Few side dishes are as simple, cozy, and downright comforting as a pot of warm stewed potatoes. This old-fashioned recipe takes humble Russets, simmers them in buttery chicken broth with just the right seasonings, and finishes with a touch of creaminess that makes every bite rich and velvety. It’s classic comfort food at its finest—perfect alongside Sunday roasts, weeknight dinners, or any meal that needs a hearty, stick-to-your-ribs side.
In old-school Southern kitchens, especially during the Depression era, dried minced onions were often tucked into the pot for both flavor and practicality. They were shelf-stable, easy to keep on hand, and a clever way to stretch fresh ingredients.
Think of these as the potato dish your grandma might have made—simple, budget-friendly, and so delicious, you’ll find yourself going back for seconds (and maybe even thirds!).
🥔 What Are Stewed Potatoes?
Stewed potatoes are a Southern classic with a personality all their own. Unlike mashed potatoes, they aren’t whipped smooth or fluffy. Instead, the potatoes are cut into hearty chunks and simmered low and slow in broth, milk, or even just water until they turn tender and velvety. As they cook, a few pieces naturally break down, creating a lightly thickened, brothy sauce that clings to every bite.
Seasoned simply with butter, salt, pepper, and sometimes onion, they’re the kind of humble, old-fashioned dish that tastes like comfort in a bowl—soft, cozy potato pieces bathed in their own savory gravy.
Before You Start
✨ Choose the right potatoes: Russets work best here. Their starchiness helps naturally thicken the stew as they cook.
✨ Gentle stirring only: Stir every few minutes, but go easy—you want some pieces to break down for creaminess, while others stay tender and chunky.
✨ Rehydrate the onion: Don’t skip soaking the dried minced onion—it softens them up and adds loads of flavor to the broth.
✨ Add creaminess last: Stir in milk or half-and-half near the end so it doesn’t curdle.
✨ Make it your own: A sprinkle of fresh parsley or chives right before serving adds a bright pop of color and freshness.
Why This Recipe Works
- Simple pantry ingredients: You likely have everything you need already in your kitchen.
- Budget-friendly comfort: Potatoes, butter, and broth turn into something extraordinary.
- Naturally thick & creamy: Some potatoes break down as they cook, creating that velvety texture without a roux.
- Crowd-pleasing side: From fried chicken to Sunday roast, this dish goes with just about everything.
Frequently Asked Questions
- Are dried minced onions traditional in Southern stewed potatoes? Yes, in their own way! In many old-school Southern kitchens—especially in rural or Depression-era homes—dried minced onions were a pantry staple. They were shelf-stable, didn’t require refrigeration, and added onion flavor when fresh onions weren’t available.
- While some cooks simply stuck to butter, salt, and pepper, others leaned on dried onion for convenience. My version carries on that tradition, giving you that cozy Southern flavor with a touch of practicality.
- That said, plenty of home cooks who had fresh onions on hand preferred to use them—either sautéing the onions in butter or bacon fat before adding the potatoes, or simmering them right alongside the potatoes from the very beginning. Both approaches are traditional, and both create a cozy, savory depth of flavor. My Grandma always made them with dried onions, so that’s how I like these potatoes!
- Can I use Yukon Gold or red potatoes instead of Russets? Yes, but keep in mind they’re waxier. The stew will be chunkier and less creamy since they don’t break down the same way Russets do.
- Do I have to use chicken broth? No—vegetable broth works well if you want to keep this dish vegetarian.
- Can I make this dairy-free? Absolutely. Use olive oil instead of butter and skip the milk/half-and-half, or substitute with your favorite unsweetened non-dairy milk.
- Why do some potatoes break down while others stay whole? That’s the beauty of this dish! As you stir gently, a few potatoes fall apart, naturally thickening the broth into a silky stew.
Stewed Potatoes Ingredients
- Russet potatoes – Starchy and fluffy, they give the stew its perfect creamy texture.
- Dried minced onion – Soaked in warm water, it’s convenient but still brings that mellow onion flavor. If you’d rather use fresh onion, sauté it in butter or bacon fat before adding, or simmer it alongside the potatoes—see FAQ below for tips.
- Butter – Adds richness and rounds out the savory broth.
- Chicken broth – The base of the stew. Low-sodium is best so you can control the salt.
- Milk or half-and-half – Stirred in at the end for an optional creamy finish.
- Fresh parsley or chives – For garnish, but also for a little freshness against all that cozy richness.
🍽 Serving Suggestion Titles + Categories
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Comfort Food Favorites:
- crispy KFC fried chicken, melt in your mouth chicken, million dollar chicken, or smothered chicken.
- Mississippi pot roast, Swiss steak, traditional meatloaf, or Sloppy Joe casserole.
-
Fresh + Crisp Sides:
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Sweet Finishes That are Cozy + Sweet
Storing + Reheating + Freezing + Make-Ahead
Storing
- Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating
- Warm gently on the stovetop over low heat with a splash of broth or milk. Stir occasionally until heated through.
Freezing
- Stewed potatoes don’t freeze well—the texture can get grainy. Best to enjoy them fresh!
Make-Ahead
- You can peel and cube the potatoes a few hours in advance. Store them in a bowl of cold water in the fridge to prevent browning until you’re ready to cook.
Food Safety
- If you’d like more info on food safety, check out this link.
How To Make Stewed Potatoes
More Potato Recipes to LOVE
- Melting Potatoes
- Country Potatoes
- Au Gratin Potatoes
- Crockpot Cheesy Potatoes
- Parmesan Potatoes
- Garlic Mashed Potatoes
💌 Tried This Recipe?
Did you make these stewed potatoes? I’d love to hear how they turned out for you! Leave a ⭐⭐⭐⭐⭐ rating and a comment below—it helps other home cooks in our Gonna Want Seconds community discover tried-and-true favorites. 💛
Don’t forget to snap a photo of your cozy bowl of potatoes and tag me on Instagram @gonna_want_seconds so I can cheer you on!
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Stewed Potatoes
Ingredients
- 6 medium Russet potatoes peeled and cubed into 1-inch pieces
- 2 tablespoons dried minced onion, rehydrated in step 1
- 1 teaspoon garlic powder
- 1-1/4 teaspoons fine salt, adjust to taste
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 cups low-sodium chicken broth
- 1/4 cup whole milk or half-and-half
- 1 tablespoon chopped fresh parsley or chives optional, for garnish
Instructions
- Rehydrate the Onion: In a small bowl, combine the dried minced onion with 2 tablespoons warm water. Let sit while prepping the rest.
- Simmer the Potatoes: Add cubed potatoes, chicken broth, garlic powder, salt, pepper, rehydrated onion (including the soaking liquid), and butter to a large pot or deep skillet.
- Bring to a boil, then reduce heat to low, cover partially, and simmer 20–30 minutes, stirring gently every 5–10 minutes.
- Check for Doneness: Potatoes should be very tender, with a few just starting to break down, which naturally thickens the liquid.
- Add Creamy Finish (Optional): Stir in the milk or half-and-half during the last 5 minutes of cooking. Let simmer uncovered, stirring gently, until slightly thickened.
- Serve: Taste and adjust seasoning if needed. Spoon into bowls and top with fresh parsley or chives if desired.
Nutrition
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