A plate with potatoes in alfredo sauce

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I first tasted these Alfredo potatoes at my friend, Jen’s home (her darling little girl turned 1). Everyone at the party (including myself) was raving about these taters. There were plenty of “ooh’s, ahhh’s and oh yumm’s!” flying around. I knew I couldn’t leave without asking for the recipe. Jen and her Mama are very talented in the kitchen and they graciously shared this recipe with us.

Alfredo potatoes are rich and wonderful; perfect for a party as they must be made 2 hours ahead. Once the potatoes are done, they just bask in their creamy sauce for a couple hours so you have time for the gazillion other things that need to get done.

We ate these all week long and never grew tired of them. Did I mention they re-heat amazingly well? I have a confession to make. The potatoes in the photo above are from day 3. See what I mean?

Ingredients for Potatoes in Alfredo Sauce:

5 lb Yukon potatoes (13 med-large potatoes)
Optional: 1 bay leaf and 2 pierced garlic cloves
2 cups heavy cream
1 medium onion, finely diced
1 large carrot, grated
1 can Alfredo Sauce (15 oz) – We used the Classico brand
1 Tbsp salt + more to taste
3 Tbsp butter
1 Tbsp canola oil

Ingredients on the table for potatoes in alfredo sauce

How to make Potatoes In Alfredo Sauce:

1. Wash, peel and cut potatoes in quarters (or 1/8’s if they are really large). Place them in the pot and cover with water (optional – add 1 bay leaf and 2 pierced garlic cloves to infuse potatoes with extra flavor). Bring to a boil and cook additional 12-15 min. Add 1 Tbsp of salt only after water starts to boil, this helps to keep potatoes more intact. Be careful not to overcook potatoes or they will be mushy (they should be smoothly pierced with a knife but not crumbly).

Seasoned, diced potatoes in a dutch oven

2. While potatoes are cooking, dice onion and grate carrot. Add 1 Tbsp of canola oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 Tbsp of butter and stir in onion. Saute onion for 5 min. Add carrot and sautΓ© for 3 more minutes until softened.

potatoes-in-alfredo-sauce

3. Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional. It still works great if you don’t dirty up your blender).

potatoes-in-alfredo-sauce-5

4. Melt 1 Tbsp of butter in the same skillet and add blended carrot mix. Stir in 2 cups heavy cream and bring mixture to boil. Add 1/2 tsp salt, or more to taste.

potatoes-in-alfredo-sauce-2

5. Remove skillet from the heat, add 1 can of Alfredo Sauce and stir.

Alfredo sauce in a saucepan

6. Drain cooked potatoes (and remove garlic and bay leaf if used). Pour sauce over potatoes and cover with lid. Wrap the pot with a blanket or a few towels for a minimum of 2 hours before serving (this step is NOT optional and infuses the potatoes with some fantastic flavor). My sister discovered a way to speed things up: preheat your oven to 375˚F, then turn it off and let the finished potatoes sit in there with a lid on for 1 hour and it’s done!

A close up of potatoes in alfredo sauce in a dutch oven

potatoes-in-alfredo-sauce-3

Potatoes In Alfredo Sauce

4.90 from 19 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 2 hours 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes

Ingredients 

Servings: 12
  • 5 lb Yukon potatoes, 13 med-large potatoes
  • Optional: 1 bay leaf and 2 pierced garlic cloves
  • 2 cups heavy cream
  • 1 medium onion, finely diced
  • 1 large carrot, grated
  • 1 can Alfredo Sauce, 15 oz
  • 1 Tbsp salt + more to taste
  • 3 Tbsp unsalted butter
  • 1 Tbsp canola oil

