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Delicious Victorian Stewed Potatoes cooked in milk with butter and spices.

Victorian Stewed Potatoes

A cozy and simple dish featuring gently stewed potatoes in a creamy sauce, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: American, Victorian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Yukon Gold or russet potatoes, peeled and cut into thick chunks Yukon Gold offers a naturally creamy finish.
  • 2 tablespoons butter Real butter adds body and flavor.
  • 1 cup whole milk Whole milk is traditional; half-and-half makes it richer.
  • 1 medium onion, thinly sliced Adds gentle sweetness.
  • 1 leaf bay leaf Optional for a classic aroma.
  • to taste salt and pepper Start light and adjust at the end.
  • enough to barely cover water or light stock Keeps potatoes tender.
  • a pinch nutmeg or parsley Optional finishing touch.

Method
 

Preparation
  1. Peel and cut potatoes into thick chunks, about the size of large dice. Rinse to remove extra starch.
  2. Add potatoes to a pot with onion, bay leaf, a pinch of salt, and enough water or stock to barely cover.
Cooking
  1. Bring to a gentle simmer, then cover and cook on low until just tender. Avoid a hard boil to keep the potatoes intact.
  2. Stir in milk and butter. Simmer uncovered, low and slow, until the liquid reduces to a creamy stew and edges go soft.
  3. Fish out the bay leaf, taste, and season with more salt and pepper. Add a pinch of nutmeg or parsley if you like.
  4. Let the pot rest off heat for 5 minutes so the sauce thickens slightly. Serve warm.

Notes

Stewed potatoes are best fresh, but leftovers can be stored in a sealed container in the fridge for up to three days. Reheat gently with a splash of milk or water to loosen the sauce.