Victorian Stewed Potatoes

Ingredients

1 pound potatoes, peeled and cut into evenly sized cubes

2 cups whole milk, at room temperature, divided

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

¼ cup fresh parsley, roughly chopped and divided

Kosher salt and freshly cracked black pepper, to taste

Place the prepared potatoes in a large stockpot and cover with cold water. Add a generous pinch of salt.

Bring to a boil, then continue boiling until the potatoes are fork-tender. Drain well.

Return the potatoes to the stockpot and add 1 cup of the milk along with half of the chopped parsley.

Simmer gently for 5–9 minutes, stirring occasionally to prevent sticking. Transfer the stewed potatoes to a bowl and set aside.

Using the same pot, melt the butter over medium heat.

Whisk in the flour and cook for about 3 minutes, stirring constantly, to remove the raw flour taste.

Slowly whisk in the remaining milk and the remaining parsley. Continue whisking until the sauce thickens and becomes smooth.

Add the stewed potatoes back into the pot and gently stir to coat.

Season with salt and freshly cracked black pepper to taste.

Garnish with extra parsley and serve warm.