Garlic Dutched Potatoes

Garlic Dutched Potatoes

Sharon Evered
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 1/4 C butter
  • 5 cloves garlic sliced
  • 1 onion chopped
  • 1/4 C fresh parsley minced
  • 2 lbs russet or yukon potatoes peeled & cubed
  • salt & pepper to taste


  • Melt butter in medium saucepan on medium heat
  • Add garlic to butter while melting
  • Add chopped onion & parsley, cook until onions are translucent
  • Add potato cubes, the add water until it's almost covering the potatoes
  • Bring to a boil, then turn down to a simmer & stir, partially cover the pan with lid
  • Stir every 10-15 minutes until it start sticking to the bottom, then stir more frequently so it doesn't burn to the bottom
  • They are done when the consistency is more like chunky mashed potatoes than soup


New potatoes, without peeling, also work for this recipe.

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