Simple ingredients, simple steps, simply delicious! Buttered potatoes are an excellent side dish to so many meals!
When I was young, my mom made buttered potatoes often. In the South, they’re also known as stewed potatoes or boiled potatoes. They’re savory, cozy, and downright delicious! With only 2 basic ingredients, they’re budget-friendly, super easy to make, and can go with nearly any dinner.
The trick to these southern-style potatoes is the perfect cook time. You want to cook them just until they’re fork-tender. Any longer and they will disintegrate. The length of time will depend on the type of potato you use and your altitude. I personally prefer Idaho russet potatoes, but that’s just because it’s what my mom always used.
Served fresh from the stove with a delicious protein choice like Garlic Parmesan Chicken or Mom's Classic Ketchup Meatloaf and Easy Glazed Brussels Sprouts, you’ve got yourself a perfect weeknight dinner. Mom would often serve buttered potatoes with fried pork chops, salmon patties, and baked chicken. Add on one of Mamaw’s Hoe Cakes and sliced fresh garden tomatoes, and you're in sweet Southern dinner heaven!
Table of Contents
What You’ll Need
Tools You’ll Need
- Medium Pot
How to Make Buttered Potatoes
- Peel the potatoes and cut them into ¾-1-inch wide chunks.
- Combine the potatoes, butter, salt, pepper, and enough water to be almost 1 and ½ inches below the top of the potatoes. Cover with a lid, turn the pot on medium-high heat. Bring to a boil.
- Once the potatoes come to a boil, crack the lid and turn the heat to medium. Cook until half of the liquid has been soaked up/evaporated and the potatoes are fork tender, about 10-15 minutes. Serve with a protein and another side dish.
Tips and Substitutions
- The water can be substituted with chicken broth.
- Some great meals with buttered potatoes are:
- If you would like to add extra flavor, when you add the butter, you can also add garlic powder, chicken bouillon, onion powder, dried herbs and spices, and/or bacon grease.
- You can add your favorite baked potato toppings to Buttered Potatoes.
- If you accidentally overcook them, no worries! You can easily transform this dish into potato soup. Just add some cream or milk to your desired soup texture and serve with cheddar cheese, bacon, chives, and sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
More Recipes Like This
- Crispy Parmesan Potatoes
- Easy Cheesy Potatoes
- Creamy Whipped Mashed Potatoes
- Cheesy Ranch and Bacon Potatoes
- Funeral Potatoes
- 4-5 large Idaho russet potatoes (about 2lb) peeled and cut into 1 inch chunks
- ¼ cup butter
- Salt/Black Pepper as desired
- To a medium pan, add the potatoes and enough water to within 1-1 ½-inches below the top of the potatoes. This will be about 2 cups of water. Stir in butter and ½ teaspoon each salt and black pepper. Cover and turn the heat to medium-high.
- Once the potatoes come to a boil, uncover and turn the heat to medium. Stir occasionally and cook until half of the liquid has been soaked up/evaporated and the potatoes are fork tender, about 10-15 Minutes. Transfer to a serving bowl.