Now, this here’s one of them sides that takes ya straight back to Grandma’s kitchen. Creamy, buttery, and simple as it gets — no fancy tricks, no expensive fixin’s. Just good ol’ taters slow-simmered till they fall apart in your spoon. Perfect with pork chops, fried chicken, or just a biscuit to sop it up.
Ingredients:
- 6 medium russet or Yukon gold potatoes, peeled and sliced thick
- 3 cups water or chicken broth
- ½ stick (¼ cup) butter
- ½ cup milk or cream (optional for extra richness)
- Salt and black pepper to taste
- Optional: a sprinkle of parsley or chives for color
Directions:
- Start Simple: Peel and slice them taters into thick rounds — not too thin, or they’ll turn to mush.
- Boil ‘em Up: Add ‘em to a pot with the water or broth. Bring to a boil, then drop it to low heat.
- Simmer Slow: Let ‘em cook uncovered about 20–25 minutes, till they’re soft and some are startin’ to break down.
- Add the Good Stuff: Stir in the butter and milk if you’re feelin’ fancy. Give it a few gentle stirs so it thickens a little — you’re not makin’ mashed potatoes, just cozy stewed ones.
- Season & Serve: Salt, pepper, and a little love — that’s all it takes.
Bubba’s Tip: If it gets too thick, add a splash more milk. If it’s too thin, let it bubble another minute or two.