Southern Stewed Potatoes

Stewed PotatoesIf 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.

4.9 from 122 reviews
Stewed Potatoes
Recipe type: Main Dish
Serves: 8
Prep time:
Cook time:
Total time:
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.
  • 6-8 large potatoes (peeled and cubed, about 1-inch cubes)
  • salt and pepper
  • 2 tablespoons bacon grease (optional)
  • 1 pinch onion flakes
  • 2 tablespoons flour
  • ½ cup water
  • ½ cup milk
  • 3 tablespoons butter
  1. Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
  2. Bring to a boil (you want the potatoes cooked to they are just fork tender, not falling apart.
  3. After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
  4. Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
  5. 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.
  6. Add more flour if you want it thicker, or more water if you want it thinner.
  7. Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.
Stewed Potatoes

Photo by Denise Grisham


Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

371 Responses to Southern Stewed Potatoes

  1. Harriett May 5, 2017 at 3:33 pm #

    We call them “Thickened Potatoes.” I also use the flour thickening in canned corned beef, in hominy and in giblet gravy. You have to add the water slowly and whisk thoroughly to avoid lumps.

  2. Preacherman April 29, 2017 at 12:56 pm #

    I grew up eating steamed potatoes in north Louisiana, but always with purple Hull peas and cornbread alone with turnip greens.
    This is my favorite way to eat potatoes period being from Louisiana many of us prefer rice and gravy over mashed potatoes and gravy.

  3. P.J. Hartley April 18, 2017 at 10:13 am #

    I grew up a GRITS–still am. We had stewed potatoes at least once a week. My mother worked in a woolen mill, midnight shift. Many nights her “supper” which she took to the mill was a sandwich of cold potato slices from the stewed potatoes on light bread with mayo.
    Our stewed potatoes were just potatoes, water, salt, pepper, a little butter. But the secret is to stir, stir the potatoes which you first put them over heat. As they begin to get tender turn heat down and they will cook and thicken nicely. I think the stirring releases sugars and starches from the potatoes. Makes a world of difference in the taste.

    • Marion Olivia May 7, 2017 at 10:22 am #

      WOW! P. J., I have not heard the term “light bread” since I was young growing up in Mississippi. Cool! ☺

  4. Starla March 13, 2017 at 5:04 pm #

    I grew up in Tyro NC, outside of Lexington. My grandmother made these, without flour and bacon grease. No onions and whole milk. She called them Irish Potatoes. This took me back 50 years at least. Thanks so much for sharing!

  5. Mary Voss September 2, 2016 at 10:58 am #

    We grew up calling these “creamed” potatoes instead of “mashed” potatoes as they were made with cream instead of milk

  6. Marv Young August 21, 2016 at 8:04 pm #

    Hearing about bologna salad brought back a memory. Dad would buy a roll of bologna and we would slice off it to make Sandwiches. We used the old butcher knife to slice with and never could get even slices with it. It was real thick on one end and real thin on the other end of the slice so we called it “Door Stop Bologna” cause thats exactly what it looked like and in reality probably would work as same.

    • Ted May 3, 2017 at 3:01 pm #

      Been there and done that !!!

  7. Marv Young August 21, 2016 at 4:48 pm #

    When you all were talking about the Bologna Salad it brought back an old memory. We bought it by the roll and when we wanted a sandwich of it we’d slice it with the old butcher knife and never could slice it straight. The roll Bologna then became known as “Door Stop Bologna” because that’s exactly what it looked like, a door stop.

  8. Donna August 5, 2016 at 5:48 pm #

    I use 1/2 cornmeal and 1/2 flour instead of all flour.

  9. Wanda Case August 2, 2016 at 6:58 pm #

    The trick to cooking these “Olde tyme favourites” is to thin slice them and prepare them in a cast iron skillet.

    Bacon drippings are a must, butter, salt and pepper and enough water to cover…
    They thicken perfectly on their own. Adding chicken broth or base is okay, but who wants to mask that heavenly bacon flavour? No onion!!! ( I love onion, but not here)

    • Tamme Ongell September 16, 2016 at 10:31 am #

      Thank You! I have been looking for this recipe! Grew up eating it, but we called it Creamed Potatoes and onions, cause she added little pearl onions to it. But to me anything potato is a good thing! Thanks Again!

      • Vivian May 2, 2017 at 12:23 pm #

        This recipe is the same as my potatoes soup except i take a hand potato masher and make the potato s a little smaller and add real onions

    • Kathleen May 4, 2017 at 7:21 pm #

      Ms Wanda ,
      I would like to know more about how you cook those delicious potatos in a skillet.
      How much water and bacon grease do you add to start them cooking ? These sounds exactly like my Mom used to make. I just never did learn how.

  10. Edna Rhea July 30, 2016 at 3:31 pm #

    We called these soupy taters and always had them with pinto beans, cornbread, fried okra and green onions. Yum! Yum!

    • joe peevy August 31, 2016 at 9:37 am #

      Gal what are talking about, we said the same thing when I was growing up and ate the same, lots of time we had no meat at the meal and it was great. Good comment Edna, We were poor and didn’t know it. Good ole days.

    • Angie McCaslan May 2, 2017 at 9:34 pm #

      Us too

  11. Brenda McWhorter July 29, 2016 at 10:45 pm #

    These are GREAT, we grew up eating them….on Sunday’s my Grand Mother, made these added chunks of cooked pork….served over biscuits or toast. We called it Pork Roast & Tater Gravy!! Talk about good!!!

  12. finis July 23, 2016 at 10:37 pm #

    I always made them for my kids.
    My son was in a bad car wreck his senior
    year of high school..He had major head trauma
    surgery . Soon as he could talk he ask me to make him
    these potatoes .He always since he was very young called the
    gawky taters..He is now 37 and still when I go home to N.C.
    he ask me to make a pot of them..

    • Regina July 31, 2016 at 7:54 pm #

      We always had this growing up! Yum! Mama adds browned stew beef to these sometimes. Delicious!

  13. gail smith July 5, 2016 at 12:01 pm #

    Very excited to see this fond memory from my childhood too. Loved when Mom made these as a side dish. Never liked mashed potatoes so this was a huge plus for me. A question – do you think this could be made ahead, stored in fridge for a day before reheating and serving? Thanks

    • Wanda July 30, 2016 at 4:38 pm #

      Yes, I think these Tators” are very good the 2nd day. We always make enough so tere are leftovers for the next day.

    • Cathy Mullis July 31, 2016 at 12:29 pm #

      We have had had leftovers the next next day. They were fine.

    • Ruby Denton August 31, 2016 at 2:30 pm #

      Yes. Put the leftover potatoes in a container with tight lid. When ready to reheat, put into saucepan, stir in one half cup water and stir over low heat. Or heat in microwave.

  14. CA June 29, 2016 at 8:07 pm #

    I love these and we call them Stewed potatoes. I like to smash them up after I serve my plate and add Dukes Mayo…yummmmmy! I think that is on the menu for tomorrow night. My hubby likes sour cream on his serving. Laurinburg NC

    • Sandra September 27, 2016 at 11:24 am #

      Yes, some Dukes mayonnaise in them!

    • Linda February 5, 2017 at 11:11 am #

      My grandmother was from the upstate in S.C. and she called them “stewed potatoes” as well as I do. I fix cabbage .porkchops and fried cornbread with mine.But you reminded me of a memory of my grandmother.I would see her get some potatoes and put a little mayonnaise on them..I tried it and it was good. (she always got her potato out of the snap beans though)

      • Angie McCaslan May 2, 2017 at 9:40 pm #

        When I make mashed potatoes I use butter, mayonnaise, and salt & pepper only…no milk…and never use anything except the tater masher! 😉

  15. Tracy June 22, 2016 at 7:05 pm #

    I may live in the North, but I’m making these babies this weekend. They look amazing! I love southern cooking…it’s absolutely my favorite!

    • Carol Beaver July 24, 2016 at 8:33 am #

      I live in Ohio. Mom made these with parsley flakes instead of onion.

    • Jamie September 26, 2016 at 7:45 pm #

      Don’t matter where ya from, honey! Good southern eatin’ is good eatin’ all over the world!

    • wanda shannon April 30, 2017 at 5:20 pm #

      You are so kind, to say that. I didn’t know yall liked southern cookin up there…

  16. Vickie Benefield June 20, 2016 at 12:57 pm #

    Ahhh yes. This is what my family calls “Thickened Potatoes”. Made as the recipe calls for; however, after cooking, I drain a can of “Young Tender Le Seur green peas” and add to the potatoes. My husband’s favorite.

    • Lynne June 24, 2016 at 7:57 pm #

      My Mama called them Thickened Potatoes too. I always thought that was just her name for them. I loved those potatoes so much and am so glad to see this recipe for them.

      • Carolyn Smith July 3, 2016 at 9:47 pm #

        My girls call them “Nanny ‘taters” because that was one of their Nanny’s specialties.

    • Rhonda June 25, 2016 at 6:37 am #

      I cook stewed potatoes a lot but I don’t use any flour or cornstarch to thicken them. I just cook them until they thicken themselves. I use chopped real onions instead of dried onions.

      • Jeff Baxter July 24, 2016 at 1:27 pm #

        Me too! Have you tried a teaspoon of Apple Cider Vinegar in a bowl? 🙂 It’s amazing!

      • Jamie July 24, 2016 at 8:42 pm #

        I don’t use anything to thicken them either. I wondered if anyone else did them without the flour.

        • Alyne jackson September 2, 2016 at 1:40 pm #

          Yes, I make these potatoes often. However, I do use the flour nor do I use onions. My children and grandchildren love them. Since my family members are cheese lovers,occasionally. I will add a slice of American cheese. This dish never fails to satisfy.

        • Jessie May 2, 2017 at 5:20 am #

          Mama never used flour cause they thicken on their own. Stewed potatoes contained potatoes, onions, bacon fried and crumbled, water and salt and pepper. My thoughts are if you add flour and milk then you have potato soup.Both recipes are great just different 🤗

      • Sheila moore July 24, 2016 at 9:54 pm #

        Me too but instead of water to cook them in I use chicken broth. Yum yum.

      • debbie July 26, 2016 at 8:57 pm #

        I use real onions and stir in two tablespoons of cornmeal.

      • Becky July 28, 2016 at 7:29 pm #

        We do it the same way Rhonda

      • cindi August 3, 2016 at 7:27 am #

        That’s how I make them as well. I cook bacon and use the grease – break the bacon up into small pieces and sprinkle on the potatoes when you put them in your bowl. So good!

      • Treva August 5, 2016 at 4:48 pm #

        I agree! I never used flour! They do it all by themselves!

      • Caroline Nobles October 2, 2016 at 1:44 am #

        You are right they will thicken on their own. You boil them on med. high heat until they begin to thicken. I had salt, pepper and butter turn down heat to simmer. We ate them at least once a week growing up.

      • Linda February 5, 2017 at 11:12 am #

        That’s the way I fix them

    • Scarlet C Bellew July 1, 2016 at 7:56 pm #

      I always use chicken broth fresh onions hot pepper flour no bacon grease.. I almost always add sharp cheddar cheese and a few cut chives on top

      Scarlet Starr South Carolina

    • Cindy July 24, 2016 at 6:21 pm #

      In Southwest Virginia we always make this dish with new potatoes and tender young peas from the garden. My husband and daughter love for me to make it.

