Alfredo Potatoes

By JimMac

Ingredients

• 8 small red waxy potatoes (may substitute Yukon Gold potatoes), whole and unpeeled
• 2 Tablespoons butter
• 1 clove garlic, finely minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (fresh-grated or pre-grated from the deli case)
• 1/2 teaspoon onion powder
• Freshly ground black pepper
• 1 Tablespoon fresh minced parsley

Preparation

Step 1

Preparation:
Place whole, unpeeled potatoes in a medium saucepan and cover with 1 inch of water. Add a generous amount of salt and bring to a boil. Reduce heat and simmer until potatoes are tender. A toothpick should easily pierce the largest potato through to the center. Drain and let sit until cool enough to handle.

Use a butter knife to scrape the peel from the potatoes. Cut potatoes into fourths (roughly 1-1/2 inch chunks) and set aside.

Using the same saucepan, melt the butter over medium heat. Add the garlic and saute, stirring constantly, for 1 minute. Whisk in heavy cream, Parmesan cheese, onion powder, and a few generous grinds of pepper. Heat to a simmer while stirring. Due to the saltiness of the Parmesan cheese and boiling the potatoes in salted water, you shouldn't need any additional salt. Now is the time to taste and adjust to suit yourself.

Return potatoes to the pot and gently stir to coat with the sauce, taking care not to break up the potatoes. Continue to simmer over low heat until potatoes are heated through. Stir in the parsley and serve.

Yield: 6 to 8 servings