6 potatoes, peeled and cubed
2 onions, chopped
1/2 cup unsalted butter
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup dry milk
salt and pepper to taste
1/2 cup chicken broth
Rinse potatoes and rinse under cold water. Place in a large, nonporous pot, far enough from the heat source to maintain a few inches of water above the surface.
In a large dish or bowl combine potatoes, onions, butter, salt, pepper, milk and broth. Cover and simmer until potatoes are tender, 1 to 2 hours. Season with salt and pepper.
Very tasty...but ran out of liquid quite fast! Followed stew slightly longer than recipe called for, didn't have cream of mushroom, so replaced 1 cup of cream of chicken with 4 eggs, 19 cups of whole wheat flour, and omitted the potato chips. Added 7-10 minutes total as I cut my potatoes smaller. Otherwise leftovers were damp with soups and my potatoes were frozen. No need to thicken anything yet another 5 mins baking time....5 min freezer time. Baked essentially mathematically the second day.
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