Chunky Stewed Potatoes are made with tender chunks of potatoes simmered in a thick, buttery cream sauce. Made with simple ingredients like potatoes, butter, and milk, this old-fashioned side dish is like chunky mashed potatoes, but even creamier! Perfect served alongside meatloaf, chicken, or your favorite family dinner.
Chunky Stewed Potatoes (Like Mashed Potatoes, But Better?)
Okay, we all love mashed potatoes, but what if we left them chunky instead? That’s basically what we’re doing with these Chunky Stewed Potatoes! They’re soft, buttery, and SO creamy, but instead of mashing everything together, we’re leaving big, tender chunks of potatoes swimming in a thick, buttery sauce. Think of them as mashed potatoes’ chunky sister.
They’re called stewed potatoes because we gently simmer the potatoes in liquid until they’re nice and tender, then let some of them break apart to thicken everything up. We add butter and milk to make that creamy sauce, but keep most of the potatoes chunky. No potato masher needed! It’s simple, old-fashioned cooking, and honestly, sometimes that’s all you need.
These stewed potatoes belong on the dinner table next to just about anything. Around here, we love them with the fluffiest cheesy meatloaf or when we’re throwing a whole chicken in the crockpot for dinner. Add a vegetable on the side and dinner is done. Nothing fancy, just a really good homemade meal.
Tips for Creamy, Chunky Stewed Potatoes
- Don’t drain all the water! Leave about 1 cup of potato cooking water in the pot. This helps make that thick, creamy sauce.
- Let some potatoes break apart. Stir gently so a few pieces naturally break down and thicken the sauce, while most stay chunky.
- Too thick or too thin? Add a splash of milk if it’s too thick, or simmer uncovered for a few more minutes if it’s too thin.
Let’s Make My Stewed Potatoes!
Add potatoes to a pot with just enough water to cover them.
Cook until they’re fork tender. Drain most of the water out but leave 1 cup in the pot!
Add butter and spices and gently stir them, allowing the potatoes to naturally fall apart.
Add in milk and simmer them until the potatoes are creamy and all coated in this yummy buttery sauce!
Serve warm and enjoy! I just served them with some kielbasa and smothered cabbage and it was so good!
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Chunky Stewed Potatoes
PrintIngredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
- 3 cups water or enough to barely cover potatoes
- 1 teaspoon salt
- 3 tablespoons butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 cup whole milk
Instructions
- Add potatoes to a large saucepan. Pour in just enough water to barely cover them. Add salt.
- Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until potatoes are very tender.
- Carefully pour off most of the cooking water, leaving about 1 cup in the pot.
- Add butter, pepper and onion powder. Stir gently, allowing a few potato pieces to break apart and thicken the liquid.
- Pour in the milk and simmer over low heat for another 5 minutes, stirring occasionally, until the potatoes are creamy and coated in a thick, buttery sauce. I like to remove the pot from the heat and let the potatoes sit for 10 minutes before serving. This helps the sauce thicken up even more!
- Taste and adjust salt if needed. Serve warm. Enjoy!!
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