1-Getting started with Potatoes Alfredo Sauce: Begin by washing, peeling, and cutting the potatoes into quarters or eighths if they’re large, then place them in a pot and cover with water. For added depth, you can include the optional bay leaf and garlic cloves before bringing it to a boil and adding 1 tablespoon salt; cook for 12-15 minutes until the potatoes are tender but still hold their shape.

2-While the potatoes simmer, prepare the other elements by dicing the onion and grating the carrot. Heat 1 tablespoon canola oil in a large skillet over medium-high heat, then melt 2 tablespoons unsalted butter and sauté the onions for about 5 minutes. Add the grated carrot and cook for another 3 minutes until everything softens up nicely.

3-At this point, you can optionally blend the onion and carrot mixture for a smoother texture. Next, melt the remaining 1 tablespoon unsalted butter in the skillet, stir in the blended mix, add 2 cups heavy cream, and bring it to a boil while adding ½ teaspoon salt or more to taste. Remove from heat, stir in 1 can Alfredo Sauce (15 oz), then drain the potatoes, discard the bay leaf and garlic if used, and pour the sauce over them.

4-Cover the pot and let it rest for at least 2 hours to let the flavors meld, either by wrapping it in a blanket or placing it in a preheated oven at 375°F that’s been turned off. For the best homemade version, check out this best homemade Alfredo sauce recipe for extra inspiration on perfecting creamy bases.