, to taste
Instructions
- Boil the Potatoes: In a large stock pot, add the peeled and cubed potatoes along with cold water and a large pinch of kosher salt. Bring to a boil, then reduce to a rolling boil and cook until the potatoes are fork-tender, approximately 10 to 15 minutes. Drain the water and set the potatoes aside in the pot.
- Stew the Potatoes: Pour 1 cup of the room temperature whole milk and half of the chopped parsley into the pot with the potatoes. Gently stew the mixture over medium-low heat for 5 to 9 minutes, stirring occasionally to prevent sticking. Once done, pour the stewed potatoes into a bowl and set aside.
- Make the Roux: In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and continue whisking for 3 minutes to cook off the raw flour taste and create a smooth roux base.
- Add the Remaining Milk and Parsley: Gradually whisk in the remaining 1 cup of whole milk and the rest of the chopped parsley. Continue whisking until the sauce thickens to a creamy consistency, about 3 to 5 minutes.
- Combine and Season: Return the stewed potatoes to the pot and stir them into the thickened milk sauce. Season the dish with kosher salt and freshly cracked black pepper to taste.
- Serve and Garnish: Transfer the Victorian stewed potatoes to a serving dish. Garnish with any reserved fresh parsley for a burst of color and fresh flavor. Serve warm.
Notes
- Use evenly cut potato cubes to ensure even cooking.
- Room temperature milk helps prevent curdling when making the sauce.
- Stir frequently during stewing to prevent potatoes from sticking to the pot bottom.
- The parsley added during stewing and in the roux sauce adds a fresh herbaceous aroma.
- This dish contains dairy and gluten; it is not suitable for people with those allergies.
- For a richer sauce, you can add a splash of cream instead of part of the milk.
- Leftovers can be reheated gently on the stovetop with a splash of milk to thin the sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: British