Chunky Stewed Potatoes
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.
Servings 6
Ingredients
- 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!!
Notes
Store leftover stewed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat, adding a splash of milk to bring back that creamy texture. Stir gently so the potatoes don't completely fall apart.