There’s something incredibly comforting about potatoes, especially when they’re drenched in a rich, creamy garlic sauce. This recipe is close to my heart—something I came up with on a quiet evening when I wanted a cozy side dish that felt indulgent without being complicated. I had a bag of baby potatoes on hand, some cream, and plenty of garlic. As a baker, I often find myself gravitating toward dishes that are both warm and rustic, and this one fits that bill perfectly. I’ve made it for family dinners, potlucks, and even just for myself on lazy Sundays, and it never fails to impress.
One of the reasons you’ll love this recipe is how effortlessly it brings big flavor. The combination of tender baby potatoes, slow-simmered in a creamy, garlicky sauce, makes each bite melt-in-your-mouth delicious. It’s the kind of dish that people keep going back to for seconds—and maybe even thirds.
What makes it even better is its versatility. These creamy garlic baby potatoes pair well with almost any main course. Whether you’re serving chicken, turkey bacon, roasted vegetables, or even grilled fish, this dish holds its own. You can serve it as a side for weekday meals or elevate it for festive gatherings. You can also switch things up by adding herbs like rosemary or thyme to suit your preference.
Another reason I love this recipe is how affordable it is. Baby potatoes are inexpensive and easy to find, and the rest of the ingredients are simple pantry staples. That’s what makes this recipe such a winner—you don’t need anything fancy to create something truly comforting and delicious.
Here’s what you’ll need to bring it all together:
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Baby potatoes (red or gold work best)
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Fresh garlic cloves
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Heavy cream (or a light cream alternative, if preferred)
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Butter
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Chicken broth (or vegetable broth for a meat-free version)
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Fresh parsley
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Black pepper and salt
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Grated parmesan cheese (optional but highly recommended)
These few ingredients, when combined in just the right way, create a sauce so rich and flavorful that it transforms humble potatoes into something extraordinary. This recipe is a staple in my kitchen—and once you try it, I think it’ll become one in yours too.
How to Prepare Creamy Garlic Sauce Baby Potatoes
Making this dish is a straightforward and enjoyable process. It doesn’t take much time, but the result feels like something you’d serve at a special dinner. I love how the creamy garlic sauce soaks into each tender baby potato, delivering flavor with every bite. Let me walk you through the steps so you can recreate this in your own kitchen with ease.
Step-by-Step Instructions for Preparation
1. Clean and Boil the Potatoes
Start by washing the baby potatoes thoroughly to remove any dirt. You can leave the skin on, as it adds texture and helps hold the potatoes together. Place the potatoes in a large pot, cover them with water, add a pinch of salt, and bring them to a boil. Let them cook for about 15–20 minutes or until fork-tender. Once done, drain them and set aside.
2. Prepare the Creamy Garlic Sauce
While the potatoes are cooking, prepare the sauce. In a large skillet or deep sauté pan, melt butter over medium heat. Add freshly minced garlic and sauté until fragrant—about 1–2 minutes. Keep the heat low to avoid burning the garlic. Once the aroma is released, stir in the chicken broth. Let it simmer for 3–5 minutes to reduce slightly.
3. Add the Cream
Slowly pour in the heavy cream while stirring. Let the mixture come to a gentle simmer. You’ll notice the sauce beginning to thicken. Add a pinch of salt, black pepper, and (if using) a small amount of grated parmesan cheese to give it a deeper flavor. Let it cook for another 3–4 minutes, stirring occasionally.
4. Combine Potatoes with the Sauce
Once the sauce reaches the right consistency—thick but still pourable—add the drained baby potatoes to the pan. Gently stir to coat them evenly with the creamy garlic mixture. Let the potatoes simmer in the sauce for about 5–6 minutes so they absorb the flavor.
5. Garnish and Serve
Right before serving, sprinkle chopped fresh parsley over the top. This adds a pop of color and freshness. Serve hot for the best experience.
Quick and Easy
This entire recipe can be prepared in just under 40 minutes. It doesn’t require any special tools or skills, which makes it perfect even for beginner cooks. The steps are easy to follow, and the ingredients are minimal and affordable.
