Creamy Red Potatoes
Indulge in pure comfort with this Creamy Red Potatoes recipe—a velvety, flavor-packed side dish that’s perfect for any occasion. Tender red potato chunks are gently simmered to perfection, then tossed in a rich, homemade cream sauce infused with garlic, Parmesan cheese, and fresh parsley. A buttery roux serves as the base for this luxurious sauce, combining milk and heavy cream for a silky texture that clings to every bite. With just 40 minutes from prep to plate, this easy and versatile dish is ideal for holiday spreads, weeknight dinners, or as a crowd-pleasing accompaniment to your favorite main courses. Bursting with comforting flavors and wholesome ingredients, these creamy red potatoes will earn a permanent spot in your recipe rotation.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 3 cloves garlic cloves, minced
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and scrub the red potatoes thoroughly. Cut them into bite-sized, evenly-sized pieces to ensure even cooking.
Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to maintain a gentle simmer and cook the potatoes for 10-12 minutes, or until they are fork-tender. Drain the potatoes and set them aside.
In the same pot, melt the unsalted butter over medium heat. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Sprinkle the flour over the butter and garlic mixture, stirring constantly to create a smooth roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue whisking and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
Stir in the grated Parmesan cheese, salt, and black pepper until fully incorporated and the cheese has melted, creating a creamy sauce.
Add the cooked potatoes back into the pot, tossing gently to coat them evenly in the creamy sauce.
Sprinkle the chopped parsley over the top and fold it into the mixture. Taste and adjust seasoning if needed.
Serve the creamy red potatoes warm as a delicious side dish. Garnish with additional parsley or Parmesan, if desired.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 29.7 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1072 mg | 82% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4520 mg | 96% | |
*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.
