The best potatoes always require lots of tender, loving care. Our easy creamy potato recipe with Alfredo sauce is a dish that tastes of love and happiness.
Make this potato side dish for your Thanksgiving dinner, and mouths will drop!
Creamy Potato Recipe With Alfredo Sauce
Potatoes are life! I don’t want to imagine a world without potatoes —no way, no how!
Honestly, I can’t remember a time when I didn’t say I liked potatoes in as many shapes and forms as you can think of, from French fries to Steak and waffle fries. And don’t forget the ketchup.
Regarding steak, it’s hard to imagine not having a baked potato with sour cream, butter, salt, pepper, and chives.
Try these Potato Recipes:
And don’t get me started on skillet potatoes.
My mama was famous for her skillet potatoes. I add caramelized onions and red and green bell peppers to mine.
Then there’s au gratin and scalloped potatoes made with country ham. But the king of potatoes, in my opinion, is, without a doubt, mashed potatoes.
Mashed potatoes and I go way back, like peanut butter and jelly.
Regarding the Thanksgiving holiday spread, the table would be incomplete without a big, beautiful, buttery bowl of mashed taters!
Besides, what will you do with all of the savory, mouthwatering gravy if you don’t have mashed potatoes to go with it?
The More Potatoes, The Better
I think the best potatoes are a combination of two or more kinds.
I prefer mixing Yukon golds with russet or red skin potatoes.
No matter what, Yukon golds are, hands down, my favorite variety of potatoes.
Ultimately, it doesn’t matter, because whichever duo you pick, your smashed potatoes will come out creamy, buttery, and spot-on delicious.
Best Potatoes To Use For Creamy Potato Recipe
Yukon golds hold the butter, heavy cream, and salt like a champ!
And, when you add Alfredo sauce, it’s a party in your mouth.
Now, let’s raise the bar and toss some russet or red-skin potatoes into the mix, and this recipe becomes a yummy force to be reckoned with!
This potato recipe is the perfect storm of comfort food, made even better with many layers of incredible flavors that elevate potatoes to such lofty heights.
A good potato recipe is proof of how something so simple can become, with only a few ingredients, so freaking good!
A word of caution: our Alfredo Smashed Potatoes are no joke! I gotta tell ya’, these are dense, flavorful, and rich.
In short, they’re belly busters, so for sure, slide into some appropriate eating attire with an elastic waistband.
Yet, you’ll find out sooner rather than later; you will have difficulty stopping yourself from shoveling more of them into your pretty little mouth! FACTS!
Here are the top five tips for better potatoes:
- Cut your potatoes in half when boiling; if they’re large enough, cut them into quarters. They will cook faster.
- Place your potatoes into a stockpot and run the water until it just covers the top of the potatoes. Do not put potatoes into hot water. The water and potatoes should start boiling at the same time for evenly cooked potatoes.
- Add Kosher salt when cooking your potatoes, and sea salt or a good flaky finishing salt just before serving them to guests.
- Whatever you do, don’t overcook your potatoes. Cook your potatoes until they can be pierced with a fork. Then drain off all the water, place them back in the hot pot, and let them dry a bit. The more water you can remove from your potatoes, the better. Dried potatoes will absorb butter and heavy cream more readily.
- Only use quality butter, good salt, and freshly cracked peppercorns. For this recipe, using homemade Alfredo is best, but a good jar of Alfredo is okay, too. I used heavy cream, garlic, Kosher and finishing salt, freshly cracked black peppercorns, quality cheese, and fresh flat-leaf parsley.
Are you ready to make some of the best potatoes you’ve ever made?
Grab the list, jump into your car, head to the grocery store, then make this Alfredo Smashed Creamy Potatoes recipe.
I have a feeling it may just become your favorite way to enjoy the goodness of potatoes!
How To Make Creamy Potatoes
Serving Size: 6-8
Ingredients:
- 1 1/2 pounds Yukon gold potatoes
- 1 1/2 pounds russet or red skin potatoes
- 2 tablespoons of Kosher Salt (plus more to taste)
- 1 cup Alfredo sauce
- 1 cup of three Italian Asiago, Parmesan, and Romano cheese blend, shredded
- 4 cloves of garlic, minced
- 1/2 cup heavy cream (plus a splash more if needed)
- 1/3 cup chopped flat-leaf parsley (stems removed)
- 4 tablespoons unsalted butter
- flaky sea salt (to taste)
- freshly cracked black peppercorns, to taste
What You Will Need:
- Large Stockpot
- Colander
- Potato Masher or Ricer
- Medium Saucepan
- Knife and Cutting Board
Directions:
- Rinse potatoes and cut off any bad spots. I leave the potato skin on for more flavor.
