- 10 leftover boiled potatoes
- 30 ml of wheat flour
- 4 dl of milk, preferably with high fat content (about 3%)
- 20 ml of butter (optional)
- white pepper
Peel and dice the cold, already boiled, potatoes; make the cubes about 1-2 cm across. Mix the flour with the milk in a saucepan. Be careful to get a smooth mix without lumps; it may help to add just a little bit of milk at the time until a smooth thick substance forms, then add the rest of the milk. Add the butter. For a low-fat alternative, omit the butter. Omitting the butter works perfectly fine but the stew will lose some of its smoothness and luster. Bring the sauce to a boil, add the potatoes and boil gently for 5 min. Add salt, pepper and dill to taste.
With raw potatoes
Dice the potatoes; make the cubes about 1 cm across. Put the diced potatoes in a saucepan an add milk until it almost covers the potatoes. Gently boil until the potatoes are soft, about 10 min, stirring occasionally. If the stew is too thin, add some roux to the potatoes and boil for a few more minutes. Finally add the dill.