Grandma’s Creamy Garlic Butter Potatoes

A comforting old-fashioned potato dish made with tender potatoes, rich garlic butter, and a silky creamy sauce. Simple, hearty, and perfect as a cozy side dish.

Ingredients

• 2 lb (900 g) Yukon Gold or baby potatoes, peeled and cut into bite-size pieces
• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup whole milk
• ½ cup grated Parmesan cheese
• ½ tsp salt, plus more for boiling water
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp dried parsley
• ¼ tsp paprika
• 2 tbsp chopped fresh parsley
• ¼ cup shredded mozzarella cheese, optional
• 1 tbsp cream cheese, optional for extra richness

Instructions

1. Prepare the potatoes
   Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 10–15 minutes, or until the potatoes are fork-tender but not falling apart.
2. Drain well
   Drain the potatoes thoroughly and let them sit for 2–3 minutes so excess moisture evaporates.
3. Make the garlic butter
   In a large skillet or saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Do not let the garlic burn.
4. Make the creamy sauce
   Pour in the heavy cream and milk. Stir in the salt, black pepper, onion powder, dried parsley, and paprika. Simmer gently for 3–4 minutes. Do not boil rapidly.
5. Add the cheese
   Reduce the heat to low and stir in the Parmesan. If using cream cheese, add it now and whisk until completely smooth and creamy.
6. Combine with potatoes
   Add the cooked potatoes to the creamy garlic butter sauce. Gently toss until every potato is coated.
7. Add mozzarella
   For an extra cheesy finish, sprinkle mozzarella over the potatoes. Cover the skillet for 2–3 minutes until the cheese melts.
8. Finish and serve
   Sprinkle with fresh parsley. Taste and adjust the salt and pepper if needed. Serve hot with extra Parmesan or a small pat of butter if desired.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 390
• Protein: 9 g
• Carbohydrates: 39 g
• Fat: 23 g
• Saturated Fat: 14 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 65 mg

Nut Information

• Peanuts: None
• Tree nuts: None
• Almonds: None
• Cashews: None
• Walnuts: None
• Pecans: None
• Hazelnuts: None
• Nut-free: Yes, when prepared with nut-free dairy products
• Dairy: Yes — butter, heavy cream, milk, Parmesan, and optional mozzarella/cream cheese
• Eggs: No
• Gluten: Naturally gluten-free, but check packaged ingredients for cross-contact if needed

Q&A

Q: Can I use baby potatoes with the skin on?
A: Yes. Baby potatoes work especially well, and leaving the thin skin on adds texture and flavor.

Q: Can I make these potatoes ahead of time?
A: Yes. Prepare them up to 1 day ahead and refrigerate covered. Reheat gently on the stovetop or in the oven, adding a splash of milk or cream if the sauce becomes too thick.

Q: Can I use half-and-half instead of heavy cream?
A: Yes. The sauce will be slightly lighter and less rich, but still creamy.

Q: Can I use garlic powder instead of fresh garlic?
A: Yes. Use about 1½ teaspoons garlic powder, although fresh garlic gives the best flavor.

Q: Can I make this without Parmesan?
A: Yes. Simply leave it out or replace it with another cheese such as cheddar or mozzarella.

Q: How do I keep the potatoes from becoming mushy?
A: Cook them only until fork-tender and handle them gently when mixing with the sauce.

Q: Can I make this recipe in a slow cooker?
A: Yes. Cook the potatoes until nearly tender first, then combine them with the sauce and cook on LOW for about 1–2 hours until heated through.

Q: Can I freeze creamy garlic butter potatoes?
A: Freezing is not recommended because the cream sauce can separate after thawing. They are best enjoyed fresh or refrigerated for a few days.