These Stewed Potatoes are a classic, old fashioned potato recipe that uses only a few ingredients. The recipe is so simple to throw together and the results are creamy, buttery, melt in your mouth potatoes. These easy potatoes are ready to eat in less than 45 minutes!
We eat a lot of potatoes around here, and I'm constantly working up new recipes. This is actually one of those classic Southern recipes that you don't want to mess with too much.
It's just 4 ingredients, not including salt and pepper, but it comes out delicious. It tastes a lot like eating a really soft and tender baked potato.
If you love potato recipes, be sure to check out my Party Potatoes, Mashed Red Skin Potatoes, Cheesy Smashed Potatoes, and Air Fryer Mini Potatoes.
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Why You'll Love This Recipe:
- It's such an easy recipe with only 4 ingredients
- The potatoes cook all in one pot
- This is a versatile side and pairs well with chicken, pork, or steak. Try these potatoes with my Baked Chicken Thighs or Baked Italian Sausage
- It only takes 40 minutes to make with little effort
- Great recipe for on a budget
For more Southern Recipes, try my Southern Corn Bread Muffins, Old Fashioned Sweet Potato Casserole, Jalapeño Pimento Cheese and Chicken Dumpling Soup.
Ingredients:
Russet Potatoes- A starchy potato that holds together well when boiling. As the potatoes cook, more starch fills the water, which makes them great for stewed potatoes. The texture is absolutely perfect for this recipe, and I don't recommend using any other potato variation.
Onion-Diced and added into the water for just a boost of extra flavor.
Butter-Salted butter is used in this recipe to add a creamy, buttery taste to the potatoes. Don't skip the butter. It really makes this dish!
Whole Milk-Adds the creamy texture. I recommend using whole milk for its heavier fat content.
Salt and Pepper- For seasoning, and I like a lot of it in this recipe!
*See full recipe card below for recipe ingredients & quantities.
Substitutions and Variations:
If you don't like onion, you can leave it out. I don't recommend leaving out any of the other ingredients as there are so few of them & they all have a big place in this recipe.
If you want to add extra flavor, consider cooking a few strips of bacon, and adding in the bacon grease with the butter step. Also, add the actual crumbled bacon on top before serving for a yummy topping.
You definitely want to peel the potatoes for this recipe.
How to Make Stewed Potatoes:
Step 1: Peel the potatoes and cut into large equally sized chunks (approximately 8 pieces per potato).
Step 2: Add the potatoes and onion into a large pot or dutch oven and fill with water just until the water covers the top of the potatoes.
Step 3: Turn the heat to medium high and cover the pot. Allow the water to come to a heavy boil. This takes about 8-12 minutes. Remove cover, stir, and continue to cook on medium high for about 5 minutes. Carefully remove a few ladle size full of water from the pot, about 1 cup.
Step 4: Turn heat to low. Add in the butter, milk, salt and pepper. Cook on low, covered for 5 to 10 minutes until the potatoes are really fork tender, stirring half way through.
Step 5: Remove the potatoes from the pot with a slotted spoon to strain out some of the liquid.
Step 6: Top with additional butter and salt and pepper. Serve and enjoy!
Expert Tips:
- Try to cut the potatoes in similar size chunks so they cook evenly.
- If you cut the potatoes smaller, they will cook faster than the times in the instructions.
- I recommend scooping all the potatoes from the pot with a slotted spoon once they are finished cooking, to avoid them from becoming mushy in the water.
If you love Comfort food, try my Chicken Tater Tot Casserole, Boneless Beef Short Ribs, and White Cheddar Macaroni and Cheese.
Recipe FAQs:
Stewed potatoes taste like a mix between a baked potato and mashed potatoes. They have a texture somewhere right in between. This is a classic dish with minimal ingredients and super simple flavors.
Store the leftovers in a sealed container for up to 3 days. To reheat, simply cook in a pan on the stovetop or microwave in a microwave safe dish.
I recommend using 1 regular size potato per person for this recipe.
More Side Dishes You'll Love:
If you tried this Stewed Potatoes Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Stewed Potatoes
- Total Time: 40 minutes
- Yield: 5 servings 1x
Description
These Stewed Potatoes are a classic, old fashioned potato recipe that uses only a few ingredients. These easy potatoes are ready to eat in less than 45 minutes!
Ingredients
- 5 medium sized Russet potatoes (or 3-4 large)
- ½ cup yellow onion, diced medium
- 5 tablespoons salted butter, plus additional 1-2 tablespoons for serving
- ⅓ cup whole milk
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Peel the potatoes and cut into large equally sized chunks (approximately 8 pieces per potato).
- Add the potatoes and onion into a large pot or dutch oven and fill with water just until the water covers the top of the potatoes.
- Turn the heat to medium high and cover the pot. Allow the water to come to a heavy boil. This takes about 8-12 minutes. Remove cover, stir, and continue to cook on medium high for about 5 minutes. Carefully remove a few ladle size full of water from the pot, about 1 cup.
- Turn heat to low. Add in the butter, milk, salt and pepper. Cook on low, covered for 5 to 10 minutes until the potatoes are really fork tender, stirring half way through.
- Remove the potatoes from the pot with a slotted spoon to strain out some of the liquid.
- Top with additional butter and salt and pepper. Serve and enjoy!
Notes
- Try to cut the potatoes in similar size chunks so they cook evenly.
- If you cut the potatoes smaller, they will cook faster than the times in the instructions.
- I recommend scooping all the potatoes from the pot with a slotted spoon, once they are finished cooking, to avoid them from becoming mushy in the water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Southern
Holly
These are so simple and delicious! Thanks for the recipe!
Tara Smithson
Thanks so much for the review. I'm so glad you enjoyed them!