If comfort had a flavor, it would taste like these creamy garlic sauce baby potatoes. This dish is one of those perfect side recipes that feels fancy enough for guests but is easy enough for a weeknight dinner. Soft, buttery baby potatoes bathed in a velvety, garlic-infused cream sauce? That’s the kind of food that vanishes fast at our table.
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Why You’ll Love This Creamy Garlic Sauce Baby Potatoes Recipe
Let me tell you a little story. The first time I made creamy garlic sauce baby potatoes, it was purely experimental. I had some extra cream, a bag of baby potatoes, and a husband who was clearly not in the mood for anything “plain.” So I tossed the potatoes in a hot pan with garlic, added a splash of cream, and hoped for the best.
What I got? A side dish that earned a full-blown standing ovation from my husband. He mumbled something about “restaurant quality” between bites and went back for seconds… and then thirds. From that night, this dish became a regular on our table, especially alongside grilled meats or hearty casseroles like this chicken casserole.
You’ll love this recipe because it’s:
- Ultra-creamy and garlicky, but not overpowering
- Quick; just 25 minutes from start to finish
- Made with pantry staples
- Versatile; you can pair it with anything, or eat it straight from the pan (guilty)
It’s comfort food at its finest, but without a lot of fuss. It’s the kind of dish you’ll turn to again and again when you need something reliable and ridiculously delicious.
Creamy Garlic Sauce Baby Potatoes
Creamy garlic sauce baby potatoes are soft, buttery, and coated in a rich garlic cream sauce. This one-pan recipe is quick, flavorful, and perfect as a cozy side dish for any dinner.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs baby potatoes (halved if large)
1 cup heavy cream
4 garlic cloves (minced)
2 tbsp butter
1/4 cup grated parmesan cheese
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions
1. Boil the baby potatoes in salted water for 10–12 minutes until tender, then drain.
2. In a skillet, melt butter and sauté garlic for 1 minute until fragrant.
3. Pour in the heavy cream, bring to a simmer, and reduce slightly (3–5 minutes).
4. Add parmesan, salt, and pepper. Stir until smooth.
5. Toss in the potatoes and simmer 2–3 more minutes until sauce thickens.
6. Garnish with parsley and serve warm.
Notes
Swap heavy cream with coconut cream for a dairy-free version.
Use roasted garlic for added depth.
Pan-sear potatoes before saucing for crispy edges.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Ingredients for Garlic Baby Potatoes in Creamy Sauce
You won’t need much, just a few simple ingredients that work together beautifully.
| Ingredient | Amount |
|---|---|
| Baby potatoes (halved if large) | 1.5 lbs |
| Heavy cream | 1 cup |
| Garlic cloves (minced) | 4 |
| Butter | 2 tbsp |
| Parmesan cheese (grated) | ¼ cup |
| Salt and pepper | To taste |
| Fresh parsley (optional) | For garnish |
These ingredients create a luxurious texture and a rich flavor base that pairs well with other cozy dishes like Slow Cooker Salisbury Steak Meatballs.
How to Make Creamy Garlic Sauce Baby Potatoes
You’ll be surprised how easy this is. It all comes together in one pan, no oven required.
- Step 1: Boil the baby potatoes in salted water for 10–12 minutes until fork-tender. Drain and set aside.
- Step 2: In a large skillet over medium heat, melt butter and sauté garlic for about 1 minute until fragrant (don’t let it burn!).
- Step 3: Pour in the heavy cream. Bring to a gentle simmer and let it reduce slightly, about 3–5 minutes.
- Step 4: Stir in the parmesan cheese, salt, and pepper. Add the potatoes and toss until fully coated in the sauce.
- Step 5: Simmer for 2–3 more minutes to thicken the sauce and let it cling to the potatoes. Finish with a sprinkle of parsley if you’d like.
That’s it. No complicated steps. Just creamy garlic-coated bliss. Serve it next to dishes like baked chicken with buffalo sauce for a full-on comfort meal.
Tips and Variations
Want to change things up? This recipe is flexible enough to let you get creative.
- Swap the cream: Use half-and-half for a lighter version or coconut cream for dairy-free.
- Add a kick: Stir in red pepper flakes for a subtle heat.
- Go cheesy: Add shredded mozzarella or gouda for an even creamier finish.
- Use roasted garlic: Swap fresh garlic with slow-roasted garlic for deeper sweetness.
- Make it crispy: Pan-sear the cooked baby potatoes before adding them to the sauce for golden edges.
Pro tip: If you’re cooking for a crowd, double the recipe; these go fast. Especially when served with creamy casseroles like Swiss chicken casserole.
Frequently Asked Questions
Can I make creamy garlic baby potatoes ahead of time?
Yes, but it’s best served fresh. If making ahead, keep the sauce and potatoes separate until ready to serve, then reheat and combine.
What kind of potatoes work best?
Small waxy varieties like red or yellow baby potatoes are perfect. They hold their shape and soak up the sauce beautifully.
Can I use milk instead of cream?
You can, but the sauce won’t be as thick or rich. Try adding a bit of cornstarch to help it thicken, or go with evaporated milk for more body.
What can I pair it with?
Anything grilled, roasted, or creamy! It goes especially well with dishes like garlic butter steak.
Final Thoughts
Creamy garlic sauce baby potatoes aren’t just a side dish, they’re a conversation starter. Whether you’re making a casual weeknight meal or setting the table for guests, these buttery, garlicky bites add a rich, comforting touch that everyone remembers. They come together in one pan, with just a handful of ingredients and no fancy steps.
Once you try them, you’ll keep coming back; not just because they’re easy, but because they taste like something so much more. So next time you’ve got a bag of baby potatoes on hand, skip the plain boil and give them the creamy garlic treatment. You won’t regret it.
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