- Cut the potatoes in half or quarters, and make sure the chunks are all about the same size so they cook evenly.
- Put the potatoes into a stockpot and fill the pot until the potatoes are just covered.
- Add two tablespoons of Kosher salt to the pot.
- Place the potatoes over medium-high heat and cook for 12-15 minutes.
- While the potatoes boil, place a saucepan over medium heat and melt the unsalted butter.
- When the butter is melted, add the Alfredo sauce, heavy cream, minced garlic, and chopped flat-leaf parsley.
- Test the potatoes to make sure they can be pierced with a fork.
- Drain your potatoes. I let my cooked potatoes drain in a colander for 4-5 minutes.
- Place the potatoes back in the stockpot and cook over low heat for 3-4 minutes.
- Use your preferred potato masher and begin smashing the potatoes. Add the melted butter and Alfredo sauce mixture.
- Mix the potatoes until they are your preferred consistency. Add the three-cheese blend. I like my smashed potatoes a little chunky, but feel free to mash them until they’re smooth; it’s your call.
- Add more salt. I prefer to finish with salt and more freshly cracked black peppercorns at this stage of the recipe.
- Serve
Tips for Success:
Keep the potatoes hot as you mash them to prevent a gluey texture.
Do not use bagged shredded cheese. You will want to use block cheese and shred it.
Add a little extra butter at the end before serving to make your creamy mashed potatoes a little more decadent.
Can I make these ahead of time?
Yes, you can make our creamy mashed potatoes a day ahead, reheat gently on the stove or in the oven, and stir in a splash of cream or butter to revive the texture.
How do I reheat leftovers?
Warm on the stovetop over low heat, adding cream or milk as needed to loosen.
Microwave in short intervals if you must, but stir between bursts.
Can these be frozen?
Not ideal. Dairy-heavy mashed potatoes tend to turn grainy once thawed.
Fresh is best.
Find more side dish recipe ideas for Thanksgiving
Baked Butternut Squash Potatoes
Spinach & Bacon Smashed Potatoes
Spinach Mashed Double Potatoes
Creamy Potato Recipe With Alfredo Sauce
Ingredients
- 1 1/2 pounds Yukon gold potatoes
- 1 1/2 pounds russet or red skin potatoes
- 2 tablespoons of Kosher Salt plus more to taste
- 1 cup Alfredo sauce
- 1 cup of three Italian Asiago Parmesan, and Romano cheese blend, shredded
- 4 cloves of garlic minced
- 1/2 cup heavy cream plus a splash more if needed
- 1/3 cup chopped flat-leaf parsley stems removed
- 4 tablespoons unsalted butter
- flaky sea salt to taste
- freshly cracked black peppercorns to taste
Instructions
- Rinse potatoes and cut off any bad spots. I leave the potato skin on for more flavor.
- Cut the potatoes in half or quarters, and make sure the chunks are all about the same size so they cook evenly.
- Put the potatoes into a stockpot and fill the pot until the potatoes are just covered.
- Add two tablespoons of Kosher salt to the pot.
- Place the potatoes over medium-high heat and cook for 12-15 minutes.
- While the potatoes boil, place a saucepan over medium heat and melt the unsalted butter.
- When the butter is melted, add the Alfredo sauce, heavy cream, minced garlic, and chopped flat-leaf parsley.
- Test the potatoes to make sure they can be pierced with a fork.
- Drain your potatoes. I let my cooked potatoes drain in a colander for 4-5 minutes.
- Place the potatoes back in the stockpot and cook over low heat for 3-4 minutes.
- Use your preferred potato masher and begin smashing the potatoes. Add the melted butter and Alfredo sauce mixture.
- Mix the potatoes until they are your preferred consistency. Add the three-cheese blend. I like my smashed potatoes a little chunky, but feel free to mash them until they're smooth; it's your call.
- Add more salt. I prefer to finish with salt and more freshly cracked black peppercorns at this stage of the recipe.
- Serve
Crystal says
The best ever!!!