Peel potatoes and chop them into large chunks. Add potatoes to boiling water.
Boil potatoes on a medium until they're soft and tender but not mush!
Once potatoes are cooked determine if you need to pour off any excess water or to thicken the water with corn starch. I didn't need to do either.
Add butter to the stewed potatoes. I used 1 TB per large potato. 4 potatoes = 4 TB butter.
Add salt and pepper to taste.
Stirred stewed potatoes and serve!
Video
Notes
Once your potatoes are soft and finished cooking you can pour of any extra water if your water is soup instead of thick.
You can thicken soupy water with corn starch!
Your potatoes are done when the thickest chunks of potatoes are soft in the middle. I like testing with a toothpick.
I used large russet potatoes and added 1 TB butter per potato. 4 potatoes = 4 TB butter. More butter is great too!
Boiling the potatoes in just enough water that they're covered but not so much water that the water stays soupy. You want just enough water to ensure all the potatoes boil soft and give off enough starch to thicken the water.
The size of the potato chunks is up to you. Because you want this stew to have some bite (not a bowl of mush) you'll want to be sure not to overcook the potatoes. I recommend cutting the chunks into slightly large pieces. That way as the potatoes cook and the edges soften they won't completely disintegrate.