These stewed potatoes make the best side dish. It's a recipe taught to me by my grandma and she told me her grandma taught her, so it's been around going on hundreds of years. They're creamy, full of flavor and just the right seasoning.
These southern stewed potatoes are a great side dish for any occasion, but to be honest they're also suitable for just about any meal. So work great as a regular weeknight meal too.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Related Recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Stewed Potatoes
- 💬 Comments
What makes this recipe so yummy
- Very few ingredients.
- Super easy instructions.
- Old fashioned recipes are always best.
- It's a dish the whole family will love.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
- Step 1: Peel the potatoes and cut into 1" pieces. Add potato cubes to a small-medium sized pot.
- Step 2: Cover with just enough water to cover the top of the potatoes.
- Step 3: Add the stick of butter on the top and turn on the heat to high to get the pot to a boil.
- Step 4: At this point add the salt and pepper and give a stir. Turn down the heat to a medium heat and continue to cook on a low boil for about 20 minutes. Just until the potatoes become fork tender.
- Step 5: Stir the potatoes a lot during the cooking time.
Hint: Make sure you start the potatoes off in cold water. It helps the potatoes release more starch, also if you drop potatoes into boiling water then you run the risk of the outside of the potatoes cooking way too quickly and the middle will not cook enough.
Recipe variations and substitute ideas
- Garlic Powder - add a pinch once the dish has stewed down.
- Onion Powder - same as above with the garlic powder.
- Yukon Gold Potatoes - you can use these if you prefer them to the white potatoes. They don't tend to fall apart quite as easily as the white potatoes though.
- Olive Oil - You could sub some of the butter for olive oil.
- Sour Cream - Add a little for richness.
- Bell Pepper - You could add a little bell pepper and even onion.
- New Potatoes - I've seen people cook this recipe using this kind of potato and leaving on the potato skins.
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Necessary gear: Equipment
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I like to use an old pot I have that's been in our family for a long time. You see it in the pictures, it's an old magnalite pot that usually comes part of a set.
I have a link in the recipe card below, for a set of those old fashioned Cajun pots. I love to cook in them.
Related Recipes I think you'll love
How to store leftovers
Once cooled completely store in an airtight container in the refrigerator for up to 4 days.
This dish will freeze well, so if you want to you could store in a freezer safe container and freeze for up to 6 months.
Mel's kitchen notes
I usually only add salt to a pot after it has come to a rolling boil. This is so that it comes to boiling faster. Salted water has a higher boiling point, so if you're pressed for time add the salt after it has started to boil.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
Wash the potatoes under running water, rubbing the skin to remove any dirt and debris. Then peel the potatoes and keep in a bowl with cold water.
After all the potatoes are peeled, cut into 1-2u0022 cubes and allow to sit in the water for a while, it'll help take away some of the starch. Although, in this recipe you'll want to have the starchy water, it's what aids in the thickening.
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Stewed Potatoes
Ingredients
- 3 Pounds Russet Potatoes peeled and cut into 1" pieces
- ½ Cup Unsalted Butter
- 2 teaspoons Salt
- ½ teaspoon Black Pepper
- Water
Instructions
- After peeling the potatoes and cutting into 1" pieces add to a small pot and cover with enough cold water just to cover the top potatoes.3 Pounds Russet Potatoes, Water
- Add the butter on top.½ Cup Unsalted Butter
- Turn on the heat and bring to a boil, season with salt and pepper, then turn down the heat and cook on medium heat, (a low roll) stirring often. Cook for about 25 minutes, until soft and water has all but disappeared and what is left is a thick potato juice.½ teaspoon Black Pepper, 2 teaspoons Salt
- Serve with a little sprinkle of parsley, or green onions.
Notes
Nutrition
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K says
I never thought about making potatoes like this; it seems quite obvious now that I've seen it! I didn't have russet potatoes, and mine held up a little TOO well to being stewed and had to be lightly broken apart at the end, but they were soft and tasty. I'll certainly try this again in the future!
Melanie Cagle says
Thanks K. Yeah, using the russets definitely helps get that nice fall apart texture. Although I'm sure the flavor was still good! Glad you liked it.