    • Patty August 6, 2016 at 7:22 am #

      Boy, you took me back to canned Le Sueur peas. A thousand years ago…

      • Patty August 6, 2016 at 7:24 am #

        Sounds yummy

      • Joan August 7, 2016 at 5:33 pm #

        We have always called Le Sueur peas—English peas. Do you happen to know why

        • Billie Taylor August 30, 2016 at 8:20 pm #

          That’s what they are, Joan, English peas. They have to be shelled, unlike sugar snaps and snow peas where the pod is eaten. I suppose the English who brought them to this country centuries ago gave them the name.

        • Tammie Abadi February 10, 2017 at 9:48 am #

          Because they were very young and tender sweet peas. Le Sueur was the name brand.

    • Marie wilson August 28, 2016 at 2:32 pm #

      We called them thickened potatoes too. My uncles mama made them all the time when I was growing up. Her name was Mrs. B, oddly enough short for Benefield which I see is your last name. Wouldn’t it be something if y’all were related, lol. We are from Alabama and her name was Estelle, just in case you know them. But yeah those potatoes she made were to die for!

    • Jean Rigdon August 30, 2016 at 8:36 pm #

      We called them Thickened Potatoes as well. They were especially good with New potatoes in the spring. We made them year round. Mama did the Le Seur Green Peas but it was usually just buttered diced potatoes which are so much better than you would think.

    • Jeanne May 1, 2017 at 10:01 am #

      Le Seur green peas (English peas) are the only ones that I will buy. I tried to save money one time by buying a cheaper brand…threw them out…awful! I feel the same about canned asparagus…Green Giant is the only brand I’ll buy. With all the others you have to spit out all the “stuff” left in your mouth after eating a fork full.

  17. Coleena Carter June 13, 2016 at 9:35 pm #

    Add some chicken broth, small chopped carrots and celery, a hunk of cheese and you have potato soup. Top with crumbled bacon and green onions

  18. Leslie McCombs June 9, 2016 at 9:42 am #

    Its hard to believe anyone has never heard of or tried stewed taters. It is such a common side to so many meals in the South. It makes me want to try to find those same kind of recipes from others and introduce them to my family! Love this blog so much! Thanks for sharing! Oh and best recipe for traditional and authintic southern stewed potatoes!

    • Linnie Jen July 24, 2016 at 11:07 am #

      Never tried. Live and from the North. Looks delicious but cannot have any dairy. How can I tweek this?

      • J. Sutton July 28, 2016 at 8:34 am #

        Mom used only potatoes, water, salt, pepper; start potatoes in cold water and bring to boil; when just fork tender, lower heat and cook “down low” to point where liquid thickens to consistency one desires. Add salt, pepper, and remove from burner. The term “down low” is uniquely southern and means to cook over low heat ’til liquid is low, and, in this recipe, thickened. One may add butter, fresh onion juice, any herb to one’s taste….

      • sharon mayer July 29, 2016 at 8:07 pm #

        Can you use butter buds? They taste great.

      • Thersa July 29, 2016 at 8:14 pm #

        Just use Unsweetened Almond Milk. I cannot eat Dairy and use Original Unsweetened Almond milk for all my recipes that call for milk

      • Karen July 30, 2016 at 11:56 am #

        My mom didn’t put milk in hers and neither do I. I thicken the water the potatoes have been cooking in with corn starch mixed with some water and wisk in slowly to the potatoes towards the end of cooking. We enjoyed garlic powder/salt in place of the onion flakes. No bacon grease I use butter and salt and pepper to taste.

        • Louise August 10, 2016 at 11:04 am #

          That’s how my mom made them as well, no milk. She made a slurry with corn starch and ice water. Put corn starch in a lidded cup with a small bit of ice water and shake. This prevented lumps. Then added that to potatoes at the end it would thicken just enough. She used only butter, salt and pepper to season them. Sometimes a bit of fat back drippings to flavor but not always. Usually just butter. Later in life she started using olive oil in place of the butter or fat back drippings. I made some recently and they were fantastic.

      • Priscilla July 31, 2016 at 8:27 am #

        My mama never used flour or milk. She just let the potatoes cook down and added salt, pepper and butter. That is how I fix them. The main thing in cooking them without flour or milk is to use less water to cook the potatoes. It is easier to add a bit more water than to take some away.. Also, when you do not add flour or milk, do not use red potatoes or any other potato which stays together when cooked, because in this case, you want the potatoes to ‘melt’. This means you must begin with enough potatoes for some to become the ‘sauce’ and some to remain chunky. Hope this helps.
        Oh, a variation I often use is to add hot pepper flakes. Yum!

      • Connie July 31, 2016 at 9:45 am #

        You might try using chicken broth and then thicken with flour and water, per recipe..
        I never added milk when making it.

      • mamaplums July 31, 2016 at 9:07 pm #

        You can use any kind of broth that you like, soy or nut milk, coconut milk. You can also take a few taters with the cooking licquid, puree and add back to the pot, or stir in instant potato flakes to add creamyness.

      • Ruth August 1, 2016 at 3:51 pm #

        Chicken broth!

      • Joy August 1, 2016 at 5:49 pm #

        You could sub the milk for spy milk and use ghee instead of butter!

      • Becky August 1, 2016 at 8:03 pm #

        You dont have to use milk. I dont. Im born & raised in south. I dont use thickener either. They will thicken on there own if you stir them every once in a while. I quarter my taters so when you do stir them they dont break down to mush.

      • Jenny August 2, 2016 at 10:09 pm #

        No problem. Use some extra bacon grease or a little mayo instead of the butter. Without milk, they won’t be quite as creamy, but they’ll still be good. You’ll need to adjust the water amount to get the consistency you want, though. You could also try a milk substitute like almond, soy, rice, or coconut milk. I think the rice milk would have the least effect on the flavor.

      • Treva August 5, 2016 at 4:51 pm #

        Just use the water. It may not have the same taste but you can add seasoning to them. I don’t use flour in mine at all.

      • Alice Eads August 6, 2016 at 6:39 am #

        Soy milk

      • Rita Knox August 6, 2016 at 12:59 pm #

        I only use potatoes, onions, flour and blue bonnet margarine in mine and they are delicious

      • Kathy August 11, 2016 at 7:54 pm #

        You can prepare it without the milk and butter. Use the bacon grease though for the flavor. It won’t be quite as rich and creamy but it will still be delicious.

      • Glenda August 13, 2016 at 7:08 pm #

        I can’t have dairy either, so don’t use any milk at all. They thicken fine without it. They really don’t need the butter either if you use the bacon grease.

      • Peggy Sue. November 3, 2016 at 3:26 pm #

        Try using almond milk. It really isn’t dairy at all. It’s what I use because of my problems with dairy.

      • Terri Carter December 18, 2016 at 10:42 pm #

        You can make them without the milk. My grandma did, they were always nice and thick on their own. She mighta put a dab of flour but I never have and I never saw her do it. Just salt, pepper and a little butter or margarine.

  19. Barbara June 5, 2016 at 2:51 pm #

    I used to make these my cousin came for a visit and made some so I made them for my kids. we called them creamed potatoes. I always thought it taste a lot like potato soup but much thicker. I thicken mine with corn starch. I always thought the flour tasted raw. Like the flavor of the onion also.

    • Elsie Chaney June 20, 2016 at 9:40 pm #

      We called them soupy potatoes. Momma served them with Wilted Salad. She used chopped leaf lettuce and chopped spring onions. She put it in a pan and added vinegar , hot bacon grease, and salt and pepper. Just stir until lettuce is wilted. Yummy.

      • Barbara Hays July 31, 2016 at 10:24 am #

        I came from a family of 10 children, so we had 2 gardens and this was a common dish at our table. We called them “buttered potatoes”, which I still cook today for my family. This is the first post that I’ve seen mentioning the wilted lettuce. This is one of my favorite dishes, and remember all to well of going to the garden and gathering the ingredients and getting it ready for Mom to pour the hot bacon grease on it. It’s a loved dish at our home. The only difference is we put radishes in ours….So Good!

      • Linda August 30, 2016 at 12:53 am #

        My Mother in law had a big family 12 children so she made this and put it over biscuits yummo I miss her so much <3

    • Teresa July 2, 2016 at 1:05 pm #

      Our stewed potatoes are very similar to these, but our creamed potatoes are not soupy at all and more similar to mashed and have mayonnaise in them

    • Suzy Rapp July 23, 2016 at 8:39 pm #

      My mom was from New York, but we had these, too, only we called them Creamed potstoes. Sometimes she used tiny little potatoes.

      • Lori Lorenz July 25, 2016 at 8:30 pm #

        My mom is from WVa and we always called them creamed potatoes too!

    • Tara Teague July 31, 2016 at 7:34 am #

      We always called them creamed potatoes too. Love these! Glad to see the recipe,

    • Joy July 31, 2016 at 11:22 pm #

      I use cornstarch too, no raw flour taste or lumps. My daughter called them taters with white gravy when she was a child. Now she has kids of her own and when she is sick or down I always take her a pot and she really loves them with fried lacy cornbread. Also if I have a hambone left over I boil it for flavor and chunks of ham for extra flavor, as if they could be much better! It is really good with the smallest red, new potatoes, just scrape peels off with a spoon after soaking fresh garden potatoes and cook whole or cut to make all the same size. I love the red eyes!! I also use canned milk for a richer flavor sometimes, gonña have to cook some now! lol!

      • Dena September 6, 2016 at 3:34 am #

        Fried lacy cornbread? Recipe, please!

        • Terri Carter December 18, 2016 at 10:45 pm #

          it’s probably just skillet fried cornbread patties. I make them for my vegetable soup. Never had a recipe for much of anything I cook, I just do it the way my grandma did and I know how it’s supposed to taste so … just make cornbread batter a little thinner than usual. Sometimes I put chopped onion in it. Fry like pancakes in a skillet with a little oil in it. They’re fabulous.

    • Mary Jo Borton August 8, 2016 at 8:45 am #

      I have been thickening my potato soup for years with instant mashed potatoes. Just add as much as needed for the right thickness. Tastes wonderful!

  20. D. Davis June 5, 2016 at 9:54 am #

    These are just good old southern stewed potatoes. If you grew up in the southern states you had them sometime or a lot in your life. Potatoes were cheap and went a long way to feed the family. Still one if my favorites!

  21. Amanda June 4, 2016 at 8:28 pm #

    Here in the deep, deep south near the south Alabama line, we grew up eating them and calling them Thickening Potatoes. My grandma, mother and myself all made them using flour, milk, butter, and lots of black pepper. Right before serving add melted butter to sit on top. Serve it with some crackling cornbread….nuttin better!

  22. Nancy June 3, 2016 at 8:04 pm #

    My Mom called it Potato Soup, but basically it was the same recipe as yours, Do not make it because I never liked as a child. However, my sweet daughter -in law makes baked potato soup and it is delicious. We had with garlic bread.

