Creamy Garlic Sauce Baby Potatoes
There’s something incredibly comforting about baby potatoes smothered in a velvety, garlicky cream sauce. This dish has become a go-to in our house for both weeknight dinners and holiday spreads alike. It all started on a chilly Friday evening when I was scrambling for a side dish to go with some grilled chicken. I had a bag of baby potatoes sitting on the counter and a craving for something rich and cozy. What came out of that spontaneous moment has turned into a recipe I now make almost weekly.
What I love most is how incredibly simple this dish is to pull together, yet it feels like something you’d order at a cozy, upscale restaurant. The garlic melts into the cream, coating the tender potatoes in a sauce so flavorful it’s hard not to sneak a bite straight from the pan. My kids call them “cheesy garlic bites,” even though there’s no cheese involved—they’re that creamy and delicious. My husband, who’s normally not one to rave about side dishes, asked for seconds the first time I made it.
Every time I serve these creamy garlic potatoes, they disappear fast. They pair beautifully with roasted meats, grilled veggies, or even just a big salad. And while they look fancy, they couldn’t be easier to make. It’s one of those recipes that makes you feel like a kitchen rockstar with minimal effort. I hope they become as beloved in your home as they are in mine.
Questions I Often Get Asked About This Recipe
Can I use other types of potatoes?
Yes! While baby potatoes are ideal for texture and presentation, you can use Yukon Gold or red potatoes cut into chunks.
Is this recipe vegetarian?
Yes, it’s completely vegetarian. Just double-check your broth or butter brand to ensure it aligns with your dietary preferences.
Can I make it ahead of time?
These potatoes are best served fresh, but you can prep the sauce and parboil the potatoes earlier in the day. Reheat gently on the stove with a splash of milk or cream.
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
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 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: In a large skillet over medium heat, melt the butter. Add 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
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Creamy Garlic Sauce Baby Potatoes
Creamy Garlic Sauce Baby Potatoes are tender, buttery baby potatoes tossed in a rich, garlicky cream sauce and finished with a sprinkle of fresh parsley. This quick and easy side dish is perfect for weeknight dinners or elegant enough for holiday meals. It’s a warm, comforting recipe the whole family will request again and again.
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
- 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 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: In a large skillet over medium heat, melt the butter. Add 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.
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