Here’s a rich, comforting creamy potato side dish that pairs perfectly with meatloaf, roast chicken, or grilled steak.
🥔 Creamy Garlic Parmesan Potatoes
Ingredients (serves 4–6)
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3/4 cup heavy cream (or half-and-half for lighter)
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon fresh chives or parsley, chopped (optional)
Instructions
- Boil potatoes
Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook 15–20 minutes until fork-tender. Drain well. - Heat cream mixture
In the same pot (or small saucepan), melt butter over medium heat. Add garlic and cook 30 seconds until fragrant. Stir in heavy cream and warm gently (do not boil). - Mash & mix
Return potatoes to the pot. Mash to your desired texture (smooth or slightly chunky). Stir in sour cream and Parmesan. Season with salt and pepper. - Finish
Garnish with fresh herbs and serve warm.
Make It Extra Special
- Add crispy bacon bits for a loaded style.
- Mix in caramelized onions for sweetness.
- Top with shredded cheese and broil 3–5 minutes for a golden crust.
If you’d like something more casserole-style (like scalloped potatoes) instead of mashed, I can give you that version too.
