Side dishes add a little more oomph to a meal. They help you stretch what you have to fit a crowd. And some side dishes really complement a meal and make the main dish tastier than it would be without.
I love some side dishes like mashed potatoes or baked potatoes or cheesy potatoes so much, that I’d rather just eat potatoes and a salad for dinner. These potatoes are like that.
The first time I made it one of the boys came wandering in asking if we were having pasta with cream sauce. The smells of garlic, cream, and cheese were reminiscent of one of our favorite dishes. And well, they should be. I basically made mashed potatoes with my homemade Alfredo sauce. Yum!
These spuds continue to be a big hit with the fam. They are easy to whip up, filling, and just perfect for the approaching cooler nights.
Recipe: Potatoes Alfredo
Ingredients
- 5 pounds yukon gold potatoes, peeled and chopped
- 6 Tablespoons butter
- 1 cup half and half
- 1 cup grated Parmesan cheese
- 1 Tablespoon chopped garlic
- 1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- salt and pepper to taste
Instructions
- In a large pot of water, boil the potatoes until very tender. Drain and return the potful of potatoes to low heat.
- Mash the potatoes with a potato masher until smooth. Stir in the butter and blend until smooth. Add the half and half, cheese, garlic, parsley, salt and pepper.
- Stir until well blended. Serve hot.
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12
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Those taters sound delicious!! I’m putting it into my Plan to Eat recipe book.
I don’t have a side dish recipe to share that I can think of, but I love this idea for a swap! I’ll have to come back to see what everyone else contributes. Side dishes are always hard for me to come up with!
Thanks so much for hosting! Those potatoes look amazing! I shared a Baked Kale Chip recipe, this is our #1 favorite side at my house. We make these almost every night. Thanks again 🙂
Great theme. I’m really good about making dinners, bad about coming up with side dishes. Looking forward to seeing what others link up!
Side dishes are hard, aren’t they? You love ’em when you have ’em, but the lazy factor can keep me from pulling something together.
My husband begs and pleads with me to make my creamy Parmesan bacon potatoes. It’s so bad for you, heavy cream, potatoes, bacon, butter….I conceded to once a month to make him happy. I’ve lately been using pecorino romano cheese since I got a big chunk of it at Costco. Add more or less cream to your liking. Any time I screw up and add too much cream (I don’t even measure anymore) I just let it cook down a bit. This is a recipe you really can’t screw up.
These look very yummy! We love parmesan cheese. I put it in so many things, but I have never put it into mashed potatoes. I will have to try this.
Hi Jessica! I just bought your organizing e-book. I love it. Thank you for all of the work you put into designing it – and then offering it at such an affordable price. You’re amazing, lady!
Delicious. Can’t wait to try. It would be perfect with marinated steak or chicken. Yum!
I’m not just a mom who enjoys your recipes, I’m a Grammy too. I try every Friday Night to have a Try a Different Approach to an old recipe with my grand daughters. We made these last night and LOVED THEM. Thanks for the recipe.
Vicky
http://www.in-our-kitchen.com
I made these last night and I don’t think mashed potatoes have ever disappeared so quickly at my table! Thanks for providing some great ideas- much appreciated when I get in a cooking rut. I really enjoy your two blogs and read them regularly.
Yeah! I’m so glad you enjoyed them! We ate our leftover potatoes tonight with vegetable stew and grilled fish. yum!
I’ve got a question- have you ever tried to freeze your alfredo potatoes? Or do you just do your mashed potatoes (with the cream cheese) for the freezer?
I have not. I am a firm believer in cream cheese mashed potatoes freezing the best. The other versions tend to get watery. But, if you test this out, please let us know!
I have a tester in the freezer right now, I’ll let you know how it turns out later this week!
Took longer than I expected to report back on freezing these potatoes, but I can say it was a success! When they first unfroze (but before I reheated) they were looking super watery and I was really concerned, but once I reheated them (using the microwave), they were back to a nice, creamy, not dry consistency. I would say they weren’t quite as delicious as they are the same night you cook them, but if you’ve ever saved any in the fridge and reheated them, that’s what they tasted like.
Thanks for the recipes! I’m slowly working my way through them, hopefully I’ll have enough “favorites” to do a full freezer cooking session some day- so far I’ve just been doing little things, like freezing diced onions, making your enchiladas, freezing pizza dough and sauce.
Yeah! So glad to hear that it worked well for you.