Potatoes In Alfredo Sauce

Serving: 12

Ingredients

• 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 butter

• 1 Tbsp canola oil

Instructions

1. 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.

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 saute for 3 more minutes until softened.

3. Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional).

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 ½ tsp salt, or more to taste.

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

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).

#potatoes