Description
This creamy garlic sauce potatoes recipe features tender boiled potatoes coated in a rich and velvety sauce made from butter, garlic, heavy cream, and parmesan cheese. It’s a comforting side dish that’s perfect for any meal, combining simple ingredients to create deep flavors and a luscious texture.
Ingredients
Scale
Potatoes
- 1 pound potatoes
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Instructions
- Prepare the Potatoes: Wash, peel, and dice the potatoes into small, uniform pieces to ensure even cooking.
- Boil Potatoes: Place the diced potatoes in a large pot of boiling water and cook until fork-tender, about 15-20 minutes. Drain the potatoes and set aside.
- Melt Butter: In a separate pan, melt the butter over medium heat to create the base for the sauce.
- Sauté Garlic: Add minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Heavy Cream: Slowly pour in the heavy cream while stirring constantly to combine it evenly with the butter and garlic.
- Season Sauce: Stir in salt and black pepper to taste, ensuring the cream mixture is well seasoned.
- Combine Potatoes and Sauce: Add the cooked potatoes to the cream sauce and gently stir to coat all pieces evenly.
- Add Parmesan: Sprinkle grated parmesan cheese over the potatoes and stir until the cheese melts and the sauce thickens slightly.
- Simmer: Let the creamy potatoes simmer on low heat for 2-3 more minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Rest and Serve: Remove the pan from heat and let the dish rest for a few minutes before serving to allow the sauce to set and deepen in flavor.
- Enjoy: Serve the creamy garlic sauce potatoes as a flavorful side dish or a comforting meal on their own.
Notes
- Use Yukon Gold or Russet potatoes for the best texture when boiling and creamy absorption.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Grate your own parmesan cheese for better melting and flavor compared to pre-grated options.
- Keep stirring during the sauce preparation to prevent cream from scorching.
- This dish pairs wonderfully with grilled meats or roasted vegetables.
