Butter Stewed Potatoes

I was a tickled that so many people wanted to know how I made the potatoes that were pictured with last week’s meatloaf. Stewed potatoes are something I make fairly often for my family because they are so stinking easy to whip up and make a filling side dish to go with just about everything. I can also honestly say that there have never been any left, no matter how much I make. That’s right y’all, this one is a plate-licker.

The thing is, they are so easy that I found myself trying to come up with a more complicated recipe to bring you instead of mine because I was a little embarrassed at how simple these are. Don’t worry, I came to my senses. After all, the whole premise of Southern Plate is to bring you the recipes that folks in my family use every day. That’s the great thing about traditional Southern food, in its natural form it is simple as can be and very inexpensive.

So here we go, my last minute no fuss side dish that everyone loves. If you don’t already make stewed potatoes in your house I hope you’ll give these a try because until you taste them, you wont’ believe something so easy could be so good.

You’ll need: Potatoes, margarine or butter, salt, and water.

Thats it.

How many potatoes do you use? I usually do one to two for each person, depending on the size of my potatoes. If they are small, I might do two or three per person. If you end up with leftovers (which I never do) these refrigerate and reheat well so if you’re in doubt, just make a few more.

I promise they won’t go to waste!

Fill a pot about 1/2 to 3/4 full. You basically just want enough to cover your potatoes.

I salt my water a little bit and then put it on to boil while I get my potatoes ready.

Peel dem taters.

Some folks like to use vegetable peelers, but now I use my old trusty paring knife.

Back in college, I didn’t know how to peel things with a paring knife and so I had to use a vegetable peeler if I wanted to keep all of my fingers. I had an internship at a restaurant for one of my classes and the lead chef gave me a whole bucket of potatoes to peel – and no vegetable peeler! I looked at that paring knife as if it were about to bring about the end of my life, but considering how ineffective I was with it and how many potatoes I had to peel – that wasn’t really a stretch.

I struggled through a few of them, hacking away, until he came over laughing and said “You’re acting like you’re holding a vegetable peeler, not a knife”. Of course, I immediately fessed up about my woeful lack of peeling experience and left that day with newly acquired paring skills. I haven’t peeled a potato any other way since.

I slice mine kinda thick and chunky.

Put them in the water and cover them.

Bring to a boil.

You want to continue boiling them until they are fork tender, 10-15 minutes (or so)

Usually, I just stick a fork down into my water and see if it splits in half like this, then I know they are done.

I took one out for the picture on accounta I jes love y’all s’much.

Once they’re done, pour them into a colander and drain well.

Now I just put them back into the pot and toss in a stick of margarine.

Add a little more salt.

A good rule of thumb is to start with about half a teaspoon.

Let the butter melt and stir them up good. Spoon them out to serve!

Butter Stewed Potatoes

Butter Stewed Potatoes

Ingredients

  • Enough potatoes for those you want to feed (For four people, I use 6-8 med sized)
  • 1 stick butter or margarine
  • 1 teaspoon salt

Instructions

  1. Fill a pot 1/2 - 3/4 full with water and add a teaspoon of salt. Put on to boil. Peel potatoes and cut into thick slices. Add to water. Bring to a boil and cook until fork tender. Drain potatoes in a colander. Place back into pot and add butter and salt. Stir and allow butter to melt. Serve warm.
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Another Way

*Grandmama cooks her stewed potatoes a little differently but they taste the same to me so I just stuck with showing you my method. She covers her slices with just enough water for them to cook in and puts a lid on them until they are fork tender. Then, she adds a stick of butter, salt, pepper, and a little flour to thicken up the water a bit and lets them cook with the lid off until thick. This is probably how you saw your Granny make them so I just wanted to let ya know in case you think I missed something here :).

“Tell me who you go with and I’ll tell you who you are.”

Submitted by Sue Bankston, who heard it from her dear mother growing up.

Submit your quote here, and if your well is feeling a little empty, drink your fill there as well. :)

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Comments

  1. Sharon Caulineau says

    My Mom and her Mom made these like your grandmother but they called them “Soupy Potatoes”. My Mom made some similar to you recipe except she added the butter AND parsley and of course she called them “Parseyed Potatoes”! I am with you, any time you put potatoes and butter together, you can’t go wrong!
    Have a blessed day,
    Sharon

  2. Sheila D says

    These are wonderful. I love potatoes most any way you they’re cooked. My Mamaw and Moma made something like this but cooked the potatoes a bit longer to reduce the water and added some whole milk. She’d cook them slow boil until they thickened. The potatoes were in a creamy white sauce. When she made this there never was any left overs! They called then “Stewed Potatoes” So good! Both were Great Southern Cooks, like in your family Christy. I’m going to make some of these soon!

  3. Shelby Jenerette says

    My grandparents did this, but added a bit of flour to thicken the water instead of draining it, and called them “iced” potatoes…I made some like this today. I also like to take yukon gold potatoes, dice them, put them in a casserole with diced onion, add salt and pepper, then put pats of butter over the top, put cover on dish, then microwave, stirring occasionally, til done. Nice sweet taste. They are delicious. Sometime to change it, I add cheese, or add oregano… potatoes are so versatile. Never met someone who didn’t love potatoes.

  4. Elke says

    Love the recipe.
    The part I was MOST excited about was the Correll dish with the green flowers. Ate off those plates for 19 years. Still have some in storage I think.
    Thanks for the flash back and recipe.
    I was actually looking to find a way to cook potatoes IN BUTTER. Just and idea that a non chef had (me). :P
    thanks anyway

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