Stewed Potatoes
Are you ready to try my easy Southern stewed potatoes recipe? With a butter coating, these tender and soft stewed potatoes never last long on my supper table.
I was tickled that so many people wanted to know how I made the potatoes that were pictured with last week’s meatloaf. Stewed potatoes are the ultimate old-time Southern comfort food and something I make fairly often for my family. They are so stinking easy to whip up and make a filling side dish to go with just about everything. I can also honestly say that there have never been any left, no matter how much I make. That’s right y’all, this one is a plate-licker.
The thing is, they are so easy that I found myself trying to come up with a more complicated recipe to bring you instead of mine because I was a little embarrassed at how simple this butter stewed potato recipe is. Don’t worry, I came to my senses. After all, the whole premise of Southern Plate is to bring you the recipes that folks in my family use every day. That’s the great thing about traditional Southern food: in its natural form, it is simple as can be and very inexpensive.
So here we go, my last-minute no-fuss side dish that everyone loves. All you need is potatoes, butter, salt, and water. Basically, all you need to do to make my easy stewed potatoes is to boil the potatoes and then stir in the butter before serving. That’s all there is to it. If you don’t already make stewed potatoes in your house I hope you’ll give these a try because until you taste them, you won’t believe something so easy could be so good.
Recipe Ingredients
- Potatoes
- Unsalted butter
- Salt
- Water
How to Make Stewed Potatoes
Fill a large pot about 1/2 to 3/4 full. You basically just want enough to cover your potatoes.
I salt my water a little bit and then put it on to boil while I get my potatoes ready.
Peel dem taters…
Some folks like to use vegetable peelers, but now I use my old trusty paring knife.
Then slice them into thick and chunky slices.
Place potatoes in the boiling water and cover them.
Bring to a boil.
You want to continue boiling the potato chunks until they are fork-tender (10 to 15 minutes or so).
Usually, I just stick a fork down into my water and see if it splits in half like this, then I know they are done.
Once they’re done, take the boiled potatoes off the heat, pour them into a colander, and drain well.
Now I just put them back into the pot and toss in a stick of butter or margarine.
Cut butter into little pats so it melts quicker.
Add a little more salt.
A good rule of thumb is to start with about half a teaspoon.
Let the butter melt and stir them up well.
Spoon them out to serve.
Season with extra salt and black pepper to taste and enjoy your old-fashioned stewed potatoes.
Okay, just one more close-up because I couldn’t resist! How delicious do they look?!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. You can easily reheat them in the microwave or on the stovetop.
Recipe Notes
- For extra flavor, if you have any bacon drippings or bacon grease floating around, add a couple of tablespoons when you add the butter.
- Another way to add more flavor is through dried herbs and spices. When you stir in the , add a teaspoon of or .
Recipe FAQs
How many potatoes do you use?
I usually do one to two for each person, depending on the size of my potatoes. If they are small, I might do two or three per person. If you end up with leftovers (which I never do), these refrigerate and reheat well so if you’re in doubt, just make a few more. I promise they won’t go to waste!
What are the best potatoes to boil?
I recommend Russet potatoes or Yukon Gold potatoes, but any kind of white potatoes work.
What’s the difference between mashed potatoes and stewed potatoes?
The main difference is that you add cream or milk to your mashed potatoes or creamed potatoes, whereas all you add to your stewed potatoes is butter. You also don’t mash your stewed potatoes before serving (although if you want to, I’m not gonna stop you).
How do you serve Southern stewed potatoes?
The traditional Southern way to serve stewed potatoes is with cornbread and black-eyed peas. This was such a common supper growing up! But nowadays, you can serve them as a side dish with any kind of main meal. Here are some suggestions: chicken fried steak, pork chops, meatloaf, roast chicken, and a Southern Plate favorite… fried chicken. Add a side of like fresh green beans and you’re good to go.
Another option is to serve the Southern side dish with some toppings, like shredded cheddar cheese, hot sauce, chopped green onion, cooked crispy bacon bits, and/or sour cream.
