Irresistibly Creamy Garlic Sauce Baby Potatoes Recipe

Introduction

This creamy garlic sauce baby potatoes recipe is a rich, comforting side dish that you’ll crave. Tender baby potatoes are coated in a luscious, garlicky cream sauce that pairs beautifully with a variety of main dishes.

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, or 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 for about 5 minutes, allowing the sauce to thicken slightly.
4. Step 4: Gently fold the boiled potatoes into the sauce, coating each potato well. Let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
5. Step 5: Sprinkle with freshly chopped parsley, adjust seasoning to taste, and serve warm.

Tips & Variations

• Use fresh garlic and unsalted butter for the best flavor; avoid jarred garlic and margarine.
• Be careful not to overboil the potatoes; they should be tender yet firm.
• Maintain a gentle simmer when making the sauce to prevent curdling.
• Try adding grated Parmesan or shredded cheddar for a cheesy twist.
• Mix in fresh herbs like rosemary or thyme for extra aroma and flavor.
• Add a pinch of crushed red pepper flakes for a spicy kick.
• Swap heavy cream for Greek yogurt or plant-based cream for a lighter version.
• Experiment with different mustards such as whole grain or spicy brown for unique flavor notes.
• Add citrus zest or a squeeze of lemon or lime to brighten the sauce.

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, adding a splash of cream, milk, or broth to restore the sauce’s creamy consistency. For freezing, portion the potatoes and sauce into freezer-safe bags with excess air removed and freeze for up to 2 months. Thaw overnight in the fridge before reheating slowly over low heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Choose tender, small baby potatoes such as baby red or Yukon Gold. Ensure they are firm and free from blemishes to get the best texture and flavor.

Can I freeze creamy garlic sauce baby potatoes?

Yes, you can freeze the cooked potatoes and sauce in freezer-safe containers for up to 2 months. The texture may slightly change after thawing, but the dish will still taste delicious.

Irresistibly Creamy Garlic Sauce Baby Potatoes Recipe

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★★★★★

4.9 from 150 reviews

This irresistibly creamy garlic sauce baby potatoes recipe is a rich, comforting side dish that features tender baby potatoes enveloped in a velvety garlic cream sauce. Perfectly suited as a cozy accompaniment to a variety of meals, these potatoes offer a delightful blend of buttery richness, fragrant garlic, and smooth creaminess, garnished with fresh parsley for a bright finish.

• Author: Nethan
• 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; half-and-half can be used as a lighter alternative
• ½ cup Vegetable or Chicken Broth – low-sodium recommended for seasoning control
• ½ teaspoon Salt – adjust according to taste and saltiness of broth
• ¼ teaspoon Freshly Cracked Black Pepper – to taste
• 1 teaspoon Dijon Mustard (optional) – adds extra flavor complexity
• 1 tablespoon Chopped Fresh Parsley – for garnish

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 the potatoes are fork-tender but still hold their shape. Drain and set aside.
2. Sauté Garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes, stirring occasionally, until fragrant and golden, releasing a wonderful aroma.
3. Make the Sauce: Stir in the heavy cream, vegetable or chicken broth, salt, freshly cracked black pepper, and Dijon mustard if using. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly to a luscious consistency. Keep the heat moderate to prevent curdling.
4. Combine Potatoes and Sauce: Gently fold the boiled baby potatoes into the creamy garlic sauce, making sure each potato is well coated. Let the potatoes simmer in the sauce for an additional 2-3 minutes to absorb the flavors thoroughly.
5. Finish and Serve: Remove from heat, sprinkle with freshly chopped parsley, and adjust seasoning as needed. Serve the creamy garlic sauce baby potatoes warm as a comforting side dish alongside your favorite main courses.

Notes

• Optional: Add a sprinkle of grated Parmesan for an extra cheesy touch.
• Use fresh garlic and unsalted butter for optimal flavor; avoid jarred garlic or margarine.
• Do not overboil potatoes to prevent them from becoming mushy; aim for tender but firm.
• Simmer the sauce gently to avoid curdling the cream.
• Season gradually and taste frequently, especially depending on broth saltiness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• If the sauce thickens too much after cooling, reheat gently with a splash of milk or broth to restore creaminess.
• You can prepare the sauce and parboil potatoes ahead, storing them separately before combining to serve.

Keywords: creamy garlic sauce, baby potatoes, side dish, comfort food, creamy potatoes, garlic butter sauce, easy potato recipe