An old-school recipe for potatoes cooked down with bacon drippings and onions into a hearty, rustic recipe that can be eaten as a meal or on the side.
TABLE OF CONTENTS:
- JUMP TO THE RECIPE
- HOW THESE AREN'T MASHED POTATOES
- SIX FAQ WORTH READING
- WHAT TO SERVE WITH STEWED POTATOES
If you’re familiar with these, you already love them. If these are new to you, you’ll be a fan as soon as you try them!
Stewed Potatoes are super simple to make and the recipe is easy to make your own.
Some folks like the potatoes chunkier than these and some like them when they’re just a few stirs away from being potato soup.
This recipe works for however you like them best.
4 WAYS STEWED POTATOES ARE DIFFERENT THAN MASHED POTATOES
1- FLAVOR – The onions and bacon drippings bring a very different flavor to stewed potatoes. Mashed potatoes typically only have butter and milk (or cream) for flavor so you really only taste the potatoes.
2- CONSISTENCY – Whether you like stewed potatoes chunky or soupy, they will never seem much like mashed potatoes because of the amount of water that stays in the finished dish. When making mashed potatoes, the potatoes are cooked until just tender then drained. In stewed potatoes, the cooking liquid is mixed into the potatoes.
3 - TEXTURE – Mashed potatoes are fluffy, creamy and thick enough to hold their shape. Can we take a minute to appreciate the way you can make your own personal gravy pond in a pile of mashed potatoes? And fill that sucker slap up with gravy? Then dunk your biscuit in it?? Yes, Lord, we thank you for mashed potatoes! Stewed potatoes are more… well, they’re more like a thick stew.
4 - EASIER TO PREPARE – even with sautéing the onions, these are still easier to me because I don’t have to drag out my mixer (or potato masher or ricer or whatever you use) or fool with the milk or cream. Yes, I'm one of those people who heat the milk/cream before I add it.
6 FAQ ABOUT SOUTHERN STEWED POTATOES
1 - DO I HAVE TO USE BACON GREASE? Nope. Butter works beautifully and I’ve used it plenty of times. But bacon grease is better.
2 - DON’T I NEED TO ADD FLOUR? I’ve seen a recipe or two that makes a flour slurry with water that’s added into the potato liquid but I’ve never needed to thicken mine. There’s a ton of starch in the cooking liquid from the potatoes which thickens everything up nicely.
3 - CAN I LEAVE OUT THE ONIONS? Technically, yes, you sure can, but half of the flavor comes from the onions so it likely won’t taste as good. The onions are indistinguishable in the potatoes after everything is cooked and mixed so if you’re worried about a picky eater, don’t. They’ll be none the wiser.
4 - I LIKE CHUNKIER, THICKER STEWED POTATOES – CAN I STILL USE THIS RECIPE? Yes, absolutely! The recipe lets you make it how you like it. I like mine like this but if you like yours less soupy or more chunky, you’re in control.
5 - WHAT CAN I DO WITH LEFTOVERS? These reheat beautifully in the microwave. I typically make these for Sunday dinner then drag them out again later in the week to go with another meal. I’ve never tried to freeze these but if someone has, please comment and let us know!
6 - CAN I MAKE SOUP WITH ANY LEFTOVERS? Yes!! Hold on to the reserved cooking liquid in the recipe then stir it into the leftovers with some milk or half & half. Add chives and/or a little garlic if desired.
MAIN DISHES TO SERVE WITH SOUTHERN STEWED POTATOES
BUTTER-BRAISED SLOW COOKER PORK ROAST - A fork-tender pork loin drenched in sizzling butter seasoned with Cajun spices cooked to perfection in the crock pot.
DRUNKEN CHICKEN WITH 40’LEVEN CLOVES OF GARLIC – Beer-brined chicken marinated with whole garlic cloves and simple spices oven-roasted.
COUNTRY-FRIED CHICKEN BREASTS WITH GRAVY - Buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy.
SMOTHERED PORK CHOPS - A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven.
NANNY'S STICKY CHICKEN - Southern Sticky Chicken slow cooks in an easy sauce in a cast iron skillet. The chicken braises in a slightly sweet tangy sauce and is fall-off-the-bone tender.
Recipe for Southern Stewed Potatoes
Southern Stewed Potatoes
Ingredients
- 3 tablespoons bacon grease
- 1 large onion, diced
- 3 large baking potatoes
- 5 cups water
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Cook onion in bacon grease in a large saucepan over medium-high heat for 5 minutes.
- Meanwhile, peel and wash potatoes then cut into large pieces (I quarter the potato lengthwise then cut the long pieces about 3/4-inch thick).
- Add potatoes to pan with onions then add water. Bring to a boil then reduce heat to medium and cook potatoes, uncovered, 15 minutes or until tender.
- Pour or ladle off half of the liquid, reserving to add back later if needed. The remaining liquid should only cover the bottom half of the potatoes.
- When ready to serve, stir potatoes until desired consistency is reached (add some of the reserved liquid if needed). DO NOT OVERSTIR. The potatoes pieces will get smaller and smaller the longer you stir and they will continue to soften as they sit. TIP: keep that reserved liquid if you’d like to make potato soup with the leftovers (directions in FAQ section above).
- Serve with a few pats of butter on top or drizzle with additional bacon grease.
Notes
- Most questions will be answered in the post above the recipe card.
- I don't know how to make this in the crock pot or instant pot, though I imagine you can. I've never done it so I can't tell you how long to cook it.
Nutrition Facts
Calories
160.03Fat
5.22 gSat. Fat
0.82 gCarbs
25.5 gFiber
2.18 gNet carbs
23.2 gProtein
3.2 gSodium
588.34 mgIron
1.21 mgCalcium
19.46 mg
Mandy, I'm 81 and have been eating these potatoes my whole life. Give me a hunk of buttered cornbread and some "white" beans and I'm in Heaven.
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