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