In many Southern and country kitchens, Stewed Potatoes are the ultimate humble comfort side. This isn’t a soup, and it’s not a dry roasted potato; it’s somewhere in between. You’re looking for tender chunks of potato swimming in a thick, starchy, buttery “gravy” created by the potatoes themselves as they break down.
The secret to that signature creaminess? Don’t rinse the potatoes after you peel and chop them. You want all that surface starch to stay right there—it’s what thickens the water into silk.
1. The Ingredients
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5-6 large Russet Potatoes (peeled and cut into 1-inch cubes)
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1 small Yellow Onion (finely diced)
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4 tbsp Unsalted Butter
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1 cup Whole Milk (or heavy cream for extra richness)
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Water (just enough to cover the potatoes)
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Salt & Heavy Black Pepper (stewed potatoes love pepper!)
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Optional: 2 slices of Bacon (diced) or a pinch of chicken bouillon.
2. Step-by-Step Instructions
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