Oh, Thanksgiving! It’s such a special time, isn’t it? For me, it’s always been about those comforting, classic flavors that just wrap you up like a warm hug. And let me tell you, these Southern Stewed Potatoes for Thanksgiving are an absolute must-have at my table. I grew up in the South, and my mama made these every single year. They’re not fancy, but they’re pure magic – tender potatoes swimming in the creamiest, dreamiest sauce you can imagine. Honestly, the smell alone takes me right back to her kitchen on Thanksgiving morning, with the turkey roasting and the house buzzing with family. It’s just pure, unadulterated comfort food that always hits the spot.
Why You’ll Love These Southern Stewed Potatoes for Thanksgiving
These aren’t just any potatoes; they’re a hug in a bowl! Here’s why they’ll become your new Thanksgiving favorite:
- Super Easy to Make: Seriously, they come together in a flash with simple ingredients you probably already have.
- Incredibly Creamy: That luscious sauce? It’s pure comfort, coating every tender potato slice.
- Rich, Savory Flavor: The onions, broth, and cream create a depth of flavor that’s just divine.
- Perfect Holiday Side: They’re always a hit at gatherings, complementing turkey and all the trimmings beautifully.
Gathering Your Ingredients for Southern Stewed Potatoes for Thanksgiving
Alright, let’s get down to what you’ll need for these glorious stewed potatoes. You don’t need anything super fancy here, which is part of why I love them so much for busy holiday cooking. The key is using good quality basics, because they really shine through in a simple dish like this. For the stars of the show, I always reach for Yukon Gold potatoes. They’re just perfect – waxy enough to hold their shape but creamy and delicious when cooked. You’ll want about two pounds, and make sure you peel them and slice them nice and thin, about a quarter-inch thick. This helps them cook evenly and get super tender.
For that dreamy, creamy sauce, we’ll use a cup of chicken broth – feel free to swap in vegetable broth if you’re keeping it vegetarian, it works just as well! And then, the magic ingredient: heavy cream. About half a cup gives it that luxurious richness, but if you want something a *little* lighter, half-and-half is a decent stand-in, though it won’t be quite as decadent. We’ll also need a little bit of yellow onion, finely chopped, to give our sauce a lovely savory base. Don’t forget the butter and flour for thickening, plus salt, pepper, and a little pinch of paprika for color and a hint of warmth.
Essential Ingredients for Perfect Southern Stewed Potatoes for Thanksgiving
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped yellow onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of paprika
Step-by-Step Guide to Making Southern Stewed Potatoes for Thanksgiving
Alright, let’s get cooking! This is where the magic really happens, and trust me, it’s easier than you think. You’ll want a nice big skillet or a Dutch oven for this, something that can handle a good simmer. Don’t be afraid to get in there and stir; these potatoes need a little love to turn out perfectly tender.
Preparing the Flavor Base
First things first, we need to build our flavor foundation. Grab that skillet and melt your butter over a medium heat. Once it’s nice and shimmery, toss in your chopped yellow onion. We want to cook these down until they’re soft and sweet, not browned or crispy. Give them about 5 minutes, stirring occasionally. Then, sprinkle in your flour. Now, this is important: stir that flour around constantly for about a minute. This cooks out that raw flour taste and starts building our thickening base, kind of like making a quick roux. It’ll smell a little toasty – that’s a good sign!
Creating the Creamy Sauce and Simmering Potatoes
Okay, now for the creamy goodness! Slowly, and I mean *slowly*, whisk in your chicken broth and then the heavy cream. Keep whisking until it’s all smooth and lovely. We’re not looking for lumps here! Once it’s all combined, let it bubble up just a bit to a gentle simmer, stirring now and then. Now, carefully add your beautiful sliced potatoes, the salt, pepper, and that little pinch of paprika for color. Give everything a gentle stir to make sure those potato slices are coated in that creamy sauce. Once they’re nestled in, put a lid on it, turn the heat way down to low, and let them simmer away. You’ll want to peek and give them a gentle stir about halfway through. We’re aiming for potato perfection, about 20 to 25 minutes total here.
Achieving the Perfect Thickness
After those 20-25 minutes, the potatoes should be tender when you poke them with a fork. Now, it’s time to get that sauce just right. Take the lid off and let it simmer for another 5 to 10 minutes. This is where you can really watch it transform. Keep stirring gently – we don’t want these potatoes to break apart! You’re looking for the sauce to thicken up nicely, coating the back of your spoon. It shouldn’t be watery, but you also don’t want it to be a solid mass. When it’s reached that perfect, luscious consistency, you know you’re just about done!
