These stewed potatoes are the perfect classic side dish. A recipe my grandmother taught me—and she learned from her grandmother—this simple method has been enjoyed for generations. The potatoes turn creamy, richly flavored, and just perfectly seasoned.
These Southern stewed potatoes pair well with almost anything—great for special meals but also ideal for a cozy weeknight dinner. They require minimal effort and deliver comforting, homey flavor every time.
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What makes this recipe so yummy
- Just a few simple ingredients.
- Straightforward, hands-on instructions.
- Old-fashioned comfort food that never disappoints.
- A family-friendly dish everyone will enjoy.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
- Step 1: Peel the potatoes and cut them into 1″ pieces. Place the potato cubes in a small to medium pot.
- Step 2: Add cold water—just enough to cover the potatoes.
- Step 3: Place the stick of butter on top, then turn the heat to high and bring to a boil.
- Step 4: Add salt and pepper, stir, then reduce to a medium heat so the pot maintains a gentle boil. Cook about 20–25 minutes, until the potatoes are fork tender and the liquid has mostly reduced to a thick, starchy sauce.
- Step 5: Stir the potatoes frequently during cooking to help them break down slightly and create a creamy texture.
Hint: Start the potatoes in cold water. This helps them release starch gradually; dropping them into boiling water risks cooking the exterior too quickly while the center remains undercooked.
Recipe variations and substitute ideas
- Garlic Powder – Add a pinch toward the end for extra flavor.
- Onion Powder – Adds depth; use sparingly.
- Yukon Gold Potatoes – A good substitute if you prefer a firmer potato that holds shape a bit more.
- Olive Oil – Replace some or all of the butter for a lighter finish.
- Sour Cream – Stir in a spoonful for extra creaminess.
- Bell Pepper or Onion – Add diced and sauté briefly for a savory variation.
- New Potatoes – Leave skins on and use smaller potatoes for a rustic version.
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Necessary gear: Equipment
I prefer using an old, heavy pot that has been in the family for years. A sturdy magnalite or cast-style pot works very well for even heat and great results.
Any medium pot that holds the potatoes comfortably and allows you to simmer without crowding will do the job.
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- Cracker Barrel Sweet Potato Casserole
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How to store leftovers
Allow the potatoes to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
These stewed potatoes also freeze well. Transfer to a freezer-safe container and freeze for up to 6 months; thaw and reheat gently.
Mel’s kitchen notes
I usually add salt after the pot reaches a rolling boil so it comes to temperature faster. Salted water has a slightly higher boiling point, so if you’re short on time add salt once it’s boiling.
About The Author
Melanie Cagle
Melanie is a food photographer, home cook, and Cajun food enthusiast. Since 2020 she has shared tested recipes and step-by-step tutorials on this blog.
Her work has appeared on national sites and she recently competed on Food Network’s “100 Cooks”.
Frequently asked questions: FAQs
Wash the potatoes under running water, scrubbing the skin to remove dirt. Peel if desired and keep the pieces in a bowl of cold water briefly to remove excess surface starch. For this recipe, you want some of that starch to help thicken the cooking liquid, so don’t soak them too long. Cut into 1–2″ cubes before cooking.
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Stewed Potatoes
ANNOUNCEMENT
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Equipment
-
Medium pot
Ingredients
- 3 Pounds Russet Potatoes peeled and cut into 1″ pieces
- ½ Cup Unsalted Butter
- 2 teaspoons Salt
- ½ teaspoon Black Pepper
- Water
Instructions
-
After peeling and cutting the potatoes into 1″ pieces, add them to a small pot and cover with cold water, just to the tops of the potatoes.
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Place the butter on top of the potatoes.
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Bring to a boil, add salt and pepper, then reduce to a gentle, low roll and cook, stirring often, for about 25 minutes. The water should reduce until only a thick, starchy sauce remains and the potatoes are soft.
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Garnish with chopped parsley or sliced green onions and serve.
Notes
Nutrition
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