Ingredients
Scale
- 6 medium russet potatoes, peeled and cut into chunks
- 4 cups water or chicken broth
- 3 tablespoons butter
- 1 cup milk (whole milk preferred)
- 1 medium onion, finely chopped (optional)
- 2 tablespoons all-purpose flour
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and cut the potatoes into medium-sized chunks, keeping the pieces even for consistent cooking.
- Place the potatoes in a large pot and cover them with water or chicken broth. Add a pinch of salt.
- Bring the pot to a boil over medium-high heat. Reduce the heat slightly and simmer the potatoes until tender, about 15–20 minutes.
- While the potatoes cook, melt the butter in a small pan over low heat. Sprinkle in the flour and whisk until it forms a smooth paste.
- Slowly pour in the milk while whisking, creating a creamy sauce base. Continue stirring until the mixture thickens.
- Drain about half of the liquid from the pot of cooked potatoes, leaving enough to create a flavorful broth.
- Stir in the chopped onion if using. The heat of the potatoes will soften it quickly.
- Add the prepared butter-and-flour mixture to the pot. Stir gently until the potatoes are evenly coated.
- Simmer everything together for 5 minutes, letting the flavors blend and the sauce thicken.
- Season generously with black pepper and adjust salt to taste.
- Serve warm as a side dish or as a comforting main.
Notes
For a thicker stew, simmer uncovered for a few extra minutes.
For a thinner texture, stir in an extra splash of milk.
You can add green peas, corn, or shredded chicken for extra variety.
- Prep Time: 10
- Cook Time: 25