Customizable
This dish adapts well to your preferences. If you’re avoiding dairy, you can swap the cream with a plant-based alternative like coconut cream or cashew cream. If you want more flavor depth, toss in some sautéed onions or mushrooms when making the sauce. Fresh herbs like thyme or chives can replace or complement the parsley. You could also gently mash some of the potatoes into the sauce to make it thicker and heartier.
Popular with Many People
I’ve shared this recipe with friends, family, and readers, and the feedback is always positive. It’s one of those dishes that everyone seems to love, whether they’re fans of creamy food or just in it for the potatoes. It goes well with any protein—grilled chicken, baked fish, even a veggie roast—and it’s always the first side dish to disappear at the table.
This recipe brings everything together: flavor, ease, and comfort. It’s one you’ll return to again and again—just like I do.
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Creamy Garlic Sauce Baby Potatoes
These Creamy Garlic Sauce Baby Potatoes are a comforting, flavor-packed side dish that’s both simple and impressive. Tender baby potatoes are simmered in a rich, buttery garlic cream sauce that clings to every bite. This dish is perfect for family dinners, holiday tables, or anytime you want to turn basic ingredients into something delicious. It’s budget-friendly, quick to prepare, and easily adaptable to different dietary needs. Whether served alongside grilled chicken, beef, or enjoyed on its own, it’s sure to become a regular in your kitchen.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1.5 pounds baby potatoes (red or gold)
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream (or light cream if preferred)
- ½ cup chicken broth (or vegetable broth)
- ¼ cup grated parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the Potatoes:
Wash baby potatoes thoroughly. Place them in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain and set aside. - Make the Garlic Base:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir often to prevent the garlic from burning. - Simmer the Broth:
Pour in chicken broth. Let it simmer gently for 3–5 minutes until it reduces slightly, deepening the flavor. - Add Cream:
Stir in the heavy cream slowly. Allow it to simmer gently while stirring occasionally. Add salt and black pepper to taste. - Add Cheese (Optional):
If using, stir in grated parmesan cheese and continue simmering until the sauce thickens—about 3–4 minutes. - Combine Potatoes and Sauce:
Add the drained potatoes to the skillet. Gently stir to coat every potato in the creamy garlic sauce. Let them cook together for 5–6 minutes, allowing the flavors to soak in. - Garnish and Serve:
Sprinkle with chopped fresh parsley. Serve hot as a flavorful side dish.
Notes
To make it vegetarian, substitute chicken broth with vegetable broth.
For dairy-free, use unsweetened coconut cream or cashew cream instead of heavy cream.
Add herbs like thyme or rosemary for additional depth.
Stir gently to avoid breaking the potatoes while mixing with the sauce.
- Prep Time: 10
- Cook Time: 30
FAQs
Can I use larger potatoes instead of baby potatoes?
Yes, you can substitute baby potatoes with larger ones. Just cut them into even, bite-sized pieces to ensure they cook evenly and absorb the sauce properly. Yukon gold or red potatoes work particularly well.
What’s the best cream to use for the sauce?
Heavy cream is ideal for creating a rich and smooth sauce. However, you can also use light cream or even half-and-half if you prefer a lighter option. For a dairy-free version, unsweetened coconut cream or cashew cream can be used.
How do I store leftovers?
Store any leftover creamy garlic potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
Can I make this dish ahead of time?
Yes, you can prepare the dish a few hours ahead of serving. Keep it covered and refrigerated, then reheat it slowly on the stove before serving. Stir gently to keep the potatoes from breaking apart.
Is it possible to freeze creamy garlic potatoes?
Freezing is not recommended. The cream sauce can separate and change texture after freezing and thawing, which can affect the overall consistency and flavor of the dish.
Can I add protein to make it a complete meal?
Absolutely. You can serve it with grilled chicken, turkey bacon, beef sausage, or even roasted chickpeas for a vegetarian option. The sauce complements many proteins well.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your broth and any added cheese are free from gluten-containing additives. Always double-check labels if you’re preparing it for someone with gluten sensitivity.