Southern Stewed Potatoes are the ultimate expression of humble, rustic Southern cooking—a dish that transforms the simplest of ingredients into a creamy, peppery, deeply comforting bowl of soul food. This recipe is a testament to resourcefulness and tradition, where tender chunks of russet potato are simmered in a silky, savory gravy made from nothing more than butter, milk, and a simple flour-and-water slurry. Unlike mashed potatoes, which are whipped into submission, stewed potatoes retain their hearty, satisfying shape while being enveloped in a luxuriously smooth, velvety sauce that forms naturally as the starch from the potatoes and the flour mingle. The magic lies in the gentle simmer, where the potatoes release just enough starch to thicken the broth into a glossy, clingy coating that transforms humble cubes into something profoundly comforting.
The brilliance of this dish is its unapologetic simplicity and its incredible ability to evoke nostalgia with every single spoonful. It is a blank canvas that welcomes personal touches: a generous pinch of dried onion flakes or fresh diced onion adds a sweet, aromatic backbone, while the optional addition of bacon grease—a quintessential Southern touch—introduces a subtle, smoky depth that elevates the entire pot. Served steaming hot alongside a mess of greens, a pork chop, or simply with a hunk of crusty cornbread for sopping, these stewed potatoes are the very definition of “meat and three” comfort. They are a reminder that the most satisfying meals often come from the most basic ingredients, treated with patience and care, and served with love.
Why You’ll Love This Recipe:
- Ultimate Comfort Food: Creamy, tender, and richly savory—these potatoes are the definition of Southern soul food.
- Simple, Pantry-Friendly Ingredients: Made with basic staples you likely already have on hand.
- Versatile Side Dish: Pairs perfectly with fried chicken, pork chops, meatloaf, or any hearty Southern meal.
- No Heavy Cream Needed: Achieves a silky, luxurious texture with just milk and butter.
- Customizable Flavor: Easily adapt with bacon grease, fresh herbs, or a sprinkle of cheddar cheese.
Ingredients:
For the Potatoes:
2 pounds (about 4-5 medium) russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
Water, for boiling
For the Gravy:
2 tablespoons all-purpose flour
½ cup cold water (for slurry)
3 tablespoons unsalted butter
½ cup whole milk
1-2 pinches dried onion flakes, or 2 tablespoons finely diced fresh onion
Kosher salt and freshly ground black pepper, to taste
Optional for Flavor:
2 tablespoons bacon grease (adds incredible smoky depth)
Instructions:
Step 1: Boil the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven. Add enough cold water to cover the potatoes by about 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes gently in a colander; do not rinse.
Step 2: Make the Slurry
In a small bowl, whisk the flour and ½ cup cold water together until completely smooth, with no lumps.
Step 3: Thicken the Base
Return the drained potatoes to the pot. Pour the flour slurry over the potatoes and stir gently to combine. Place the pot over low heat and simmer for 2-3 minutes, stirring gently, until the liquid begins to thicken and coat the potatoes.
Step 4: Add Dairy and Seasonings
Add the butter, milk, onion flakes (or fresh onion), salt, and pepper. If using, stir in the bacon grease now. Gently stir until the butter is melted and everything is well combined.
Step 5: Simmer to Perfection
Continue to simmer over low heat for 5-10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency and the potatoes have absorbed some of the flavorful sauce. Be gentle to avoid breaking up the potato chunks.
Step 6: Adjust and Serve
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm as a comforting side dish.
Tips:
- Potato Choice Matters: Russets break down slightly, naturally thickening the gravy. Yukon Golds hold their shape better for a chunkier texture.
- Don’t Rinse the Potatoes: The residual starch on the drained potatoes helps thicken the gravy naturally.
- Slurry is Key: Whisking the flour into cold water before adding it to the pot prevents lumps. Never add dry flour directly to the hot liquid.
- Low and Slow: Simmer gently to develop flavor and avoid scorching the bottom of the pot.
- Customize It: Stir in a handful of shredded cheddar cheese at the end, sprinkle with chopped parsley, or add a pinch of smoked paprika for a different twist.
Storage Options:
- Refrigerator: Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. The gravy will thicken significantly when cold.
- Reheating: Reheat gently in a saucepan over medium-low heat, adding a splash of milk or water to loosen the gravy. Stir occasionally until heated through.
- Freezing: Not recommended. Potatoes tend to become grainy and waterlogged upon thawing, and the dairy-based gravy may separate.
- Make-Ahead: You can peel and cube the potatoes a day in advance and store them submerged in cold water in the refrigerator to prevent browning.
Southern Stewed Potatoes are a humble masterpiece—a dish that proves the most profound comfort often comes from the simplest of beginnings. Creamy, savory, and steeped in tradition, they are the kind of side dish that quietly steals the show.
