Stewed Potatoes
Posted: 05/18/21
Updated: 12/11/24
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These stewed potatoes are delightfully creamy and require just four ingredients to make! This savory side dish comes together in just a few simple steps.
What Makes This Recipe So Good
- They’re the perfect simple side dish to basically any meal! Serve these stewed potatoes alongside roasted chicken and veggies for an easy and healthy lunch or dinner.
- They require just four ingredients! That’s right, these stewed potatoes are the most uncomplicated recipe of all time. Potatoes, butter, salt, and black pepper is all you’ll need to whip up this recipe!
- These stewed potatoes are the perfect way to use up any leftover potatoes you have lying around from a recipe or your garden! When I have half a bag of potatoes on-hand, I’ll quickly and happily turn them into this recipe to avoid going to waste.
Key Ingredients
Potatoes – Any white potato will work in this recipe. I used and prefer Yukon gold potatoes for their velvety texture and buttery flavor. Though take two pounds of whatever white potato you’d like then peel and dice them into 1-inch cubes for this recipe.
Butter – The same goes for the butter, any kind of butter will work! I used salted butter for a little extra flavor, though unsalted butter works just as good. And if you’d like to make these vegan or dairy-free, simply use vegan butter instead.
Chef’s Tips
- While peeling potatoes can be a bit time consuming, I highly recommend you do not skip this step when making these stewed potatoes! Potato skins will take away from that incredible creamy texture we’re after in this recipe.
- Do not cover your pot at any point in the cooking process. We start by covering the potatoes in water which will eventually need to be cooked down to create a thicker base for these stewed potatoes. By cooking the potatoes uncovered, you will allow some liquid to evaporate eventually creating that perfect consistency!
- Feel free to boil the potatoes in the last step as much or as little as you want. The less time you spend boiling towards the end of cooked, the thinner your stewed potatoes will be. Therefore, the more time you spend boiling at the end, the thicker they will be! This is entirely personal preference, though I found it took just 10 minutes to achieve my desired consistency.
More Easy Potato Recipes You’ll Love
- Garlic Butter Parsley Potatoes
- Air Fryer Sweet Potatoes
- Rosemary Roasted Potatoes
- Vegan Potato Soup
- Red Potato Salad
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Stewed Potatoes
These stewed potatoes are delightfully creamy and require just four ingredients to make! This savory side dish comes together in just a few simple steps.
servings
Ingredients
- 2 pounds potatoes peeled and cut into 1-inch cubes, see Notes
- ½ cup butter
- 1 teaspoon salt
- ½ teaspoon black pepper
Equipment
- Large pot
Instructions
- Place potatoes, butter, salt and black pepper in a large pot then fill with just enough water to cover potatoes.
- Bring to a boil then reduce to a gentle boil and cook until potatoes are soft or pierced easily with a fork, about 20-30 minutes.
- Bring heat back up to a boil and stir often until liquid has reduced and potatoes have broken down to your desired consistency, about 10 minutes.
Notes
- Potatoes: I used Yukon gold potatoes and had great results, though feel free to use whatever kind of white potato you’d like.
Nutrition Information
Serving: 1serving | Calories: 252kcal | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Total Carbs: 27g | Fiber: 3g | Sugar: 1g | Net Carbs: 24g | Vitamin C: 30mg | Cholesterol: 41mg | Sodium: 399mg | Potassium: 643mg | Calcium: 24mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Great side dish
Glad you enjoyed them, David.
I love these on top of buttered toast.
That sounds like a great idea! Thanks for sharing, Andee!
So simple and easy. Cooking for 2 now!! Its soooooo delicious!! SUPER YUMMY!!
Thank you so much, Ginger! So happy you enjoyed it!
I made these so easy and favorable my Mom made these especially on Sundays with Cabbage Fried Chicken and Cornbread ummmm good
So glad you enjoyed, Thelma!
We call these grandma potatoes, because all set of grandmas made them. With a little variation on all, one used butter, one use salted butter, one used margarine, and one only used I cant believe it not butter. One only made them in cast iron, other didn’t. Four different versions all tasty.
It was tasty
Happy to hear it! Thanks so much, Kimberly. 🙂