Irresistibly Creamy Garlic Sauce Baby Potatoes Recipe

Introduction

These irresistibly creamy garlic sauce baby potatoes are a comforting side dish that’s full of buttery, garlicky flavor. Tender baby potatoes are coated in a velvety sauce that’s sure to become a family favorite. Perfect for pairing with any main course or enjoying on their own.

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

Tips & Variations

• For a richer flavor, use half-and-half instead of heavy cream.
• Add a pinch of smoked paprika for a subtle smoky twist.
• Roast the baby potatoes instead of boiling for a crispy exterior before adding the sauce.
• Swap parsley for fresh thyme or chives to vary the herb flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the creamy texture, adding a splash of broth or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but regular potatoes should be cut into small, even pieces to cook through evenly. Cooking time may vary slightly.

Is Dijon mustard necessary in this recipe?

No, Dijon mustard is optional and adds a subtle tangy depth to the sauce. Feel free to omit it if you prefer a simpler flavor.

Irresistibly Creamy Garlic Sauce Baby Potatoes Recipe

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★★★★★

4.6 from 133 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Irresistibly creamy garlic sauce baby potatoes are tender, buttery, and coated in a luscious, velvety garlic cream sauce with a hint of Dijon mustard and fresh parsley. This comforting side dish is perfect for any meal and easy to prepare with simple ingredients.

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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 for later use.
2. Sauté Garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes until fragrant and golden brown, taking care not to burn it.
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.
4. Combine Potatoes and Sauce: Gently fold the boiled baby potatoes into the creamy garlic sauce, making sure each potato is well coated. Let them simmer together in the skillet for an additional 2-3 minutes to meld the flavors.
5. Finish and Serve: Remove from heat, sprinkle the chopped fresh parsley over the potatoes, adjust seasoning if needed, and serve warm as a rich and comforting side dish.

Notes

• Use fresh garlic for the best flavor intensity.
• Halve the baby potatoes evenly to ensure uniform cooking.
• Low-sodium broth is recommended to control salt levels.
• Optional Dijon mustard adds a subtle tangy depth to the sauce.
• For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
• Garnish with fresh parsley to add color and freshness.

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

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