Instructions

1. 1
   Peel and dice the cold, already boiled, potatoes; make the cubes about 1–2 cm across.
2. 2
   Mix the flour with the milk in a saucepan. Be sure to make a smooth mix without lumps; it may help to add just a little bit of milk at the time until a smooth thick substance forms, then add the rest of the milk.
3. 3
   Add the butter, and bring the sauce to a boil.
4. 4
   Add the potatoes and boil gently for 5 minutes.
5. 5
   Add salt, pepper, and dill to taste.
6. 6
   Peel and dice the potatoes; make the cubes about 1 cm across.
7. 7
   Put the diced potatoes in a saucepan, and add milk until it almost covers the potatoes.
8. 8
   Simmer until the potatoes are soft (about 10 minutes) stirring occasionally.
9. 9
   If the stew is too thin, add some roux to the potatoes and boil for a few more minutes.
10. 10
    Add salt, pepper, and dill to taste.