Creamy Garlic Parmesan Potatoes
A mouthwatering dish that beautifully combines the richness of cream, the sharpness of Parmesan cheese, and the aromatic essence of garlic.
Equipment
- Large Pot
- Skillet
- Colander
Ingredients
Potatoes
- 2 pounds Russet or Yukon Gold Potatoes Peeled and cubed into bite-sized pieces.
Garlic
- 4 cloves Fresh Garlic Minced.
Cream
- 1 cup Heavy Cream For a rich, creamy consistency.
Cheese
- 1 cup Grated Parmesan Cheese Use high-quality cheese for optimal taste.
Butter
- 2 tablespoons Unsalted Butter For added richness.
Seasoning
- Salt To taste.
- Black Pepper To taste.
Garnish
- 2 tablespoons Chives or Parsley Finely chopped for garnish.
Instructions
- 1. Wash and peel the potatoes. Cut them into even cubes, about 1-inch in size. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
- 2. Bring the pot to a boil over medium-high heat. Reduce heat to medium and simmer for 15-20 minutes until fork-tender. Drain and set aside.
- 3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 4. Pour in the heavy cream and stir well. Bring to a gentle simmer and cook for 2-3 minutes.
- 5. Reduce heat to low and add the grated Parmesan cheese. Stir until melted and smooth. Season with salt and pepper.
- 6. Gently add the cooked potatoes to the skillet, folding them into the sauce without mashing.
- 7. Cook for an additional 2-3 minutes to allow the potatoes to absorb the flavors.
- 8. Remove from heat and garnish with chopped chives or parsley. Serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.