Description
This Creamy Garlic Sauce Potatoes recipe features tender boiled potatoes enveloped in a luscious, buttery garlic cream sauce enriched with Parmesan cheese. Perfect as a comforting side dish, it combines silky textures and savory flavors with a fresh parsley garnish for a delightful finish.
Ingredients
Scale
Potatoes
- 4 large potatoes, peeled and cubed
Sauce
- 4 tablespoons unsalted butter
- 6 garlic cloves, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain the water and set the potatoes aside.
- Make the Garlic Sauce: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, taking care not to burn the garlic. Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-5 minutes to slightly thicken the sauce.
- Add Parmesan: Stir in the grated Parmesan cheese, continuing to cook and stir until the cheese has melted completely and the sauce is smooth. Season with salt and freshly ground black pepper to your taste.
- Combine: Gently toss the boiled potatoes in the creamy garlic sauce until they are well-coated and fully infused with the flavor of the sauce.
- Serve: Transfer the creamy garlic sauce potatoes to a serving dish. Garnish generously with freshly chopped parsley and serve immediately while warm.
Notes
- Use waxy potatoes like Yukon Gold for better texture that holds together after boiling.
- Adjust the amount of garlic to your preference for a milder or stronger garlic flavor.
- This dish pairs well with grilled meats, roasted vegetables, or can be enjoyed as a hearty vegetarian side.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, but the sauce will be less rich.
- Make sure not to overcook the potatoes to avoid mushy texture.
