Potatoes, Stewed - Master Cookbook Recipe # 676
These Stewed Potatoes are a quintessential Southern comfort dish, featuring tender chunks of potato enveloped in a rich, velvety cream sauce. Perfect as a hearty side for a family dinner, this recipe balances a thick, buttery texture with the simple, honest flavors of salt and black pepper.
This is recipe #676 in Tammy’s Master Cookbook.
Ingredients
- 6-7 medium/large russet potatoes (peeled and chopped into 3/4" to 1” pieces)
- 4-5 Tbsp salted butter
- 3/4 cup half and half or whole milk
- 2 Tbsp corn starch
- 1 tsp salt
- 1/2 tsp black pepper
- Water (for boiling)
Instructions
- Boil: Place your chopped potatoes in a medium saucepan and add enough water to cover them. Bring to a boil over high heat.
- Simmer: Once boiling, reduce the heat to medium and set a timer for 15 minutes.
- Mix Cream: While the potatoes cook, combine the half and half, cornstarch, salt, and pepper in a glass measuring cup. Whisk thoroughly until smooth.
- Adjust Water: After the 15 minutes is up, check the water level. It should be about 1/2 inch below the top of the potatoes; pour off any excess if necessary.
- Thicken: Add the cream mixture to the saucepan and gently fold in the salted butter.
- Finish: Continue to stir gently until the sauce thickens. The potatoes should remain in distinct "hunks" while being coated in a creamy glaze. Serve warm.
Notes
Tammy’s Tips
When you are chopping your potatoes, try to keep the pieces roughly the same size so they all reach that perfect fork-tender stage at the exact same time. Be careful when folding in your cream mixture and butter; you want to be gentle so you don't mash the potatoes into a paste, as the beauty of this dish is the chunky texture. For an extra layer of flavor, you can try using a bit of onion powder in your cream mixture or even boiling the potatoes in chicken stock instead of plain water.