The Best Easy Stewed Potatoes - Creamy & Simple

🥔 Ingredients

All you need is just a handful of simple ingredients. 

Ingredient Details

Potatoes - The best potatoes for this recipe are waxy potatoes such as Yukon gold potatoes, Red Bliss, French fingerling, and red potatoes. Those are low in starch but high in moisture. 

Butter - I chose a block of vegan butter to keep this recipe dairy-free. You can use either salted or unsalted butter depending on your preference. 

Salt & pepper - Adjust according to taste. If you used unsalted butter you will likely need a bit more salt here. 

Garlic or onion powder - You can also use both. They help give this dish a rich & savory flavor. 

Fresh parsley - To be used as a topping. Either curly or flat-leaf parsley will do. Chop it up really small or leave bigger bits if you prefer. 

Time-saving hack - You can use pre-peeled potatoes if you're under time pressure. Keep in mind they are more expensive and usually come in plastic packaging.

 🔪 Equipment

• Cooking scales - for measuring out the ingredients
• Potato peeler - for peeling the potatoes (if you're skilled, you can use a knife instead)
• Knife & chopping board - for cutting the potatoes
• Medium-sized pan & spatula - for cooking and stirring the potatoes

⏰ Steps

There are just a few easy steps to this recipe.

Hint - this is just a super quick overview. For detailed instructions & exact ingredient details see the recipe card at the bottom. 

1 & 2 - Peel and chop your potatoes into 1-inch chunks.

3 & 4 - Add cold water, potatoes, vegan butter, salt, pepper & onion/garlic powder to a medium saucepan. Give it a good stir.

5 - Bring to a boil then simmer uncovered on medium heat until the potatoes are fork tender - about 20 minutes.

Stir from time to time to prevent the potatoes from sticking to the bottom of the pan.

Once the potatoes are tender, let the mixture cook for a few more minutes until it reaches your desired consistency.

You might prefer larger chunks and a more chewy texture or you might prefer a mixture with softer bits, more similar to mash. 

6 - As a last step, you'll need to transfer them to a serving plate (optional) and sprinkle them with fresh chives, parsley, or any other herb. 

💡 Top Tips

• Adjust salt & pepper to taste - you might need a bit more if you like salty food.
• Use just enough water to cover the potatoes, but not too much. You don’t want this mixture to be too watery as potatoes cook quite fast.
• Adjust it to your own preference - you can leave the potato chunks bigger or chop them up really small if preferred.
• Additional ingredient: a teaspoon of miso paste! It adds that umami flavor.
• If you don’t have miso, you can add a little yeast extract (more commonly known as marmite). This might sound strange but it’s a great addition to cozy, warming, comforting foods like stewed potatoes. I often add it to my soups or stews. Try it out!
• If you want a saltier, fuller flavor, you can also add a little bit of stock or some bouillon cube to the boiling water.

📦 Serving

You can't go wrong by serving them alongside my:

• feel-good stew & dumplings
• savory vegan pot pie
• easy vegan haggis

They make a great replacement for mashed potatoes.

You can also sprinkle them with roasted lentils or pepitas for some crunch.

📦 Storage Tips

To store - First, let cool at room temperature, then store any leftovers in an airtight container. Eat within 3-4 days. 

To reheat in the microwave - The easiest way to reheat these is in a microwave. Transfer them to a microwave-safe bowl, then microwave until piping hot and thoroughly heated (about 3-4 minutes). Stir halfway through to ensure even heating. 

To reheat in a pan - Transfer the leftovers to a pan and heat up on medium-low heat while stirring consistently. 

To freeze - The good news is that you can reheat these potatoes. Simply place them in an airtight and freezer-safe container. They should keep for about 1-2 months. The bad news is that freezing them WILL change their texture.