Creamy Garlic Sauce Baby Potatoes – Tender, Velvety & Bursting with Flavor
These Creamy Garlic Sauce Baby Potatoes are the ultimate side dish—tender, buttery potatoes smothered in a luscious garlic cream sauce that’s rich, savory, and irresistibly smooth. Perfect for dinner parties, holiday feasts, or cozy weeknight meals, this dish pairs beautifully with roasted meats, grilled veggies, or even as a standalone comfort food. With minimal prep and maximum flavor, these potatoes are a guaranteed crowd-pleaser that elevates any meal.
Equipment
- Large pot (for boiling potatoes)
- Saucepan or skillet for garlic cream
- Wooden spoon or whisk
- Colander
- Sharp knife & cutting board
Ingredients
- 2 lbs baby potatoes (Yukon Gold, red, or fingerlings)
- 3 tbsp butter (or olive oil)
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- ¼ cup grated Parmesan (optional)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley or chives, chopped
- Optional: pinch of nutmeg, thyme, or red pepper flakes for flavor twist
Instructions
- Cook the potatoes – Place baby potatoes in a pot of salted water. Boil or steam until fork-tender, about 15 minutes. Drain and set aside.
- Make the garlic cream sauce – In a skillet, melt butter over medium-low heat. Add minced garlic and sauté until fragrant (1–2 minutes, don’t let it brown).
- Build the sauce – Stir in the cream, season with salt, pepper, and optional nutmeg. Simmer gently for 3–4 minutes until slightly thickened.
- Combine – Add the cooked potatoes into the sauce and toss until coated. Stir in Parmesan (if using).
- Finish & serve – Garnish with fresh herbs and serve hot as a side dish.
Notes
- Make it lighter: Use half-and-half or a mix of milk and cream.
- Dairy-free option: Substitute coconut cream or cashew cream + olive oil.
- Flavor boost: Add crispy bacon bits, caramelized onions, or sautéed mushrooms for extra richness.
- Holiday-ready: Garnish with fresh thyme sprigs or pomegranate arils for a festive touch.