Description
Tender Yukon Gold or baby red potatoes coated in a rich, garlicky cream sauce with Parmesan and fresh parsley. A pleasing, 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 plain 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
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Wash and halve potatoes for even cooking.
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Bring a large pot of salted water to a boil. Add potatoes, reduce heat, and simmer until fork-tender (12–15 minutes). Drain well.
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In a skillet, melt butter over medium heat. Sauté garlic (and shallot if using) until fragrant and golden, about 1–2 minutes.
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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.
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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