how to make smothered potatoes
Smothered Potatoes are a creamy, flavorful, and comforting dish made with tender potatoes, onions, garlic, and rich seasonings. Perfect as a side dish or main meal, this recipe delivers homestyle flavors with minimal effort.
Equipment
- 1 Cutting Board For chopping potatoes, onions, and garlic
- 1 Sharp Knife Essential for precise slicing
- 1 Cast-Iron Skillet / Pan Ideal for even cooking and flavor depth
- 1 Wooden Spoon / Spatula Helps stir ingredients without scratching the pan
- 1 Measuring Cups & Spoons Ensures accurate ingredient measurements
- 1 Mixing Bowl Useful for coating potatoes with seasoning
- 1 Whisk Helps mix flour into broth smoothly
- 1 Lid for Skillet / Pan Retains moisture while simmering
Ingredients
- 4 medium Potatoes Russet, Yukon Gold, or red potatoes work best
- 2 tbsp Butter For rich flavor and browning
- 1 tbsp Olive Oil Helps prevent butter from burning
- 1 small Onion Sliced thinly for added sweetness
- 2 cloves Garlic Minced for depth of flavor
- 1 tsp Paprika Adds warmth and slight smokiness
- ½ tsp Salt Adjust to taste
- ½ tsp Black Pepper Enhances overall seasoning
- 1 cup Chicken Broth For a rich, savory sauce
- ½ cup Heavy Cream Makes the dish creamy and indulgent
- 1 tbsp All-Purpose Flour Helps thicken the gravy
- 1 tbsp Fresh Parsley Chopped, for garnish
Instructions
- Wash, peel (if desired), and slice the potatoes into thin rounds. Chop the onion and mince the garlic. Gather all ingredients before cooking.4 medium Potatoes, 1 small Onion, 2 cloves Garlic, 2 tbsp Butter
- Heat a cast-iron skillet over medium heat. Add butter and olive oil, then sauté the onions and garlic until soft and fragrant.1 tbsp Olive Oil, 1 small Onion, 2 cloves Garlic
- Add the sliced potatoes to the skillet. Sprinkle paprika, salt, and black pepper over them. Stir well to coat evenly.4 medium Potatoes, 1 tsp Paprika, ½ tsp Salt, ½ tsp Black Pepper
- Pour in the chicken broth and heavy cream. Stir to combine. Cover the skillet and let the potatoes simmer until tender.1 cup Chicken Broth, ½ cup Heavy Cream
- Mix flour with a small amount of broth, then stir it into the skillet to thicken the sauce. Simmer until the sauce reaches a creamy consistency.1 tbsp All-Purpose Flour, 1 cup Chicken Broth
- Turn off the heat and garnish with freshly chopped parsley. Serve hot with your favorite main dish or enjoy on its own.1 tbsp Fresh Parsley
Notes
Best Potatoes for Smothering: Russet potatoes yield a soft, creamy texture, while Yukon Gold or red potatoes hold their shape better. Choose based on your preference.
Customizing the Flavor: For a smoky depth, add a dash of smoked paprika. If you enjoy spice, sprinkle in some cayenne pepper.
Making it Dairy-Free: Substitute heavy cream with coconut milk or a non-dairy alternative, and use olive oil instead of butter.
Thickening the Sauce: If the gravy is too thin, mix an extra teaspoon of flour with a little broth and stir it in gradually.
Preventing Mushy Potatoes: Avoid overcooking by simmering on low heat and checking for doneness after 15 minutes.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth to retain moisture.