Ingredients
Scale
- 1 kg baby potatoes
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or semi-skimmed)
- ½ cup heavy cream
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon onion powder
- 1 teaspoon dried parsley or chopped fresh parsley for garnish
Instructions
- Rinse the baby potatoes under cold water. Place them in a pot and cover with salted water. Boil for 12–15 minutes until tender.
- Drain the potatoes and set aside to cool slightly.
- In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Sprinkle flour over the butter and garlic. Whisk continuously and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk, simmering gently while stirring until the sauce thickens.
- Stir in the heavy cream, salt, black pepper, onion powder, and parsley. Simmer for 3–4 minutes until smooth.
- Add the boiled potatoes to the sauce. Stir gently to coat well. Simmer for 2–3 minutes to blend flavors.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Avoid browning the garlic to keep the sauce smooth and flavorful.
For a lighter version, replace cream with Greek yogurt or a dairy-free alternative.
You can mash the potatoes slightly for a different texture or add extra herbs to customize the flavor.
- Prep Time: 10
- Cook Time: 20