Creamy Stewed Potatoes
These old-fashioned creamy stewed potatoes are gently simmered in stock until fork tender and mixed with cream and butter. A rich and comforting side dish that’s incredibly easy to make with a few staple ingredients. Perfect for special occasions such as Christmas or Thanksgiving!
Just like my swede mash, these stewed potatoes are a traditional side dish that has become somewhat out of fashion despite its delicious taste.
In this recipe, new potatoes are stewed in rich homemade bone broth and finished with butter and cream. This way the stewed potatoes are incredibly creamy and flavorsome while maintaining their shape.
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Creamy Stewed Potatoes
Ingredients
- 2 cups potatoes peeled and cut into 1/2 inch cubes
- 1 cup beef stock or chicken stock
- 2 tbsp butter
- 1/4 cup heavy cream
- 1 bay leaf
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tbsp fresh parsley
Instructions
- Peel and dice the potatoes. Rinse them with cold water.2 cups potatoes
- Add the potatoes, stock, and bay leaf to a medium saucepan. Add a pinch of salt if your stock is unsalted. The potatoes need to be just covered in stock. Bring everything to a boil but don't add a lid to the saucepan. The potatoes thicken up nicely as the liquid evaporates during the slow simmer.1 cup beef stock, 1 bay leaf
- Reduce the heat to a gentle simmer and let the potatoes stew for 15-20 minutes in the stock until fork tender. Stir them every 5 minutes.
- Remove the saucepan from the heat and take out the bay leaf. Drain any excess stock.
- Add the butter and cream to the potatoes and stir gently. Season the stewed potatoes with salt and pepper to taste.1/4 cup heavy cream, 2 tbsp butter, 1/2 tsp salt, 1/8 tsp pepper
- Garnish with fresh parsley and serve immediately as they thicken quickly.1 tbsp fresh parsley
Notes
Nutrition
Ingredients and substitutions
- Potatoes – Any type of potato works for this dish but boiling or waxy potatoes with less starch and more sugar and moisture are best for this recipe. Red skin potatoes, new potatoes, and fingerling potatoes are best. Make sure to peel and cut them into similar-sized cubes so that they cook evenly.
- Stock – Vegetable stock, chicken, beef, or lamb broth work well. Choose a stock that matches your main dish. You can also use bone broth and add extra nutritional value to this side dish.
- Bay leaf – A bay leaf adds additional flavor. You can omit this if needed.
- Cream – Heavy cream is best for this recipe but you can use lighter options as well.
- Parsley – Parsley works particularly well with potatoes and so does sage, rosemary, and dill. Match the herbs to the flavors of your main dish.
Stewed potatoes in the Instant Pot
An alternative way to make this easy side dish is to pressure cook the potatoes with the stock and bay leaf on High for 3 minutes in the Instant Pot. Wait 5 minutes for a natural release before switching the valve to the venting position. Stir through butter, cream, and season to taste.