Creamy Garlic Sauce Baby Potatoes Recipe

Introduction

Creamy Garlic Sauce Baby Potatoes are a delicious side dish that combines tender baby potatoes with a rich, flavorful garlic cream sauce. Perfect for elevating any meal, this recipe is simple yet impressive.

Ingredients

• 1 lb Baby Potatoes (tender and buttery base; substitute with baby red or Yukon Gold for best results)
• 3 tbsp Unsalted Butter (adds richness; using unsalted helps control the seasoning)
• 4 cloves Garlic (minced; essential for that garlic kick)
• 1 cup Heavy Cream (creates the velvety texture)
• 1/2 cup Vegetable or Chicken Broth (enhances depth of flavor)
• 1/2 teaspoon Salt (essential for flavor enhancement)
• 1/4 teaspoon Freshly Cracked Black Pepper (adds a subtle spice)
• 1 teaspoon Dijon Mustard (optional; introduces a layer of complexity)
• 1 tbsp Chopped Fresh Parsley (brightens the dish visually)
• 1/4 cup Grated Parmesan (optional; for an extra cheesy finish)

Instructions

1. Step 1: Halve the baby potatoes and place them into a pot covered with salted water. Boil for 10-12 minutes until they are fork-tender, then drain the water.
2. Step 2: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.
3. Step 3: Carefully stir in the heavy cream, broth, salt, pepper, and Dijon mustard. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly.
4. Step 4: Gently add the cooked baby potatoes, folding them into the creamy sauce until evenly coated. Simmer for an additional 2-3 minutes.
5. Step 5: Garnish with chopped fresh parsley and, if using, sprinkle with grated Parmesan. Adjust seasoning as needed and serve warm.

Tips & Variations

• Use baby red or Yukon Gold potatoes for the best texture and flavor.
• For a dairy-free version, substitute heavy cream with coconut cream and use vegetable broth.
• Add a pinch of red pepper flakes for a subtle heat.
• Sprinkle extra Parmesan on top before serving for a richer taste.

Storage

Store leftover creamy garlic sauce baby potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen baby potatoes for this recipe?

Fresh baby potatoes are preferred for their texture, but frozen baby potatoes can be used if thawed and cooked properly. Adjust boiling time accordingly to ensure they become tender.

Is Dijon mustard necessary?

Dijon mustard is optional but recommended as it adds a subtle tang and depth to the sauce. You can omit it if you prefer a milder flavor.

Creamy Garlic Sauce Baby Potatoes Recipe

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★★★★★

5 from 96 reviews

This Creamy Garlic Sauce Baby Potatoes recipe features tender, buttery baby potatoes enveloped in a rich and velvety garlic cream sauce. Perfect as a comforting side dish, the sauce combines garlic, butter, heavy cream, and a hint of Dijon mustard, finished with fresh parsley and optional Parmesan for a flavorful and elegant addition to any meal.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 1 lb Baby Potatoes (Tender and buttery base; substitute with baby red or Yukon Gold for best results)

Sauce

• 3 tbsp Unsalted Butter (Adds richness; using unsalted helps control the seasoning)
• 4 cloves Garlic, minced (Essential for that garlic kick)
• 1 cup Heavy Cream (Creates the velvety texture)
• 1/2 cup Vegetable or Chicken Broth (Enhances depth of flavor)
• 1/2 teaspoon Salt (Essential for flavor enhancement)
• 1/4 teaspoon Freshly Cracked Black Pepper (Adds a subtle spice)
• 1 teaspoon Dijon Mustard (Optional; introduces a layer of complexity)
• 1 tbsp Chopped Fresh Parsley (Brightens the dish visually)
• 1/4 cup Grated Parmesan (Optional; for an extra cheesy finish)

Instructions

1. Boil the Potatoes: Begin by halving the baby potatoes and placing them into a pot covered with salted water. Boil for 10-12 minutes until they are fork-tender, then drain the water thoroughly.
2. Sauté Garlic: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant and golden, being careful not to burn the garlic.
3. Make the Cream Sauce: Carefully stir in the heavy cream, broth, salt, pepper, and Dijon mustard into the skillet. Let the mixture simmer gently for about 5 minutes, stirring occasionally, allowing it to thicken slightly.
4. Combine Potatoes and Sauce: Gently add the cooked baby potatoes to the skillet, folding them into the creamy sauce until they are evenly coated. Continue to simmer for an additional 2-3 minutes to meld the flavors together.
5. Garnish and Serve: Remove from heat, garnish with chopped fresh parsley and sprinkle with grated Parmesan if using. Adjust seasoning to taste and serve the dish warm for best flavor.

Notes

• For best texture, use waxy baby potatoes like baby red or Yukon Gold varieties.
• Unsalted butter is recommended to better control the seasoning levels.
• If you prefer a thinner sauce, reduce the heavy cream slightly or add more broth.
• The Dijon mustard is optional but adds a nice depth of flavor; you can omit it if desired.
• Parmesan cheese is optional but enriches the dish with a subtle cheesy note.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.

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