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white bowl of stewed potatoes on green napkin with fork
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5 from 1 vote

Stewed Potatoes

READY IN JUST 20 MINUTES! Grandma’s Stewed Potatoes are Soft and buttery with loads of down home “pot liquor” that’s perfect for sopping up with a piece of bread!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side
Cuisine: American
Keyword: stewed potatoes, boiled potatoes
Servings: 4 servings
Calories: 245kcal
Author: Wendi Spraker


  • 4 Russet Potatoes - peeled.
  • 3 Cups Water
  • 1 bouillon cube
  • 4 Tbs Butter
  • 2 Tbs Flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder


  • Peel the potatoes and cut into large slices or quarters.
  • Place the potatoes into a large sauce pan and cover with water. Add the bouillon cube.
  • Heat over medium heat until the potatoes are fork tender.
  • Drain the potatoes into a colander with a pan below it to catch the cooking water. Set potatoes aside.
  • In the same pan that the potatoes boiled in, melt the butter and add the 2 Tbs of flour. Stir together and allow the flour to cook for at least 1 full minute.
  • Add the salt, pepper, paprika, onion and garlic powder to the rouxe.
  • Add the potatoes back to the sauce pan.
  • Pour enough of the cooking water into the pan to give the potatoes a nice saucey stew (about ½ to ¾ of the cooking water will work).
  • Heat over medium heat till heated through and thickened. Taste before serving for salt and pepper and add more if needed. Serve hot.



  • Cutting the potatoes into smaller pieces will help the dish to cook more quickly, however, the potatoes tend to disappear into the “stew” if you do so.
  • Russet potatoes make a delicious sauce for this dish while the red and yellow gold potatoes tend to hold on to their “inner stew” a little longer.
  • You will definitely want to peel the potatoes for this dish. The smooth creaminess is disrupted by skins. .
  • No paprika? Just leave it off.
  • The more butter, the better everything tastes! Feel free to add more.
  • For the bouillon cube: 1 tsp chicken broth concentrate.
  • Water and bouillon cube: Any type of stock
  • Adding the cooking water back: Milk (see video)
  • Spices: Change out and add what you like: Thyme, Oregano, Cayenne, Cumin, etc.
  • Butter: Margarine or any butter substitute or even cooking oil.
PRO TIP: The Bouillon cube in the cooking water helps the flavor get way down deep into the potatoes as they cook.


Calories: 245kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 954mg | Potassium: 891mg | Fiber: 5g | Vitamin A: 600IU | Vitamin C: 24.3mg | Calcium: 73mg | Iron: 7.2mg