Stewed Potatoes

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Are you ready to try my easy Southern stewed potatoes recipe? With a butter coating, these tender and soft stewed potatoes never last long on my supper table.

Fork picking up a piece of stewed potato.

I was tickled that so many people wanted to know how I made the potatoes that were pictured with last week’s meatloaf. Stewed potatoes are the ultimate old-time Southern comfort food and something I make fairly often for my family. 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 this butter stewed potato recipe is. 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. All you need is potatoes, butter, salt, and water. Basically, all you need to do to make my easy stewed potatoes is to boil the potatoes and then stir in the butter before serving. That’s all there is to it. 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 won’t believe something so easy could be so good. Serve these as a side to chicken fried steak, pork chops, meatloaf, or roast chicken and your family will be begging for these every week. 

Ingredients for stewed potatoes.

Recipe Ingredients

  • Potatoes
  • Unsalted butter
  • Salt
  • Water

Helpful Kitchen Tools

How to Make Stewed Potatoes

Boil water in large pot. 

Fill a large 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 and slice potatoes into thick slices.

Peel dem taters…

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

Then slice them into thick and chunky slices.

Place potatoes in boiling water.

Place potatoes in the boiling water and cover them.

Bring to a boil.

Boil potatoes until fork-tender.

You want to continue boiling the potato chunks until they are fork-tender (10 to 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.

Take potatoes off heat and drain well.

Once they’re done, take the boiled potatoes off the heat, pour them into a colander, and drain well.

Place potatoes back in pot with butter.

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

Cut butter into little pats so it melts quicker.

Add more salt.

Add a little more salt.

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

Let butter melt and gently mix it into the potatoes.

Let the butter melt and stir them up well.

Bowl of stewed potatoes.

Spoon them out to serve.

Season with extra salt and black pepper to taste and enjoy your old-fashioned stewed potatoes.

Close-up of stewed potatoes.

Okay, just one more close-up because I couldn’t resist! How delicious do they look?!


Store leftovers in an airtight container in the fridge for up to 4 days. You can easily reheat them in the microwave or on the stovetop.

Recipe Notes

  • For extra flavor, if you have any bacon drippings or bacon grease floating around, add a couple of tablespoons when you add the butter.
  • Another way to add more flavor is through dried herbs and spices. When you stir in the butter, add a teaspoon of garlic powder or onion powder.

Recipe FAQs

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!

What are the best potatoes to boil?

I recommend Russet potatoes or Yukon Gold potatoes, but any kind of white potatoes work.

What’s the difference between mashed potatoes and stewed potatoes?

The main difference is that you add cream or milk to your mashed potatoes or creamed potatoes, whereas all you add to your stewed potatoes is butter. You also don’t mash your stewed potatoes before serving (although if you want to, I’m not gonna stop you).

How do you serve Southern stewed potatoes?

The traditional Southern way to serve stewed potatoes is with cornbread and black-eyed peas. This was such a common supper growing up! But nowadays, you can serve them as a side dish with any kind of main meal. Here are some suggestions: chicken fried steak, pork chops, meatloaf, roast chicken, and a Southern Plate favorite… fried chicken. Add a side of vegetables like fresh green beans and you’re good to go.

Another option is to serve the Southern side dish with some toppings, like shredded cheddar cheese, hot sauce, chopped green onion, cooked crispy bacon bits, and/or sour cream.

Do I have to peel my potatoes?

Yes, I recommend peeling the potatoes for stewed potatoes as unpeeled potatoes take away from that creamy texture, which we definitely don’t want!

Here are more potato recipes:

Easy Roasted Potatoes

Mashed Potato Salad

Loaded Twice Baked Potatoes (Freezer Friendly)

2 Ways With Broasted Potatoes

Fried Potatoes Recipe

Homemade Mashed Potatoes With Evaporated Milk

Bowl of stewed potatoes.

Butter Stewed Potatoes

Are you ready to try my easy Southern stewed potatoes? With a butter coating, these tender and soft stewed potatoes never last long on my supper table.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: butter, potatoes
Servings: 4
Calories: 217kcal


  • enough potatoes for those you want to feed
  • 1 stick unsalted butter or margarine
  • 1 teaspoon salt


  • Fill a pot 1/2 or 3/4 full with water and add a teaspoon of salt. Put on to boil.
    1 teaspoon salt
  • Peel potatoes and cut them into thick slices. Place potatoes in boiling water. Bring to a boil and cook until fork tender.
    enough potatoes for those you want to feed
  • Drain boiled potatoes in a colander. Place back into the pot and add butter and salt. Stir and allow butter to melt.
    1 stick unsalted butter or margarine, 1 teaspoon salt
  • Serve warm.



Calories: 217kcal
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“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.

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  1. 5 stars
    I’ve been making your buttered stewed potatoes since you first posted it I think! My family love them! I almost always overcook the potatoes so that they look half mashed after I’ve stirred in the butter and salt, but it’s still good like that! One of these days I’ll have the gumption to stop em cooking on time!

  2. Hi, I noticed that all your comments are 11 + year’s old, but I thought – what the heck, jump in . . .
    This is the first time that I’ve ever heard of buttered or stewed potatoes.
    After you described how you made them, I chuckled because growing up French in Northern, Ontario, yes, Canada, we grew up eating a version of this.
    In the 1930’s, food was scarce, so you did the best to survive & eat. The potatoes were cut smaller & onions were added if available, salt & pepper, some butter, if you were lucky enough to have a chunk of salted bacon to throw in or any meat – you were very lucky. My mom & dad were married in 1932. Anyways, my dad cooked this a lot when we were growing up. He called it ‘POOR MAN’s SOUP’, in English. He always added lots of water. Sorry I started day dreaming.
    To continue, with your recipe, – when you are ready to drain the liquid – DON’T!
    Keep the liquid, then add the following more butter ~ 1 – 2 TBSP. Taste it to see if more salt or pepper is needed. It’s Ready . . .
    I have to tell you, my kids loved this soup growing up, & today it’s still my favorite soup. ‘2022.
    Thank you.

  3. Which kind of potato do you prefer? Taste and texture are different for Idaho/russet, white, or Yukon Gold. The gold ones don’t have to be peeled, a plus, but the russets make a delicious creamy sauce. Use real butter and season with Morton’s Natures Seasons. Add black pepper to taste.

  4. They sound delicious! And can you imagine adding things every now and then . . . like bacon or sour cream or chives or green onions or cheese? LOL!

  5. Thank you for sharing this recipe. My granny made these almost every week when I was growing up and cooked enough to feed the neighborhood (literally.. everyone stopped by her house to eat) she normally fixed them with some kind of chunked beef and it was called Stew Beef and Taters.. I loved them so much and this was a nice reminder of her

    Amber – GA

  6. I am an old bachelor. I do something like this, however do it in my microwave. I use the butter the same way. I just add about a heaping tablespoon of baking powder or flour to about half cup of water for a little thickner. Pour in to cut up potatoes. Salt and pepper to taste. Microwave about 5 minutes, stir, microwave about another 5 minutes. Sometimes I get a little adventuous and add a little garlic powder. I love garlic.

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