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Creamy garlic sauce potatoes in a skillet with thick Parmesan garlic cream sauce, tender Yukon Gold potato cubes, and fresh parsley garnish

Creamy Garlic Sauce Potatoes

Tender Yukon Gold potato cubes simmered in a rich garlic cream sauce and finished with freshly grated Parmesan until thick and irresistibly creamy. A comforting and easy weeknight side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Comfort Food, Dinner, Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Yukon Gold potatoes peeled and diced into 1-inch cubes
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced fresh
  • 1 cup heavy cream full-fat for richest sauce
  • 0.5 tsp salt plus a pinch for the boiling water
  • 0.25 tsp black pepper
  • 0.25 cup Parmesan cheese freshly grated for best melting and thickening

Equipment

  • Large pot
  • Wide skillet
  • Colander
  • Wooden spoon or spatula
  • Chef's knife
  • Cutting board

Method
 

  1. Wash, peel, and dice the potatoes into roughly 1-inch cubes, keeping pieces similar in size for even cooking.
  2. Place the diced potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook for 12 to 15 minutes until fork-tender but still holding their shape. Drain well and set aside.
  3. Melt the butter in a wide skillet over medium heat. Add the minced garlic and saute for about 1 minute, stirring constantly, until fragrant and just lightly golden. Do not let it brown.
  4. Pour the heavy cream into the skillet slowly, stirring to combine. Season with salt and black pepper. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring frequently, until slightly reduced.
  5. Add the drained potatoes to the skillet and fold gently to coat every piece in the sauce. Sprinkle Parmesan over the top and stir until fully melted and the sauce has thickened, about 2 to 3 minutes on low heat. Remove from heat, rest a couple of minutes, and serve warm.

Notes

Use Yukon Gold potatoes for best texture in the cream sauce. Start the sauce about 5 minutes before the potatoes finish boiling so both are ready at the same time. Reheat leftovers on the stovetop with a splash of heavy cream over low heat. Store in an airtight container in the fridge for up to 3 days.