Name: Creamiest No Mayo Parsley Baby Potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Portions
Ingredients: 500 g Baby Potatoes (cooked skin-on, (See Note 1)); 3 tablespoons Butter; 2 tablespoons All Purpose Flour (or Maida); 1 1/2 cups Milk; 3 tablespoons Parsley (chopped); 1 teaspoon Pepper (freshly ground); 1/2 cup Cheese (grated); Salt (to taste)

Creamiest No Mayo Parsley Baby Potatoes

Christmas is the perfect time to start making these Creamiest No Mayo Parsley Baby Potatoes. Their homemade creaminess are a perfect reason to tell you why! The parsley brings out the best flavors in the creamy sauce and puts this recipe

Serves 4 Portions

Prep 15 minutes

Cook 10 minutes

Total 25 minutes

Jump to the recipe

These parsley potatoes are the creamiest potatoes you’ll ever make, and all that without the mayonnaise! I hate the sticky, fatty feeling you get after eating store bought mayo and I’m always looking for ways to substitute it. This recipe is keeper, and you’ll be making it long after Christmas is over too.

creamy no mayo parsley baby potatoes in a skillet

Richa’s Top Tips To Make The Best Creamiest No Mayo Parsley Baby Potatoes

I like to keep the skin on the potatoes because there is this earthy flavor that comes with skin-on potatoes that I absolutely love. But you can choose to remove it, if that’s not your thing.
If you are a potato hater (I’ve never met one so far) then you can even try this with cauliflower or cottage cheese or even sweet potato. Anything goes with this creamy parsley sauce.
Make sure to cook the potatoes until they’re just tender. Any longer and you’ll have a lumpy mess of potatoes that don’t hold shape.
Always season and dress the potatoes while they’re still hot. This will make allow everything to stick better, resulting in lots of flavor.

There’s a healthier version of this if you’d like to try: Healthy Lemon Dill Potato Salad (No Mayo)

BTW if you are planning a Christmas menu, I have a few more recipes coming up, so keep watching this space for more holiday recipes!

Add These To Your Christmas Feast

The recipe

Creamiest No Mayo Parsley Baby Potatoes

The creamiest parsley baby potatoes you’ll ever make, without any mayonnaise!

Serves 4 Portions
Prep 15 minutes
Cook 10 minutes
Total 25 minutes

Ingredients

500 g Baby Potatoes (cooked skin-on, (See Note 1))
3 tablespoons Butter
2 tablespoons All Purpose Flour (or Maida)
1 1/2 cups Milk
3 tablespoons Parsley (chopped)
1 teaspoon Pepper (freshly ground)
1/2 cup Cheese (grated)
Salt (to taste)

Method

1
In a pan, heat butter and add flour. Cook the flour on low heat for 45 seconds.
2
Add milk to the pan, while whisking continuously till there are no lumps. Bring this to a boil while stirring continuously. This avoids lumps in the sauce. Reduce the heat once the sauce comes to a boil.
3
Stir in parsley, salt, pepper, cheese and the potatoes. Add more milk if the sauce is too thick. Cook for 2-3 minutes and switch off the flame. Sprinkle with more parsley and serve hot.

Notes

Note 1: I like to keep the skin on the baby potatoes but you can choose to remove it if you like. You can also substitute baby potatoes with regular potatoes and quarter it before adding it to the sauce. Make sure to add properly cooked potatoes to the sauce. To cook potatoes, boil them in salted water. They are cooked once a fork can be inserted in them without any resistance.