Tips for Success with Southern Stewed Potatoes for Thanksgiving
You know, a few little tricks really make these Southern Stewed Potatoes for Thanksgiving sing. First off, slicing those potatoes evenly is super important – aim for that quarter-inch thickness so they cook through at the same rate. Don’t get impatient and crank the heat up too high; a nice, slow simmer is key to tender potatoes and a perfectly thickened sauce without scorching. When you stir, be gentle! These potatoes are tender, and we want them to hold their shape, not turn into mashed potatoes (unless that’s your jam, then maybe simmer a bit longer!).
If your sauce seems a little too thin at the end, just let it simmer uncovered a little longer, stirring gently. If it’s too thick, a splash more broth or cream can easily fix that. The goal is a luscious, creamy coating, not a gloopy mess. It’s all about watching and tasting as you go – that’s the secret to Southern cooking!
Frequently Asked Questions about Southern Stewed Potatoes for Thanksgiving
Got questions about making these creamy delights? I’ve got answers!
Can I make Southern Stewed Potatoes for Thanksgiving ahead of time?
You sure can! These are great for making ahead. You can prepare them fully, let them cool completely, and then pop them into an airtight container in the fridge for up to 2 days. To reheat, just gently warm them on the stovetop over low heat, stirring often. You might need to add a splash more broth or cream to loosen the sauce back up. They’re best enjoyed fresh, but this makes holiday prep so much easier!
What are the best potatoes to use for Southern Stewed Potatoes for Thanksgiving?
For the absolute best results, I really swear by Yukon Gold potatoes. They have this wonderful creamy texture when cooked and they hold their shape beautifully without getting mushy. If you can’t find Yukon Golds, red potatoes or even a good all-purpose potato will work in a pinch, but you might notice a slight difference in creaminess. Just make sure whatever potato you choose, you slice them nice and even!
How do I thicken the sauce if my Southern Stewed Potatoes for Thanksgiving is too thin?
Oh, that happens sometimes! If your sauce is a little on the thin side after simmering, don’t worry. The easiest fix is to just uncover the skillet and let it simmer on low heat for a few more minutes. Keep stirring gently so nothing sticks to the bottom. This allows some of the liquid to evaporate, naturally thickening the sauce. If you’re in a real hurry, you can mix a tablespoon of flour or cornstarch with a tiny bit of cold water to make a slurry, then whisk that into the simmering sauce until it thickens up. Just be careful not to add too much!
Serving and Storing Your Southern Stewed Potatoes for Thanksgiving
These creamy Southern Stewed Potatoes for Thanksgiving are just begging to be served alongside your turkey, ham, or even a nice roast chicken. They’re a fantastic contrast to drier meats and add such a comforting element to the plate. For storing leftovers, just let them cool completely, then pop them into an airtight container in the fridge. They’ll keep for about 2-3 days. When you’re ready to reheat, gently warm them on the stovetop over low heat, stirring often, and add a little extra broth or cream if the sauce seems too thick.
These potatoes are a wonderful example of simple, delicious Southern cooking. For other holiday favorites, consider trying our Maple Glazed Ham or some classic Jalapeno Cornbread. For a lighter side, our Air Fryer Asparagus is also a great choice.
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Amazing Southern Stewed Potatoes for Thanksgiving
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting side dish of tender potatoes simmered in a savory, creamy sauce, perfect for Thanksgiving or any holiday meal.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped yellow onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of paprika
Instructions
- In a large skillet or Dutch oven, melt butter over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and heavy cream until smooth.
- Bring the mixture to a simmer, stirring occasionally.
- Add sliced potatoes, salt, pepper, and paprika. Stir to coat the potatoes.
- Cover the skillet, reduce heat to low, and simmer for 20-25 minutes, or until potatoes are tender, stirring gently halfway through.
- Uncover and simmer for another 5-10 minutes, or until the sauce has thickened to your liking.
- Serve hot.
Notes
- For a richer flavor, you can use half-and-half instead of heavy cream.
- Add a pinch of nutmeg for an extra layer of flavor.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: stewed potatoes, Thanksgiving side dish, creamy potatoes, Southern comfort food, holiday recipe