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5.0 from 3 votes

Stewed Potatoes

READY IN JUST 20 MINUTES! Grandma’s Stewed Potatoes are Soft and buttery with loads of down home “pot liquor” that’s perfect for sopping up with a piece of bread!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 245 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 Russet Potatoes - peeled.
  • 3 Cups water
  • 1 bouillon cube
  • 4 Tbs butter
  • 2 Tbs flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Instructions

    Cup of Yum
  1. Peel the potatoes and cut into large slices or quarters.
  2. Place the potatoes into a large sauce pan and cover with water. Add the bouillon cube.
  3. Heat over medium heat until the potatoes are fork tender.
  4. Drain the potatoes into a colander with a pan below it to catch the cooking water. Set potatoes aside.
  5. In the same pan that the potatoes boiled in, melt the butter and add the 2 Tbs of flour. Stir together and allow the flour to cook for at least 1 full minute.
  6. Add the salt, pepper, paprika, onion and garlic powder to the rouxe.
  7. Add the potatoes back to the sauce pan.
  8. Pour enough of the cooking water into the pan to give the potatoes a nice saucey stew (about ½ to ¾ of the cooking water will work).
  9. Heat over medium heat till heated through and thickened. Taste before serving for salt and pepper and add more if needed. Serve hot.

Notes

  • NOTES:
  • SUBSTITUTIONS:
  • PRO TIP: The Bouillon cube in the cooking water helps the flavor get way down deep into the potatoes as they cook.
  • Cutting the potatoes into smaller pieces will help the dish to cook more quickly, however, the potatoes tend to disappear into the “stew” if you do so.
  • Russet potatoes make a delicious sauce for this dish while the red and yellow gold potatoes tend to hold on to their “inner stew” a little longer.
  • You will definitely want to peel the potatoes for this dish. The smooth creaminess is disrupted by skins. .
  • No paprika? Just leave it off.
  • The more butter, the better everything tastes! Feel free to add more.
  • For the bouillon cube: 1 teaspoon chicken broth concentrate.
  • Water and bouillon cube: Any type of stock
  • Adding the cooking water back: Milk (see video)
  • Spices: Change out and add what you like: Thyme, Oregano, Cayenne, Cumin, etc.
  • Butter: Margarine or any butter substitute or even cooking oil.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 30mg (10%) Sodium 954mg (40%) Potassium 891mg (25%) Fiber 5g (20%) Vitamin A 600IU (12%) Vitamin C 24.3mg (27%) Calcium 73mg (7%) Iron 7.2mg (40%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 30g 10%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 954mg 40%
Potassium 891mg 19%
Fiber 5g 20%
Vitamin A 600IU 12%
Vitamin C 24.3mg 27%
Calcium 73mg 7%
Iron 7.2mg 40%

* Percent Daily Values are based on a 2,000 calorie diet.