Creamy Herb Potatoes
Transform your weeknight dinners with this indulgent recipe for Creamy Herb Potatoes! Featuring tender Yukon Gold potatoes cloaked in a silky, garlic-infused cream sauce, this dish is elevated with fresh thyme, rosemary, and Parmesan cheese for a burst of savory flavor in every bite. Perfect for comforting family meals or as a crowd-pleasing side at gatherings, this recipe combines simplicity with gourmet flair using ingredients like heavy cream, chicken broth, and chopped parsley. Ready in under an hour, these creamy potatoes are a celebration of smooth textures and aromatic herbs, delivering a restaurant-quality experience from the comfort of your own kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Fresh rosemary, chopped
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
Instructions
Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with cold water and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes or until tender.
While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for another minute, creating a roux.
Gradually whisk in the chicken broth and bring it to a simmer, continuing to whisk regularly to avoid lumps.
Once the mixture has thickened, stir in the heavy cream, fresh thyme, rosemary, the remaining 1 teaspoon of salt, and pepper. Simmer for about 5 minutes.
Drain the cooked potatoes and add them to the sauce. Gently fold the potatoes into the sauce to coat them evenly.
Sprinkle the grated Parmesan cheese over the potatoes, gently stirring to incorporate the cheese.
Remove from heat and let it sit for a couple of minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 6056 mg | 263% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.4 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3302 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
