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The Lighthouse Restaurant’s Creamy Stewed Potatoes


  • 8-10

Submitted by The Lighthouse Restaurant


  • 5 lb Idaho potatoes
  • 3⁄4 Tbsp salt
  • 3⁄4 stick (6 oz) butter
  • 5 oz cornstarch
  • 1 C cold water


Peel potatoes and cut large ones into halves or quarters. Place in pot and cover with water (2 inches above potatoes) and add salt. Cook on medium heat until potatoes are starting to get soft. Do not overcook. Turn heat to low. 

Pour cornstarch (I prefer Argo) in a bowl and add one cup of cold water, mixing continuously until smooth. Pour it a little at a time slowly into the pot of potatoes, while stirring, until the sauce thickens. You may not need all the cornstarch mixture. Turn heat off, then add butter and gently mix. Serve hot. 

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