Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 ½ cups heavy cream
  • ¾ cup Parmesan cheese, finely grated
  • 6 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • ½ tsp smoked paprika

Instructions:

  1. Heat the butter and olive oil over medium-high heat in a large non-stick skillet or cast-iron pan. Add the diced potatoes in a single layer and let them sit undisturbed for 3–4 minutes until the bottoms are golden brown. Stir and cook for another 5 minutes until the edges are mahogany-colored.
  2. Lower the heat to medium. Stir in the minced garlic and sauté for 60 seconds until pungent and nutty, ensuring the garlic does not turn dark brown.
  3. Pour in the heavy cream, salt, and pepper. Bring to a gentle simmer, stirring occasionally, and cook for 8–10 minutes until the sauce thickens and the potatoes are fork-tender.
  4. Stir in the Parmesan cheese until completely melted and glossy. Remove from heat and garnish with chopped parsley and smoked paprika.