    • Dina August 1, 2016 at 4:26 pm #

      I grew up calling it potato soup as well, and my dad’s family were from Arkansas. I love potato soup and now I need to make some!

  23. Michael June 2, 2016 at 7:51 pm #

    Gosh, I’m Ft. Worth, Texas born and raised. I’ve lived in Tennessee, Oklahoma, and I currently reside in Arkansas. I’ve not heard of stewed potatoes. I intend to fix that tonight, they look delicious. Thank you!

    • Belinda J Fry July 24, 2016 at 10:10 pm #

      Texas born and raised as well, live in Fort Worth, too. Never heard of ’em.

    • JP July 30, 2016 at 7:07 pm #

      I am also Southern born and raised (Georgia) and have never had these potatoes. They look good though!

    • Pat Epperson July 31, 2016 at 5:05 pm #

      Born in Houston, never heard of them either. But we did have sliced new potatoes in a creamy thick sauce. We were taught that they were creamed new potatoes.

  24. Peggy Helson June 1, 2016 at 11:33 am #

    My mom and I have always made these delicious potatoes. The secret we found was to use very fresh small “new” skins. We also made a dish using the small new potatoes and fresh green beans cooked together. I usually use a pressure cooker and it keeps all the wonderful flavors locked in.
    All of these variations sound wonderful.

    • Diane Ellis July 13, 2016 at 7:12 am #

      Hi Peggy Helson🙋🏼
      Would you please send me your recipe step by step. I have a new electric pressure cooker, but I need to know how much water to put and how many minutes to cook them.
      Thanks so much Peggy! 🤗

  25. Joy Cleckley/Al. May 31, 2016 at 6:35 pm #

    Well I am a child of 1960, and we loved these. But my mother called them, thickened potatoes, we had them with turnip greens and cornbread, and a fried pork chops. A delicious meal, still my favorite.

  26. Betty Martin May 29, 2016 at 10:57 am #

    I grew up on this with cornbread in McAdenville. I now live in Shelby. I haves asked my 92 year old Mom for this recipe many times and she would always say she couldn’t remember. I can’t wait to make this! Thank you so very much. I would love to buy a cook book with recipes I grew up on!

    • Susie June 26, 2016 at 1:43 pm #

      I collect cookbooks and find church cookbooks the best when looking for old family recipes. Look for ones in your community or the one you grew up in since women in churches enjoyed sharing recipes. Good luck!

    • Liz Dadin July 5, 2016 at 12:32 pm #

      She more than likely didn’t go by a recipe and didn’t have one.. My mom always cooked without a recipe.

    • Judy Jackson July 24, 2016 at 4:26 pm #

      You need to buy a cookbook from one of your local churches. I have bought several. In fact my husband talked about his mother making chocolate gravy. I have never heard of it. I looked in one of my cook books & found it. You serve it with hot butter biscuits. I made it, & he was delighted, said it tasted just like his Mom’s

      • jean wallace August 4, 2016 at 5:23 pm #

        Please send me your chocolate syrup or gravy recipe. My mom made it too. Thank you.

      • Robin August 9, 2016 at 1:09 pm #

        I would love to have your recipe for chocolate gravy, too. My husband’s mother made it, and she passed before we married. I’ve tried to figure it out, but he says it’s not the same. If you have it available to send, my email address is Thank you in advance!

    • Angela July 29, 2016 at 7:25 am #

      I live in Shelby and make this very often. I’m from New Orleans and when my mom and I make stewed potatoes we add parsley and smoked sausage..Best eaten with fried biscuits..Omg you’ll love them..and as an added bonus, did you know that on Thursday you can get stewed potatoes at Barnetts !!!

  27. Katherine Yates May 29, 2016 at 8:14 am #

    My mom made these when I was a kid, but we called them Creamed Potatoes. I grew up in Southern Indiana but most of our food I consider to be southern cooking. I love to cook. And pies are my favorite.

    • Angela McKinstry July 30, 2016 at 10:03 pm #

      I also live in Southern Indiana and my grandmother made these all the time. They were always one of my favorites.

    • Patty August 6, 2016 at 7:30 am #

      I am from Evansville, Indiana (most southern tip of IN) and never heard of these, and neither have my SC, NC, ‘Bama friends (so far)!

      But I SURE can’t wait to try them!

  28. Sherri (Hopper) Baxter May 22, 2016 at 11:30 am #

    I grew up eating this known as Potato Soup…
    My Grandpa Rumans (German decent) loved it …but my Grandma ( from southern Illinois) didn’t care for it…. So he and I would make it for ourselves when Grandma went to her “club” meetings once a month when I was 7 years old ….. My mother made it with onions and celery leaves cooked with the potatoes, removed and mashed part of the potatoes (as thickner) then added condensed milk (Pet Milk) and real butter, then salt & pepper to taste……. I still make it on occasion in the winter time…..but add crumbled bacon and some shreaded cheese on top as garnish. Great meal on a cold night ….. Real comfort food

    • Peggy July 24, 2016 at 9:54 pm #

      that’s how i make mine with crumbled bacon, but back when my mom was feeding 11 kids, we didn’t have fancy eating’s such as bacon,we just had the tater soup didn’t have milk a lotta times, just loosed taters. and batter bread,

  29. Judi May 21, 2016 at 2:52 pm #

    This is one of the first things that I ever learned to cook. We called it Potato Soup, and I am from the South. My mother was born and raised in Plains, GA, then later moved to SC. I have always used fresh chopped onions, not flakes though, but pretty much to same recipe. Love it, especially on a cold winter day. I noticed in another comment that someone mentioned making potato cakes from leftover mashed potatoes. My mother made those all the time, and as hard as I try I cannot make them as good as hers were. I remember that they had onion, lots of pepper, and were fried in an old black iron skillet.

    • Kristi Brashier July 2, 2016 at 6:37 am #

      Potato patties! My mom always made them from leftover mashed potatoes.
      You have to add an egg and some flour (I don’t measure but probably 1/2 cup per cup of potatoes) to the mashed potatoes (season with salt/pepper and add onion).
      You have to get the grease hot in the skillet before dropping the potato patties in. Brown well on the first side before flipping them over. I’m use bacon grease enough to have about 1/2 inch on the skillet almost like deep frying them.

  30. Joy May 20, 2016 at 12:49 pm #

    My grandma made these – a big plate with crowder peas, fresh tomatoes, cukes and onions and always these wonderful potatoes. Sometimes we had fried chicken or some other meat, but these were my favorite! She made them really peppery. I may have to make some this weekend now that i’m thinking about them again…..

  31. Susan May 19, 2016 at 7:28 pm #

    Have always eAten these. Mom is from Virginia, Dad from Georgia. Mom says cooked down potatoes, Dad calls them stewed potatoes. Recipe for macaroni and tomatoes asked for earlier is: elbow macaroni , canned diced tomatoes, salt and pepper. Cook macaroni until done, drain. add tomatoes (do not drain tomatoes). Simmer about 15 to 20 minutes until done. Salt and pepper. When I make mine I always just put the macaroni and canned tomatoes together in a pot to cook (add enough water to allow for macaroni to cook). This is how Mawmaw used to cook them and they are more flavorful this way. Always use elbow macaroni — something about the juice held within the noodle just gives it an extra kick when eaten. This can also be made in the microwave if you prefer.

    • Janet June 29, 2016 at 10:07 pm #

      Tomato juice can also be added if the canned tomatoes do not have enough juice or for the next day after the macaroni has soaked up the juice from the tomatoes.

    • Joy August 1, 2016 at 7:55 pm #

      I make the macaroni and tomatoes the way my mom did. She added onions. I cook the onions in a little butter first, then add the canned tomatoes . Then add to the cooked macaroni, heating until all are hot. Good with cornbread.


  32. Robin May 17, 2016 at 11:05 am #

    We added ham and called them Scalloped Potatoes & Ham.

    • Jennifer August 3, 2016 at 7:18 am #

      Yes, scalloped potatoes! I kept scrolling and scrolling to find if anyone else called them that. Grew up in Florida eating these but both my parents are from the North. Love them! (Parents and potatoes!:)

  33. TWINKY May 12, 2016 at 8:58 am #

    my sister would add DUMPINGS to it, making ”tater dumplings” OMG MY FAVORITE

    • Ruby July 5, 2016 at 11:13 am #

      sounds wonderful! I love dumplings!

    • Barbara July 24, 2016 at 12:25 pm #

      That’s what mama made..tater dumplings. Fresh hot biscuits and a sliced onion on the side!

  34. Patricia May 11, 2016 at 5:57 pm #

    My mama cooked these and added English peas. She made cornbread, salmon patties, and sliced tomatoes to go with it. Good eating!

    • Dee July 4, 2016 at 11:48 pm #

      Salmon patties is what I think of to go with stewed potatoes… Yum!

  35. Lynda Satterfield May 4, 2016 at 11:11 pm #

    I enjoyed reading this .we still make this.our family love’s it.Thank you.from the GREAT State of Georgia.

    • Linda August 30, 2016 at 1:16 am #

      Hi Lynda I grew up in Bay Minette Alabama

  36. Mo May 2, 2016 at 1:44 pm #

    I’ve lived 52 of my 52 years of in the South & never have eaten or even heard of these. Well, looks like I’ve been missing out! Will definitely try this recipe soon. 😃 Thanks for sharing!

  37. Glenda May 1, 2016 at 10:54 pm #

    I would try making it like potato or chicken salad, my Moma always made ham salad too!

  38. Zeda Steele April 30, 2016 at 9:22 pm #

    I’m from Oklahoma and my mother made this type of potatoes and she called them Creamed Potatoes. Served with cornbread and pinto beans. I haven’t had them in years, but now that I have the recipe I will make them. Thank you

  39. Mark April 30, 2016 at 4:30 pm #

    My mom called them stewed potatoes. They were a standard side dish with meatloaf and salmon croquettes. She passed away in 2001 so now my wife will have the recipe!

  40. Parris Moore April 30, 2016 at 12:37 pm #

    Love stewed potatoes,good with anything! But when i want a soup i thicken it with some cornmeal,add a little cheese and eat!!!

    • Brenda LaRue July 23, 2016 at 8:28 pm #

      My mom used corn meal and a little flour. We loved it. I still cook it today. Sometimes l use canned potatoes. All kinds, whole(l cut up),or sliced or diced. But the butter and meal, flour makes it taste homemade all the way.

  41. Peggy Vance April 30, 2016 at 10:15 am #

    My Mom use to make these and I think she just called them thickened potatoes. My parents and I were born in Kentucky but they moved to Virginia before I was a year old. I never knew how she made them…I just always thought she cooked them until they thickened on their own. I always enjoyed them. I am the oldest of five so Mom had to stretch the food too! I’m 62 now and Mom passed away in 1985 at the early age of 50. I’ve never made these but may give them a try…the different variations sound wonderful. Thanks for the recipe!

  42. Cheryl April 30, 2016 at 7:13 am #

    Born and raised in Mississippi, I have eaten them all my life! Matter of fact, I just had these last night with fresh green beans, sliced tomatoes, fried corn (another southern delicacy) and cornbread. Try them, you will be glad you did! 😛

    • Judy Hartsfield July 8, 2016 at 12:53 am #

      Did your mother ever use chicken broth and rice to make a great soup when you were I’ll? My mother made it for me and when I feel bad, I shut my eyes and reminisce about the wonderful things she did for me.

