The Best Homemade Stewed Potatoes Ever Not Potato Soup
Warm, hearty, and irresistibly creamy, *The Best Homemade Stewed Potatoes Ever (Not Potato Soup)* is the ultimate comfort food that brings simplicity and flavor together in every bite. Made with tender Russet potatoes, gently simmered in a savory blend of butter, olive oil, and aromatic onions and garlic, this dish is elevated with fresh thyme, a subtle hint of smoked paprika, and a splash of creamy whole milk or half-and-half. Unlike potato soup, these stewed potatoes retain their perfect chunked texture, creating a satisfying side dish or light main course that pairs beautifully with grilled meats or crusty bread. Ready in just 50 minutes, this recipe offers rustic, down-to-earth flavors while being easy to prepare, making it an ideal choice for weeknight dinners or cozy gatherings. Don’t forget the garnish of fresh parsley for a bright pop of color and an herby finish!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 1 large Yellow onion
- 3 cloves Garlic
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 4 cups Chicken or vegetable broth
- 1 cup Whole milk or half-and-half
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley
Instructions
Peel the Russet potatoes and cut them into 1-inch cubes. Rinse the cubes under cold water to remove excess starch, then set them aside.
Peel and dice the yellow onion. Mince the garlic cloves finely.
In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion to the pot and sauté for 4-5 minutes until translucent and softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the cubed potatoes to the pot and stir to coat them with the buttery onion mixture.
Pour in the chicken or vegetable broth, ensuring the potatoes are just submerged. Add the fresh thyme sprigs, salt, black pepper, and smoked paprika. Stir gently to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender but not falling apart.
Remove the thyme sprigs and discard them. Stir in the whole milk or half-and-half and cook for another 5 minutes, allowing the flavors to meld together. Be careful not to let the mixture boil at this stage.
Taste the stewed potatoes and adjust seasoning if necessary with additional salt and pepper.
Garnish with freshly chopped parsley before serving. Enjoy as a comforting side dish or a light main course!
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 6278 mg | 273% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 33.0 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 564 mg | 43% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6679 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