Instructions

  • Wash, peel and cut potatoes in quarters. Place them in the pot and cover with water (optional - add 1 bay leaf and 2 pierced garlic cloves to infuse potatoes with extra flavor). Bring to a boil and cook additional 12-15 min. Add 1 Tbsp of salt only after water starts to boil. Don't overcook, potatoes should be smoothly pierced with a knife but not crumbly.
  • While potatoes are cooking, dice onion and grate carrot. Add 1 Tbsp of canola oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 Tbsp of butter and stir in onion. Saute onion for 5 min. Add carrot and saute for 3 more minutes until softened.
  • Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional).
  • Melt 1 Tbsp of butter in the same skillet and add blended carrot mix. Stir in 2 cups heavy cream and bring mixture to boil. Add 1/2 tsp salt, or more to taste.
  • Remove skillet from the heat, add 1 can of Alfredo Sauce and stir.
  • Drain cooked potatoes (and remove garlic and bay leaf if used). Pour sauce over potatoes and cover with lid. Wrap the pot with a blanket or a few towels for a minimum of 2 hours before serving (this step is NOT optional and infuses the potatoes with some fantastic flavor).
Course: Side Dish
Cuisine: American
Keyword: Potatoes In Alfredo Sauce
Skill Level: Easy/Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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Let me know what you think. I want to hear your mmm’s and ahhh’s too πŸ™‚

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Amy
    January 25, 2024

    Good morning, I was wondering if it is necessary to peel the Yukon potatoes? I wasn’t sure if it will effect the sauce soaking in.

    Reply

    • NatashasKitchen.com
      January 25, 2024

      Hi Amy! We prefer to peel them, but I think that would be fine.

      Reply

  • ben
    June 4, 2020

    Looks good, but I am going to add ham and peas!

    Reply

    • Natasha's Kitchen
      June 4, 2020

      Sounds great, please let us know how it goes!

      Reply

  • Kristen
    March 23, 2019

    All I have is whole milk, Can i use that and just add some cornstarch and melted butter to thicken before i dump it in?

    Reply

    • Natashas Kitchen
      March 23, 2019

      Hi Kristen, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Lee Thayer
    January 3, 2019

    Hi Natasha, I made this on 3 Jan, and wow, is it good. I used the slow cooker method for warming, perfect. For the potatoes, I used 4 (11 oz each) potatoes, plenty, and pressure cooked them for 4 minutes, perfect. While they were pressure cooking I prepped the onion and carrot. The sauce used was 2 cups of Prego Artisan Three blend, also excellent. Besides using the pressure cooker and slow cooker, recipe followed, all times stated were spot on. This dish, as everything I have made from your site, is worthy of 10 stars. Thank you, Natasha, for a delicious side dish!

    Reply

    • Natashas Kitchen
      January 3, 2019

      You’re welcome! I’m so happy you enjoyed it Thank you for sharing your wonderful review πŸ™‚

      Reply

  • Lee Thayer
    December 13, 2018

    Oh my, does this sound good! And I am thinking Pregro Artisan 3 Cheese blend would be perfect for this. I will pressure cook the potatoes, they are never mushy as they are never in the water πŸ˜‰ On my to make and taste list, and soon. Thank you Natasha for a great sounding recipe. I will come back with a review shortly πŸ™‚

    Reply

    • Natasha
      December 14, 2018

      I love the idea of pressure cooking the potatoes. Can you share your cook settings for that?

      Reply

      • Lee Thayer
        December 15, 2018

        I use a stove top pressure cooker with a 12 psi (80 kPa) rating, 1 1/2 cups water, add steamer tray or basket, add the cubed potatoes to the tray or basket, cook on high pressure for 4 minutes with a natural release. πŸ™‚

        Reply

        • Natashas Kitchen
          December 15, 2018

          Thank you for sharing that with me, Lee!

          Reply

          • Lee Thayer
            December 15, 2018

            My pleasure. When I prepare items in my slow cooker, ( liter / 9 1/2 quart), and my my wife tastes it, she will say, “that is the only way I will prepare this, ever.” And potatoes are excellent πŸ™‚

  • Vicki
    November 25, 2018

    Hello! would it be ok to freeze the finished cooked potatoes in alfredo sauce for about a week? or how long does it last in the fridge? thank you.

    Reply

    • Natashas Kitchen
      November 25, 2018

      Hi Vicki, due to it having dairy it should last just a few days in the fridge. I haven’t tried freezing this recipe so I can’t advise.

