Some of my best recipe creations happen when I’m low on food and have to get creative with what’s in my fridge. Recently, I had a block of cheese and a few potatoes and thought, hmmm… I’m craving a creamy potato dish, but I don’t have any cream. So I got creative and treated the potatoes like pasta cacio e pepe. I used the starchy water from boiling the potatoes to make a creamy Parmesan sauce—no cream needed. If you like super soft, cheesy, and creamy potatoes, these are a must!
Key Ingredients & Substitutions:
- Small Waxy Potatoes – I find that white waxy potatoes work best for this. Don’t use russet or sweet potatoes.
- Butter – This is used to saute the potatoes after boiling, you can also use oil here.
- Parmesan – Make sure it is freshly grated parmesan cheese. A pecorino would also be great here.
- Garlic – Freshly minced garlic adds a great flavor to this dish.
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Creamy Parmesan Potatoes
Prep Time: 10 minute
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4-6
Ingredients:
- 2 lb small waxy potatoes, quartered
- salt and pepper to taste
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 cup parmesan, grated
Preparation:
STEP 1.
Boil a pot of water and add salt. Add the potatoes and boil for 7-10 minutes, or until slightly fork tender. Remove from the water and dry, but keep the water to the side.
STEP 2.
In a large saute pan over medium heat, add butter. Once it is bubbling and melting add the poatoes and saute. Season with salt and pepper and stir in the minced garlic. Saute for 2 minutes.
STEP 3.
Ladle in one ladle of starchy water and bring up to a simmer. Simmer until it is mostly evaporated, then turn off the heat.
STEP 4.
Stir in the parmesan to emulsify and make a creamy coating. Taste for seasoning and adjust accordingly.
STEP 5.
Serve and enjoy!
Good idea but in your video on utube it looked like far to much salt added to the potatoes,i prefer to add while sautéing