Ingredients
Scale
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