      Reply

  • Galina
    September 8, 2018

    Natasha, these potatoes are so good! Made them once, I want to make them for tomorrow for lunch and I don’t have heavy cream on hand, is half and half gonna be OK to use or it’ll be too watery? Thanks

    Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Galina. It will be a little more runny with half and half so cooking it down a bit more may make it thicker.

      Reply

  • Alena Strelchik
    August 30, 2017

    can i use chicken condensed soup instead alfredo sause

    Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Alena, I haven’t experimented with that so I’m not sure how it would affect the flavor or consistency. Alfredo sauce has a little more depth of flavor but again, I haven’t tested with condensed soup.

      Reply

  • Inna
    June 9, 2017

    Thank you so much natasha oh so so good would make it again and again

    Reply

    • Natasha's Kitchen
      June 9, 2017

      My pleasure Inna! I’m glad you love it! Thanks for sharing πŸ™‚

      Reply

  • Nancy
    December 17, 2016

    Does this work if I just put it all raw in a crock pot on low for 5 hours?

    Reply

    • Natasha
      natashaskitchen
      December 17, 2016

      Hi Nancy, that sounds like a great idea but I haven’t tried it that way so I can’t say for sure if it would work. If you test it out, let me know how it worked πŸ™‚ Sorry, I don’t have a better answer for you.

      Reply

  • Marty Brewer
    February 26, 2016

    Instead of wrapping the finished dish in towels or a blanket for two hours, could you just put the contents into a slow cooker set at Warm?

    Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Marty, that would work fine and I think thats a great idea πŸ˜ƒ. Let me know what you think of the recipe.

      Reply

      • Marty Brewer
        December 24, 2016

        These potatoes were a total hit at an early Christmas Eve roast beef dinner for family–8 of us. I used just 4 lbs. of Yukon Golds, peeled and quartered, but the full sauce. I didn’t do the onion and carrot blender step. I put the finished dish in my large crock pot to meld at “keep warm” and it was served three hours later. Wow, was it good! Wish there were more stars… I’m wondering if red potatoes could substitute. For sure, not russets.

        Reply

        • Anay
          July 24, 2017

          Is there a way to add some chicken in this recipe? Would it be fine if I cooked some chicken and mixed it in there while it stands for couple hours?

          Reply

          • Natasha
            natashaskitchen
            July 24, 2017

            Hi Anay, yes that would work, but keep in mind the chicken will absorb some of the sauce as it stands. It might be less likely to absorb sauce if you dice the cooked chicken instead of shredding it.

  • Crystal
    September 19, 2015

    Can you use russet potatoes? Let me know I want to make these next week

    Reply

    • Natasha
      natashaskitchen
      September 19, 2015

      Crystal, you can use them, but they won’t give you as nice of a creamy consistency. Russet potatoes might be too mushy.

      Reply

      • crystal
        December 18, 2016

        there where mushy would not use them again

        Reply

        • Natasha
          natashaskitchen
          December 19, 2016

          Hi Crystal, I haven’t had that experience but I suspect I know why they would turn out mushy and I’m always happy to help troubleshoot. Did you use a different kind of potato than what was called for, or cut them into smaller pieces – generally these potatoes would only be mushy if overcooked and cutting smaller or using a different kind of potato without modifying the cooking time can cause that to happen.

          Reply

  • Yuliya
    November 3, 2014

    I love Alfredo Sauce, but since I’m unable to eat gluten, thus no pasta.. there’s no way to enjoy it. Finding a potato option was amazing! πŸ™‚ Thanks for sharing.

    Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Oh now your comment just made my day. I’m so happy to hear that. My sister is also on a gluten free diet and I know it’s hard to find good alternatives. πŸ™‚

      Reply

    • Tanya C
      July 12, 2016

      Barilla brand makes gluten free Penne pasta. I don’t have any gluten restrictions, but just wanted to try. It’s the ONLY Penne pasta I’ve been buying for my family for over a year now. You can’t taste a difference from regular pasta at all. In case you wanted to give pasta another go πŸ˜‹

      And Natasha, these potatoes are πŸ‘Œ

      Reply

      • Natasha
        natashaskitchen
        July 12, 2016

        Thank you for sharing!! πŸ™‚

        Reply

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