Side dish

Shooked Potatoes

I’m all shook up!

Remember these these famous lines of Elvis’ song “I’m All Shook Up”

♫I’m in love

I’m all shook up

Mm mm mm mm, ya, ya, ya,♫

Well, you will be going mmm, mmm, after eating these potatoes; and they are all shooked up.

My mother use to make two types of potatoes that we really liked as kids. One was these “shooked” potatoes and the other potato recipe (no recipe at all) was called “stewed” potatoes.

Let me tell you about the Stewed Potatoes first. First, you have to be making some home made cornbread in order to make these potatoes (no boxed, sweet cornbread either). So, my mother would have some peeled, quartered potatoes cooking in water. She would have her cornbread ready to go in the oven and before putting the bowl in the sink to be washed, she would add a little water (maybe 1/2 cup or so) to the bowl and swish it around and then she would pour this into the cooked potatoes and cook for about 5-10 minutes longer and this watery mushy stuff would thicken the water and then she would add some salt, pepper and butter and they were ready to serve up. Very good and I think about her every time I make them.

So the “shooked” potatoes are much easier. Wash your potatoes, cut in quarters or pieces about 1 1/2″. Cover with cold water and cook until tender. Then all you do is drain off the water, add some chopped parsley, butter and salt and pepper. Cover with lid, hold securely and then give them a good shake for a few minutes. The potatoes will break up some and the butter and parsley will cover the potatoes and when you open the lid you will have a hard time keeping your fork out of the pot. Yum!

This is such a simple recipe and maybe you have been making these for years but just in case you haven’t give your pot of potatoes a little shake the next time you make them. I think you could use any kind of potato to make these; little purple fingerlings, white russet or the red ones like I used for this recipe.

BLAST FROM THE PAST: These Watermelon Feta Squares make a great little appetizer for the warmer months.

A few potatoes laying around just waiting to be all shook up.

After boiling the potatoes until tender, add the butter, parsley and some salt and pepper and give a good shake.

5 from 1 vote

Shooked Potatoes


  • 1-2 lbs. potatoes whatever it takes for your family
  • 1/3 c. fresh parsley or couple tablespoons of dried
  • 1/2-1 stick butter
  • salt and pepper to taste


  1. Peel the potatoes and cut into cubes. If smaller potatoes, just half or quarter.
  2. Boil the potatoes in salted water until tender. Drain the water off. Add in the butter, salt and pepper and parsley. Put the lid on the pot and give a really good shake breaking up the potatoes somewhat and getting them coated with the butter and seasonings.
  3. Serve hot. Bon Appetite!


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  • Reply
    February 18, 2020 at 3:44 pm

    5 stars
    Almost identical to the recipe my mother would make at least once a week back in the 1970’s and 1980’s. She just called them “Shook Potatoes”. It was one of those potato dishes that as a kid, I could not wait to eat. Often, it was the potatoes that interested me more than the main dish! I had googled “shook potatoes” before, but never saw anyone with a recipe that was similar. What’s weird is that it is SO simple and the act of shaking the cooked potatoes gives them a consistency that is extremely comforting! I am glad someone else is sharing this simple, but rare, recipe! Thank you very much for a trip down memory lane!

    • Reply
      February 18, 2020 at 4:14 pm

      What is even crazier is that both our moms called them “shooked potatoes”. Thanks for visiting my blog.

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