Cooking the Potatoes
Wash potatoes thoroughly
Place in pot with salted water
Boil for 20 minutes until tender
Drain and rinse with cold water
Set aside
Preparing the Sauce
Peel and finely dice garlic cloves
Peel and finely dice onion
Heat olive oil in large skillet over medium heat
Add garlic and onion, sauté for 3 minutes
Add cooked potatoes, fry for 4 minutes
Season with potato spice mix
Pour in cream and water
Simmer for 15 minutes until sauce thickens
Nutritional Information

Per serving:

Calories: 420
Protein: 6g
Carbohydrates: 35g
Fat: 30g
Fiber: 3g
Sodium: 280mg
Expert Cooking Tips
Choose uniformly sized potatoes for even cooking
Don’t overcook potatoes – they should be tender but firm
Stir sauce occasionally to prevent sticking
Adjust sauce thickness with additional water if needed
Use fresh garlic for best flavor
Let sauce simmer until it coats the back of a spoon
Variations and Substitutions
Potato Options: Red, Yukon Gold, or fingerling potatoes
Cream Alternatives: Half-and-half or milk for lighter version
Herb Additions: Add fresh parsley, thyme, or rosemary
Spice Options: Use Italian seasoning or herbs de Provence
Vegetable Add-ins: Peas, spinach, or mushrooms
Cheese Option: Add grated Parmesan for extra richness
Storage and Make-Ahead Tips
Refrigerator: Store up to 3 days
Reheating: Warm gently on stovetop with splash of cream
Make-Ahead: Boil potatoes in advance
Freezing: Not recommended due to cream sauce
Leftover Ideas: Use in potato soup or breakfast hash