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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/creamy-garlic-sauce-baby-potatoes-recipe/