Do I have to peel my potatoes?
Yes, I recommend peeling the potatoes for stewed potatoes as unpeeled potatoes take away from that creamy texture, which we definitely don’t want!
Here are more potato recipes:
Loaded Twice Baked Potatoes (Freezer Friendly)
Homemade Mashed Potatoes With Evaporated Milk
Ingredients
- enough potatoes for those you want to feed
- 1 stick unsalted butter or margarine
- 1 teaspoon salt
Instructions
- Fill a pot 1/2 or 3/4 full with water and add a teaspoon of salt. Put on to boil.1 teaspoon salt
- Peel potatoes and cut them into thick slices. Place potatoes in boiling water. Bring to a boil and cook until fork tender.enough potatoes for those you want to feed
- Drain boiled potatoes in a colander. Place back into the pot and add butter and salt. Stir and allow butter to melt.1 stick unsalted butter or margarine, 1 teaspoon salt
- Serve warm.
Video
Nutrition
“Tell me who you go with and I’ll tell you who you are.”
Submitted by Sue Bankston, who heard it from her dear mother growing up.
love this recipe. I cheated and used canned potatoes, drained and no salt since they were salted when processed. love your way of cooking, keep it up and wish you much success in your future
Oh, you’ve brought back sweet memories!! My mama made these at least once a week when I was growing up. They were the BEST!! She’s been gone 4 years and had stopped cooking a couple years before she passed, so it’s been a long time since I’ve had them. I’ve got to go make some… and shed a few tears too, I’m sure. Thank you 🙂
Hi Kristie, I hope you enjoy the recipe and they taste just like your Mama’s did!
I fix mine the same way but in less water…and when the potatoes are done, stir them around with a fork….this will break off the edges of the taters and thus the starchy cooking water will “thicken” up. I’ve also heard them called “shaker potatoes “.
Oh, I have never heard them called that. Thanks for sharing Donna!!
My mother used to peel potatoes and medium dice them and put on a sheet of aluminum foil, cut up an onion and scatter on the potatoes, with salt and pepper, then dot with butter. Wrap real well and bake in 350 degree oven on cookie sheet, makes the foil packet easier to handle. When almost done, take out of oven, open foil and scatter shredded cheese to your taste, on top. Put back in oven and bake until cheese is melted and slightly browned. You can also substitute cabbage for the potatoes and make the same as the potatoes. Mama also boiled red potatoes whole, with the skin on to make potato salad. Any potatoes left over, she put in ice box and sliced them the next day and fried them with butter and onions. Thanks for helping me remember my mother’s recipes every time I read yours. BTW, she used to make Buttermilk Sherbet with pineapple in an ice cream maker which everyone loved and something called Cush Cush. I have been trying to find recipes for these since 1970 and can’t. Would you happen to know any.?
I feel a bit silly being the only guy posting BUT whatever, I’m 19 and I just moved out on my own (I went from the USA to Prague, Czech Republic) and I don’t know how to cook anything! haha so thank you for posting this! For someone who has so far avoided cooking as much as possible easy (and what to many seem obvious) recipes are awesome!
Matt,
Red potatoes are Irish potatoes. White potatoes are Idaho potatoes. In the Mid-south we use Irish potatoes for boiling, frying, stewing, and pot roast. White (Idaho) potatoes we use mainly for baking. You can use them either way you feel comfortable with. Suit your taste and experiment with your cooking. Combine two recipes, mix and match part from one and part from another. Remember some of the best chefs in the world are MEN. Good cooking…
I make mine exactly the same as yours!! Everybody loves them.
I have made this for years, never knew it had a name, =) I just leave a little water in when adding the butter and stir ….. mine is more like half whole and half mashed. I made it when making mashed and was out of milk ……….
I love your site, thanks so much … BTW made the Crock-pot Cola Chicken and these potatoes tonight, soooo goood =)
I am so glad you liked the potatoes and chicken Tracy!!