Best 6 Creamy Alfredo Potatoes Recipes

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.

CREAMY ALFREDO POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Avoid over cooking to prevent skins from splitting. Drain. Refrigerate until chilled through.
• Combine paprika, salt, pepper and cayenne.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter.
• Peel the fully chilled potatoes. Grate the potatoes using course box grater or food processor.
• Layer half the potatoes into the buttered baking dish, season with a sprinkling of prepared seasoning blend, half the diced green onions, some parsley, and half a jar of the Alfredo sauce. Repeat layers ending with the remaining sauce and a sprinkling of the seasoning. Reserve some green onions and parsley for garnish.
• Bake until hot and slightly browned, 30 to 35 minutes.
• Garnish with reserved green onions and parsley.

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

REALLY CREAMY FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

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.

ALFREDO POTATOES

Steps:

• Grease a 13" x 9" baking dish.
• In a small saucepan, combine cream, milk, garlic, salt and pepper; bring just to a simmer over medium heat; remove from heat; let stand while preparing potatoes.
• Peel and thinly slice potatoes.
• Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses; repeat layering once with remaining potatoes, cream mixture and cheeses.
• Drizzle the melted butter and sprinkle paprika evenly over top.
• Bake in a preheated 350 degree oven for 55 to 60 minutes or until potatoes are tender.
• Let stand 5 to 10 minutes before serving.