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Per serving:
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- 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
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