Description
Enjoy irresistibly creamy garlic sauce baby potatoes that are tender, buttery, and coated in a velvety garlic-infused cream sauce. This comforting side dish is perfect for any meal occasion and easy to prepare on the stovetop.
Ingredients
Scale
Potatoes
- 1.5 lbs Baby Potatoes (Tender and buttery, halved)
Sauce
- 2 tbsp Unsalted Butter (For richness)
- 4 cloves Garlic (Minced, fresh is best)
- 1 cup Heavy Cream (For a velvety texture)
- 1/2 cup Vegetable or Chicken Broth (Low-sodium recommended)
- 1/2 tsp Salt (Adjust based on taste)
- 1/4 tsp Freshly Cracked Black Pepper (To taste)
- 1 tsp Dijon Mustard (Optional for extra flavor)
Garnish
- 1 tbsp Chopped Fresh Parsley (For garnish)
Instructions
- Boil the Potatoes: In a large pot, cover halved baby potatoes with salted water. Bring to a boil and cook for 10-12 minutes until they are fork-tender. Drain the potatoes and set them aside.
- Sauté Garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes until fragrant and golden, taking care not to burn it.
- Make the Sauce: Stir in the heavy cream, broth, salt, pepper, and optional Dijon mustard. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
- Combine Potatoes and Sauce: Gently fold the boiled baby potatoes into the creamy garlic sauce, ensuring that each potato is coated thoroughly. Let it simmer together for an additional 2-3 minutes to blend the flavors.
- Finish and Serve: Sprinkle freshly chopped parsley over the potatoes, adjust the seasoning if needed, and serve warm as a delicious side dish.
Notes
- Use low-sodium broth to control salt levels but adjust seasoning as needed.
- Make sure not to overcook the garlic during sautéing to avoid bitterness.
- The Dijon mustard is optional but adds a nice subtle tang to the sauce.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and plant-based butter.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: creamy garlic sauce, baby potatoes, side dish, buttery potatoes, skillet potatoes, easy potato recipe
