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descriptionA historical recipe that still tastes amazing.
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Ingredients
  • 1 pound potatoes, peeled and cut into even cubes
  • 2 cups whole milk, room temperature and divided
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup fresh parsley, roughly chopped and divided
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. In a large stock pot filled with cold water add prepped potatoes and a large pinch of salt. Bring to a boil, reduce to a rolling boil, cooking until the potatoes are fork-tender, drain.
  2. Pour the potatoes back into the stock pot along with 1 cup milk and half of the parsley. Stew the potatoes with the milk and parsley for 5 to 9 minutes, stirring occasionally to prevent the potatoes from sticking to the bottom. Pour the stewed potatoes into a bowl, set aside.
  3. In the same pot melt butter and whisk in flour, creating a roux, whisk for 3 minutes to remove the raw flour taste.
  4. Gradually add remaining milk and half of the parsley, whisking until the sauce thickens.
  5. Add in potatoes. Season with salt and pepper.
  6. Garnish with remaining parsley and enjoy!
A historical recipe that still tastes amazing.
Course: Side
Allergen(s): Milk, Gluten, Wheat, Milk, Gluten, Wheat

Recipe adapted from Aunt Babette's Cookbook.

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Victorian Stewed Potatoes

Historical recipe of potatoes in a parsley cream sauce.

Victorian Stewed Potatoes

4.5 from 74 votes
Cuisine: American
Servings: Serves about 4 to 6
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 pound potatoes, peeled and cut into even cubes
  • 2 cups whole milk, room temperature and divided
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup fresh parsley, roughly chopped and divided
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. In a large stock pot filled with cold water add prepped potatoes and a large pinch of salt. Bring to a boil, reduce to a rolling boil, cooking until the potatoes are fork-tender, drain.
  2. Pour the potatoes back into the stock pot along with 1 cup milk and half of the parsley. Stew the potatoes with the milk and parsley for 5 to 9 minutes, stirring occasionally to prevent the potatoes from sticking to the bottom. Pour the stewed potatoes into a bowl, set aside.
  3. In the same pot melt butter and whisk in flour, creating a roux, whisk for 3 minutes to remove the raw flour taste.
  4. Gradually add remaining milk and half of the parsley, whisking until the sauce thickens.
  5. Add in potatoes. Season with salt and pepper.
  6. Garnish with remaining parsley and enjoy!