Creamy Garlic Sauce Baby Potatoes

When it comes to side dishes, sometimes the simplest recipes shine the brightest—and these Creamy Garlic Sauce Baby Potatoes are the perfect example. Tender baby potatoes are simmered until perfectly soft, then tossed in a rich, buttery garlic cream sauce that coats each potato in irresistible flavor.

This recipe is a versatile crowd-pleaser. It’s quick enough for a weeknight dinner but also sophisticated enough to grace the holiday table. Whether you’re pairing it with roasted chicken, grilled steak, or baked salmon, these creamy garlic potatoes are guaranteed to steal the spotlight.

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 35 minutes.
• Family-Friendly – Creamy, comforting, and loved by kids and adults alike.
• Versatile – Works with casual meals or elegant holiday feasts.
• Customizable – Add herbs, cheese, or spice for extra flavor.

Ingredients (Serves 4)

• 1.5 lbs baby potatoes
• ½ cup heavy cream
• 3 cloves garlic, minced
• 2 tbsp butter
• ½ tsp salt (or to taste)
• ¼ tsp black pepper (or to taste)
• Fresh parsley or chives, chopped (for garnish, optional)

Instructions

1. Prepare the Baby Potatoes

• Wash baby potatoes thoroughly.
• Boil in salted water for 15–20 minutes or until fork-tender.
• Drain and set aside.

2. Make the Creamy Garlic Sauce

• Melt butter in a skillet over medium heat.
• Add minced garlic and sauté 1–2 minutes until fragrant (don’t burn it).
• Slowly pour in heavy cream, stirring constantly.
• Season with salt and black pepper. Let sauce simmer 5–7 minutes until slightly thickened.

3. Combine & Serve

• Add boiled potatoes to skillet, tossing to coat in sauce.
• Cook an additional 2–3 minutes to blend flavors.
• Garnish with parsley or chives. Serve hot.

Storage Tips

• Refrigerator: Store in an airtight container up to 3 days.
• Reheating: Warm gently on the stovetop with a splash of cream or milk.
• Freezer: Not recommended—potatoes lose texture when frozen.

Tips for Success

• Use baby Yukon Golds or red potatoes for the creamiest texture.
• Add Parmesan or cream cheese for an even richer sauce.
• Don’t overboil potatoes—fork-tender is perfect.
• For extra garlic flavor, roast the garlic before adding to sauce.

Variations

• Cheesy Garlic Potatoes – Stir in ½ cup shredded Parmesan or Gruyère.
• Herb Lovers – Add rosemary, thyme, or dill.
• Spicy Kick – Sprinkle in red pepper flakes.
• Light Version – Swap heavy cream with half-and-half.

FAQ About Creamy Garlic Potatoes

1. Can I use larger potatoes?
Yes—just cut them into chunks before boiling.

2. Can I make this ahead?
Yes—prepare potatoes and sauce separately, then reheat together before serving.

3. Can I use milk instead of cream?
You can, but the sauce will be thinner. For best results, use cream or half-and-half.

4. What proteins pair best with this side?
Roast chicken, steak, lamb chops, or baked salmon all work beautifully.

5. Can I roast the potatoes instead of boiling?
Absolutely! Roasted potatoes add extra flavor and a crisp texture before coating in the sauce.

Wrapping It Up

These Creamy Garlic Sauce Baby Potatoes are proof that comfort food can also be elegant. With tender, buttery potatoes coated in a luscious garlic cream sauce, this dish will elevate any meal from simple to spectacular.

Whether you’re making a quick family dinner or a holiday spread, this recipe is guaranteed to be a crowd favorite.

The Goods