Stewed Potatoes

[Stiles/Akin]

Stewed Potatoes (not potato soup)

If you were raised in the South, you grew up eating stewed potatoes at least a couple of times a month, if not every week. Served with cornbread and blackeyed peas, stewed potatoes were a real treat from any proper old Southerner's childhood.

Ingredients...

6-8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (optional)
1 pinch onion flakes
2 tablespoons flour
½ cup water
½ cup milk
3 tablespoons butter



Recipe by Peggy Chaney
http://mamapeggy.com/stewed-potatoes/

 

[donna]

My Granny made these. It is very tasty.

 

[Belle Montgomery]

They sound familiar to what I make only never tried flour only butter and milk to make the sauce but instead of onion I stir in heaping tablespoons of parsley, canned or fresh, for an "earthy" flavor. I may try adding some garlic next time!

 

[mofederal]

They look good to me. I have eaten them before. My chef makes these once in awhile. They are very good and very tasty.

 

[Stiles/Akin]

Someone shared on Facebook they used cornmeal instead of flour.

 

[truthckr]

I had these as a child but never knew what they were called. Thanks for the trip down memory lane.

 

[FarawayFriend]

Sounds yummy!!
We have something similar, but we add sliced sausage and call it "Potato goulash"

 

[nitrofd]

Stewed Potatoes (not potato soup)

If you were raised in the South, you grew up eating stewed potatoes at least a couple of times a month, if not every week. Served with cornbread and blackeyed peas, stewed potatoes were a real treat from any proper old Southerner's childhood.

Ingredients...

6-8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (optional)
1 pinch onion flakes
2 tablespoons flour
½ cup water
½ cup milk
3 tablespoons butter

Instructions

Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.

Bring to a boil (you want the potatoes cooked so they are just fork tender, not falling apart).

After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.

Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.

Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.

Add more flour if you want it thicker, or more water if you want it thinner.

Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.

*Note from Linnie - I don't use bacon grease, only butter and I don't use onion flakes nor any milk, just water. Either way - delicious and filling!

Recipe by Peggy Chaney
http://mamapeggy.com/stewed-potatoes/

Photo by Denise Grisham See More



View attachment 198302

I have had potatoes like that but no one called them stewed.

 

[donna]

A favorite potato recipe when I was young.

 

[Reconstructed Rebel]

Sounds delicious. Just want to say I would never consider the bacon grease to be "optional. "

 

[KianGaf]

Stewed Potatoes (not potato soup)

If you were raised in the South, you grew up eating stewed potatoes at least a couple of times a month, if not every week. Served with cornbread and blackeyed peas, stewed potatoes were a real treat from any proper old Southerner's childhood.

Ingredients...

6-8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (optional)
1 pinch onion flakes
2 tablespoons flour
½ cup water
½ cup milk
3 tablespoons butter



Recipe by Peggy Chaney
http://mamapeggy.com/stewed-potatoes/

Never heard of this dish. Is it's consistency like a chunky soup ?