Stewed Potatoes
Stewed Potatoes
This is a Southern US dish from a good friend, and it sounds wonderful.
Ingredients
- 1-1 1/2 kilos potatoes, any variety, skin on or skin off
- salt and pepper, to taste
- butter, to taste
- chives, chopped, to taste
- 2 cups milk, or as needed, cold
- 1/4 - 1/2 cup cornstarch, or as needed
- bacon, optional, cooked and chopped
Instructions
- Cube the potatoes and add to a pot, cover with water and bring to a boil and cook until fork tender. When cooked, reduce heat to a simmer, drain about half of the water out of the pot. Pour in 1 1/2 cups of milk and stir into the potatoes.
- In a small bowl, add the remaining cold milk, and add 1/4 cup of cornstarch and mix until smooth to make a slurry, stir the slurry into the soup and stir and simmer until thickened to your liking. If using the optional bacon, stir that in as well. Use a bit more cornstarch and milk if needed to thicken to your liking.
- Stir in about 2 tablespoons or so of butter, simmer until the butter is melted and serve.
Notes
Low cost.
Variants: This is easily changed to your preference, adding any combination of parsley, spring onion, onion (chopped and sauteed), chives, bacon, you get the idea.
Recipe and photo provided by good friend, Lydia Faulk.
United States.
United States.
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