Southern•comfort
Iced Potatoes
Potatoes, stewed in butter. Real country shit.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs russet potatoes (cut into 1" cubes)
- 1 Vidalia onion (diced)
- 2 C water
- 4 Tbsp unsalted butter
- 2 1/2 Tsp Accent (to taste*)
- 1/2 Tsp freshly cracked black pepper
Instructions
- 1
Place a medium-sized saucepan over medium-high heat and add your butter. Once the butter is melted, stir in the diced onion and let cook for about 4-5 minutes, until they are softened and starting to become translucent.
- 2
Next, add the diced potatoes to the pan and stir them together with the onion. Try to get them all coated in butter if you can. Then, pour in the water.
- 3
Stir everything together and bring to a boil. Cover with a lid and reduce the heat to medium. Let simmer for about 30 minutes, stirring occasionally with a wooden spoon, until all the potatoes are fork-tender. Taste and add more seasoning, if needed. Dassit!