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 proper old Southerner’s childhood. And, to our friends up North, no, this is not a kind of potato soup.
- 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
- 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.