This is the best stewed potatoes recipe! These potatoes are the ultimate comfort food and are so easy to make in one pan. They are rich and creamy and made with simple ingredients like butter, milk, chicken broth, and spices. These potatoes make great leftovers and are perfect for meal prep.
If you love comfort food like healthy meat sauce, the best dairy-free shepherd's pie, gluten free meatloaf or dairy free cream of mushroom soup then you will love the recipe I am sharing with you today. It's healthy comfort food at its best!
Table of Contents
Why you will love this recipe:
- This stewed potatoes recipe is a fun twist on your granny's classic stewed potatoes. These potatoes have the most incredible flavour, reminiscent of gravy with the most rich and creamy consistency.
- It's so quick and easy to make, and the clean up is a breeze since this recipe is made in just one pan.
- There is no need to peel the potatoes! Leaving the potato skins on makes this recipe even easier to make and it takes less time to prepare compared to other stewed potato recipes.
- This is a chunky version of the old fashioned recipe where the potatoes are more mushy and creamy and more like soupy potatoes. I personally like the texture of these potatoes so much better!
- These stewed potatoes store well and make great leftovers so they are perfect for meal prep.
- I've included variations to make these potatoes dairy free, vegan and Whole30 compliant.
If you love potato recipes you will also love my healthy scalloped potatoes recipe, air fryer diced potatoes recipe and southern fried potatoes!
Ingredient notes and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Potatoes - The main ingredient in this recipe. I love to use red potatoes but you can also use Yukon gold potatoes, white potatoes, russet potatoes or fingerling potatoes. Plus there is no need to peel the potatoes!
- Butter - to help give this potato recipe that delicious, creamy texture. If you are dairy free you can use coconut oil, olive oil, avocado oil or a vegan butter instead. I recommend using unsalted butter to make these southern stewed potatoes.
- Chicken broth or chicken stock - to give this side dish even more flavour. If you are vegan use vegetable broth instead.
- Milk - the key to giving this veggie dish it's creamy, gravy like consistency. The thicker the milk, the better this dish tastes.
Recipe variations and add ins:
- To make this recipe dairy-free: use coconut oil instead of butter and a dairy free milk such as coconut milk, cashew milk or almond milk.
- To make these stewed potatoes vegan: use vegetable stock instead of chicken stock, vegan butter or coconut oil instead of butter, and coconut milk or another dairy free milk instead of dairy milk or cream.
- To make Whole30 compliant: use ghee or coconut oil instead of butter, and a dairy free milk such as coconut milk instead of dairy milk.
- To give this dish extra flavor: add other herbs such as basil, fresh parsley, fresh garlic, or rosemary. You could also add onion powder or garlic powder.
- To make stewed potatoes with onions: chop half a white onion or yellow onion and add this to the pan when you add the potatoes.
How to make stewed potatoes:
Step 1
Chop the potatoes into bite sized pieces and then transfer them to a large pan or large skillet on the stovetop.
Step 2
Next add all the remaining ingredients to the pan with the potatoes and turn the burner onto medium heat. Bring everything to a boil.
Step 3
Now, stir all the ingredients together, then turn down the heat to low and simmer everything with the lid on for about 30-35 minutes, until the potatoes are tender. Stir the potatoes every so often so the potato chunks don't stick to the bottom of the pan. Then turn off the heat and allow the potatoes to cool for a few minutes and absorb even more liquid.
Top Tips:
- You will know that the potatoes are ready when they are fork tender.
- Want even more flavour? Instead of butter you could use bacon fat, bacon grease or bacon drippings to make these potatoes.
- I prefer not to peel my potatoes and leave the skin on since it's easier not to and most of the nutrients are in the skin, but if you would rather peel your potatoes feel free to do so.
How to serve:
These potatoes are best served warm. You can make them even more decadent by topping them with shredded cheddar cheese or sour cream.
These potatoes make a great side dish. Serve them with turkey at Thanksgiving or Christmas dinner or make them for weeknight meals and serve them with chicken, Denver steak, easy air fryer lamb chops, pork chops, beef roast, or any other meat or fish that you prefer.
Stewed potatoes FAQs:
Waxy potatoes, also known as boiling potatoes, do well when making soups and stews. These potatoes have thin skin and are high in moisture and low in starch. These potatoes hold together better and include Yukon Gold potatoes, Red potatoes and Fingerling potatoes.
I do leave the skin on the potatoes for this recipe for a couple reasons. First is that it's easier since you don't need to peel the potatoes, and second is that the skin is where most of the vitamins and minerals are found so you don't want to waste it!
No they are not as white potatoes are not allowed on the paleo diet.
Store any leftover stewed potatoes in the fridge in an airtight container for up to 5 days.
Other potato recipes you will love:
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Recipe
Stewed Potatoes
Equipment
Ingredients
- 3 lbs red potatoes
- 2 cups chicken stock (or vegetable stock)
- 1 cup milk (or heavy cream)
- 3 tablespoon butter (or coconut oil)
- 1 tablespoon dried thyme (more or less to taste)
- 1 teaspoon dried sage (more or less to taste)
- 1/2 teaspoon sea salt (more or less to taste)
- 1/4 teaspoon ground black pepper (more or less to taste)
Instructions
- Chop the potatoes into bite sized pieces and put them in a large pan on the stove.
- Add the remaining ingredients to the pan and turn the burner onto medium high heat. Bring the ingredients to a boil.
- Stir everything, turn down the heat to low and simmer with the lid on for ~30-35 minutes, stirring occasionally, until the potatoes are tender. Turn off the heat and allow the potatoes to cool for a few minutes and absorb a little more liquid.
Notes
- Nutritional information will vary depending on the exact ingredients you use.
- Store these potatoes in the fridge in an airtight container for up to 5 days.
- You can change up the herbs and spices in this recipe to give these potatoes the flavour you prefer.
Pam
Made these tonight using peeled russet potatoes… I added rosemary and parsley flakes to the boil… OMGosh! Talk about an easy delicious comfort food recipe! Perfect for a quick weeknight meal with chicken or any meat for that matter. Thank you so much for the recipe!!!
Dr. Erin Carter
OH I am so glad you liked them!!!!