Description
Creamy Garlic Sauce Potatoes are a comforting side dish featuring tender boiled potatoes coated in a rich, velvety garlic and Parmesan cream sauce, garnished with fresh parsley for a burst of freshness. Perfect for elevating any meal with minimal effort and classic flavors.
Ingredients
Scale
Potatoes
- 4 large potatoes, peeled and cubed
Creamy Garlic Sauce
- 4 tablespoons unsalted butter
- 6 garlic cloves, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10-12 minutes, or until fork-tender. Drain and set aside to keep warm.
- Make the Garlic Sauce: In a large skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the heavy cream and bring to a gentle simmer, allowing it to cook for 3-5 minutes to slightly thicken.
- Add Parmesan: Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Combine: Gently toss the drained boiled potatoes into the creamy garlic sauce, making sure they are well coated and heated through.
- Serve: Transfer the creamy garlic potatoes to a serving dish, garnish generously with chopped fresh parsley, and serve hot as a delicious side dish.
Notes
- Ensure potatoes are cooked until just tender to avoid mushiness when combined with the sauce.
- Use fresh garlic for the best flavor; adjust the amount to your preference for more or less garlicky taste.
- To make it lower fat, substitute heavy cream with half-and-half but expect a thinner sauce.
- Grated Parmesan cheese adds depth and saltiness; freshly grated cheese melts better than pre-grated.
- This recipe can be paired wonderfully with roasted meats or grilled vegetables for a full meal.
