Stewed Potatoes
This old fashioned recipe for stewed potatoes has been passed down generations. A simple, creamy and flavorful way to cook down potatoes.
Ingredients
- 3 lb Russet Potatoes peeled and cut into 1" pieces
- 1 Stick ½ Cup Butter, unsalted
- 2 Teaspoons Salt
- ½ Teaspoon Pepper
- Water - enough to cover
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.
- Add the butter on top.
- 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.
- Serve with a little sprinkle of parsley, or green onions.
Notes
Just use enough water to cover the potatoes, no more. This will ensure your stewed potatoes are not too watery. The water will cook down and thicken up as the potatoes cook and the water evaporates.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 49g | Protein: 6g | Sodium: 738mg | Fiber: 5g | Sugar: 2g
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