Creamy Stewed Potatoes
These old-fashioned stewed potatoes are a quick and tasty side dish, that's incredibly easy to make with a few staple ingredients.
Servings: 4 servings
Calories: 190kcal
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
Storage: Leftover stewed potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat them on the stove or in the microwave with some extra stock or milk to loosen them up.
Nutrition
Calories: 190kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 320mg | Potassium: 575mg | Fiber: 2g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg
