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I never set out to find the perfect comfort food… but creamy stewed potatoes just might be it. On one especially chilly evening, I pulled my grandma’s old, slightly-chipped ceramic bowl from the cabinet, and every spoonful of her buttery spuds felt like a warm hug wrapped in an old quilt. You just can’t bottle that kind of nostalgia, can you? There’s magic in how something so simple—just potatoes, butter, a splash of milk—ends up tasting like home. No tricks, no fancy equipment. Just the sort of meal you crave after a long day, when you want something cozy but don’t have the energy for fancy cooking (let’s be honest… most weeknights!).
There’s a reason I keep coming back to this recipe, and every time I do, I wonder why I ever stray. If you’re on the hunt for a side dish that’s both humble and endlessly comforting—one that scoops like a dream and practically invites second helpings—this is the one. You know how some dishes seem to just settle you? This is my “settle-in” food, and I think you’ll adore it, too.
Why You’ll Love It
- The sauce is pure velvet, and it clings to each potato like a soft blanket on a cold day.
- There’s absolutely nothing fussy here—just a pot, whisk, and thirty minutes of your time.
- Plays well with everything: grilled steak, roast chicken, or just a fresh green salad if you’re in the mood for something lighter.
- Low drama and no scary kitchen skills required—a bona fide weeknight hero.
- Flexibility galore: dairy-free swaps, sharper cheeses, fresh or dried herbs… toss in what you’ve got.
- This is a kid-magnet, and even the pickiest eaters usually ask for “just a little more!”
Ingredient Notes (and Friendly Substitutions!)
- Potatoes: I love Yukon Golds or russets for their creamy texture once stewed, but honestly, use whatever’s in your bag. Just cut them into 1-inch cubes so they cook evenly. (Red potatoes can work too, but they’ll stay a smidge firmer—which some folks love!)
- Butter: Go for unsalted if you can, so you control the saltiness later. Margarine works, or vegan butter if that’s your thing. Don’t be afraid to add a little more if you’re feeling indulgent—it’s comfort food, after all.
- Bacon grease: Totally optional! Adds a hint of smokiness and, well, yum. You can absolutely leave it out or sub in a little olive oil, but I have to admit: when I actually save my bacon grease, every bite reminds me of Sunday breakfasts at home growing up.
- Flour: Just regular old all-purpose flour for thickening. If you’re gluten-free, try a 1:1 GF flour blend and it’ll work just fine. (Nobody should miss out on creamy potatoes, trust me.)
- Milk: Whole milk gives the richest sauce, but anything from skim to oat milk works. Pick unsweetened, unflavored non-dairy if that’s your vibe. I even used half and half once when I was cleaning out the fridge—no regrets!
- Water or Broth: Sometimes I’ll swap half the water for chicken or veggie broth for a flavor nudge. If you use water, it’s still delicious—you barely notice the difference once everything melds.
- Onion Flakes or Fresh Onion: A little bit (just a pinch!) adds subtle savoriness. Fresh diced onion works, too—just let it soften in the butter a bit before moving on. You can skip it altogether if onions aren’t your thing (or if you simply ran out—been there!).
- Salt & Pepper: Don’t be shy. Potatoes LOVE seasoning! Taste and season more at the end if you need to.
Honestly, this recipe is more of a method than a strict set of instructions. Once you make it once, you’ll see all the ways you can riff on it with what’s in the fridge. (That’s half the fun, right?) If you’re feeling sassy, try tossing in a pinch of garlic powder or even a handful of fresh chives just before serving. You really can make it your own.
Step-by-Step Directions
1. Boil those potatoes: Toss your peeled, cubed potatoes in a big pot and cover with cold water. Salt generously—like the ocean! Bring to a gentle boil and let them cook 10–15 minutes until you can fork them easily (but not falling apart, unless you’re making mashed potatoes!). Drain and set aside.
2. Flavor base—don’t skip this part! In the same pot, return to medium heat. Melt the butter and add bacon grease if you have it handy. Stir in the onion flakes or chopped onion, and cook for about 30 seconds to a minute. (Pause and breathe in—it smells downright heavenly, and for a second you’ll think you’re at your grandma’s house.)
3. Make the roux: Sprinkle in the flour and whisk it in. You’ll want to keep it moving for about a minute, aiming for a just-barely-golden color. This’ll make sure your sauce thickens later without that raw flour flavor. If everything looks a little lumpy, don’t panic—it’ll smooth out with the liquids.
4. Add the liquids: Here’s the trick: whisk in the milk and water (or broth) gradually to avoid lumps. (It’s like giving the sauce a little patience and love; it pays off, trust me.) Bring it just to a low simmer and watch for the sauce to turn glossy and smooth in 2 or 3 minutes. If it gets lumpy, a little brisk whisking usually smooths things out. If it seems too thick, just splash in a bit more milk or water.
