Irresistibly Creamy Garlic Sauce Baby Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
