If you were raised in the South, you grew up eating stewed potatoes at least a couple of times a month, if not every week. Served with cornbread and blackeyed peas, stewed potatoes were a real treat from any old Southerner's proper childhood.
Ingredients
- ▢ — 6-8 large potatoes (peeled and cubed, about 1 inch cubes)
- ▢ — salt and pepper
- ▢ — 2 tbsp bacon grease (optional)
- ▢ — 1 pinch onion flakes
- ▢ — 2 tbsp flour
- ▢ — ½ cup water
- ▢ — ½ cup milk
- ▢ — 3 tbsp butter
Instructions
- ▢ — Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
- ▢ — Bring to a boil (you want the potatoes cooked to they are just fork tender, not falling apart.
- ▢ — After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
- ▢ — Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
- ▢ — Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
- ▢ — Add more flour if you want it thicker, or more water if you want it thinner.
- ▢ — Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.
Nutrition
- Calories 349
- Total Fat 5.85 g
- — Unsaturated Fat 2.1 g
- — Saturated Fat 3.2 g
- Cholesterol 13 mg
- Sodium 118 mg
- Carbohydrates 67.51 g
- — Net Carbs 59.11 g
- — Fiber 8.4 g
- — Sugars 4.11 g
- Protein 8.52 g
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