  43. JD April 30, 2016 at 12:20 am #

    I’ve eaten them all my life…My Mother was an awesome cook and head cook for the “Old South” restaurant in Russellville,Arkansas..This is one of many things I miss about her cooking..Mom called it Potato Soup..and my Grandparents called it “Tater Soup”…I just call it Great Country Cookin !!! 🙂

  44. Carla April 29, 2016 at 10:45 pm #

    My mom still makes this but her variation includes stew meat. She boils the stew meat with the potatoes, served with corn bread. Delicious !!!!

  45. Anita Griffin April 29, 2016 at 8:06 pm #

    We called them creamed potatoes or thickened. They are best if you use baby, new red potatoes. I could eat this, cornbread, and iced tea for a meal. My husband and I were raised in MS, but were a military family for 30 years. Moving around the world, we couldn’t always find our southern vegetables, but potatoes were everywhere. Several times a year, though, we would find new potatoes, yellow squash, baby lima beans and some type of meat and have a “country meal”.

  46. Laurie April 29, 2016 at 3:32 pm #

    My mother was born and raised in Northern Indiana and my dad taught her how to make this exact same recipe and he was born in Grand rapids Michigan where his parents were from. I now make this Potato soup/ stew but I add fresh bacon bits to mine. It is awesome.

  47. Gerald April 29, 2016 at 10:51 am #

    Was raised on almost this exact same recipe, and it was called potato soup. Just depends on what part of the country you come from. But it doesn’t matter what you call it, it is still very good!!!

  48. Sherry Hill April 29, 2016 at 10:26 am #

    I was born and raised in Cascilla Mississippi and we call it Potato soup.. I still cook it sometimes..

  49. Dillie April 28, 2016 at 9:26 pm #

    When I was 12 yrs old all I knew how to cook was stewed potatoes. Due to a series of family illnesses, my grandfather was left to stay with my sister and i. After a week of stewed potatoes, my papaw went and bought a BETTY Crocker Cookbook. He told me he’d buy ingredients for anything I wanted to cook, but to please not fix stewed potatoes for at least a month. Still love them though!

  50. Jan R. April 28, 2016 at 3:41 pm #

    My mother made stewed potatoes when I was growing up but she put cornmeal in hers instead of flour. They were yummy with cornbread and black eyed peas. She also put flour in canned English peas to thicken them up. I remember my parents going to town one day and I surprised them with lunch when they got home. I had thickened English peas and cornbread. The peas were so thick they were like glue but my Dad ate them like they were the best he’d ever had. I was about twelve at the time. LOL

  51. MAC April 26, 2016 at 10:32 pm #

    The picture and the recipe looks like my Mother’s Potato Soup recipe to me! It favors her Creamed Potatoes, too! 🙂 And she was born and raised in Alabama.

    Potato Soup or “Stewed Potatoes”, Creamed Potatoes, whichever, love it!

  52. VickiH Hernandez April 26, 2016 at 12:39 pm #

    I am from a little dot on the map called Latta SC. My Mom used to make these often when I was a kid. I keep telling my daughter I am going to find out how to make them and make her some. Thank you for helping me 🙂

  53. Glad April 26, 2016 at 10:16 am #

    Thanks for sharing.I love this. I always called it tater gravy. Whatever the name it sure is good.

    • Marsha Banner July 29, 2016 at 3:37 am #

      We also called it “tater gravy”. Loved it with greens and cornbread….yummy!

  54. Teresa Green April 25, 2016 at 10:32 pm #

    Grew up on stewed potatoes. Potato soup is something totally different. You’re not southern if you’ve not had stewed potatoes.

    • Martha Morris July 23, 2016 at 8:44 am #

      So true, the recipe my mom made was very different from the potato soup I have eaten!

  55. Atooke March 25, 2016 at 5:39 pm #

    My sweet grandma made stewed potatoes for me whenever I was sick. It always used what ailed me. Have never figured out how to make them. Thank you for sharing!

    • Shirley April 28, 2016 at 3:07 pm #

      My Mom used white cornmeal to thicken hers instead of flour.

    • Songbird550..Linda May 21, 2016 at 1:26 am #

      My parents fixed. them.
      I fixed them for My Children,and they cooked them for their Children also.

      By the way..We still.enjoy them frequently …love them.

    • bill wallace May 21, 2016 at 12:41 pm #

      Bill in Denton,n.c. My wife was sick this week i had to fix supper,tator soup was what we had,love it !

    • Louise Toney June 9, 2016 at 5:51 pm #

      Mama also made “potato stew” with a brown gravy instead of milk. Was very similar, but tasty.

    • Jeanisa Hamrick Moore July 19, 2016 at 9:28 am #

      my grandma did the same thing. It did always make me feel better I think back about those wonderful memories and she called them stewed potatoes as well.
      I was born in Rutherforton, NC and moved to Spartanburg,SC when I was 10 months. But my grandma and I were very close up until she passed at age of 94.

  56. Betty Britt February 27, 2016 at 4:48 am #

    I was raised on stewed potatoes,cornbread and fried fatback can’t get any better than that. raised in God’s Country Marion South Carolina

    • Anthony April 9, 2016 at 1:53 am #

      Oh yeah… thats one of my best meals from my moms who also from Marion South Carolina

      • Sylvia June 15, 2016 at 11:23 am #

        From Orangeburg county also

    • teresa simmons April 27, 2016 at 2:08 pm #

      Me too. Beans cornbread and stewed potatoes

    • Joyce April 28, 2016 at 9:07 pm #

      Oh yes, for the good olé days of real food….I’m from Bennettsville.

    • c Mashburn May 4, 2016 at 7:27 pm #

      Oh yea …..LOVE IT …..

    • Erma May 31, 2016 at 9:07 am #

      I am from South Carolina, too, and my mom made these all the time. It was one of our very favorites. I make them now and use chicken stock instead of water. When we are finished, I make potato/cheese soup with them and it is delicious and a favorite of the family and friends, too. Using heavy cream instead of milk gives them a little more thickness.

    • Mike Askins May 31, 2016 at 3:34 pm #

      Me too Betty

    • Sissy June 2, 2016 at 11:08 pm #

      That’s how we ate it also!!

    • Vera June 4, 2016 at 2:45 pm #

      You’re my kind of gal!!! Is there still a Peggy’s restaurant?

    • Clarine Best December 17, 2016 at 8:16 pm #

      We had these often. We called them stewed or soupy taters. Need nothing else but potatoes, water, salt and grease from fried fatback. No need for thickener, they will thicken on their own if cooked enough. We always ate them with cornbread and a lot of black pepper. Hard to find good streaked salt cured fatback anymore.

  57. Mina in Ontario February 13, 2016 at 7:12 pm #

    Coming from an Italian background, I’ve never heard of stewed potatoes before today. I read about them on, a website I follow. I enjoy cooking and trying new things and looked up stewed potatoes on the internet, so here I am. This sounds really, really good and so simple to make. For sure I’m going to introduce my family this week to another “dinner creation” as I call all my first try recipes. Thanks so much for the recipe.

    • Darlene April 27, 2016 at 6:58 pm #

      Take it from an old southern girl, yall will love them.

    • Betsy in 96, SC May 20, 2016 at 1:46 pm #

      So much better if you use fresh red potatoes. We called them potatoes with white gravy.

    • Mary Arias May 27, 2016 at 9:15 pm #

      You will love this deep south dish!!

  58. Ruthie January 29, 2016 at 12:34 pm #

    I’m from Mississippi and we have always called them Stewed Potatoes. I haven’t eaten this dish since my grandmother’s health hasn’t allowed her to cook (in the last 6 years). My husband reminded me the other day about stewed potatoes and I knew I just had to find a recipe. My grandmother has also suffered mentally, so I knew her specific recipe is likely lost forever. I’m so glad I found this!! I’m in my early 30s and I’m about to revive this dish in my family. Thank you so much!!

  59. Susan January 10, 2016 at 3:26 pm #

    I had these potatoes years ago in a restaurant in VA and have spent the last five years looking for the recipe. Thank you. Thank you. You have made me one happy person.

    • Gladys Millus May 22, 2016 at 11:59 am #

      Way up in VA. I had them in Michigan. They were called creamed potatoes. Sometimes peas were put in with small white potatoes. They were creamed peas and potatoes. They are yummy in any version.

      • Billie Weaver June 27, 2016 at 5:41 pm #

        My White House, TN aunt called this recipe ‘sloppy potatoes’ used real onion and no bacon …butter. I Made this 2 nights ago. had not had it in long time was craving it. Best served with corn bread.
        My GA born mother-in-law didn’t call them anything, but made them thicker than my aunt’s and used bacon drippings. Both good, I prefer butter. I read additions above I think would be good such as Le Seur peas.

  60. Debbie Schoubroek December 17, 2015 at 12:29 am #

    We grew up eating these. <y grandma cooked them and she taught me how, She is 95 and cant cook like she used to, but I can make them just like she did. My brothers and sisters love them too. I cook mine just like this but if I use onion, I use real onions, not flakes, and cook them with the potatoes and i mix my flour with my milk in a cup, I dont use water, then pour them in the cooked potatoes. I like to add a little cream of celery, but my grandma doesnt like it so I usually dont. You can also make a roux with the flour, milk, butter and onion and pour that in the potatoes. I love these and they remind me of my childhood.

    • BEVERLY December 17, 2015 at 7:13 pm #

      My aunt always made this along with fried fish and carrot slaw. I didn’t realize that the potato dish was southern. They are very good. Next time I make them I will add onions.
      Thanks for sharing

    • Nyana Duck April 29, 2016 at 11:53 pm #

      I made this since I watched my grandmother make this,we called it Potato Soup.

    • Sandra Bleckley May 23, 2016 at 7:25 pm #

      This is the same recipe I used, my Mama and my Grandma. So delicious with hot cornbread.

  61. Carrie Brouillette December 15, 2015 at 8:43 pm #

    I’ve known them as Stewed Potatoes all my life! Love! Love!! Love them!!!

    • Evalyn April 27, 2016 at 10:55 am #

      When I was a kid growing up we ate this a lot…I loved it!!! But my family always called this potato soup.

      • Opal Jay June 30, 2016 at 8:06 am #

        I grew up in South Alabama and we had this potato dish often. Sometimes we added English peas. We always had plenty of potatoes so they were used many different ways. Potato soup was much thinner than this dish. We also made potato soup. Other states like SC it’s not a potato eating state but they do every thing with rice. They will have rice two times a day and put every thing on rice. Depends on where you live as to what you eat. We grew up in a world that we raised and ate what was available.

