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A close-up shot of creamy Southern Stewed Potatoes, showcasing their tender texture and savory sauce.
Lady Maria

Southern Stewed Potatoes

This recipe delivers creamy, flavorful Southern Stewed Potatoes, a comforting and budget-friendly dish perfect as a side. The secret lies in using Yukon Gold potatoes, creating a roux, and simmering gently in chicken broth for a rich, satisfying experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Side Dish
Cuisine: Southern American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes, peeled and cubed about 1-inch pieces
  • 1 medium yellow onion, chopped
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth low sodium preferred
  • 1 cup milk whole or 2%
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish optional
  • 1/2 teaspoon garlic powder optional

Equipment

  • large pot or Dutch oven
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • knife
  • whisk
  • Spoon or spatula
  • Lid for pot

Method
 

  1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  2. Create a Roux: Sprinkle the flour over the softened onions and butter. Cook, stirring constantly, for 1-2 minutes to create a roux. Be careful not to brown the flour too much.
  3. Add the Broth: Gradually whisk in the chicken broth, making sure to incorporate the roux completely and prevent any lumps from forming.
  4. Simmer the Potatoes: Add the cubed potatoes to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart.
  5. Cream It Up: Stir in the milk and garlic powder (if using). Season with salt and pepper to taste.
  6. Gentle Simmer: Continue to simmer gently for another 5-10 minutes, allowing the sauce to thicken slightly. Be careful not to boil the mixture, as this can cause the milk to curdle.
  7. Serve: Garnish with chopped fresh parsley, if desired, and serve hot.

Notes

For best results, use Yukon Gold potatoes. Avoid boiling the potatoes to prevent them from becoming mushy. Adjust the amount of milk to achieve desired creaminess. Store leftovers in an airtight container in the refrigerator for up to 3 days.