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Creamy garlic sauce potatoes in a serving bowl with velvety garlic cream sauce, melted Parmesan, and fresh parsley garnish

Creamy Garlic Sauce Potatoes

Tender Yukon Gold potatoes simmered in a rich garlic butter cream sauce and finished with freshly grated Parmesan. A comforting and indulgent side dish ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb potatoes Yukon Gold recommended, peeled and diced into 1-inch even pieces
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup grated Parmesan cheese freshly grated recommended

Equipment

  • Large pot for boiling
  • Large skillet or saucepan
  • Wooden spoon or spatula

Method
 

  1. Peel and dice the potatoes into even 1-inch pieces. Place in a large pot, cover with cold salted water, and bring to a boil. Cook for 12 to 15 minutes until fork-tender. Drain well and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the minced garlic and saute for about 1 minute until fragrant and just lightly golden. Do not let it brown.
  3. Slowly pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer over medium heat. Do not boil hard.
  4. Season the cream sauce with salt and black pepper. Stir and taste, adjusting as needed.
  5. Add the drained potatoes to the cream sauce and gently stir to coat every piece evenly without breaking them.
  6. Sprinkle the grated Parmesan over the potatoes and stir until fully melted and the sauce thickens slightly. Simmer on low heat for 2 to 3 more minutes, stirring occasionally.
  7. Remove from heat and let rest for a few minutes before serving so the sauce settles and thickens.

Notes

Use Yukon Gold potatoes for best texture. Dice potatoes evenly for consistent cooking. Do not boil cream sauce hard or it may break. Add a splash of heavy cream when reheating to restore consistency. Store in an airtight container for up to 3 days.