Southern Stewed Potatoes
If you grew up in the South, chances are Southern stewed potatoes were a regular on your table. This old-fashioned recipe is pure comfort food tender potatoes simmered in a creamy, buttery gravy, just thick enough to coat every bite. Traditionally served with cornbread and black-eyed peas, this dish is simple, nostalgic, and incredibly satisfying.
Why You’ll Love This Recipe:
Classic Southern comfort food made with pantry staples
Creamy, not soupy perfectly thick and hearty
Easy one-pot side dish ready in under 30 minutes
Ingredients:
6–8 large potatoes, peeled and cubed (about 1-inch pieces)
Salt & black pepper, to taste
1 pinch onion flakes
2 tablespoons all-purpose flour
½ cup water
½ cup milk
3 tablespoons butter
Instructions:
Peel and cube the potatoes, then place them in a medium pot. Add enough water to cover the potatoes by about 2 inches.
Bring to a boil and cook until the potatoes are fork-tender but not falling apart.
Reduce the heat to low and do not drain the potatoes the starchy water helps create the gravy.
In a small bowl, whisk together the flour and ½ cup water until smooth.
Slowly pour the flour mixture into the pot, stirring constantly. Simmer for a few minutes until the liquid thickens.
Adjust consistency by adding more flour for thickness or more water if needed.
Stir in the milk, butter, onion flakes, salt, and pepper. Season to taste and simmer briefly until creamy and well combined.
Serving Suggestions:
Serve these old-fashioned stewed potatoes hot with cornbread, fried chicken, black-eyed peas
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Enjoy classic Southern stewed potatoes! Tender potatoes simmered in a creamy, buttery gravy perfect as a comforting side dish for cornbread, black-eyed peas, or fried chicken. Easy, flavorful, and nostalgic!
