From the kitchen
Potato Milk Alfredo
A lighter Alfredo sauce built on potato milk's own thickening power and finished with Parmesan.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 12 oz Fettuccine
- 3 tbsp Butter
- 3 cloves Garlic, minced
- 2 cups Potato Milk
- 3/4 cup Grated Parmesan
- Salt and Pepper, to taste
Method
- Cook the fettuccine in salted water until al dente; reserve 1/2 cup pasta water and drain.
- Melt the butter and sauté the garlic 30 seconds over medium-low heat.
- Pour in the potato milk and simmer gently, stirring occasionally, 8 to 10 minutes, until visibly thickened.
- Remove from heat and stir in the Parmesan until melted.
- Toss with the pasta, loosening with reserved pasta water as needed, and season.
Kitchen note
This sauce reaches real body from a longer, gentler simmer rather than a roux, worth planning a few extra minutes for compared to a flour-thickened Alfredo elsewhere in this series.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.