This is the best stewed potatoes recipe! The ultimate comfort food, just like your granny’s potatoes they are so rich and creamy with a gravy like texture they are perfect for holiday gatherings, or anytime. Easily made with butter, milk, chicken broth, and spices, these potatoes make great leftovers and are perfect for meal prep.
Why you will love this recipe:
- This stewed potatoes recipe is a fun twist your granny’s classic stewed potatoes. It has the most incredible flavour, reminiscent of gravy with the most creamy and rich consistency.Â
- It’s so easy to make and the clean up is a breeze since it’s made in just one pan and you leave the skin on the potatoes.
- There is no need to peel the potatoes! Leaving the skin on potatoes makes this recipe even easier to make.
- These butter stewed potatoes are simple enough to make on busy weeknights but delicious enough to serve for holidays like Thanksgiving, Easter or Christmas.
- This side dish is made with butter, milk, chicken broth and spices so it’s full of pantry staples.
- It’s a healthy recipe that is delicious enough to serve at a holiday meal, but simple enough for anytime.
- I’ve included variations to make these stewed potatoes dairy free, vegan and Whole30 too!Â
- If you love potatoes you will also love my healthy scalloped potatoes recipe!
Key ingredients and substitutions:Â
- Potatoes – I love to use red potatoes but you can also use Yukon gold potatoes or fingerling potatoes for this recipe. And the great thing about this recipe is that you don’t need to peel the potatoes which makes it so much easier than other stewed potatoes recipes.
- Butter – to help give this potato recipe that delicious, creamy texture. If you are dairy free you can use coconut oil or a vegan butter instead.
- Chicken Broth – to give this side dish even more flavour. If you are vegan use vegetable broth instead.
- Milk – they key to giving this veggie dish it’s creamy, gravy like consistency. You can easily swap this for another type of milk such as coconut milk, almond milk, cashew milk or oat milk.
- Spices – thyme, sage, salt and pepper complete this recipe and give it the most incredible flavour.Â
How to make this recipe:
Step one:
First you will chop the potatoes into bite sized pieces and then transfer them to a large pan on the stove.
Step two:
Next add all the remaining ingredients to the pan with the potatoes and turn the burner onto medium high heat. Bring everything to a boil.Â
Step three:
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. Then turn off the heat and allow the potatoes to cool for a few minutes and absorb even more liquid.
Tips and variations:
- To make this recipe dairy free: use coconut oil instead of butter and a dairy free milk such as coconut milk.
- To make this recipe 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 this recipe 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 more flavour: add other herbs such as basil or rosemary.
- Instead of butter you could use bacon fat to give this recipe a little more flavour.
- You can use many types of potatoes for this recipe including Yukon Gold potatoes, Red potatoes or Fingerling potatoes.
- I prefer not to peel my potatoes (since most of the nutrients are in the skin) but if you would rather peel your potatoes feel free to do so.
How to store:
Store these potatoes in the fridge in an air tight container for up to 5 days.
Frequently asked questions:Â
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.
Stewed potatoes can be kept in the fridge in an air tight container for up to 5 days. Simply re-heat them in a pan on the stove or in the microwave when you are ready to eat them.Â
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!
Other potato recipes you will love:
- Dairy Free Scalloped Potatoes
- Air Fryer Frozen French Fries
- Healthy Potato Salad
- Green Beans and Potatoes
- Potato Wedges in an Air Fryer
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Stewed Potatoes
Ingredients
- 3 lbs red potatoes
- 2 cups chicken stock (or vegetable stock)
- 1 cup milk (or heavy cream)
- 3 tbsp butter (or coconut oil)
- 1 tbsp dried thyme (more or less to taste)
- 1 tsp dried sage (more or less to taste)
- 1/2 tsp sea salt (more or less to taste)
- 1/4 tsp 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.Â
- Store these potatoes in the fridge in an air tight container for up to 5 days.Â
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