Potatoes In Alfredo Sauce
Prep Time: 2 hours 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes
- 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
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).