CREAMY Marry Me Potatoes | Irresistibly Delicious & EASY to Make

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut 1 kg of potatoes into bite-sized pieces that are 2 cm (3/4 of an inch).

Add the chopped potatoes into a stock pot and fill it with enough water to barely cover the potatoes.

Season generously with sea salt and heat on high until boiling.

In a large fry pan, heat 3 tbsp of extra virgin olive oil over medium heat.

Add 1 small finely chopped onion and 5 roughly chopped garlic cloves to the pan, mixing continuously to prevent browning.

After 3 to 4 minutes, when the onion is slightly translucent and the garlic is fragrant, add 1 tbsp of all-purpose flour and mix for about 2 minutes.

Add 1 tsp of dried oregano, 1/2 tsp of dried thyme, 1/2 tsp of sweet smoked paprika, and 1/4 tsp of crushed red pepper flakes to the pan, mixing well to release their fragrance.

Pour in 1 cup of milk and 3/4 cup of vegetable broth, mixing gently until combined and simmering for a few minutes until slightly creamy.

After 15 to 20 minutes, check the potatoes with a toothpick; they should be cooked through but still firm. Drain the potatoes in a colander and shake off excess water.

Gently add the drained potatoes into the pan with the simmering cream sauce and mix until well combined, then simmer for about 5 minutes.

Turn off the heat and add 2 tbsp of grated cheese, 1/4 cup of chopped fresh basil, and 2 tsp of fresh lemon juice, mixing gently until combined.

Serve directly from the pan or transfer to serving dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens