Southern Stewed Potatoes

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"Rudy said Libbie made this one , if you are looking for grandmas potato dish look at this one .you can use bacon grease instead of butter this is basically a creamed potato dish very simple very filling full of flavor and if you use margarine is vegan , use cornstarch to be gluten free. it gets thicker as it stands"

Original is 4 servings


  • Serving Size: 1 (250.5 g)
  • Calories 217.4
  • Total Fat - 8.9 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 22.9 mg
  • Sodium - 680.6 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 5.9 g
  • Sugars - 0.4 g
  • Protein - 6.2 g
  • Calcium - 74.7 mg
  • Iron - 7.4 mg
  • Vitamin C - 26.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut peeled potatoes into quarters (I don't peel mine if they are red, I do if they are russet). Place in saucepan and cover with COLD water. Add salt and bring to a slow boil, then reduce to a simmer.

Step 2

Cook on low heat (cooking on high heat with cause them to mush and not keep their shape,russets do this more than reds ).

Step 3

Add onion slice for flavor, when you add potatoes remove it later if you don't want to serve the onion in the potatoes.the water is going to boil out, you need just enough at end to cream the potatoes.

Step 4

When tender, add butter and flour mixed together mine looks like a mix of mashed and boiled this is what you are looking for add thickening. Add to potatoes and bring to a low boil.

Step 5

Add black pepper as desired, cook just until thickened.


No special items needed.

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