Creamy Parmesan Garlic Mushroom Potatoes is a delicious side dish that combines tender baby potatoes with earthy mushrooms in a rich, garlicky cream sauce. Enhanced with a touch of white wine and fresh parsley, this dish brings an elegant flavor to your table, perfect alongside roasted meats or as a comforting vegetarian option. Easy to make and full of flavor, it’s sure to become a favorite for gatherings or family meals.
Ingredients:
- 2 lbs baby potatoes (or larger yellow/red potatoes cut into 1–1½ inch pieces), approximately 900 g
- 1 medium onion (about 150 g), chopped
- 3 cups mushrooms, sliced (about 225 g)
- ¼ cup white wine (Chardonnay, optional), about 60 ml
- 1 clove garlic, pressed or minced
- 1 cup heavy whipping cream, about 240 ml
- ¼ cup Parmesan cheese, grated (add more if desired), about 25 g
- Salt, to taste
- ½ tsp pepper
- ⅓ cup chopped fresh flat-leaved parsley, about 15 g
Instructions:
- Cook the Potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until just fork-tender. Drain and set aside.
- Sauté the Onion and Mushrooms: In a large skillet over medium heat, add a splash of oil or butter and cook the chopped onion until translucent, about 3-4 minutes. Add the sliced mushrooms and cook until browned and softened, about 5 minutes.
- Add Garlic and White Wine: Stir in the minced garlic and cook for 1 minute, then add the white wine (if using). Let the wine simmer for 2-3 minutes to reduce slightly, intensifying the flavor.
- Prepare the Cream Sauce: Pour in the heavy whipping cream, stirring well. Add the grated Parmesan cheese, salt, and pepper, and continue to stir until the cheese is melted and the sauce is creamy and smooth, about 3-5 minutes.
- Combine with Potatoes and Garnish: Add the cooked potatoes to the skillet, stirring gently to coat them in the creamy sauce. Let everything simmer together for another 2-3 minutes, allowing the flavors to meld. Sprinkle with fresh parsley before serving.
Conclusion:
These Creamy Parmesan Garlic Mushroom Potatoes are an indulgent, savory side dish that combines tender potatoes with mushrooms in a velvety cream sauce. Simple yet elegant, this dish is perfect for holiday gatherings, family dinners, or whenever you’re craving something rich and flavorful.
Creamy Parmesan Garlic Mushroom Potatoes
Tender potatoes and mushrooms in a creamy Parmesanand garlic sauce, perfect as a side dish for any occasion.
Ingredients
- 2 lbs baby potatoes or larger yellow/red potatoes cut into 1–1½ inch pieces, approximately 900 g
- 1 medium onion about 150 g, chopped
- 3 cups mushrooms sliced (about 225 g)
- ¼ cup white wine Chardonnay, optional, about 60 ml
- 1 clove garlic pressed or minced
- 1 cup heavy whipping cream about 240 ml
- ¼ cup Parmesan cheese grated (add more if desired), about 25 g
- Salt to taste
- ½ tsp pepper
- ⅓ cup chopped fresh flat-leaved parsley about 15 g
Instructions
- Cook the Potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until just fork-tender. Drain and set aside.
- Sauté the Onion and Mushrooms: In a large skillet over medium heat, add a splash of oil or butter and cook the chopped onion until translucent, about 3-4 minutes. Add the sliced mushrooms and cook until browned and softened, about 5 minutes.
- Add Garlic and White Wine: Stir in the minced garlic and cook for 1 minute, then add the white wine (if using). Let the wine simmer for 2-3 minutes to reduce slightly, intensifying the flavor.
- Prepare the Cream Sauce: Pour in the heavy whipping cream, stirring well. Add the grated Parmesan cheese, salt, and pepper, and continue to stir until the cheese is melted and the sauce is creamy and smooth, about 3-5 minutes.
- Combine with Potatoes and Garnish: Add the cooked potatoes to the skillet, stirring gently to coat them in the creamy sauce. Let everything simmer together for another 2-3 minutes, allowing the flavors to meld. Sprinkle with fresh parsley before serving.