Creamy Garlic Baby Potatoes Recipe

Introduction

Creamy Garlic Sauce Baby Potatoes make a simple yet indulgent side dish perfect for any meal. Tender baby potatoes are coated in a rich, velvety garlic cream sauce that’s bursting with flavor. It’s an easy recipe that elevates everyday potatoes to something special.

Ingredients

• 1.5 lbs Baby Potatoes (Tender and buttery)
• 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)
• 1 tbsp Chopped Fresh Parsley (For garnish)

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 lightly 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 let it thicken slightly for about 5 minutes.
4. Step 4: Gently fold the boiled potatoes into the sauce, making sure each potato is well coated. Let them simmer together for another 2-3 minutes.
5. Step 5: Sprinkle with freshly chopped parsley, adjust seasoning as needed, and serve warm.

Tips & Variations

• For extra flavor, add a sprinkle of grated Parmesan cheese to the sauce before serving.
• Use baby red or yellow potatoes for a colorful presentation.
• Replace heavy cream with half-and-half for a lighter version, but the sauce will be less thick.
• Add a pinch of smoked paprika for a subtle smoky note.

Storage

Store leftover creamy garlic potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent the sauce from separating. You may need to add a splash of broth or cream when reheating to restore the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but cut them into small, evenly sized pieces to ensure they cook through in the same amount of time and absorb the sauce well.

Is Dijon mustard necessary in this recipe?

No, it’s optional. Dijon mustard adds a subtle tangy depth to the sauce, but the dish is flavorful and creamy even without it.

Creamy Garlic Baby Potatoes Recipe

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★★★★★

4.5 from 138 reviews

This Creamy Garlic Sauce Baby Potatoes recipe offers tender, buttery baby potatoes enveloped in a rich, velvety garlic cream sauce. Perfect as a comforting side dish, these potatoes are boiled to perfection and then simmered in a flavorful blend of cream, garlic, butter, and herbs, making every bite deliciously smooth and aromatic.

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

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, place the halved baby potatoes and cover them with salted water. Bring the water to a boil and cook the potatoes for 10-12 minutes, or until they are fork-tender. Drain the water and set the potatoes aside.
2. Sauté Garlic: Heat a large skillet over medium heat and melt the unsalted butter. Add the minced garlic to the skillet and cook it for 1-2 minutes until it becomes fragrant and golden brown, being careful not to burn it.
3. Make the Sauce: Stir in the heavy cream and vegetable or chicken broth into the skillet with garlic and butter. Add salt, freshly cracked black pepper, and Dijon mustard if using. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly and develop flavor.
4. Combine Potatoes and Sauce: Gently fold the boiled baby potatoes into the creamy sauce, making sure each potato is well coated. Let the mixture simmer together for an additional 2-3 minutes so the flavors meld perfectly.
5. Finish and Serve: Sprinkle the chopped fresh parsley over the dish, adjust the seasoning with more salt or pepper if needed, and serve the creamy garlic sauce baby potatoes warm as a delicious side.

Notes

• Using fresh garlic is key to achieving the best flavor in this sauce.
• Halving the baby potatoes ensures even cooking and maximum sauce absorption.
• You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
• For a stronger mustard flavor, increase Dijon mustard up to 2 teaspoons.
• This dish pairs wonderfully with grilled meats or roasted vegetables for a complete meal.
• Make sure to avoid overcooking the potatoes to keep them tender but intact.

Keywords: creamy garlic sauce, baby potatoes, side dish, garlic potatoes, comfort food, creamy potatoes