These 30-minute stewed potatoes are the ultimate comfort food for the entire family. They're a great side dish with an irresistible creamy texture - think of them as a chunky version of mashed potatoes!
💌 Why I Like This Recipe
- Comes together in just 30 minutes
- Such a versatile side dish
- A hearty twist on classic potatoes
- Power them up with some protein-rich roasted lentils
- Just a few cupboard staples needed
Plus, I’ve even got step-by-step photos ready for you.
Let's stew these potatoes to perfection & enjoy this rustic and comforting result!
All you need is just a handful of simple ingredients.
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.
- 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
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.
Hint - If needed, add a splash of water to the pan to prevent any bits from burning to the bottom of the pan.
💡 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 Tip! To be fair stewed potatoes don’t naturally look the most attractive. Here’s how you can make the dish look more presentable.
- Add some cracked black pepper on top.
- Don't forget to scatter some fresh herbs on top.
- I like parsley but you can use chives or even cilantro instead.
- You can also serve it with a pat of butter, or some green onions or red onions for a pop of color.
- Spicy - add chili powder, cayenne pepper or sprinkle with some chopped jalapenos.
- Sauteed onion & garlic - gently fry up some yellow onions in olive oil, add some minced garlic and mix in with the potatoes before serving.
- Veggies - gently sauteed bell pepper, red onion, or mushrooms also make a great addition.
📦 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.
🥦 More Side Dishes
If you're looking for more easy side dishes check out my
- 15-minute tender stem broccoli
- Crispy oven-roasted lentils
- Healthy bulgur pilav
- Rocca salad with easy dressing
The Best Easy Stewed Potatoes - Creamy and Simple
- Cooking scales
- Potato peeler
- Knife & chopping board
- Medium-sized pan & spatula
- 2,2 pounds (1 kg) potatoes
- 3,5 cups (820 ml) cold water
- 2 tablespoon butter I used vegan butter
- 1 teaspoon onion or garlic powder
- ½ teaspoon salt or more to taste
- ½ teaspoon black pepper
- 2 tablespoon fresh parsley finely chopped
- Peel and chop your potatoes into 1-inch chunks.2,2 pounds potatoes
- Add cold water, potatoes, vegan butter, salt, pepper & onion/garlic powder to a medium saucepan. Give it a good stir.2,2 pounds potatoes, 3,5 cups cold water, 2 tablespoon butter, 1 teaspoon onion or garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
- 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.
- If needed, add a splash of water to the pan to prevent any bits from burning 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.
- As a last step, you'll need to transfer them to a serving plate and sprinkle them with fresh parsley, chives, or any other herb.2 tablespoon fresh parsley
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
Got questions? I tried to cover everything I could possibly think of, but please feel free to ask any questions in the comments box below.
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