Creamy Potato Recipe With Alfredo Sauce

HEARTY ALFREDO POTATOES

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

POTATOES IN ALFREDO SAUCE

Steps:

• 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).

CREAMY POTATO RECIPE WITH ALFREDO SAUCE

Steps:

• Rinse potatoes and cut off any bad spots. I leave the potato skin on for more flavor.
• Cut the potatoes in half or into quarters, make sure the potatoes chunks are all about the same size so they're all done at the same time.
• Put the potatoes into a stockpot and fill the pot until the potatoes are just covered.
• Add two tablespoons of Kosher salt to the pot.
• Place the potatoes over med-high heat and cook for 12-15 minutes.
• While the potatoes are boiling, place a saucepan over medium heat and melt the unsalted butter.
• When the butter is melted add the Alfredo sauce, heavy cream, minced garlic, and chopped flat-leaf parsley.
• Test the potatoes to make sure they can be pierced with a fork.
• Drain your potatoes, I let my cooked potatoes drain in a colander for 4-5 minutes.
• Place the potatoes back into the stockpot and place it over low heat for 3-4 minutes.
• Use your preferred potato masher and begin smashing the potatoes, add the melted butter and Alfredo sauce mixture.
• Mix the potatoes until they are your preferred consistency. I like mine smashed potatoes to be a little chunky but feel free to mash them until they're smooth, it's your call.
• Add more salt, I prefer finishing salt and more freshly cracked black peppercorns at this stage of the recipe.
• Serve

CREAMY ALFREDO SAUCE

Steps:

• Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.
• Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

ALFREDO SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray.
• Thinly slice potatoes.
• Reserve 1/4 cup cheese.
• Mix potatoes with remaining ingredients in large bowl.
• Spoon into prepared baking dish.
• Cover with foil; bake 1 hour.
• Remove foil from baking dish; sprinkle with reserved cheese.
• Bake 20-30 minutes more until potatoes are tender and mixture is bubbly.
• Let stand 15 minutes.

QUICK & EASY LOADED POTATO SOUP (W/ALFREDO)

Steps:

• Prepare potatoes in the microwave, as directed on package.
• While potatoes are cooking, cut bacon into small strips, chop green onions and shred cheddar cheese.
• Fry bacon in a saucepan over medium-high heat, set aside.
• Drain bacon grease, turn heat down to medium-low and pour Alfredo sauce into saucepan.
• Add milk and broccoli florets, stirring occasionally.
• Pour one cup of cooked potatoes into small bowl, mash.
• Blend mashed potatoes into soup.
• Pour 1 cup of cooked potatoes into individual serving bowls.
• Ladle soup over the potatoes.
• Top with cheese, bacon and green onions.