Creamy Garlic Parmesan Potatoes
This is a comforting and rich dish where tender baby potatoes meet a creamy garlic and Parmesan sauce, quickly made with the ease of pressure cooking.
Equipment
- 1 Pressure cooker for cooking
- 1 Saucepan for cream sauce
Ingredients
Main ingredients
- 2 tablespoons Olive oil good fat for browning
- 1 and ½ pounds Baby potatoes halved, 1 to 1 ½ inches wide
- ⅓ cup Water for steam and cooking potatoes
- ¾ teaspoon Kosher salt for flavor depth
- 1 and ½ cups Heavy cream makes the dish silky smooth
- 3 ounces Parmesan cheese freshly grated, about ¾ cup
- 4 cloves Garlic minced, fresh is best
- ¼ teaspoon Ground black pepper to lift flavors
Instructions
Instructions
- Heat the olive oil in a large pot over medium heat. You wanna see it shimmer before adding potatoes – makes all the difference.
- Toss in your halved baby potatoes and cook for about 5 minutes, stirring now and then, until golden brown on the edges.
- Pour in the water and sprinkle the kosher salt. Pop the lid on and set the sealing ring for pressure cooking. Cook for 10 to 15 minutes until potatoes are fork-tender.
- While potatoes steam, in a separate saucepan, warm the cream, garlic, Parmesan, and pepper over medium heat until smooth.
- Once potatoes are tender, release pressure naturally to avoid mushiness. Open the lid and drain excess water.
- Return potatoes to the pot and coat with creamy garlic Parmesan sauce. Stir gently.
- Garnish with parsley if available and serve warm.
Notes
Try using fresh parsley for an extra garnish and a flavor boost.