Stewed potatoes are very easy to make and the taste will be worth your while. Don’t get it twisted, stewed potatoes isn’t mashed or creamed potatoes, in my opinion, it’s better. But I’ll let you be the judge of that.
- About 7 medium sized potatoes,
- Bacon dripping,
- Pepper (powdered)
How to make stewed potatoes
You’re going to peel the potatoes and rinse them.
Cut them into small pieces but the pieces should be bigger than if you’re making creamed potatoes.
Pour the potatoes into a pot and then pour water into the pot. The water level should be over the potatoes (not too much over the potatoes though).
Add the chopped onions and some bacon drippings to the potatoes in the pot (optional).
Put the pot on the stove and then crank up the heat. When it starts boiling, reduce the heat to medium.
The potatoes should be soft in about 15 to 20 minutes, and if they’re already soft but the water is still over the potatoes level, pour out the excess until it’s a little bit above the level of the potatoes. The stove should still be on but the heat should be reduced a little bit.
Don’t let it get too soft so it won’t start breaking off too easily.
Get a small bowl and pour two tablespoons of corn starch into it.
Add half cup of milk to the corn starch and mix thoroughly until the lumps disappear.
Pour the mixture into the pot.
Add one teaspoon of salt and half a teaspoon of pepper.
Mix it up and the mixture should already be thickening by then.
Add four tablespoons of butter and then turn off the heat, letting the butter melt on its own.
This should make about 6 servings
If I don’t have corn starch, what can I use as alternative?
You can use regular flour as the thickening agent. All you need to do is add two teaspoons of flour into a small container, add small water and stir until it’s pasty and lump free.
I don’t like dairy products, are there alternatives to some of the ingredients?
Yes, there are. For the butter, you can use coconut oil, and for the milk, you can use coconut milk instead.
Oh that reminds me, you can use many types of potatoes for this recipe, including fingerling potatoes, red potatoes, and Yukon gold potatoes.
Is peeling the potatoes necessary?
Actually, no, peeling isn’t necessary. As a matter of fact, I don’t peel mine but you could peel yours if you want.
Is there an added nutritional benefit if you don’t peel your potato skin?
Yes, there are. Potato skin contains lots of vitamins, minerals, fibers, as well as numerous antioxidant properties. However, if you notice any sign of damage on the skin, as well as a green discoloration or unwanted growths on the body, do ensure you peel the potato properly.
Note: If you store leftovers in the fridge properly, that is, in an air tight container, it could last for about 3 days as long as power is constant. When you’re ready to eat, simply reheat in a pan on a stove or in a microwave.
Are there some other uses of potato skin?
If you do peel the skin off, you do not have to throw them away just yet. Here are a few ways you can use them:
As a good skin care product
Potato skin is very good for skin care. You can use them to treat acne, excessively oily skin, and blackheads. This is because potato skin contains azelaic acid which acts as a natural brightening agent.
Eating the skin fades away scars much easier and takes care of hyper pigmentation.
It serves as relief to sun-damage
Potato skin contains special compounds known as polyphenols which reduces the extent of sun-damage as well as cause you to have an even skin tone.
They’re good for your bones
Potato skin has calcium, potassium, zinc, phosphorus, and iron. These trace nutrients are essential to the maintenance of your bone and its structure.
What are the nutritional values of stewed potatoes?
250g of stewed potatoes contain about 285 calories. The serving also contains 50g of carbohydrates, 8g of fats and 4.6g of proteins.
Stewed potatoes have very low cholesterol and 1g of saturated fats.
A 250g serving of stewed potatoes contain 29.5mg of vitamin C, 15mg of calcium, 0.8mg of iron, and 900mg of potassium.