  62. Becky December 15, 2015 at 3:30 am #

    Normally when my mother from Central Indiana made these ‘Irish potatoes’ she would add more milk after the potatoes were ‘soupy’. She’d make drop dumplings with flour, egg yolk, a little salt and milk till gooey, then drop into the slow boiling mixture by the spoonful. She said they ate it a lot during the Depression. She called it “Irish Popeye”. Yes it was ‘comfort food’! Loved them! Have not made them in years, but I now have a craving so we’ll have these as the Minestrone soup my husband made from his mother’s recipe (Brockton, MA) is gone. I could eat it every day, it is so good! Especially since I found the (now popular) Sriracha sauce in Boston, some 18 yrs ago and add a little to the soup to spice it up a little!!

    • georgiaann ball April 28, 2016 at 12:14 pm #


      2 medium onions, slivered
      2 medium carrots, peeled and diced
      2 medium ribs of celery, diced
      1 1/4 lbs. ground beef
      1 linguica sausage, chopped
      1 large 16 oz. can whole tomatoes in sauce
      1 large 16 oz can diced tomatoes is sauce
      1 12 oz can red kidney beans
      1 cup frozen corn (i use tidbit white)
      1 cup frozen Italian green  beans
      4 garlic cloves, finely diced
      1 Tbs. Italian seasoning
      1 heaping Tbs. chicken base melted into 1/4cup hot water
      1/2 lb. Dilatini pasta
      12 cups water
      salt and pepper to taste
      Queijo fresco cheese for topping (mozzarella ball if not available)

      In a large pot over medium heat, sautée onions, carrots and celery until tender.  Add in ground beef and brown. Drain fat and add in water. Add in tomatoes.
      Add dissolved chicken base mixture into the soup.
      Bring to a boil over high heat.  Reduce heat to a simmer and add remaining ingrediants except pasta. Simmer for 30 minutes.
      Salt and pepper to taste. Add in pasta.  Cook for an additional 20-25 minutes until pasta is well cooked.  If soup is too thick just add in some water and taste for salt and pepper again.
      Float cheese slice on top of each serving…

      Maybe it is similar to your MIL

    • Deb Selhost April 30, 2016 at 4:48 pm #

      I got a kick out of the Irish Popeye name we called ours Potato Noodle soup,and had buttered saltine crackers with it…oh my these are so darn good, I make them quite often, Grandma was German.

      • Tammy July 21, 2016 at 1:42 pm #

        I thought my mom and I were the only people on Earth who like buttered saltine crackers! They are so good!

        • Alisa August 28, 2016 at 2:14 pm #

          Love buttered saltines … especially with a chef salad. Grant as a snack, too.

          • Alisa August 28, 2016 at 2:16 pm #

            * Great, by grant.

    • Terrye Newkirk May 5, 2016 at 1:32 pm #

      I imagine it was originally “Irish pot pie.” It’s funny how things morph when transmitted. It took me a long time to figure out that when my husband’s grandmother said “ice potatoes” she meant *Irish* potatoes!

  63. Debra Current December 14, 2015 at 7:09 pm #

    It was potato soup when I was little. I loved it and am so glad I found this.

    • Lori May 2, 2016 at 1:36 pm #

      We called it potato soup too. Never heard of stewed potatoes.

    • Jeanne May 3, 2016 at 8:05 am #

      Same here…and was always a staple when sick…

    • Kathi July 23, 2016 at 12:25 am #

      Potato soup is a little bit thinner than stewed potatoes and usually has a few more ingredients like dill or celery seed. My husband’s granny used to make the best stewed potatoes. I have tried to make my stewed potatoes taste like hers and have never got it right. Now I wonder if it is the added flour since I never add any to mine. Can’t wait to try this!

  64. Sharon Robinson December 13, 2015 at 11:40 pm #

    My mother cooked the potatoes with onion slices, not dried flakes, and she added parsley.
    I use chicken bouillon cube and black pepper for flavor. The potatoes will thicken on their own if you don’t use too much water. I never add flour.

    • Debbie December 18, 2015 at 10:46 am #

      I Don’t use flour in mine either. Try putting some shredded american cheese on top of them when completely cooked and after it is melted stir it in. The Best Ever!!!!

      • Lucille bierbaum June 10, 2016 at 9:39 am #

        I put American cheese in mine and we love them! My grandson calls them cheesy potatoes!

    • Cindy Manasco March 14, 2016 at 5:09 pm #

      Our family recipe is just like yours. I was beginning to wonder why nobody used chicken stock until I read your post 😀

    • Tammey April 27, 2016 at 12:11 pm #

      I don’t remember my Mama adding flour either. Your version actually sounds closer to hers.

    • Janet Taylor April 27, 2016 at 6:38 pm #

      I was about to type the same comment, There is no need for more starch when potatoes are naturally very starchy if you cook them long enough. I use side meat grease, salt, pepper, onions and a tiny bit of sugar for flavor. Yum

    • Nella O'Neal April 27, 2016 at 11:07 pm #

      I let mine thicken although the flour, I like them better that way

    • EULA DEVAUX April 28, 2016 at 1:36 am #

      @Sharon, That is the way my mother made her stewed potatoes, and I make them at least once a month …. I’m passing the recipe on to my daughter and granddaughter…..mmm mmm good.

    • Lynn Felts April 29, 2016 at 10:25 pm #

      I do not add flour either. I usually throw in some bits of fried bacon or ham bits… thin slices of celery are also good. Carrot slivers add some color, along with the parsley… have even thrown in some bits of chopped bell pepper. I like colorful food.

    • Becky Fraker May 1, 2016 at 4:59 pm #

      Me either. Just real butter salt and pepper. Its delish!

  65. Crystal December 11, 2015 at 4:20 pm #

    We called them “juicy potatoes” had them after but especially when we were sick. My Hubby’s family calls it potato soup.

    • Christina December 14, 2015 at 7:08 pm #

      You can also substitute instant potatoes instead of flour

      • Phil Bullock June 7, 2016 at 11:18 am #

        That’s what I use

  66. Tonya S. November 27, 2015 at 3:34 am #

    Easy recipe, used it as part of Thanksgiving meal two years in a row! I added rosemary and used it as gravy.

  67. Mary September 15, 2015 at 11:24 pm #

    We call these wonderful potatoes race horse potatoes in Oklahoma.

  68. Wilma September 10, 2015 at 5:23 pm #

    In Texas we called this creamed potatoes and used flour. Now, you can also do the same with English peas. Both recipes had milk, salt & pepper and butter.
    Have you heard of stewed tomatoes and elbow macaroni? This is also a Texas dish.

    • Sharron December 13, 2015 at 7:36 pm #

      Used to make shells & stewed tomatoes. Thanks for reminding me of those!!!

      • Deejaybee December 25, 2015 at 2:55 pm #

        How did you make the stewed tomatoes & macaroni? My grandma made it when I was a kid too young to pay attention to recipes. Wish I had that recipe now. I’m sure it was simple but I’ve never figured it out. Also had an Uncle who made “ham” salad but used bologna. That stuff was fantastic – can’t find a recipe for that either!

        • Anita April 26, 2016 at 9:11 am #

          We would take smoked bacon and get a good broth going, add the macaroni, and canned tomatoes, salt and pepper to taste. Cook till macaroni and tomatoes are done. Add tomato juice if you want more “soup.’

        • MeeMee April 28, 2016 at 5:03 am #

          My guess about the ham salad would be to grind the Bologna and then add Mayo and sweet relish. Just that simple. Good luck!

        • Diane Perkinson April 28, 2016 at 9:47 am #

          The ham salad is ground Bologna, sweat pickle relish and mayonnaise mixed together

        • Kate April 28, 2016 at 10:02 pm #

          When I was a kid, we called them “party sandwiches”. My mother would buy a two pound piece of bologna, and put it through a grinder with sweet gherkin pickles. When it was ready, heaping tablespoons of mayonnaise was added. Put on fresh white bread, cut in quarters. Serve with a side of potato chips… sandwiches!

        • Linda Dowdy April 29, 2016 at 11:27 pm #

          All ingredients just like fixing ham,chicken or tuna salad. Buy small stick of Bologna grind it coarsely in a grinder stir into other ingredients, that’s it.

        • Glenda May 1, 2016 at 10:42 pm #

          I would try making it like potato or chicken salad, my Moma always made ham salad too!

        • Georgie May 2, 2016 at 12:28 pm #

          For Bologna salad use stick Bologna (unsliced), sweet pickles, boiled eggs, and mayo or Miracle Whip. Grate the bologna on accordion grater or similar utensil. Chop pickles and eggs. Mix all. Use quantities according to how much you want to make.
          You can make sandwiches with this and have everybody guessing.

        • Imogene May 2, 2016 at 12:35 pm #

          Mother cooked the stewed tomatoes with spaghetti. Added a little bacon grease and onions to it. That was the only kind of spaghetti we knew when I was growing up.

        • Bobbi Wright May 15, 2016 at 5:16 pm #

          We have mac and ‘maters about once a week…….I just cook the macaroni and drain it, add a little butter or bacon grease…..then add a can of diced tomatoes , either store or home canned.Let this simmer awhile to blend the flavors…..I like mine with corn bread and fried potatoes.

          As for the bologna salad…….I always called it poor man’s ham salad, but now bologna is higher…..I don’t measure anything……I use my small chopper or grinder……..take a chunk of “baloney”, boiled eggs, celery, onions, and either sweet relish or gherkins………run it thru the chopper or grinder………..mix well and add enough miracle whip to make it sandwich spreadable…..season otherwise to taste…….we love it.

        • Alice May 21, 2016 at 10:07 pm #

          My family makes bologna salad…two parts bologna to one part cheese…add sweet relish and mayo or salad dressing…whichever your family likes best…adjust to taste…I usually go to the deli and have them cut me a piece of German bologna and a good American yellow cheese…shred them in processor…very easy to make

        • Sue Fox May 22, 2016 at 3:13 pm #

          Deejaybee…the recipe for “ham salad”..
          3 pounds of baloney
          one big box of velvetta cheese
          one large jar of sweet pickles
          about 1/2 jar of a large jar of Miracle whip…NOT REAL MAYO
          run the first three ingredients through a meat grinder’
          mix all with Miracle Whip and some pickle juice
          Now here is where it gets tricky….my Mother always put onion and eggs in hers…I find it more appealing with “smell” after a day or two if onion ad egg is omitted, you can always cut up an onion and have egg ready to put in a small amount at a time if you like…but walla…there is your recipe. I bought a meat grinder just so I could make this!!

        • margaret June 4, 2016 at 9:45 pm #

          I’m from Wisconsin , and we make the Ham Salad. Need a grinder to do it, Ingredients are : Ring Bologna, onion, dill pickles, mayo! Hope this helps you.

        • Peggy June 10, 2016 at 11:39 pm #

          My Mother made Ham Salad out if Bologna…for a family size amount…2-3 lbs of bologna…4 hard boiled eggs…put both ingredients through a grinder. Add 4 Tbsp of Miracle Whip or Mayonnaise and 2 tsp of Marzetti’s salad dressing. Season with salt and pepper. You may have to play around with wet ingredients to find the right combination. When I make this, I don’t use a recipe

        • Elaine Williams June 11, 2016 at 8:22 am #

          Your childhood sounds just like mine! My mom had a meat grinder, and would buy chub bologna and grind it herself to make “Poor Man’s Ham Salad”. It’s just ground bologna, pickle relish, boiled egg, mayo and a dab of mustard. Once it’s mixed, no one can tell it isn’t h!am! 🙂
          As for the macaroni and tomatoes, I still make that a lot. I’ve tweaked mine a little to make it slightly healthier from moms, but the only difference is that I use macaroni that’s whole wheat with fiber…that way I don’t feel guilty. LOL Boil it til almost tender, drain it, add either fresh diced or two cans of no salt diced tomatoes and heat through. Add sea salt and pepper, and enjoy!

