This post may contain affiliate links. Read my disclosure policy. I first tasted these Alfredo potatoes at my friend, Jen’s home (her darling little girl turned 1). Everyone at the party (including myself) was raving about these taters. There were plenty of “ooh’s, ahhh’s and oh yumm’s!” flying around. I knew I couldn’t leave without asking for the recipe. Jen and her Mama are very talented in the kitchen and they graciously shared this recipe with us. Alfredo potatoes are rich and wonderful; perfect for a party as they must be made 2 hours ahead. Once the potatoes are done, they just bask in their creamy sauce for a couple hours so you have time for the gazillion other things that need to get done. We ate these all week long and never grew tired of them. Did I mention they re-heat amazingly well? I have a confession to make. The potatoes in the photo above are from day 3. See what I mean?
Ingredients for Potatoes in Alfredo Sauce:
5 lb Yukon potatoes (13 med-large potatoes) Optional: 1 bay leaf and 2 pierced garlic cloves 2 cups heavy cream 1 medium onion, finely diced 1 large carrot, grated 1 can Alfredo Sauce (15 oz) – We used the Classico brand 1 Tbsp salt + more to taste 3 Tbsp butter 1 Tbsp canola oil
How to make Potatoes In Alfredo Sauce:
Wash, peel and cut potatoes in quarters (or 1/8’s if they are really large). Place them in the pot and cover with water (optional – add 1 bay leaf and 2 pierced garlic cloves to infuse potatoes with extra flavor). Bring to a boil and cook additional 12-15 min. Add 1 Tbsp of salt only after water starts to boil, this helps to keep potatoes more intact. Be careful not to overcook potatoes or they will be mushy (they should be smoothly pierced with a knife but not crumbly).
While potatoes are cooking, dice onion and grate carrot. Add 1 Tbsp of canola oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 Tbsp of butter and stir in onion. Saute onion for 5 min. Add carrot and sauté for 3 more minutes until softened.
Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional. It still works great if you don’t dirty up your blender).
Melt 1 Tbsp of butter in the same skillet and add blended carrot mix. Stir in 2 cups heavy cream and bring mixture to boil. Add 1/2 tsp salt, or more to taste.
Remove skillet from the heat, add 1 can of Alfredo Sauce and stir.
Drain cooked potatoes (and remove garlic and bay leaf if used). Pour sauce over potatoes and cover with lid. Wrap the pot with a blanket or a few towels for a minimum of 2 hours before serving (this step is NOT optional and infuses the potatoes with some fantastic flavor). My sister discovered a way to speed things up: preheat your oven to 375˚F, then turn it off and let the finished potatoes sit in there with a lid on for 1 hour and it’s done!
Let me know what you think. I want to hear your mmm’s and ahhh’s too 🙂
