Ingredients
Equipment
Method
Preparation Steps:
- Start by washing the russet potatoes thoroughly to remove any dirt. Cut them into 1-inch chunks, leaving the skin on for added texture and flavor.
- In a large pot, bring salted water to a boil. Add the potato chunks and cook until they are fork-tender, about 15-20 minutes. Drain the potatoes using a colander and set them aside.
- In a large skillet over medium heat, melt 4 tablespoons of butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
- Pour in the heavy whipping cream and bring to a gentle simmer, stirring occasionally. Allow the cream to reduce slightly, about 5 minutes.
- Stir in the grated Parmesan cheese, salt, black pepper, and a dash of nutmeg. Continue stirring until the cheese is fully melted and the sauce is creamy and smooth.
- Add the drained potatoes to the skillet with the Alfredo sauce. Gently fold the potatoes into the sauce until they are evenly coated.
- Taste and adjust the seasoning if necessary. Sprinkle additional Parmesan cheese on top and toss with chopped fresh parsley, if desired.
Notes
- For lighter Alfredo Potatoes, substitute half of the heavy cream with low-fat or plant-based milk.
- Adding steamed broccoli or spinach boosts nutrition and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.