Creamy Garlic Sauce Baby Potatoes
Baby potatoes get a generous coating of garlic cream sauce in this stovetop side dish. Boil the potatoes until tender, then fold them into a skillet of butter, garlic, cream and broth.
The sauce thickens as it simmers and cools, so stop reducing it while it still coats the potatoes loosely. A little Dijon adds tang if you want it, and parsley finishes the dish without adding more richness.
Serve with roast chicken, grilled vegetables or a crisp salad. Use vegetable broth for a vegetarian side, and taste before adding all the salt, especially if your broth is well seasoned.
Questions I Often Get Asked About This Recipe
Can I use other types of potatoes?
Yukon Gold or red potatoes cut into similarly sized chunks work well. Cooking time depends on the size of the pieces; check that a fork slides into the center easily before draining.
Is this recipe vegetarian?
Use vegetable broth for a vegetarian version. The chicken-broth option is not vegetarian; check any other ingredient labels to suit your dietary needs.
Can I make it ahead of time?
These potatoes are best fresh. To make ahead, cook the potatoes fully until fork-tender and prepare the sauce, then refrigerate both promptly in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3-4 days. Reheat gently with a splash of milk or cream, stirring, until the potatoes and sauce reach 165°F (74°C).
How do I make it more garlicky?
You can add more garlic cloves or even a touch of garlic powder in the sauce to boost the flavor.
Will the sauce thicken as it cools?
Yes, the sauce thickens as it sits. If it gets too thick, just add a splash of milk to loosen it up when reheating.
What You Need to Make Creamy Garlic Sauce Baby Potatoes
1.5 lbs baby potatoes, halved
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup vegetable or chicken broth (use vegetable broth for a vegetarian dish)
1/2 tsp salt (or to taste)
1/4 tsp freshly cracked black pepper
1 tsp Dijon mustard (optional, for extra flavor)
1 tbsp chopped fresh parsley (for garnish)
Special Tools or Equipment:
A large saucepan or pot, plus a deep skillet
A wooden spoon or silicone spatula
A colander for draining potatoes
How to Make Creamy Garlic Sauce Baby Potatoes
Boil the potatoes: Place halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
Sauté garlic: While the potatoes boil, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring often to avoid browning.
Make the sauce: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for about 5 minutes until slightly thickened.
Add potatoes: Gently fold the boiled potatoes into the sauce. Simmer for another 2–3 minutes to allow the flavors to meld and the sauce to thicken further.
Finish and serve: Sprinkle with chopped fresh parsley, adjust seasoning to taste, and serve warm.
Tips for Making the Best Creamy Garlic Sauce Baby Potatoes
Don’t skip the butter, it adds depth and richness to the garlic flavor.
Use fresh garlic, not jarred. The flavor is so much better and more aromatic.
Simmer, don’t boil the cream, to keep the sauce from curdling.
Try adding Parmesan for a cheesier twist, or smoked paprika for a little warmth.
Leftovers? Store in the fridge and reheat gently with a splash of milk or broth to restore creaminess.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Made these for dinner last night and wow! My kids asked for thirds. So creamy and flavorful!”
⭐️⭐️⭐️⭐️ “Loved the taste, but I’ll use less cream next time, it was a little rich for me. Still a hit at the table!”
⭐️⭐️⭐️⭐️⭐️ “Perfect comfort food. Served it with roasted chicken and it was a restaurant-level meal.”
⭐️⭐️⭐️ “The flavor was great but I wish I had peeled the potatoes, my family prefers them that way.”
⭐️⭐️⭐️⭐️⭐️ “These were so easy to make! Great for a quick weeknight side dish. Definitely going in my rotation.”
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
Creamy Garlic Sauce Baby Potatoes
Fork-tender baby potatoes in a garlic cream sauce with butter, broth and optional Dijon mustard. Finish with parsley and serve as a side dish. Use vegetable broth for a vegetarian version; the sauce thickens further as it cools.
Ingredients
- 1.5 lbs baby potatoes, halved
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth (use vegetable broth for a vegetarian dish)
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly cracked black pepper
- 1 tsp Dijon mustard (optional, for extra flavor)
- 1 tbsp chopped fresh parsley (for garnish)
- Special Tools or Equipment:
- A large saucepan or pot, plus a deep skillet
- A wooden spoon or silicone spatula
- A colander for draining potatoes
Instructions
- Boil the potatoes: Place halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
- Sauté garlic: While the potatoes boil, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring often to avoid browning.
- Make the sauce: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for about 5 minutes until slightly thickened.
- Add potatoes: Gently fold the boiled potatoes into the sauce. Simmer for another 2–3 minutes to allow the flavors to meld and the sauce to thicken further.
- Finish and serve: Sprinkle with chopped fresh parsley, adjust seasoning to taste, and serve warm.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Rhubarb Meringue Pie
Tangy Lemon Tartlets
Strawberry Oatmeal Bars
