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
Scale
- 5 medium sized Russet potatoes (or 3-4 large)
- 1/2 cup yellow onion, diced medium
- 5 tablespoons salted butter, plus additional 1-2 tablespoons for serving
- 1/3 cup whole milk
- 1 teaspoon salt
- 1/8 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