Ingredients
Scale
- 1½ lbs baby potatoes, halved
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup unsweetened almond milk
- 2 oz light cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Place the baby potatoes in a large pot and cover with water.
- Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in almond milk, cream cheese, Parmesan cheese, parsley, onion powder, salt, and pepper.
- Cook for 3–4 minutes, stirring frequently, until the sauce is smooth and creamy.
- Add the cooked baby potatoes and gently toss until evenly coated.
- Simmer for 2–3 minutes to allow the flavors to blend.
- Garnish with fresh parsley and serve warm.
PREP TIME & NUTRITION:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Calories: 185
- Net Carbs: 22g
- Fats: 7g
- Protein: 6g