Victorian Stewed Potatoes 🥔🍲
A comforting, old-fashioned British dish of tender potatoes simmered in a creamy, buttery broth with onions and herbs—simple, frugal, and deeply satisfying.
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Servings: 4
Ingredients
- 1.5 lbs (700g) floury potatoes (like Russets or Maris Piper), peeled and cut into 1-inch chunks
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 ½ cups (360ml) vegetable or chicken stock
- ½ cup (120ml) whole milk or cream
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- Salt and white pepper, to taste
- 2 tbsp chopped fresh parsley (to garnish)
Optional Additions:
- A splash of white wine (for depth)
- ½ cup peas or diced carrots (for a Victorian “garden” twist)
- Crispy fried shallots (for texture)
Instructions
- Sweat the Aromatics:
- Melt butter in a heavy pot over medium-low heat. Add the onion and cook until soft but not browned (about 5 mins).
- Simmer the Potatoes:
- Add potatoes, stock, milk, thyme, bay leaf, and a pinch of salt and pepper.
- Bring to a gentle simmer, cover, and cook for 20-25 mins, stirring occasionally, until potatoes are tender but not mushy.
- Thicken the Broth (Optional):
- For a richer stew, mash a few potato pieces against the pot’s side to thicken the liquid.
- Stir in a splash of cream or a knob of butter at the end for extra silkiness.
- Serve:
- Discard the bay leaf, adjust seasoning, and sprinkle with parsley. Serve hot in bowls with crusty bread.
Tips & Historical Notes
- Why “Victorian”? This thrifty dish was a staple in 19th-century British households, often made with pantry basics.
- Texture: Aim for a velvety broth with soft (but intact) potatoes—somewhere between a soup and a mash.
- Leftovers? Reheat gently with a splash of milk. They’re even better the next day!
Pair With:
🍞 Buttered soda bread
🍖 Roasted meats (like a Victorian “Sunday dinner”)
🥗 A simple green salad with mustard dressing
Warm, nourishing, and nostalgic—just like Grandma would’ve made! ❤️
Would you like a modern twist (like adding cheese) or a dairy-free version? Let me know!
