Southern Stewed Potatoes Recipe

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Few dishes capture the heart of Southern comfort food quite like Southern Stewed Potatoes. This classic side dish delivers tender potatoes simmered slowly in a buttery, savory broth until perfectly creamy. Simple ingredients, minimal effort, and rich, nostalgic flavor make this recipe a dependable favorite for weeknight dinners, Sunday suppers, and holiday tables alike.

Ingredients

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
• 1 medium onion, finely chopped
• 4 tablespoons unsalted butter, divided
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon paprika (optional)
• ½ teaspoon garlic powder (optional)
• ¼ cup whole milk or heavy cream (optional)
• 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions for Southern Stewed Potatoes

1. Prepare the potatoes
   Peel and cut potatoes into evenly sized chunks to ensure uniform cooking.
2. Sauté the onions
   In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
   Add chopped onion and cook for 4–5 minutes until soft and fragrant.
3. Add potatoes and seasoning
   Add potatoes to the pot. Season with salt, pepper, paprika, and garlic powder. Stir gently.
4. Simmer
   Pour in broth until potatoes are just covered. Bring to a gentle boil.
   Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally.
5. Finish with butter and cream
   Add remaining butter and stir until melted. For extra creaminess, stir in milk or cream. Simmer 5 minutes more.
6. Serve
   Taste and adjust seasoning. Garnish with parsley if desired and serve hot.

Pro Tips

• Cut potatoes evenly to avoid undercooked or mushy pieces
• Stir gently to keep the potatoes intact
• Mash a few potatoes against the pot to naturally thicken the broth

Why This Recipe Works

• Uses simple pantry staples
• Naturally creamy without heavy thickeners
• Pairs effortlessly with a wide variety of meals
• Budget-friendly and family-approved

Substitutions & Variations

• Vegetarian: Use vegetable broth instead of chicken broth
• Extra creamy: Add an extra tablespoon of butter or cream
• Smoky flavor: Stir in cooked bacon or smoked sausage
• Herb boost: Add thyme or rosemary for depth

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Best served fresh but can be prepared a few hours early
• Storage: Refrigerate leftovers in an airtight container for up to 3 days
• Reheating: Reheat gently on the stovetop or microwave with a splash of broth or milk

Serving Ideas for Southern Stewed Potatoes

• Serve with fried chicken, pork chops, or roasted meats
• Pair with cornbread and greens for a classic Southern meal
• Enjoy as a comforting side for family gatherings

Nutrition (Per Serving Estimate)

• Calories: ~220
• Carbohydrates: ~30g
• Fat: ~10g
• Protein: ~4g
• Sodium: ~350mg

Frequently Asked Questions

Can I use red potatoes?

Yes. Red potatoes hold their shape well but result in a slightly firmer texture.

How do I thicken the broth?

Mash a few potatoes directly in the pot and stir—no flour needed.

Can I freeze stewed potatoes?

Freezing is not recommended, as potatoes may become grainy after thawing.

Can I add meat?

Absolutely. Diced ham, bacon, or smoked sausage work beautifully.

Southern Stewed Potatoes are proof that humble ingredients can create unforgettable comfort. Creamy, buttery, and deeply satisfying, this timeless side dish belongs on every Southern-inspired table. Once you try it, it’s bound to become a regular in your meal rotation.

Southern Stewed Potatoes Recipe

Olivia taling

Southern Stewed Potatoes are tender chunks of potatoes simmered in a buttery, savory broth until perfectly creamy. This classic Southern side dish uses simple ingredients and delivers comforting, nostalgic flavor perfect for weeknight dinners or holiday meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Southern American

Servings 6 servings

Calories 220 kcal

Equipment

• large pot or Dutch oven
• cutting board
• chef’s knife
• wooden spoon
• Measuring cups and spoons

Ingredients

  

• 2 lb Yukon Gold or Russet potatoes, peeled and cut into chunks
• 1 medium onion, finely chopped
• 4 tbsp unsalted butter, divided
• 2 cups chicken broth (or vegetable broth)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp paprika (optional)
• 1/2 tsp garlic powder (optional)
• 1/4 cup whole milk or heavy cream (optional)
• 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

 

• Peel and cut potatoes into evenly sized chunks to ensure uniform cooking.
• In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add chopped onion and cook for 4–5 minutes until soft and fragrant.
• Add potatoes to the pot. Season with salt, pepper, paprika, and garlic powder. Stir gently to combine.
• Pour in broth until potatoes are just covered. Bring to a gentle boil, then reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally.
• Add remaining butter and stir until melted. For extra creaminess, stir in milk or cream and simmer 5 minutes more.
• Taste and adjust seasoning. Garnish with parsley if desired and serve hot.

Notes

Cut potatoes evenly for consistent cooking. Stir gently to keep chunks intact. Mash a few potatoes in the pot to naturally thicken the broth. Add milk or cream at the end of cooking to prevent curdling. Freezing is not recommended as texture may change.

Keyword buttery potatoes recipe, creamy stewed potatoes, southern side dish, southern stewed potatoes

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