5. Combine and season: Gently fold the drained potatoes back in. Give them a little stir, and season with salt and fresh ground pepper to taste. (Don’t be afraid to taste and adjust.) If the sauce’s too thick, just add a little more milk or water; if it’s too thin, keep simmering—it’ll tighten up soon enough.
6. Let them all mingle: Pop on a lid, drop the heat to low, and let your potatoes soak up that buttery sauce for 5–7 extra minutes. This lets the flavors cozy up and finish cooking through. Peek under the lid and give a gentle stir once or twice—just don’t break up your potatoes. That’s the secret to keeping them creamy, not mushy.
7. Serve it up: Pour into a big, homey bowl and top with chopped parsley, chives, or snipped scallion greens if you’re feeling fancy. (I usually don’t, but every now and then I’ll “dress it up” for Sunday supper.) Serve while steamy and watch the table go quiet—at least until it’s time for seconds.
Optional Variations and Flavor Twists
It’s almost impossible to mess these up, but here are a few ideas if you want to jazz things up:
- Stir in cooked, crumbled bacon (or diced ham) at the end for a grandma-level savory twist. Chopped leftover sausage works too if you have some from breakfast.
- Fold in a handful of yummy shredded cheese—sharp cheddar, smoked gouda, or even a little parmesan to make things rich. (SO good for picky eaters and cheese lovers alike.)
- Fresh herbs add a garden-y kick; try thyme, rosemary, or even a sprinkle of dill with the final simmer. I swear, a bit of thyme and chives will make you feel like you’re cooking in a cottage somewhere in the countryside.
- Feeling bold? Replace half the potatoes with peeled sweet potatoes for a pop of color and a touch of natural sweetness. (Kids almost always gobble this up—just a tip!)
- Add peas, corn, or even diced cooked carrots for extra color and a dash of sweetness. Toss in during those last few simmering minutes so they stay tender, not mushy. It’s a sneaky way to get a veggie in, honestly.
At the end of the day? You really can’t go wrong. Make this your “clean out the fridge” comfort recipe. Nobody complains when creamy potatoes hit the table, especially on a busy night when everything else feels a little bit out of control.
Storage & Reheating Tips
Leftovers—if you have any—will keep beautifully up to 3 days in a well-sealed container in the fridge. When reheating on the stovetop, go low and slow, adding a splash of milk or water to revive that silky, glossy sauce. (Potatoes are thirsty little things, aren’t they? Sometimes you’ll need more liquid than you think!) The microwave works in a pinch, too. Heat in short bursts and give it a stir between each one to keep things creamy and toasty instead of dried out. I wouldn’t recommend freezing; the potatoes go a little odd and grainy after thawing, and life’s too short for grainy, sad potatoes.
FAQs
Can I use non-dairy milk? Yep! Almond, oat, or soy are all great—just make sure they’re unsweetened. No one wants vanilla-flavored potatoes (well… maybe someone, but not me!).
Don’t have bacon grease? No worries! Just add another pat of butter or a swirl of olive oil. You’ll hardly miss it, but if you’re missing that smoky taste, consider a pinch of smoked paprika for a similar vibe.
How do I make it vegan? Easy—vegan butter or margarine, your favorite plant milk, and skip the bacon grease. Want that smoky tingle? A tiny drop of liquid smoke in the sauce does wonders. (Go slow though—stuff’s strong!)
How do I keep the potatoes from getting mushy? Watch them while boiling and drain them as soon as they’re fork-tender. Remember, they’ll get a little more cooking time while they cozy up in the sauce. Gentle folding at the end is your friend, not aggressive stirring.
Mix-in ideas? Besides the ones above, try a pinch of smoked paprika or a shake of garlic powder with the roux. Want it a little spicy? A dash of cayenne or hot sauce is a fun surprise (if your crowd can handle it!).
Conclusion
Every family has that one recipe that just feels like “home”—for us, it’s these creamy stewed potatoes. They’re the food equivalent of a soft sweater and your favorite spot on the couch; nothing fancy, nothing complicated, just truly good food that makes everyone feel taken care of. Serve them up for a regular Tuesday, a big holiday dinner, or as a little pick-me-up when the world feels too fast. And if you give them a try? Drop me a comment—I love hearing your twists and takes, and I’m always up for a potato story or two!
Stewed Potatoes
Creamy stewed potatoes cooked in a buttery sauce, with an optional bacon flavor for added richness. Perfect as a comforting side dish for any meal.
- 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)
- 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.
For extra richness, substitute half the water with chicken broth. Serve as a side for roasted meats.
Comfort Food, Side Dish
American
bacon-flavored potatoes, creamy potatoes, stewed potatoes
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.