Who doesn’t love potatoes especially when they are covered in cream and garlic. This recipe is absolute perfection to me, they pair well with steak, chicken or ham, you can’t miss. They would be a perfect side for your Romantic Valentines Dinner or that Easter ham. I hope you will enjoy these as much as we did.
1 1/2 lbs. yellow baby potatoes, scrubbed
2 tsp. salt
1/4 cup butter
3 garlic cloves, finely chopped
2 Tbsp. flour
1 cup chicken stock
1/2 cup heavy whipping cream or half and half
1/4 cup shredded Parmesan cheese
Salt and pepper or favorite seasoning
Fresh chopped parsley
Place washed potatoes into your pot and cover with cold water and stir in 2 teaspoons of salt.
Bring to a boil, once potatoes boil reduce the heat to a light simmer and cook uncovered, for 12 minutes or until knife tender. Drain immediately and set aside.
While the potatoes are cooking start on the cream sauce.
In a large pan, melt butter over medium heat add garlic, and cook, stirring constantly, for about 20-30 seconds.
Whisk in flour and cook about a minute or until lightly browned.
Whisk in the chicken stock and cook, whisking constantly, until slightly thickened. Whisk in heavy whipping cream or half and half and Parmesan cheese. Season with salt and pepper, or your favorite seasoning, I use spike. Let the mixture thicken. If mixture is to thick add a bit of milk.
Stir in the cooked potatoes until coated in cream sauce and then add fresh chopped parsley and serve.
Happy Cooking 😊