Old Fashioned Stewed Taters n' Onions

Elaine Bovender


I grew up with stewed potatoes. Mom usually had them with pinto beans and a side of cornbread. This recipe isn't precise because it's one of those handed down from mom to daughter recipes. It's hard to tell how old this is. My mom told me how to make it and I'm sure her mom told her, and so on. These "taters n' onions" as we grew up calling them are delicious served with most meats and vegetables. I serve them with fried chicken, barbecue, or whatever we like. It's been a favorite for many years in my family and I hope will be in yours, too.

★★★★★ 2 votes
4 to 6, depending on serving size
10 Min
20 Min
Stove Top


4 or 5 medium
white potatoes (yukon gold potatoes work very well, too)
1 medium
1/4 to 1/2 c
whole milk
butter to taste
salt and pepper to taste


1Peel and rinse potatoes. Cut into pieces and put into a large saucepan. Peel and quarter onion and put into pan with potatoes. Cover with water bring to a boil. Cover and cook until tender.
2When potatoes are done, pour off most of the water. It's okay if there's a little water left with the potatoes. Add milk, butter, salt and pepper.
3Cook over medium heat, stirring constantly until butter is melted and potatoes have thickened. This usually only takes a few minutes. Do not mash, but leave in chunks. Serve with your favorite meat and vegetables.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian