If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today!

 


7 peeled and cubed potatoes

3 tablespoons of butter

A pinch of onion flakes

2 tablespoons of flour

½ cup of milk

½ cup of water

Salt and pepper, to taste

2 tablespoons of bacon grease (optional for added flavor)

Instructions:


Start by placing the peeled and cubed potatoes in a large pot, covering them with water until it reaches about 2 inches above the potatoes.

Bring the pot to a boil, cooking the potatoes until they are tender but still hold their shape. Then, lower the heat to a simmer.

In a separate bowl, whisk together the flour and half a cup of water until smooth to create a thickening agent.

Slowly incorporate the flour mixture into the simmering potatoes, stirring constantly to prevent lumps. Let it simmer for a moment to thicken. For a thicker stew, add a little more flour; for a thinner consistency, a bit more water.

Finalize the dish by stirring in milk, seasoning with salt, pepper, and onion flakes. Add butter or bacon grease to enrich the flavor according to your preference.

This Southern stewed potatoes recipe promises a dish that's not only satisfying but also a tribute to the generations-old tradition of Southern cooking. Perfect for family dinners, gatherings, or as a comforting side dish, it's sure to bring warmth and a taste of the South to any table. Enjoy the rich, hearty flavors of this cherished recipe, and let it transport you back to a simpler time, where every meal was a celebration of community and heritage.