Irresistibly Creamy Garlic Sauce Baby Potatoes Recipe

Introduction

Enjoy these irresistibly creamy garlic sauce baby potatoes, a rich and comforting side dish perfect for any meal. Tender baby potatoes bathed in a luscious, garlicky cream sauce make this recipe a guaranteed crowd-pleaser you’ll want to make again and again.

Ingredients

• 1.5 lbs baby potatoes
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup vegetable or chicken broth (low-sodium recommended)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon freshly cracked black pepper
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon 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 fork-tender. Drain and set aside.
2. Step 2: In a large skillet over medium heat, melt the butter. Add 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 to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
4. Step 4: Gently fold the boiled potatoes into the sauce, coating each one thoroughly. Let them simmer together for an additional 2-3 minutes to absorb the flavors.
5. Step 5: Sprinkle with chopped fresh parsley, adjust seasoning if needed, and serve warm. Enjoy!

Tips & Variations

• Use fresh garlic and unsalted butter for the best flavor—avoid jarred garlic or margarine.
• Be careful not to overboil potatoes to keep them tender but firm, preventing mushiness.
• Simmer the sauce gently to avoid curdling the cream.
• Add grated Parmesan or shredded cheddar for a cheesy twist.
• Try fresh herbs like rosemary or thyme for an herbal note.
• For a lighter option, substitute heavy cream with half-and-half or Greek yogurt.
• Incorporate a pinch of crushed red pepper flakes for a spicy kick.
• Use plant-based cream alternatives for a dairy-free version.
• Try different mustards such as whole grain or spicy brown for unique flavors.
• Add lemon or lime zest and juice for a bright, refreshing finish.

Storage

Store leftover creamy garlic sauce baby potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to restore the creamy consistency. For freezing, portion the potatoes and sauce into freezer-safe bags, removing excess air, and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly with a little milk or broth for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of baby potatoes should I use for the recipe?

Baby red or Yukon Gold potatoes work wonderfully as substitutes if you can’t find baby potatoes. Choose firm potatoes free from dark spots for the best texture and flavor.

Can I freeze creamy garlic sauce baby potatoes?

Yes, you can freeze them in freezer-safe bags for up to 2 months. The texture may change slightly upon thawing, but the dish will still taste delicious.

What should I do if the sauce thickens too much after cooling?

If the sauce becomes too thick, simply add a splash of milk or vegetable broth when reheating and stir until it reaches your desired creamy texture.

Are creamy garlic sauce baby potatoes safe for pets?

No, ingredients like garlic and heavy cream can be harmful to pets. Always consult with your veterinarian for pet dietary advice.

Can I adjust the recipe for dietary restrictions?

Absolutely. Use half-and-half for a lighter dish or plant-based cream substitutes for a dairy-free version. Keep in mind these swaps may slightly alter flavor and texture.

Irresistibly Creamy Garlic Sauce Baby Potatoes Recipe

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★★★★★

4.7 from 115 reviews

This Irresistibly Creamy Garlic Sauce Baby Potatoes recipe features tender baby potatoes cooked to perfection and enveloped in a luscious, velvety garlic cream sauce. It’s a comforting, rich side dish that pairs beautifully with grilled meats, roasted vegetables, or a fresh garden salad, satisfying any craving for creamy, flavorful comfort food.

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

Ingredients

Scale 1x2x3x

For the Potatoes

• 1.5 lbs Baby Potatoes – tender and buttery, halved

For the Sauce

• 2 tablespoons Unsalted Butter – for richness
• 4 cloves Garlic, minced – fresh is best for flavor
• 1 cup Heavy Cream – creates a velvety texture, can substitute half-and-half for lighter option
• ½ cup Vegetable or Chicken Broth, low-sodium recommended – adds depth
• ½ teaspoon Salt, or to taste – enhances flavors
• ¼ teaspoon Freshly Cracked Black Pepper – adds a mild kick
• 1 teaspoon Dijon Mustard (optional) – adds extra flavor complexity
• 1 tablespoon Chopped Fresh Parsley – for garnish and freshness

Instructions

1. Boil the Potatoes: In a large pot, cover the halved baby potatoes with salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain and set aside to keep warm.
2. Sauté Garlic: Heat a large skillet over medium heat and melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes until fragrant and golden, infusing the kitchen with rich aromas.
3. Make the Sauce: Stir in the heavy cream, vegetable or chicken broth, salt, freshly cracked black pepper, and Dijon mustard if using. Bring this mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly into a luscious texture.
4. Combine Potatoes and Sauce: Gently fold the boiled baby potatoes into the creamy garlic sauce, making sure each potato is fully coated. Let them simmer together for an additional 2-3 minutes for the potatoes to absorb the flavorful sauce.
5. Finish and Serve: Sprinkle chopped fresh parsley over the dish, taste and adjust seasoning if necessary. Serve warm as a deliciously comforting side dish.

Notes

• Optional: Add grated Parmesan cheese to the sauce for an extra cheesy, savory dimension.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave with a splash of cream or broth to restore the sauce’s creamy consistency.
• Be careful not to overboil potatoes to avoid mushy texture; tender but firm is ideal.
• Simmer sauce gently to prevent cream from curdling.
• Use fresh garlic and unsalted butter for the best flavor.
• For meal prep, boil potatoes and prepare sauce separately; combine before serving.
• Can freeze portions for up to 2 months in freezer-safe bags; texture may slightly change after thawing.

Keywords: creamy garlic sauce baby potatoes, creamy potatoes, garlic potatoes, baby potatoes recipe, comforting side dish, vegetarian side dish