Delicious Southern Stewed Potatoes

If you grew up in the South, you probably enjoyed stewed potatoes regularly, maybe even every week. Paired with cornbread and black-eyed peas, these potatoes were a special treat in any true Southerner's childhood. And just to clarify for our Northern friends, this isn't a type of potato soup.

Stewed potatoes were a special treat from any Southerner's childhood.

Delicious Southern Stewed Potatoes: A Nostalgic Treat for Everyone

Preparation Time: 20 minutes Cooking Time: 35 minutes Course: Main Course Servings: 8

Ingredients:

• 6-8 large potatoes (peeled and cut into 1-inch cubes)
• Salt and pepper
• 2 tablespoons bacon grease (optional)
• A pinch of onion flakes
• 2 tablespoons flour
• ½ cup water
• ½ cup milk
• 3 tablespoons butter

Instructions:

1. Peel and cube the potatoes, then place them in a medium pot. Fill the pot with water until it's about 2 inches above the potatoes.
2. Bring it to a boil (aim for the potatoes to be fork-tender but not falling apart).
3. After the potatoes are done, keep them in the same water, reducing the heat to low.
4. In a bowl, mix the flour and half a cup of water with a whisk until the flour dissolves.
5. Carefully stir the dissolved flour and water into the pot with the potatoes. Let it simmer for a few minutes to thicken.
6. Adjust the thickness by adding more flour for a thicker consistency or more water for a thinner one.
7. Add milk, salt, pepper, onion flakes, and butter or bacon grease (if desired; it's also okay without the bacon grease). Season to taste.