Alfredo Parsley Potatoes make a delightful change from the standard mashed potato side dish. If you love alfredo sauce, you are going to adore these cheesy, creamy potatoes. Parmesan cheese is the key ingredient, so don’t use the stuff in the can or plastic bottle from the pasta aisle. If your kids are macaroni and cheese fans, they will flip for alfredo parsley potatoes. The process is simple and completely made on the stove-top.
Red or gold potatoes (see Notes) are a necessity for this recipe or you will unintentionally end up with lumpy mashed potatoes. Once you try them, you will probably double the recipe in the future. Even the leftovers are good warmed in the microwave.
Alfredo Parsley Potatoes Recipe
8 small red waxy potatoes (may substitute Yukon Gold potatoes – see Notes), whole and unpeeled
2 Tablespoons butter
1 clove garlic, finely minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese (fresh-grated or pre-grated from the deli case)
1/2 teaspoon onion powder
Freshly ground black pepper
1 Tablespoon fresh minced parsley
Place whole, unpeeled red potatoes in a medium saucepan and cover with 1 inch of water. Add a generous amount of salt (the water should taste like ocean water) and bring to a boil. Reduce heat and simmer until potatoes are tender. A toothpick should easily pierce the largest potato through to the center. Drain and let sit until cool enough to handle.
Use a butter knife to scrape the peel from the potatoes. Cut potatoes into fourths (roughly 1-1/2 inch chunks) and set aside.
Using the same saucepan, melt the butter over medium heat. Add the garlic and saute, stirring constantly, for 1 minute. Whisk in heavy cream, Parmesan cheese, onion powder, and a few generous grinds of pepper. Heat to a simmer while stirring. Due to the saltiness of the Parmesan cheese and boiling the potatoes in salted water, you shouldn’t need any additional salt. Now is the time to taste and adjust to suit yourself.
Return potatoes to the pot and gently stir to coat with the sauce, taking care not to break up the potatoes. Continue to simmer over low heat until potatoes are heated through. Stir in the parsley and serve.
Yield: 6 to 8 servings
• Waxy potatoes, such as Red Rose, Yukon Gold, and new potatoes, are best for this recipe. They will hold together better than russets or Idahoes, which will fall apart and become lumpy mashed potatoes.
• Boiling the potatoes whole in their skins keeps them from becoming waterlogged.
• Fingerlings or large red potatoes may be substituted. Basically, you want the pieces to be 1 to 1-1/2-inch chunks.
• Please do not use the shelf-stable Parmesan cheese found in cans or plastic bottles. It just will not work properly. Finely grate your own using a microplane or find it pre-grated in the refrigerated case where finer cheeses are sold.
• Recipe is easily doubled.
• Pasta may be substituted for the potatoes.