Sunday, March 23, 2014
Buttery Stewed Potatoes
The other night Blair called to ask me how I fixed them and I could have sworn I had already posted the recipe. Well, I am a little behind, and no I had not. You might be sitting there thinking, how hard can it be to stew potatoes? Well, it's not hard, but for them to be top notch and the kind people remember eating, there are a few secrets. Let me tell you, I've eaten plenty that weren't very impressive.If they're watery, the cook didn't pay them enough attention.
We love to eat these with kraut and wieners, black eyed peas and cornbread. They are a great mashed potato substitute if you get the texture just right.
About 8 medium potatoes (peeled/unpeeled and chopped into 1" + cubes
1 stick of butter (or more)
Salt and pepper to taste