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Ingredients[edit | edit source]
- 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
Procedure[edit | edit source]
- 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[edit | edit source]
- 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.