True Southern Stewed Potatoes (NOT POTATOE SOUP)

★★★★★ 1 Review
WendypickardBlurton avatar
By Wendy Pickard Blurton
from Humboldt, TN

This is what is was raised on when i was little, although we had them atleast 2 times a week it really felt like we were being rewarded when we saw these on the table with cornbread and blackeyed peas....soooo YUMMY

serves 6-8
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients

  • 6-8 lg
    potatoes (i like red ones that come in a bag in produce)
  • 2 Tbsp
    bacon grease
  • 3 Tbsp
    butter
  • 3/4 c
    milk
  • 2 1/4 Tbsp
    all purpose flour
  • 1 Tbsp
    dried onion flakes
  • 1 pinch
    garlic powder
  • 1 pinch
    cumin powder
  • salt and pepper (to taste)
  • 4-5 slice
    of bacon for the grease
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How To Make

  • 1
    Cook 4-6 slices of bacon for the grease. In a med. cooking pot fill half way with cold water, peel and cut potatoes into large cubes (alittle larger than you would if you were making mashed potatoes). Put potatoes in the pot of cold water as you cut them up so they don't start turning brown.
  • 2
    After you have peeled, cubed and put potatoes in pot of water, the water should only cover the potatoes a couple of inches i do about 3 because my family loves the thick "gravy/juices". Turn stove on high, bring to a boil. Boil for about 10 mins. add bacon grease, butter, salt, pepper. onion flakes, cumin and garlic powder.
  • 3
    in a small bowl or mixing cup mix milk and flour with a wisk, until the flour is fully dissolved and their are no lumps. When the potatoes start to become tender slowly start to add the milk/flour mixture, stir carefully as you do this, turn heat down to low and let simmer until desired thickness. Now taste and add more salt and pepper to taste.
  • 4
    You can adjust this recipe to your liking, my family likes it thick but not too thick.........here are some pictures.

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