        • Sondra Collester June 11, 2016 at 9:24 am #

          My daddy used to make “Poor Man’s Ham Salad” and used those big chunks of bologna. He had a meat grinder that attached to the counter top and he would grind all the bologna through it then add mayo, and pickle relish, salt and pepper. It was wonderful!

        • Kandi June 12, 2016 at 12:05 pm #

          Chopped bologna,mayo,salt and pepper.

        • Audrey Mitchell June 16, 2016 at 9:30 am #

          My Southern family has made a version called “Dunbar Pie”. There was never measured amounts, it was learned by sight at my mother’s side, so I can’t help anyone with that, I can only explain the ingredieints and the steps taken. 🙂 Boil elbow noodles al dente, drain, return to pot and set aside. In a large frying pan, saute finely chopped onion and minced celery in bacon grease until tender, add a can of stewed or chopped tomatoes and cook down a little…add salt, pepper, and a pinch of sugar (sugar optional..some did, some didn’t). Now pour sauted mixture in with macaroni, and add a generous portion of grated cheese, mix until combined, pour into greased casserole dish and bake uncovered @350 until bubbly..allow to set up before serving. This is one of a zillion casseroles expected every Thanksgiving 😀

        • Linda Leonard June 17, 2016 at 10:36 pm #

          Grind bologna ,cheese , sweet pickles and stir in mayonnaise.

    • Anna December 16, 2015 at 5:26 pm #

      We call that Po’ man’s stew in SC!

    • Denise December 17, 2015 at 10:12 pm #

      Yep with some chili powder. Mom called it Texas Goulash (I think that’s how you spell it )

    • Patti January 24, 2016 at 9:10 am #

      I grew up knowing them as creamed potatoes, too, in Arkansas!

      • kitty Donovan June 7, 2016 at 11:58 am #

        That is always what my family called them as we used milk in them instead of water

    • Rita G. April 26, 2016 at 5:25 pm #

      I’m sorry Sweetie, but stewed tomatoes with macaroni is not a Texas dish. I have my Grandmother’s cookbook and she was cooking this in the early 1900’s. I cook them now with onions and lots of butter, pepper and salt!!! YUMMIE! PS: I love Texas but ya’ll can’t claim this one!

    • Melissa April 27, 2016 at 7:15 pm #

      Here in North Carolina our family always called it maters and noodles, lol. We grew up on that and stewed taters.. love southern comfort foods

    • Tonya Paris April 29, 2016 at 9:02 pm #

      We call it mac n maters and it’s one of my favorites! !
      The potatoes are just like my moms potatoe soup! Soooo good! -from TX

    • Cindy April 30, 2016 at 3:31 am #

      Wilma I was raised on nice and juicy home canned tomatoes mixed with elbow mac and some sugar, hot or cold, not sure that is the way you had it but it was tasty, simple and cheap to make for a big family.

    • Brandy May 2, 2016 at 12:43 am #

      Same here from Louisiana. Grew up on these and also called them creamed potatoes. My granny, mawmaw, and moma and daddy always made these. I learned to cook them at a young age and I make them for my family!

    • scurrier05 May 2, 2016 at 6:02 pm #

      Macaroni and tomatoes, oh my, yes, I was raised on that dish, along with this one

    • Margaret May 17, 2016 at 4:02 pm #

      Yes creamed potatoes and creamed English peas here in Texas. Yummy

    • Ruby May 18, 2016 at 11:16 pm #

      My mom used to make stewed tomatoes and elbow macaroni a lot.. She would add bacon.. She was raised in Illionis.. but, she never learned to cook until she got married and moved to Tucson Arizona. 🙂

    • Shirley Payseno May 22, 2016 at 9:48 am #

      Wilma, my Mom use to make creamed peas for me. She is gone now, and I tried once to make them, but they didnt taste the same as hers. Maybe because she added “love” to hers?

    • Kim May 23, 2016 at 9:28 pm #

      I grew up knowing it as “macaroni and maters” lol. My SC Mom has always been a country bumpkin. I love those simple dishes.

    • Angela Hampton May 24, 2016 at 5:12 am #

      When I saw this post with the English Peas, it reminded me of a family country style restaurant in Jacksonville Fla It was very family oriented, known for their hospitality, sitting around the table and they brought out your food as you needed more. I loved it. They were known for their Fried chicken and they served creamed peas. It has been a long time since I have ate there and always wondered how they made those. I don’t know if they are still in business. Now that I have an idea I will have to try them. Thanks

    • Teresa Dawson May 24, 2016 at 9:21 pm #

      Hi there! Mother did stewed tomatoes and rice. We live in the coastal area of North Carolina Loved loved stewed potatoes with real onions. Yum.

    • Vickie May 25, 2016 at 2:33 pm #

      Its also a KY. & TN dish we call it tomatoes n mac. Salt n pepper added to taste. Yum. 🙂

    • Sandra June 4, 2016 at 8:25 pm #

      We also knew them as creamed potatoes. And yes stewed tomatoes and macaroni also. I was raised in Georgia by a Tennessee mountain grandmother. Love this kinda of comfort food.

    • Tammy June 6, 2016 at 8:50 pm #

      Finally, somebody else has known them as creamed potatoes! My grandmother made them all the time. I haven’t had them in years. We lived in Florida. And yes, I’ve heard of stewed tomatoes and elbow macaroni. Haven’t had that in a long time either. My husband hates that combination. But I love it.

    • Kathi July 23, 2016 at 12:32 am #

      One of my late husband’s favorite meals was tomatoes over crackers. He especially liked his Granny’s canned tomatoes from her garden. When our children got a little older we started having tomatoes over macaroni. I like mine heated but he preferred his right out of the jar at room temperature. Now that is some good eatin’!

  69. Ronnie Stanfield August 11, 2015 at 3:56 pm #

    My friend you sure know how to stir up good memory’s !!! My mother would cook her stewed potatoes along with black eyed and hot water cornbread. She has since lone gone by 30 years and I still miss her. At a young age I would try to record as many of her recipes as I could .The older cooks usually did not measure their ingredients with conventional measuring devices , mom told me that’s what the good Lord gave you hands for you just have to learn how to use them. Mon could measure out a teaspoon of salt or what ever she need to the exact amount.
    Thanks again.

  70. Em August 6, 2015 at 7:22 pm #

    We called this ” Tater Soup”!!!!!!!!!!!!!!!

  71. Stacey August 4, 2015 at 9:41 pm #

    I grew up eating this too but we called it Creamed Potatoes. My mom added a chopped up boiled egg. Has anyone else had it this way? And my mom grew up in Ga. It’s definitely a true southern dish.

    • Allen November 18, 2015 at 11:53 am #

      My grandmother would make it with boiled eggs as well.

    • Brandy December 12, 2015 at 7:59 am #

      yes my Grandma added boiled eggs and ham, very yummy

    • Ava December 14, 2015 at 11:56 pm #

      I also add boiled eggs. I also cut up an onion and add to the potatoes while they cook. Yum!!!

    • Elizabeth February 27, 2016 at 12:22 pm #

      I add bacon and grated boiled eggs, so yummy!

    • Brandy April 28, 2016 at 8:11 pm #

      Yes my grandma made hers like this with chopped egg and ham, soo delicious!!!

    • Cindy June 18, 2016 at 9:27 pm #

      My mom makes creamed potatoes but she makes a roux and onions and boiled eggs they are delicious and we are originally from Poughkeepsie NY

  72. Mary August 1, 2015 at 11:28 pm #

    My grandmother used to make these. They were our favorites. She passed away in 2013 and I was afraid they were gone forever. I am making these tomorrow. So glad I found this recipe.

  73. Linda July 30, 2015 at 11:25 pm #

    I always cook extra potatoes. Remove some from pot once they are done and smash them with my potato masher. Then I return the mashed potatoes to the pot with the cooked potatoes. Continue cooking for a while. That’s how I get my thickening.

    • Shirley Payseno May 22, 2016 at 9:51 am #

      Thats how I make mine too. My Mom made this for me as a child, and I still make it. Its my “Comfort food”. We called it Potato Soup.

  74. Sharon King July 29, 2015 at 4:48 pm #

    My Mom made these and we called them creamed potatoes. We didn’t use new potatoes either, just what ones we had! Yum, delicious!

  75. Mary H Felice July 28, 2015 at 8:33 pm #

    Do you have a recipe for old fashioned “stewed tomatoes?

    Thoroughly enjoyed the creamed potato recipe!

    • Beverly April 27, 2016 at 5:54 pm #

      I always used fresh ripe tomatoes very red boil them in water with butter, salt and pepper then put them in the cook macaroni after drain ing the macro sometime used cook grits or rice use water as desired for thickness u can thicken with the flour or make them like the potatoe recipe with the flour
      I did not put onions in them but I guess u could if u like the onion sometimes I use bacon I like butter better

    • Johnnietta June 5, 2016 at 7:45 am #

      Stewed tomatoes and macaroni are easy. I don’t really have a recipe but you use tomato juice, a can of stewed tomatoes or diced tomatoes if you want smaller pieces, onion or onion powder, salt, pepper, and a little sugar. Mix all that together and simmer until hot and bubbly. Add cooked macaroni and serve.

    • Marie Bishop June 5, 2016 at 11:21 pm #

      My sweet Granny would boil a quart of home canned tomatoes, add a Tablespoon of butter and one of sugar, and a good pinch of black pepper. Boil slowly for about 10 minutes, then serve hot over a big cat head biscuit. We also, had those stewed potatoes with fried fallback and biscuits. I don’t think we realized that was po folks eats back then! 🙂

      • Kathi July 23, 2016 at 12:36 am #


      • Velma White Griffith November 5, 2016 at 11:15 am #

        Reminds me of Tomato gravy. My North Carolina mother used t make. Have you ever had that? You take about equal parts of tomatoes and milk, mix in a pot, heat on medium heat until it comes to a boil. Mix some flour and milk in a jar and shake well, make like a slurry, not to thick. Gradually add to the boiling tomatoes until it reaches the thickness you like your gravy. Add salt and pepper as desired. We ate this with biscuits.

  76. Jean W July 26, 2015 at 8:27 am #

    I grew up eating stewed potatoes. I always loved it when my Mom made them just like your recipe except she always used bacon grease in the recipe.

    • Velma White Griffith November 5, 2016 at 11:20 am #

      I guess there is two versions of these potatoes. My mother made stewed potatoes. They were always made with bacon grease. She also made creamed potatoes, she used flour and milk to thicken these. She used butter in them. She would also make the creamed potatoes with new potatoes, and fresh peas. She was from North Carolina.

