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If you grew up in the South — or had the pleasure of sitting at a Southern dinner table — you probably know what I mean when I say this dish feels like a hug in a bowl.
Southern Stewed Potatoes aren’t flashy. They don’t come with a fancy garnish or complicated instructions. But when you make them right — tender potatoes in a buttery, creamy broth, kissed with a little salt and maybe a spoonful of bacon drippings — they’re unforgettable.
My grandmother used to have a pot of these simmering on the back of the stove most Sundays. They’d share plate space with fried chicken, maybe some green beans or collards, and always cornbread. You’d think potatoes would be the quiet side dish. But no — they were the thing everyone went back for.
This version is how I make them now. A little bit of old-school, a little bit of “what’s in my pantry,” and a whole lot of comfort.
Ingredients
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7 medium potatoes, peeled and cubed (Yukon Gold or russets work best)
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3 tablespoons butter
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½ cup milk
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½ cup water
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2 tablespoons flour
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1 pinch of dried onion flakes (or a few tablespoons of finely diced onion)
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Salt and pepper, to taste
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2 tablespoons bacon grease (optional, but oh-so-good)
How to Make It
1. Boil the Potatoes
Peel and cube the potatoes into roughly 1-inch chunks — they don’t need to be perfect, but try to keep them close in size so they cook evenly.
Toss them in a big pot, cover them with water by about 2 inches, and bring the whole thing to a boil. Once they’re bubbling, turn the heat down and simmer until fork-tender — about 10 to 15 minutes. You want them soft but not falling apart.
Drain them gently and set them aside. (Don’t rinse — we want to keep that starchy goodness.)
2. Make the Roux Base
In a small bowl, whisk together 2 tablespoons of flour and ½ cup water until smooth. This is going to help thicken things up without getting clumpy.
Return the drained potatoes to the pot and pour in your flour-water mix. Give it a gentle stir, then simmer on low for about 2–3 minutes — just long enough for the liquid to start thickening.
3. Add the Good Stuff
Stir in the milk and butter. Let it melt and mingle with the potatoes, coating everything in creamy, buttery comfort.
Now add your seasonings: onion flakes (or fresh onion if you’re feeling fancy), a good pinch of salt, and some black pepper. Taste and adjust until it sings a little.
If you’ve got bacon grease on hand — this is the moment. Just a spoonful or two melts in and gives the dish that Southern soul. It’s optional, but highly encouraged.
4. Simmer, Taste, and Serve
Let everything simmer on low for another 5–10 minutes. Stir occasionally — the sauce should thicken up just enough to coat the potatoes without turning them to mush.
Taste one more time before serving and tweak the salt or pepper if needed. Then spoon it all into a warm dish and serve it up while it’s still steaming.
Serving Suggestions
These potatoes are made for Southern pairings. Serve them with:
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Fried chicken or smothered pork chops
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Collard greens or green beans with bacon
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A thick slice of cornbread to soak up all the creamy sauce
Or honestly? Just grab a spoon and eat them on their own. No one’s judging.
Tips & Variations
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Gluten-Free: Swap the flour for cornstarch or a gluten-free flour blend. Just mix it with water as a slurry before adding.
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Cheesy Option: Stir in a handful of shredded cheddar right after the milk. Comfort food meets mac and cheese energy.
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Add Veggies: Diced carrots, peas, or corn go great in this — toss them in with the potatoes while they boil.
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Herb Up: Try fresh thyme, chopped rosemary, or even a little chive stirred in at the end.
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Make Ahead: These reheat beautifully. Store in the fridge up to 3 days, then warm gently on the stove with a splash of milk if needed.
Final Thoughts
Southern Stewed Potatoes might not win any beauty contests, but they sure win hearts. They remind me of family dinners, full plates, and second helpings. They’re simple, yes — but that’s part of the magic.
Make a batch, gather some people you love around the table, and serve it with something warm. That’s the Southern way.
Let me know if you try them — and if you’ve got a version passed down from your family, I’d love to hear about it. These recipes aren’t just about ingredients. They’re about memories.
And this one? It’s a keeper.
Southern Stewed Potatoes
Ingredients
- 7 medium potatoes peeled and cubed
- 3 tbsp butter
- ½ cup milk
- ½ cup water
- 2 tbsp flour
- 1 pinch dried onion flakes or a few tablespoons finely diced onion
- salt and pepper to taste
- 2 tbsp bacon grease optional
Instructions
- Peel and cube potatoes into 1-inch chunks. Place in a large pot and cover with water by 2 inches. Bring to a boil.
- Reduce heat and simmer 10–15 minutes until fork-tender. Drain gently; do not rinse.
- In a small bowl, whisk flour and ½ cup water until smooth. Return drained potatoes to pot and stir in the flour mixture. Simmer on low for 2–3 minutes to thicken.
- Add milk and butter, stirring gently to combine. Add onion flakes, salt, and pepper to taste.
- Optional: stir in bacon grease for extra flavor.
- Simmer 5–10 more minutes, stirring occasionally, until the sauce coats the potatoes. Adjust seasoning and serve warm.
Notes
Nutrition