Irresistibly Creamy Garlic Sauce Baby Potatoes You’ll Crave Recipe

Introduction

This irresistibly creamy garlic sauce baby potatoes recipe is a perfect side dish that’s rich, flavorful, and easy to make. Tender baby potatoes are coated in a luscious garlic cream sauce that will have you coming back for more.

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 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 for about 5 minutes, allowing the sauce to thicken slightly.
4. Step 4: Gently fold the boiled potatoes into the sauce, ensuring every potato is coated. Let them simmer for an additional 2-3 minutes.
5. Step 5: Sprinkle with freshly chopped parsley, adjust seasoning to taste, and serve warm.

Tips & Variations

• Use Yukon Gold or fingerling potatoes for a slightly different texture and flavor.
• For extra richness, add a handful of grated Parmesan cheese to the sauce.
• Swap fresh parsley for chives or thyme for a different herbal note.
• If you prefer a thicker sauce, simmer it a bit longer before adding the potatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. Adding a splash of broth during reheating can help maintain the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen baby potatoes for this recipe?

Frozen baby potatoes can be used, but fresh potatoes will give the best texture and flavor. If using frozen, adjust the boiling time accordingly and be gentle when folding them into the sauce to prevent them from breaking apart.

Is there a dairy-free version of this creamy sauce?

Yes, you can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative, and use olive oil or a dairy-free butter substitute instead of butter. The flavor will be slightly different but still delicious.

Irresistibly Creamy Garlic Sauce Baby Potatoes You’ll Crave Recipe

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★★★★★

4.7 from 118 reviews

• Author: Lily
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

These irresistibly creamy garlic sauce baby potatoes are tender, buttery, and coated in a rich, velvety garlic cream sauce. Perfect as a comforting side dish, they combine the sweetness of baby potatoes with the vibrant flavor of fresh garlic, enhanced by cream and a touch of Dijon mustard for depth. Garnished with fresh parsley, this recipe is simple yet decadent and sure to become a favorite.

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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.)

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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

• Halve the baby potatoes to ensure even cooking and quicker boiling.
• Use low-sodium broth to control salt levels in the dish.
• Dijon mustard is optional but adds a subtle tang that complements the creamy garlic sauce.
• Cook garlic gently to avoid burning and bitterness.
• For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: creamy garlic baby potatoes, garlic cream sauce potatoes, easy side dish, stovetop potatoes, garlic butter potatoes