Mushroom Potatoes with Creamy Parmesan and Garlic Sauce (2024)

Creamy Mushroom Potatoes with Parmesan – The recipe you need to make for dinner tonight! You’ll love these bite-size potatoes, smothered in delicious white Parmesan with garlic sauce!

The summer is in full swing and our family is taking full advantage of the nice weather. Cooking delicious foods like these Creamy Mushroom Baby Potatoes smothered in white Parmesan and garlic sauce, visiting friends and petting their chickens. This recipe for baby potatoes in cream sauce is a frequent guest on our dinner table, as they remind me a lot of new potatoes in a cream sauce that my mom used to make for us and always get rave reviews from around the table.

Anyway, tell me what you’re up to this summer? What do you enjoy doing when it’s warm and sunny outside?

Ingredients:

• little potatoes or larger yellow/red potatoes
• onion
• sliced mushrooms
• white wine (Chardonnay) *optional
• garlic, pressed/minced
• heavy whipping cream
• grated parmesan cheese (use more if desired)
• Salt
• Pepper
• fresh flat-leaved parsley

How to make Creamy Mushroom Potatoes with Parmesan:

Thoroughly scrub the potatoes and rinse in running water. If using larger potatoes, cut them in half or in 4, to make about 1 – 1.5 inch pieces. Peel garlic cloves.

Place the potatoes in a pot and cover with water. Add about 1 tablespoon of salt. Bring to a boil and cook for about 15-20 minutes or until the potatoes are easily pierced with a fork.

If using larger sized potatoes that were cut in half or in quarters, add enough salt to make the water a little saltier than soup (let’s say). Also, take care not to overcook, so the potatoes hold shape in the sauce.Drain the water.

While the potatoes are cooking, make the cream sauce with mushrooms for the baby potatoes.
Wipe down the mushrooms with a wet paper towel. Slice the mushrooms into 1/4 inch slices. Peel & dice the onion.

To a skillet add couple tablespoons of olive oil, heat over medium-high heat, add onions and sauté until translucent and slightly browned. Remove to a different plate.

Add couple more tablespoons of oil, turn the heat to high and sear the mushrooms, stirring often for a couple of minutes.

Next, add the wine and deglaze the skillet by scraping any bits that stuck to it. Cook until all moisture evaporates. Now, add the sauteed onions, cooked potatoes, pressed garlic, heavy cream, salt and pepper, you want to under-season at this point since the Parmesan will add more saltiness in the end. Stir. Taste and adjust the seasoning. Cook for a couple minutes until the heavy cream sauce reduces and coats the potatoes nicely. Add grated Parmesan and stir again.

Add chopped parsley, stir again and serve while hot.