Creamy Garlic Sauce Baby Potatoes Recipe

Introduction

This Creamy Garlic Sauce Baby Potatoes recipe turns simple baby potatoes into a rich and flavorful side dish. With a velvety garlic cream sauce and fresh parsley garnish, it’s perfect for elevating any meal. Quick to prepare and deliciously comforting, this dish will soon become a favorite.

Ingredients

• 1.5 lbs baby potatoes
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup vegetable or chicken broth
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 tsp Dijon mustard (optional)
• 1 tbsp chopped fresh parsley

Instructions

1. Step 1: In a large pot, cover halved baby potatoes with salted water. Bring to a boil and cook for 10-12 minutes until the potatoes are fork-tender. Drain and set aside.
2. Step 2: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant and golden.
3. Step 3: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens slightly.
4. Step 4: Gently fold the boiled potatoes into the sauce, coating each potato well. Let them simmer together for 2-3 minutes to heat through and absorb flavor.
5. Step 5: Sprinkle with chopped fresh parsley, adjust seasoning if needed, and serve warm for the best taste.

Tips & Variations

• For a richer flavor, use chicken broth instead of vegetable broth.
• Try adding a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
• If you prefer a thicker sauce, allow it to simmer a bit longer before adding the potatoes.
• Fresh garlic gives the best flavor, but garlic powder can be substituted if needed.

Storage

Store leftover creamy garlic potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Baby potatoes work best because they hold their shape and have a tender texture, but you can substitute fingerling or small red potatoes if preferred.

Is this recipe suitable for a dairy-free diet?

This recipe uses butter and heavy cream, which are dairy. To make it dairy-free, substitute with plant-based butter and coconut cream or another non-dairy cream alternative.

Creamy Garlic Sauce Baby Potatoes Recipe

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★★★★★

4.6 from 145 reviews

Creamy Garlic Sauce Baby Potatoes are tender, buttery baby potatoes cooked to perfection and coated in a velvety garlic cream sauce. This dish offers a rich, comforting side that pairs beautifully with a variety of main courses, enhanced by fresh parsley for a hint of brightness.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 1.5 lbs Baby Potatoes (Tender and buttery.)

Sauce

• 2 tbsp Unsalted Butter (For richness.)
• 4 cloves Garlic (Minced, fresh is best.)
• 1 cup Heavy Cream (For a velvety texture.)
• 1/2 cup Vegetable or Chicken Broth (Low-sodium recommended.)
• 1/2 tsp Salt (Adjust based on taste.)
• 1/4 tsp Freshly Cracked Black Pepper (To taste.)
• 1 tsp Dijon Mustard (Optional for extra flavor.)

Garnish

• 1 tbsp Chopped Fresh Parsley (For garnish.)

Instructions

1. Boil the Potatoes: In a large pot, cover halved baby potatoes with salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain and set aside.
2. Sauté Garlic: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1-2 minutes until fragrant and golden.
3. Make the Sauce: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring to a gentle simmer for about 5 minutes, letting it thicken slightly.
4. Combine Potatoes and Sauce: Gently fold the boiled potatoes into the sauce, ensuring every potato gets coated. Let them simmer for an additional 2-3 minutes.
5. Finish and Serve: Sprinkle with freshly chopped parsley, adjust seasoning to taste, and serve warm.

Notes

• For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil or vegan butter.
• Dijon mustard is optional but adds a nice depth of flavor; omit if preferred.
• Make sure not to overcook the potatoes to maintain their firm texture.
• This dish pairs well with roasted meats, grilled fish, or as a hearty side to vegetarian meals.
• Use fresh minced garlic for the best flavor; avoid pre-minced garlic in jars to prevent bitterness.

Keywords: Creamy garlic potatoes, baby potatoes recipe, garlic cream sauce, side dish, easy potato recipe