Creamy Garlic Potato Packets
These Creamy Garlic Potato Packets are so simple to make but are so delicious. Diced potatoes, heavy cream and garlic all wrapped up in foil. Make them in the oven, on the grill or over a campfire!
A DELICIOUS GRILLED SIDE DISH
These Creamy Garlic Potato Packets have been a favorite of ours for the pasty 20 years or so. I make them a lot because they are so good but I can put them together fairly quickly. I like to make them when I have guests over because I know they will always be a huge hit! If you need a new side dish for your grilled meats, give these Creamy Garlic Potato Packets a try!
FREQUENTLY ASKED QUESTIONS ABOUT CREAMY GARLIC POTATO PACKETS:
No. Milk is far too thin to use here. You need the thickness and richness of the heavy cream.
Yes. Prepare the same way. Put on a grill over medium heat for about 35-45 minutes (check after the first 30 minutes.) Also, make sure you clean your grill really well. If there are any old, crusty bits on your grates, then it may poke a hole in the aluminum foil.
Generally, you can pretty much put on any toppings you would usually enjoy on a baked potato. Top with diced chives, shredded cheese or bacon.
No it is not necessary. The skin becomes fork tender as they cook. But if you absolutely cannot stand potato skin, you can certainly peel them.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- russet potatoes
- salted butter
- heavy cream
- salt & pepper
- nonstick aluminum foil
HOW TO MAKE CREAMY GARLIC POTATO PACKETS:
Preheat oven to 375 degrees (F) or preheat your grill. Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry. Dice potatoes into cubes. Leaving the skin on.
You’re gonna need 4 sheets of nonstick aluminum foil squares to make the packets. On each of the four squares, divide up the cubed potatoes and place a tbsp. of butter on top. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you’re using). Then sprinkle with kosher salt & pepper.
Fold up the sides but leave an opening at the top
Now, pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can between all four packets. Feel free to add a bit more cream as necessary.
Fold up the packets and place packets on a baking sheet and cook for about 45 minutes (until fork tender.)
Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in! Serves 4
Cook’s Note: These packets go so well with my grilled steak recipe. Be sure to check it out here: Steak Marinade with Steakhouse Butter!
CRAVING MORE RECIPES?
Creamy Garlic Potato Packets
- 3 large russet potatoes
- 4 Tablespoons salted butter, divided use
- 2 Tablespoons minced garlic, divided use
- 1/2 yellow onion, diced (optional)
- 1/3 cup heavy cream, divided use
- salt and pepper, to taste
- 4 squares nonstick aluminum foil
- Preheat oven to 375 degrees (F)
- Give potatoes a good scrub under water to clean the skin.
- Dice potatoes into cubes. Leaving the skin on.
- On each of the four aluminum foil squares, divide up the cubed potatoes and place on top of the foil then top each with 1 Tablespoon of butter.
- Evenly sprinkle minced garlic over each of the four servings (also, add onion if you’re using).
- Then sprinkle with kosher salt and pepper.
- Fold up the sides but leave an opening at the top.
- Pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can. Feel free to add a bit more cream as necessary.
- Seal up each of the packets and place them on a baking sheet and cook for about 45 minutes (until fork tender).
- Be careful when opening the packets because the steam is gonna come outta there fast and furious.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: June 2011
Updated and republished: May 2019
These are the bomb !!!!!! Thanks so much for sharing with us….
Woo hoo!! Thank you Kathy!!
hi, I was just saving some of your recipes when I came upon this one. I've made it many times. it was a recipe I learned when I was In the Brownies in the early 50's. only we did potato wedges & milk. that was back in the days when the milk was in bottles & the top 2 inches was the cream, so you either skimmed it off for desserts on Sunday or shook it into the milk. we skimmed so mom could make whipped cream for pie. in the brownies we were on a day field trip & we made these potatoes, corn cobs the same way & hot dogs & burgers on the grill. this was in billings park in Superior, Wisconsin. thank you for the wonderful memories that went with this recipe. have a great day!
I have made these before!! They are fabulous and so much fun! My girls loved having their own little potato packet that they got to personalize exactly they way they wanted.. with some cheese or bacon bits, onions or peppers! Fantastic
Made these last night for my family and company. Everyboday loved them! Thanks for sharing.
this sounds awesome potatoes cooked like this are awesome we have made many foil pack dinners before and they are all delicious another reason to love grilling season come see what I shared at http://shopannies.blogspot.com
These were freaking AMAZING!! Thank you!!
My pleasure Marla! I really hope the readers of Family Fresh Cooking and Cookin' Canuck enjoy this recipe!
We like to take potatoes in foil like this and put them on the grill with some beer and onions. Yours looks really good.
I would love for you to link it up to my party that is running now. Any linky goes. Come strut your stuff.
this is brilliant and so delicious. I love how simple it is. I will need to try it tomorrow! thanks.
I am making these tonight, they look delicious! Thank you for the recipe I will let yo know how my meat and potato loving husband likes them!
Yum. That looks so wonderful. I love the addition of the cream. I think that is what sets this recipe off.
These are also REALLY good for camping. Wrap it all up and throw it in the coals. Easy peasy and totally tastes like a TON of effort.