Description
Tender Yukon Gold or baby red potatoes coated in a rich, garlicky cream sauce with Parmesan and fresh parsley. A comforting, versatile side dish perfect for pairing with meats or vegetables.
Ingredients
1½ lbs Yukon Gold or baby red potatoes, scrubbed and halved if large
1 Tbsp kosher salt for boiling water
2 Tbsp unsalted butter (or olive oil)
4 large garlic cloves, minced
1 small shallot or onion, finely chopped (optional)
1 Tbsp all-purpose flour (or cornstarch for gluten-free)
¾ cup heavy cream (or half-and-half)
½ cup chicken or vegetable broth
¼ cup freshly grated Parmesan cheese (optional)
2 Tbsp fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Wash and halve potatoes for even cooking.
Bring a large pot of salted water to a boil. Add potatoes, reduce heat, and simmer until fork-tender (12–15 minutes). Drain well.
In a skillet, melt butter over medium heat. Sauté garlic (and shallot if using) until fragrant and golden, about 1–2 minutes.
Stir in flour and cook for another minute. Gradually whisk in broth, then cream, simmering until thickened. Add Parmesan if using, and season with salt and pepper.
Gently fold potatoes into the sauce. Warm through for 2–3 minutes, adding parsley before serving. Adjust thickness with extra broth or cream if needed.
Notes
Use waxy potatoes like Yukon Gold for the best texture.
For a lighter version, use half-and-half or low-fat milk and reduce butter.
Cornstarch or arrowroot can replace flour for a gluten-free option.
Adding smoked paprika, bacon, or fresh thyme gives flavor twists.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200 g)
- Calories: 320 kcal (approximate)
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 48 mg