Go Back
+ servings
southern dinner on a white plate. Stewed potatoes with black pepper next to green beans and chicken fried steak and gravy

Stewed Potatoes

Melanie
This classic southern side dish is yummy and wholesome!
No ratings yet
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 270 kcal

Ingredients
  

  • 4 large Russet potatoes
  • 4 TB Butter
  • Salt & pepper to taste

Instructions
 

  • Peel potatoes and chop them into large chunks. Add potatoes to boiling water.
    potato chunks in a white pan covered in water
  • Boil potatoes on a medium until they're soft and tender but not mush!
    using a toothpick to test the tenderness of boiled potatoes
  • 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.
    chunks of butter in a white pan of stewed potatoes
  • Add salt and pepper to taste.
    Adding salt and pepper to a white pan filled with stewed potatoes
  • 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.

Nutrition

Serving: 1servingCalories: 270kcalFat: 12gProtein: 4gCarbohydrates: 37g
Keyword potatoes
Tried this recipe?Let us know how it was!