Creamy Garlic Sauce Potatoes
Creamy garlic sauce potatoes are the ultimate comfort food, featuring tender Yukon Gold or Russet potatoes enveloped in a rich, velvety garlic-infused sauce. This dish perfectly balances creamy goodness with the aromatic punch of fresh garlic, making it an irresistible side for any meal. Whether you’re hosting a holiday feast or enjoying a cozy weeknight dinner, these creamy potatoes will steal the show and have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash and peel the potatoes, then cut them into bite-sized cubes.
- Place potato cubes in a pot of cold salted water. Bring to a boil and cook until fork-tender (15-20 minutes). Drain well.
- In a pan, melt butter over medium heat. Sauté minced garlic until fragrant (about 1 minute). Stir in heavy cream and simmer gently.
- Gradually add Parmesan cheese while stirring until melted and smooth. Season with salt and pepper to taste.
- Toss the cooked potatoes in the creamy sauce until evenly coated.
- Transfer to serving dishes and garnish with chopped parsley. Serve warm.
Nutrition
- Serving Size: 1 cup (227g)
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: For added flavor, consider incorporating fresh herbs like thyme or rosemary. You can substitute sweet potatoes for regular potatoes for a different twist. Leftovers can be stored in an airtight container for up to three days; reheat on low heat, adding extra cream if necessary.