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Stewed potatoes recipe

The Best Stewed Potatoes Recipe

This easy, old-fashioned stewed potatoes recipe delivers a rich, buttery potato dish using just one pot. It's the ultimate comfort food that pairs perfectly with any meal!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 5-6 medium Russet potatoes peeled and cut into 1.5-inch chunks
  • 2 to 3 cups chicken or vegetable broth just enough to barely cover the potatoes
  • ¼ cup unsalted butter
  • 1 teaspoon salt adjust to taste depending on your broth
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder

Method
 

  1. Prep the Pot: Place your peeled and chopped potatoes into a large pot or Dutch oven.
  2. Add Ingredients: Pour in the broth until it just barely covers the tops of the potatoes. Add the butter, salt, black pepper, and garlic powder.
  3. Boil then Simmer: Bring the pot to a rolling boil over medium-high heat. Immediately reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently.
  4. Cook: Allow the potatoes to simmer for 35 to 45 minutes. Check them occasionally and give a very gentle stir. They're done when the liquid has reduced by a third and the potatoes are completely fork-tender.
  5. Thicken the Gravy: For a thicker broth, use a wooden spoon to smash 3 or 4 potato chunks against the side of the pot. Stir gently and let it simmer uncovered for 5 more minutes.
  6. Serve: Remove from heat, let it sit for a couple of minutes to thicken further, and serve warm. Enjoy!

Notes

Do not freeze leftovers, as the potatoes will become mushy when thawed. Store in the fridge for up to 4 days.