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Potatoes with Garlic Cream Sauce

A comforting dish of tender potatoes coated in a velvety garlic cream sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (preferably Yukon Gold or Russet) Preferably Halal-compliant.
  • 4 tablespoons unsalted butter
  • 4 cloves minced garlic
  • 1 cup heavy cream Can be substituted with half-and-half or plant-based alternative.
  • ½ teaspoon salt Adjust to taste.
  • ¼ teaspoon black pepper Add more for a kick.
Optional Garnish
  • as needed Fresh chopped parsley For garnish.
  • as needed Grated Parmesan cheese For topping.

Method
 

Preparation
  1. Peel and cut the potatoes into evenly sized cubes (about 1-inch pieces). Place them in a large pot, cover with cold water, and add a pinch of salt.
Cooking
  1. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
  2. While the potatoes are cooking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes—just until fragrant, being careful not to burn it.
  3. Lower the heat, stir in the heavy cream, add the salt and black pepper, and gradually bring it to a gentle simmer, allowing it to thicken slightly.
  4. Once the potatoes are cooked, drain them and return them to the pot. Pour the garlic cream sauce over the potatoes and gently stir to combine.
  5. Transfer to a serving dish, and sprinkle with fresh parsley or Parmesan cheese for a delightful finish. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use the stovetop on low heat with a splash of cream or milk. Freezing is an option for up to 2 months, but may alter texture.