These old-fashioned stewed potatoes are gently simmered in stock until fork tender. Cream, butter, and a generous seasoning of salt and pepper add extra flavor. A quick and tasty side dish, that’s incredibly easy to make with a few staple ingredients.
Stewed potatoes are a traditional side dish that has become somewhat out of fashion despite their delicious taste. There are many different ways to prepare this dish but essentially peeled and cubed potatoes are stewed in a liquid of water and butter, or stock until fork tender. They’re then thickened with butter, cream, and/or milk and seasoned to taste.
In my recipe, new potatoes are stewed in rich homemade beef stock and thickened with butter and cream. This way the stewed potatoes are incredibly creamy and flavorsome while maintaining their shape.
They make a great side for hearty meat stews such as my Hungarian lamb goulash, easy beef stew, and Moroccan lamb shanks.
- 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 good examples. I use new potatoes for this recipe. Make sure to peel and cut them into similar-sized cubes so that they cook evenly.
- Stock – Vegetable stock, beef, lamb, or chicken stock 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.
- Butter – Salted butter gives this side dish extra flavor and richness.
- Cream – Full-fat cream is best for this recipe but you can use lighter options as well.
- Salt & Pepper – Season to taste with freshly ground black pepper and sea salt.
- Parsley – Parsley works particularly well with potatoes and so do sage, rosemary, and dill. Match the herbs to the flavors of your main dish.
- Waxy potatoes including new potatoes work best for stewing.
- Don’t add a lid to the saucepan. The potatoes thicken up nicely as the liquid evaporates during the slow simmer.
- Serve the stewed potatoes immediately as they thicken quickly.
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.
Serve the stewed potatoes immediately with a generous amount of fresh herbs. Fresh or dried parsley, sage, rosemary, or dill are all great options. These creamy potatoes make a great side for hearty stews, steak, meatballs, fish, and other comfort foods.
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- 2 cups potatoes peeled and diced
- 1 cup beef stock
- 2 tbsp salted butter
- 1/4 cup cream
- 1 bay leaf
- 1 tbsp fresh parsley
- 1/4 tsp salt
- 1/8 tsp pepper
- 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. Add more stock if necessary. Bring everything to a boil.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 cream, 2 tbsp salted butter, 1/4 tsp salt, 1/8 tsp pepper
- Garnish with fresh parsley and serve immediately.1 tbsp fresh parsley