Stewed Irish Potatoes

Judy Gray, BHS

  • 12 small new potatoes
  • 2 Tbsp margarine
  • 1 1/2 Tbsp flour
  • 1/2 cup milk or water

Skin new potatoes; cover water in a 2 1/2 or 3 quart boiler. Bring to boil; reduce heat and simmer until the potatoes break easily when pierced with a fork. In a cup, mix flour with milk or water. Add to potatoes. Make sure the potatoes have enough liquid to keep from scorching. Salt and pepper to taste.

Cook on low until juice thickens, stirring often.

Do not put pepper in until you add thickening. The potatoes will darken in color if you do.

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