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Stewed potatoes are a humble but hearty dish loaded with creaminess and buttery delight. This recipe features tender cubed potatoes cooking in a broth made up of milk, butter, and optional bacon grease to add that extra element of richness. It’s a quick, nostalgic dish that’s great to serve with whatever you love.
Ingredients:
- 7 potatoes, peeled and cubed
Potatoes are the base of this soup, a starchy, creamy mouthful. Russet or Yukon Gold potatoes, which are light and soft when cooked, are best.
- 3 tablespoons butter
Butter lent richness to the soup, making it so crispy and buttery.
- 2 tablespoons of bacon grease (optional, for taste)
Using bacon grease to deepen the smoky, savory flavor of the soup, makes it all the more comforting and delicious. If you don’t have bacon grease or want a lighter option, forgo this or just use more butter.
- 2 tablespoons flour
Flour is a thickening agent, allowing the soup to become creamy and velvety.
- 1/2 cup milk
The milk helps form the smooth, creamy base for the soup. You can also use whole milk for more richness, or swap it for a lower-fat milk or plant-based version.
- 1/2 cup water
Water makes it a tad thinner, the ideal texture without being too heavy for the pan. You can also use vegetable or chicken broth for more flavor.
- Onion Flakes
Onion flakes add a very mild onion flavor without turning your dish into a swamp. You can also use fresh onion or onion powder instead.
- Salt and pepper, to taste
The potatoes and other ingredients shine with just simple seasoning of salt and pepper.
Instructions:
Step 1: Prepare the Potatoes
- The peas can be canned or frozen, or fresh, if you have a source. The potatoes should be peeled and cut into approximately 1-inch cubes.
- Put the potatoes in a big pot and cover them with cold water. Taste and add a pinch of salt; bring to boil over medium-high heat.
- About 10–15 minutes more, or until a fork that enters the potatoes pulls out easily. Drain the potatoes and put them in a bowl.
Step 2: Make the Sauce
- In the same pot over medium heat, melt the butter. Add the bacon grease for added flavor, if using.
- Add the onion flakes and flour, cooking for about 1 minute to make a roux. Stir it continuously to avoid burning.
- Gradually whisk in the milk and water to avoid lumps in the batter. Simmer the mixture for 2–3 minutes until it thickens.
Step 3: Add the Potatoes
- Add in the sauce the already crispy potatoes. Be careful that all of the potatoes are covered in sauce
- Add salt and pepper to taste. If the sauce is a little thick, add another splash of water or milk to loosen it up.
Step 4: Simmer and Serve
- Cover and simmer the potatoes in the sauce for 5-7 more minutes, stirring occasionally. This allows the potatoes to soak up the flavors, making them extra creamy.
- When everything is heated through, take off the heat and serve.
Serving and Storage Tips:
To serve: Stewed potatoes are a great side dish for roasted meats, fried chicken or a hearty pot roast. Top with fresh herbs such as parsley or chives for extra zing.
Storage: Refrigerate leftover stewed potatoes — covered in an airtight container — for up to 3 days. Reheat over a low flame, adding a splash of milk or water if necessary to loosen the sauce.
Helpful Notes:
- Potato (Optimum): Starchy potatoes like Russets are best for this one, as they’ll break down just a bit and aid in thickening the sauce. Yukon Golds will also do for a creamier consistency.
- Stir until your mixture has a brown color, then remove from heat. Pour in a splash of milk or water for a leaner consistency, until you’ve made the texture you prefer.
- More Flavor: You can also add minced onions or garlic into the butter when you make the roux for even more flavor.
Tips from Well-Known Chefs:
Chef Ina Garten: “Always taste and season your dish as you go. Potatoes soak up a ton of flavor, so don’t be afraid to season a little more heavily on the salt or pepper side to really maximize your meal.”
Chef Alton Brown: “Bacon grease brings an extra layer of savory depth to stews and sauces, especially when contrasted with buttery potatoes.
Frequently Asked Questions:
Q1: Can I use another kind of milk?
A1: Yes! You can use whatever kind of milk you like, such as 2%, whole or even dairy-free options like almond or oat milk.
Q2: Is it possible to add herbs to the recipe?
A2: Absolutely! Or sprigs of fresh thyme, parsley or chives, which are great accent notes.
Q3: If I don’t have bacon grease, what should I use?
A3: If you don’t have bacon grease, just use more butter, or a small amount of olive oil, and make the roux as usual.
Q4: Can I include meat in the dish?
A4: Yes! Cooked crumbled bacon or diced ham would be nice for flavor and texture.
Q5: What do I do to avoid the potatoes being too mushy?
A5: Definitely keep an eye on your cooking time and remove the potatoes from heat when fork-tender. Overcooked, they can start to fall apart.
Q6: Is this a make ahead dish?
A: Yes, stewed potatoes can be made ahead and kept in the fridge. Reheat gently over the stovetop, adding more milk or water as necessary to refresh the sauce.
Q7: Can I substitute sweet potatoes for regular potatoes?
A7: The flavor will be different, but you can make this dish using sweet potatoes for a sweeter version.
Q8: I don’t have onion flakes, what do I do?
A8: You can use either finely chopped fresh onions or garlic, or just leave the onion flakes out if you want a more subdued flavor.
Q9: What can I do to make this dish vegetarian?
A9: Don’t use bacon grease, use butter or a plant-based substitute. The other ingredients are naturally vegetarian-friendly.
Q10: Can stewed potatoes be frozen?
A10: We do not recommend freezing — the texture of the potatoes may change and become grainy. It is best eaten fresh or kept in the refrigerator.
This Stewed Potatoes recipe is a cozy, filling side dish that’s simple to make and full of flavor. Serve it as a simple side or dress it up with extra ingredients, and it’s sure to become a family favorite. Enjoy!
Stewed Potatoes
Ingredients
- 7 potatoes peeled and cubed
- 3 tbsp butter
- 2 tbsp bacon grease optional, for added flavor
- 2 tbsp flour
- 1/2 cup milk
- 1/2 cup water
- onion flakes optional, a pinch
- Salt and pepper to taste
Instructions
- Peel and cube the potatoes into roughly 1-inch pieces. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain and set aside.
- In the same pot, melt butter over medium heat. Add bacon grease if using. Stir in onion flakes and flour, cooking for about 1 minute to form a roux.
- Slowly whisk in the milk and water to avoid lumps. Simmer for 2-3 minutes until the sauce thickens.
- Add the cooked potatoes back to the pot and gently stir to coat with the sauce. Season with salt and pepper. Adjust consistency with more milk or water if needed.
- Simmer for an additional 5-7 minutes, stirring occasionally, to allow the flavors to combine. Serve warm.