Stuedepoteter (Creamy Stewed Potatoes)
Gourmet, Norway
Stuedepoteter (Creamy Stewed Potatoes)
Gourmet, Norway
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2 1/2 pounds boiling potatoes (about 6 large) 2 1/2 cups water 1 1/2 tablespoons unsalted butter, softened 2 tablespoons all purpose flour 1/4 cup heavy cream 2 to 3 tablespoons chopped fresh dill leaves or 2 to 3 teaspoons dried, crumbled Directions: Peel potatoes and cut into 3/4 inch cubes. In a 2 quart heavy saucepan bring water to a boil with potatoes and simmer until barely tender, about 10 minutes. In a colander set over a large bowl , drain potatoes, reserving cooking liquid, and return potatoes to pan. In a bowl, stir together butter and flour until smooth and whisk in 1 cup hot reserved cooking liquid. Add flour mixture to potatoes and simmer, stirring occasionally (be careful not to break up potatoes), until sauce is thickened, about 3 minutes. Stir in cream and salt and pepper to taste. Bring mixture to a gentle boil, and boil stirring constantly, 2 minutes. Stir in dill to taste. Makes 6 servings.
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