  77. true southerner July 24, 2015 at 11:05 pm #

    If you are southern and have ate these and even cooked them you know the flour is unnecessary. The water will thicken from the starch in the potatoes.

    • Kevin July 30, 2015 at 7:53 pm #

      That’s true. But if you’ve put in too much water and want to thicken them up, flour is the best way to do that. Most old-time cooks can get their stewed potatoes to thicken without using flour, but Mama always tried to write down her recipes so that ANY cook of any experience could get ’em to turn out right.

      • Elaine McLaughlin August 1, 2015 at 1:03 pm #

        My Mama always used milk and so do I. With lots of pepper and butter. We called them potatoes in cream sauce. Of course my Daddy was from Massachusetts… haha. He loved southern food.

      • Kathy August 3, 2015 at 9:56 am #

        I always use instant potatoes to thicken mine… I fry bacon for grease… then crumble the bacon in also. Yummy

    • C Austin May 18, 2016 at 12:26 am #

      That is how I was taught to make them. No milk and flour, just let them cook down till thickness with onion salt and pepper. My mom always called them shanty style potatoes??

      • C Austin May 18, 2016 at 12:38 am #

        Meant to say…with onions, salt & pepper 🙂

  78. Rick Burcher July 21, 2015 at 11:09 pm #

    Why not print all of her recipes in a booklet, maybe like schools or churches put together for fundraisers, and sell them in restaurants, stores, schools, churches, mail order, etc. I’m single & was raised in Georgia. I was raised on this type of food.
    Contact me at:
    Rick Burcher – 817-469-7037
    P.O.BOX 304
    ARLINGTON, TEXAS – 76004

    • Kevin July 22, 2015 at 12:47 am #

      We’ve thought about it, Rick. I have lots more recipes from Mama that haven’t been posted yet. We’ve thought about launching a Kickstarter project to try to fund the publication of a cookbook and an upgrade of the web site. I’m sure if we ever get that far, there’ll be some kind of announcement. Thanks!

  79. Vickie July 21, 2015 at 9:23 pm #

    When Granny would say we’re having stewed potatoes, they would always look just like the one’s in the picture. She used canned milk, and no flour. She would also put butter on top when she put it on the table.

  80. Mickie Nabors July 17, 2015 at 3:09 pm #

    Old time thickened potatoes. I like a little onion powder, salt and pepper, butter and the thickening I use meal and flour (half of each). Really good with black eyed peas, cornbread and pork roast. Also good alone.

    • Beth Elliott December 13, 2015 at 11:33 pm #

      yes. My Mother called it Potatos and Thickening. And she added onions, used evaporated milk (in most milk recipes) and I think she used corn starch instead of flour. Yum.

      • Imo Gean Waller June 11, 2016 at 9:44 pm #

        My Mother used canned milk & corn starch too. They are called stewed potatoes in my family. Mother had a stroke & moved in with me 2 years ago. Now I cook for her & I cook just like she did!!!

    • Gina Burnett May 17, 2016 at 5:25 pm #

      My mom used meal also and Velveeta cheese. She called them grit taters…we were from Mississippi.

    • m l hardy May 27, 2016 at 7:57 pm #

      Grew up on thickened potatoes in Mississippi!

  81. Terenia Sisk-Mumpower June 23, 2015 at 7:05 pm #

    My mom got a recipe from a dear friend who had German relatives. She put pieces of bacon, chopped celery or celery seeds and onions in with the potatoes once they were cooked to a firm but done consistency she would put cornstarch, vinegar and some of the potato “juice” in a small bowl to mix then add to large pot to thicken. Meanwhile she had egg noodles cooking. Some were the base for the yumminess and some were quick fried in butter to crisp up and be a topping. All we ever knew it to be called was sour potatoes and noodles. Still make it in winter and it is delicious!

    • Kevin June 24, 2015 at 8:17 am #

      That sounds kind of like a variation of German potato salad to me. I’ve always loved it, but not many in my family did. Guess it was the vinegar. What you posted sounds yum!

      • Barbara May 18, 2016 at 12:17 pm #

        Oh, my Your mention of German Potato Salad made my mouth water, Kevin! Being of German heritage from my Mother’s side of the family, I adore German Potato Salad, and would love a recipe for it! Do you have one? I love it warm, and most restaurants used to serve it that way, but it’s hard to find anyone that serves it warm anymore. I once purchased a canned version that was simply awful. I’ve not seen a recipe for it, but I will start searching now.

  82. Iris moore June 20, 2015 at 2:29 am #

    I loved these growing up. My mom and her mom, my grandmother, made these and would use corn meal as the thickening. So glad to see this recipe…

    • Linda April 30, 2016 at 3:01 pm #

      I use cornmeal also…my mom made them all the time and used meal or flour at times. .I never mess up using the meal and taste is much better than with flour…mmmmm…

    • sarah holland June 7, 2016 at 8:39 am #

      My mother and grandmother always used cornmeal especially when new potatoes started coming in. Boiled whole little round onea

  83. Tina Marie June 19, 2015 at 2:21 pm #

    Yum! We grew up calling it Potato Soup! My mother made it just like you did. It is a southern thing. 🙂

  84. Gay June 19, 2015 at 1:32 pm #

    I grew up eating “Stewed Potatoes” and cornbread…. my daughter cooks her “taters” in chicken broth and calls it “Tater Soup”… but we’ve all added shredded cheese and/ or crisp bacon pieces… chopped green onions… whatever you have handy…. it’s all good…..

  85. Jacquelyn Sergi June 17, 2015 at 9:10 pm #

    My “old maid” aunt lived with us for a number of years. She made these potatoes and called them “thickening potatoes.” Delicious! Looked just like your photo!

    • Era Stacks June 18, 2015 at 2:07 pm #

      My mother always cooked potatoes this way and so have I for over sixty years. We called them potatoes because we thought that was the only way to cook them except for potato salad. All my family love them this way. My children still call me and say “Mama tell me again how to cook those potatoes.”

      • Patti January 24, 2016 at 9:17 am #

        My Mama was a Stacks, so we should be related. I’m working on family tree stuff, so contact me at, if you don’t mind!

    • Forrest Roberts Lambert II June 19, 2015 at 9:36 pm #

      That’s all I have ever heard them called in my family.

    • Patsy Faye August 26, 2015 at 9:00 pm #

      I always call mine ‘thickening potatoes’ and used corn starch to thicken them. Always good.

  86. Lisa M June 17, 2015 at 2:57 pm #

    Had this yummy dish many times growing up. Used real onions instead of flakes, and sometimes mama would add cornmeal dumplings. Never thought about it when I was young, but dishes like this were born out of necessity due to a very lean grocery budget! With three older brothers and me, I still don’t know how my parents managed!

    • Kevin June 17, 2015 at 9:34 pm #

      Most of Mama Peggy’s recipes were handed down or discovered from necessity. She used to tell me, “It’s the simplest thing in the world” when I’d ask her how to make something. Once I started thinking about what it was like to grow up as 1 of 11 siblings during the Great Depression, the recipes started making sense.

  87. Frances Wright-McCalmont June 17, 2015 at 1:20 pm #

    My mother called her dish “soupy potatoes” too. She said it was handed down through the family from our pioneer days and the German side of our family. Mom used butter in her recipe and sometimes finished the dish by covering the cooked potatoes with white cheddar cheese and putting the whole skillet in the oven to brown the cheese. It came out really pretty and so yummy. Thank you for the recipe! We are going to try this tonight with bratwurst and fresh pickled cucumbers and onions, a recipe my father got from an old German farmer in western Kansas.

    • Jenelle Palmer July 31, 2015 at 8:59 am #

      My German grandma made these potatoes. She added onion and celery to the potatoes while they cooked. Cornstarch was used to thicken. She served these when she made a meat that she didn’t make gravy with, like meat loaf or fried ham. We do live in Southern Illinois, but I think it had more to do with being German.

    • Lila Vance May 19, 2016 at 11:45 pm #

      My grandmother called them “soupy taters”… no potatoes where I was raised in NC. No flour or cornstarch just let the taters slow until they thickened.

  88. Leslye June 17, 2015 at 11:09 am #

    I make these but I boil my potatoes in chicken broth. It’s especially good if I have some smoked chicken stock to use but it just gives the potatoes another level of richness.

  89. Dena Leuci June 16, 2015 at 9:35 pm #

    My mama still makes this about once a month. Basically the same recipe except she browns hamburger meat and puts it in with the potatoes to make it stretch. We have that with cornbread. The kids love it!

    • Ruth May 2, 2016 at 4:37 pm #

      Oh my gosh, Dena, our mom made the same thing – boiled sliced potatoes with ground beef, chopped onion, salt and pepper. Our dad taught her how to make it. I think his grandma made it during the depression – called it scotch stew. We loved it! Until now, I never heard anyone talk about it. I sure could go for some right now!

  90. Pam Evans June 16, 2015 at 5:25 pm #

    My mama used new potatoes and called it “Poor Man’s Stew.” It was always delicious!

  91. Vyron June 15, 2015 at 9:54 pm #

    Have had these for years. Sometimes, we add parsley flakes to the potatoes as well.

  92. Effie June 14, 2015 at 10:49 pm #

    My mom made these at least once a week when I was growing up. I have tried to make them but didn’t come close to hers, Thanks for the recipe, I think it will fit the bill. I am 83 years old.

    • LA Graham June 15, 2015 at 9:03 pm #

      My mom served these regularly as well; she’s now 94 and still going strong. She always called them “soupy potatoes.” I’ve tried for years to replicate her cooking – mostly without her input because we’re miles apart and she never wrote down her recipes and is now legally blind. I never quite mastered this on the level she did, but this recipe shows me what I was doing wrong and I can’t wait to make it.

  93. Button June 14, 2015 at 10:28 pm #

    We add onions to the water while boiling and called them creamed potatoes.

    • skitter July 21, 2015 at 11:17 pm #

      My Grandmother and Mother fixed these when the potatoes first came in the garden. Sometimes they add fresh peas. I loved them either way. We called then creamed potatoes also.

      • C.L. Lagan June 17, 2016 at 6:28 am #

        That’s how my Granny and mom fixed cream potatoes…New potatoes and fresh young peas. So yummy!

  94. bridget nicholson June 13, 2015 at 7:40 pm #

    Love these tho I’m not from the South, I’m from IRELAND, so potatoes in any form is ok with me. I would also call them Irish potatoes. Thanks for sharing. I’m making some maybe with the butter.

    • Pam June 16, 2015 at 6:29 pm #

      My Mom of Irish decent made these. We called them potatoes with thickening gravy. She also made fried potato cakes with leftover mashed potatoes (Boxty). This I learned while exploring Irish genealogy and it explained where some of Mama’s sayings came from.

      • Cindy Terrell May 17, 2016 at 4:29 pm #

        I just found out in 60 percent irish
        And Scottish. Can’t wait to research it

    • Barbara Gilliam Allended May 1, 2016 at 2:03 pm #

      My grandmother and mother always called then Irish taters, they were from Kentucky, family dates back to county Cork Ireland coming to America in 1698.

  95. Charlotte Hardin June 13, 2015 at 3:27 pm #

    I grew up eating these and then my kids loved them and called them “lumpy potatoes”. Can’t beat the things we learn from our grandmas.

