Southern Stewed Potatoes Recipe
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.
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.