Oh yes! 🥔🧄 Creamy Garlic Potatoes are rich, buttery, and garlicky — the perfect side dish for roasted meats, chicken, or even a cozy vegetarian dinner. Here’s a simple, foolproof recipe:
🥔 Creamy Garlic Potatoes
Ingredients
(Serves 4–6)
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2 lbs potatoes (Yukon gold or russet), peeled and cubed
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3–4 cloves garlic, minced
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1 cup heavy cream (or half-and-half for lighter version)
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3 tbsp unsalted butter
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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Optional: ¼ cup grated Parmesan cheese
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Optional: chopped fresh parsley for garnish
Instructions
1. Boil the potatoes
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Place cubed potatoes in a large pot and cover with water.
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Add a pinch of salt and bring to a boil.
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Cook 12–15 minutes until potatoes are fork-tender.
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Drain well.
2. Prepare the garlic cream
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In a small saucepan, melt butter over medium heat.
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Add minced garlic and sauté 1–2 minutes until fragrant (don’t let it burn).
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Add cream and simmer gently for 2–3 minutes.
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Optional: stir in Parmesan cheese for extra richness.
3. Combine
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Return potatoes to the pot or a large bowl.
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Pour creamy garlic sauce over potatoes and gently mash or stir until evenly coated.
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Season with salt and pepper to taste.
4. Serve
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Garnish with fresh parsley.
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Serve hot as a comforting side dish.
💡 Tips
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For extra creamy potatoes, mash a few while leaving some chunks for texture.
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Add a pinch of nutmeg or rosemary for a subtle flavor twist.
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You can also roast the potatoes first and then toss them in the creamy garlic sauce for a crispy-then-creamy variation.
If you want, I can also give a baked version where the creamy garlic potatoes get golden and slightly crispy on top — almost like a gratin but easier. Do you want me to do that?