  96. Jean Pittman June 13, 2015 at 12:49 pm #

    Mama made these all of the time. I make them for my children, grand children and great grand children. We make them for our Brotherhood Meeting and they are ways enjoyed very much!

  97. Laura Koch June 12, 2015 at 3:07 pm #

    Love these potatoes but for years have cut up a couple of boiled eggs and add to potatoes family loves them

  98. Jan June 11, 2015 at 11:07 pm #

    My mamaw (great grandmother) and grandma both made stewed taters all the time… they served it with cornbread and fried chicken or whatever meat they were cooking. They were from Southern Illinois…. they used half and half instead of milk though…

  99. Kitty June 11, 2015 at 8:34 am #

    Wonderful! My mama made these and we called them “Stewed Potatoes” Loved them.

    I went to visit my sister one week during the summer and wanted to surprise her by cooking “supper” and making these. I had never made them (only 14 yoa, maybe) and thought they needed about a 1/4 cup of flour. Made sense to me. 🙂 Well, when the pot would bubble, those thing would raise about an inch in the pot. Saw they were getting too thick, going to boil over, and I got scared, decided to pour them out and just not tell anyone what I did. Taking the pot of potatoes out to the edge of woods, I tripped and some spilled on my foot, that stuff stuck like glue. I still have a scar on my foot from that burn.

    But, now that I am older, and supposedly wiser, I make them and love them. Memories, so many different ways. Thanks!

  100. Judy Gross June 10, 2015 at 9:39 pm #

    just like mama used to make but with added onions. Yummy.

    • Elizabeth Peña June 13, 2015 at 1:59 pm #

      Just what I was going to say! 😉

  101. Larry Crawford June 10, 2015 at 8:34 am #

    My Grandma made this for me when I was a kid growing up on the farm. My Grandpa would have her to make them for me so I would eat dinner with him everyday. I loved her cooking and she would make me the best apple pie i have ever eaten. Love you Grandma and Grandpa Crawford.

  102. Starr Garnet June 10, 2015 at 1:03 am #

    This is the same recipe I have used and eaten all my 64 years. It is delicious. My Mama made this for us growing up and we called it ‘Tater Soup’. Hope everyone enjoys it.

    • jennifer pevlor June 11, 2015 at 7:51 pm #

      Thank you so much for sharing! I’m not Southern but my husband is. I know he miss is his mommy’s cooking!

  103. Jackie Easterwood March 1, 2015 at 5:49 pm #

    I’m cooking my potatoes to make this right now to go with black eyed peas. I will have biscuits instead of cornbread . My granddaughter isn’t a fan of cornbread . We are also having salmon patties. Love some good ole “soupy potatoes”!!

    • Scott June 16, 2015 at 12:00 pm #

      My grandmother was raised just south of Birmingham Alabama and she called these soupy potatoes. She made them all the time and I loved ’em. My wife makes good ones, but not quite the same.

  104. Debbie January 25, 2015 at 7:28 pm #

    I know All about them taters I grew up eating them still do

  105. Connie Hutchins January 21, 2015 at 8:32 pm #

    My Momma called this creamed potatoes, and us 6 kids loved it when she made for us.

    • Grace June 14, 2015 at 5:43 pm #

      I am from southern Ga. My Momma called them creamed potatoes. I still love them.

  106. Karen January 19, 2015 at 9:41 pm #

    This has been a long sought after recipe mom used to make when I was little. But she called them iced potatoes so when I was looking for it online and nothing would come up for the recipe until I saw this on Facebook. It looks just like my mothers.

    Thanks for posting it.

    • Connie January 24, 2015 at 8:35 pm #

      Karen the reason you thought that’s what they were called is because a lot of Southerners say that and my mama did too – it’s a slant on “Irish potatoes” but came out sounding like ieish or iced.

      • Katie February 22, 2015 at 3:08 pm #

        My Meemaw (paternal grandmother) always made this, and called them Irish potatoes. Now 90 years old, with fragile health, she’s been unable to cook for many years. I’ve been looking for a way to duplicate her Irish potatoes, a cherished comfort food of my childhood, and I was thrilled to stumble upon your recipe. Thank you for sharing it.

    • Cheryl June 11, 2015 at 4:42 pm #

      My g. mother called them “irish” potatoes

    • Rev. Jim Hensley June 11, 2015 at 10:50 pm #

      Karen, I pray that all are well in your household.

      My Grandmother made potatoes like this for as long as I can remember. She referred to them as “Arsh Potatoes”, which was Southern slang for “Irish Potatoes”. Could it possibly be that your Mother was saying, Irish potatoes, and what you were hearing was iced potatoes?

      Have a wonderful day!
      Jim Hensley

      • Karen Igou-Holcomb July 28, 2015 at 12:40 pm #

        I am from South East Georgia, (Baxley) and my Momma made them just like this. She said stewed potatos, my Daddy said “Arsh potatoes”. His way of saying IRISH. I have loved reading these comments and getting ideas on how to change the recipe up a bit.

        • Carla May 3, 2016 at 12:02 am #

          That’s what my Grandmom called them….arsh potatoes. lol. I had grand children of my own before I finally realized she was talking about Irish potatoes. Love love stewed taters:)

    • Brenda June 17, 2015 at 8:44 pm #

      mama did not have even get to high school she always called Irish Potatos. Ash Potatoes.

    • Lane June 29, 2015 at 9:39 am #

      Do you think maybe, she was saying irish potatoes instead of iced? Southern slang goes something like ished pronounced with a Loong I sound. Funny, I have heard things that later I found out were actually something else said!

  107. Jean January 19, 2015 at 1:38 am #

    Is the recipe of the Southern Stewed Potatoes the same as Potato Dumplings?

    • Kevin January 19, 2015 at 11:31 pm #

      These aren’t Potato Dumplings, which are ball dumplings made with potatoes, flour, eggs and bread crumbs (if we’re thinking about the same thing). These stewed potatoes are just potatoes. Although, there IS flour in the “gravy”.

    • Sylvia January 20, 2015 at 4:06 pm #

      My Mom made potato dumplings the same as chicken dumplings only with no chicken.She dropped the rolled and cut dumplings into boiling potatoes,added butter and a little milk.They were so good!!

  108. Lois R. Nesmith January 17, 2015 at 9:29 pm #

    The lady that babysat me after kindergarten, before Mamma came and picked me up from work, used to make this. I was only 3 or 4 but I have thought about this food since them. And I had the cornbread with them too. As soon as I saw the picture, I recognized it. Then when I read on and saw ‘cornbread’ it all came back to me. I couldn’t believe it! You don’t know how special that time was and how much I loved that dish. I thought it was something she came up to feed me that was simple and easy or something. I did not know that a recipe existed! I am so happy now. Talk about comfort food! Thank you very very much!

  109. Joyce Ennis January 17, 2015 at 8:00 pm #

    Can use cornmeal instead of flour for the thickener, gives it a better taste I think

    • Carolyn Sawyer January 21, 2015 at 2:03 pm #

      Yes, I use meal all the time in it instead of flour.

    • Donna Cochran January 22, 2015 at 2:12 pm #

      I use cornmeal as well, love it!!!!

  110. Mark January 17, 2015 at 3:02 am #

    I tried this yesterday. I loved this when I was a kid growing up in Kentucky. My wife had never had it. My Mom told me it was the best she’d ever had, and my wife loved it too. Thank you for such a good, sound recipe for an old favorite dish. I really appreciate it.

  111. Samantha Rios January 15, 2015 at 5:59 pm #

    I have been looking for this recipe. My fiance calls them soupy taters and I love them.

    • Marla January 21, 2015 at 1:07 am #

      That’s what we called them growing up! Soupy Taters!!

  112. ron massengale January 12, 2015 at 11:59 am #

    can I use 1% milk or do I have to use condensed

    • Kevin January 12, 2015 at 5:58 pm #

      You can use 1% if you like. We usually use 2% ourselves. 1% isn’t all that different.

    • Linda Stone January 18, 2015 at 5:48 pm #

      NOT condensed milk, maybe evaporated milk. I use regular whole milk in mine.

    • michael sims- minden,la. March 22, 2015 at 10:13 am #

      my mother made this wonderful dish. she called them stewed potatoes. she used what she called pet milk or evaporated milk. remember you want that old timey rich taste. if you vary to much away from old timey ingredients you will not get old timey will still be good. before I vary away from some ones original recipe I go by that recipe. pet milk will give a more creamy texture and a very distinct taste difference.

      • Jeanne May 1, 2017 at 12:41 pm #

        Potato cakes are my favorite use of leftover mashed taters. If I have them in a dinner, I can leave the meat off…the same with fried egg plant.

  113. Rayola Proffer November 20, 2014 at 2:04 pm #

    When do you use the butter?

  114. Susan October 31, 2014 at 2:42 pm #

    I have been looking for a long time to get a stewed potatoes recipe so that I could make potatoes like my grandmother almost 50 years ago and I think I just found it! Thank you SO much!! Can’t wait to try to make this myself.

    • Kevin November 2, 2014 at 2:41 am #

      Hope this helps, Susan. This is the closest I think we’ve ever come to Mama Peggy’s recipe, so I hope you enjoy it. 🙂

  115. Andrea Hollis September 7, 2014 at 3:59 pm #

    I was wondering when do you use the milk. It is listed as an ingredient but not mentioned in the recipe.


    • Kevin September 9, 2014 at 8:34 pm #

      Nice catch. Sorry about that, Andrea. There’s actually different schools of thought about when you should add the milk. Some folks add it to the flour and water mixture and pour it all in together. Some folks add it toward the end when you’re adjusting the flavor. We add it near the end for a little extra richness.

    • Marilyn Dowd January 23, 2015 at 10:17 pm #

      We had these stewed potatoes growing up and I made them for my children and they loved them. I haven’t made them in years since I have no one at home now but as well as I remember we made like a rue with the flour, milk and added a well beaten egg in it.

  116. misspriss June 19, 2014 at 5:40 pm #

    When do you use the bacon grease?

    • Kevin June 21, 2014 at 7:15 am #

      Hi, Miss Priss. We’ve adjusted the recipe. Sorry about that. My wife and I rarely use the bacon grease in this recipe, and didn’t realize it had been left out of the directions. Thanks for the heads-up!

      • Ginger Gray June 9, 2015 at 11:01 pm #

        I used to call these creamed potatoes and my mother thought I meant mashed potatoes until she realized I meant what she called “Thickened Potatoes”. Then I got what I wanted and these were it. Thank you so much!!!

        • Carolyn June 13, 2015 at 2:33 pm #

          My mother called them “thickened potatoes” too. I never hear that term anymore.

        • GG June 16, 2015 at 12:40 pm #

          I still call them thickened potatoes and it was always a treat when the first little “new potatoes” could be dug and scraped and were small enough to leave whole to thicken. Cornbread and green onions and fresh Kentucky Wonder green beans. Oh man, it doesn’t get any better than that.

      • Gail B ushh June 14, 2015 at 3:44 pm #

        I put cheese in mine… sometimes green onions. And I call it creamed potatoes… yum.

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