Stewed Potatoes (Just Like My Grandma Used to Make)

These stewed potatoes are a comforting, Southern-inspired side dish made with tender chunks of potato simmered in a buttery milk sauce. It's the kind of recipe that my grandma would always make—cozy, simple yet delicious, and made with just a few pantry staples. Whether you're serving them alongside chicken skewers, pork chops, or even a holiday ham, this old-school favorite always hits the spot.

Why I Love These Stewed Potatoes

This stewed potatoes recipe is my modern take on a dish my grandma used to make almost every Sunday. She had a way of turning the simplest ingredients into something that felt special—and her stovetop potatoes were always a favorite. They weren’t fancy, but they were rich, buttery, and the kind of comfort food you didn't know you needed that day.

I’ve adapted her recipe to make it even easier for weeknights. You only need six pantry staples—no garlic to peel, no baking required, and no fancy tools beyond a big pot and a spoon. The potatoes simmer until fork-tender, and then a quick milk and flour mixture creates a creamy sauce that coats each bite without turning them into mashed potatoes. The result is soft, spoonable, and full of old-school flavor with just the right amount of richness and peppery warmth.

Whether you’re making this as a simple side dish for pork chops or adding it to your holiday spread, these stewed potatoes bring that same homemade comfort my grandma always served—especially when you finish them off with an extra pat of butter, just like she did.

Ingredients

• 6 medium potatoes, peeled and cut into 2-inch chunks
• 1 cup milk
• ½ stick butter (4 tablespoons)
• 2 tablespoons all-purpose flour
• Salt, to taste
• Black pepper, to taste

How to Make Stewed Potatoes

Step 1: Prep the Potatoes

Peel the potatoes and cut them into rough 2-inch chunks. Rinse well under cold water to remove excess starch.

Step 2: Boil the Potatoes

Add the potatoes to a large pot and cover them with water until the water is about 1 inch above the potatoes. Salt the water generously, then bring to a boil. Cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart.

Step 3: Make the Milk Slurry

While the potatoes are cooking, pour about ¼ cup of the milk into a small bowl with the flour. Whisk until smooth and no lumps remain, then slowly whisk in the remaining milk to form a thin liquid slurry.

Step 4: Thicken the Potatoes

Once the potatoes are cooked, drain about half of the water from the pot. Add the butter and the milk-flour mixture. Stir over medium heat until the liquid thickens into a creamy sauce, about 3–5 minutes.

Step 5: Season and Serve

Season with salt and freshly ground black pepper to taste. For extra richness, add another spoonful of butter on top just before serving.

Expert Tips

• Choose the right potatoes—starchy is best: For the creamiest sauce and best texture, use starchy or all-purpose potatoes like Russet or Yukon Gold. Russets break down just enough to naturally thicken the sauce, while Yukon Golds hold their shape a bit better but still add richness. Avoid waxy varieties like red potatoes—they won’t absorb flavor as well and tend to stay too firm for this style of dish.
• Don’t overcook the potatoes: Timing matters. You want them fork-tender, meaning a fork slides in easily, but the potato still holds together when lifted. Overcooking will cause the potatoes to fall apart and turn the sauce gluey. I usually check them at the 10-minute mark and monitor closely from there. If you're unsure, cut one open—it should be cooked through but not crumbly.
• Whisk the milk and flour into a smooth slurry—lumps ruin the texture: This part is key. Combine a small portion of the milk with the flour first and whisk until smooth before adding the rest of the milk gradually. This ensures the flour is fully hydrated and prevents clumping. For extra insurance, you can sift the flour into the milk, or even use a small fine-mesh strainer when adding it to the pot. A smooth slurry = a velvety, lump-free sauce.
• Adjust the thickness of the sauce to your preference: After you add the slurry and let it simmer, the sauce should thicken in about 2–4 minutes. If it’s too thin, continue to simmer gently while stirring—it will tighten as it cooks and cools. If it becomes too thick, stir in a splash of extra milk or a bit of the reserved potato water you drained earlier. That starchy water also helps the sauce stay silky and cohesive.
• Finish with a final pat of butter—it’s not optional: My grandma always added a spoonful of butter just before serving, and I never skip this step. That last bit of butter melts into the sauce and adds a glossy finish, deeper flavor, and just a little more richness. It’s a small touch, but it takes the dish from comforting to completely crave-worthy.
• Season with intention: Salt and pepper are essential, but don’t just toss them in without tasting. Salt your potato water while boiling (like you would for pasta), then taste the finished dish and adjust the seasoning as needed. You’ll be amazed how much more flavorful the potatoes are when the layers are seasoned.
• Let the dish sit for a few minutes before serving: This gives the sauce time to stabilize and thicken slightly. It also allows the flavors to meld—so the dish tastes even better by the time it hits the table. If you're making it ahead, just reheat gently on the stovetop with a splash of milk to loosen things up.

Stewed Potatoes Recipe FAQS

What are stewed potatoes?

Stewed potatoes are a simple Southern-style dish where potatoes are boiled and then simmered in a lightly thickened, buttery milk sauce. They’re creamy, comforting, and often served as a side with meats or holiday meals.

Can I make these stewed potatoes ahead of time?

Yes! Stewed potatoes can be made a few hours in advance. Reheat gently over low heat with a splash of milk or water to loosen the sauce.

Do I need to peel the potatoes?

It’s recommended for this recipe to peel the potatoes so the sauce stays smooth and creamy. That said, if you’re using thin-skinned Yukon Golds, you can leave the skin on for a more rustic version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of milk as needed to loosen the sauce.

Can I freeze stewed potatoes?

They’re best fresh, but they can be frozen if needed. Just note that the texture may be slightly grainy when reheated due to the starches. For best results, reheat slowly and stir in fresh butter or milk to revive the creaminess.

Final Thoughts

This stewed potatoes recipe is proof that comfort food doesn’t have to be complicated. It’s budget-friendly, beginner-friendly, and always delivers. Whether you're serving it with a weeknight dinner or putting it on your holiday table, it’s a side dish that brings comfort and nostalgia to every bite.

If you make this recipe, leave a review and comment to let me know what you think.

More Delicious Potato Recipes To Try

• Fried mashed potato balls
• Popeyes mashed potatoes
• Mississippi mud potatoes
• Potato stuffing
• Party potatoes