Introduction

Creamy Garlic Sauce Baby Potatoes is a comforting and flavorful side dish that combines tender baby potatoes with a rich, velvety garlic cream sauce. Perfect for pairing with grilled meats or fresh salads, this recipe is simple yet indulgent and sure to impress at any meal.

This image shows a close-up of small round potatoes cut in half, arranged on a white plate on a white marbled surface. Each potato half is topped with a thick layer of creamy golden sauce that is slightly browned in spots, giving a melted cheese look. The sauce spreads and pools around the potatoes with a smooth, rich texture. Small pieces of chopped green herbs are scattered on top and around the potatoes, adding a touch of color contrast. The lighting highlights the glossy finish of the sauce and the soft texture of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Baby Potatoes – tender and buttery base (baby red or Yukon Gold recommended)
3 tablespoons Unsalted Butter – adds richness
4 cloves Garlic, minced – fresh for best flavor
1 cup Heavy Cream – creates velvety texture (half-and-half as lighter alternative)
½ cup Vegetable or Chicken Broth – low-sodium preferred for depth of flavor
½ teaspoon Salt (or to taste)
¼ teaspoon Freshly Cracked Black Pepper
1 teaspoon Dijon Mustard (optional) – adds complexity
1 tablespoon Chopped Fresh Parsley – for garnish
¼ cup Grated Parmesan (optional) – for an extra cheesy finish

Instructions

Step 1: Halve the baby potatoes and place them in a pot covered with salted water. Boil for 10-12 minutes until fork-tender, then drain.
Step 2: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.
Step 3: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Let simmer gently for about 5 minutes to thicken slightly.
Step 4: Add the cooked baby potatoes to the skillet. Fold them gently into the creamy sauce until evenly coated. Simmer for 2-3 more minutes to meld the flavors.
Step 5: Garnish with chopped fresh parsley and adjust seasoning if needed. Serve warm, optionally topped with grated Parmesan cheese.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative for a subtle sweetness.
Add fresh herbs like thyme or rosemary while sautéing garlic for an aromatic twist.
Include a pinch of red pepper flakes for a spicy kick that complements the garlic flavor.
Stir in a teaspoon of fresh lemon zest for a bright citrus note that balances the creaminess.
Sauté sliced mushrooms with garlic before adding cream for a hearty mushroom medley.
Top with extra grated Parmesan and briefly bake for a golden cheesy crust.
Mix in toasted pine nuts or slivered almonds for a crunchy nutty flavor.
Add frozen peas or blanched green beans before serving to enhance color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing them to cool fully before sealing. For longer storage, freeze up to 2 months, preferably freezing potatoes and sauce separately. When reheating, thaw overnight and warm gently on the stove, adding a splash of cream or broth to restore sauce creaminess.

How to Serve

The image shows small round potatoes, cut in half and placed on a white plate. Each potato half is covered with a thick, creamy, light yellow cheese sauce that has a slightly browned, melted top. The potatoes are arranged closely together, with some sauce pooling around them on the plate. Small bits of green herbs are scattered on top for garnish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of baby potatoes should I use for this recipe?

For best results, use tender baby Yukon Gold or baby red potatoes. They offer a buttery flavor and cook evenly. Larger potatoes can be cut into smaller pieces to maintain texture.

How should I store leftover creamy garlic sauce baby potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cool completely before sealing. Reheat gently on the stove to avoid overcooking the potatoes.

Can I freeze creamy garlic sauce baby potatoes?

Yes, you can freeze this dish for up to 2 months. For best texture, freeze the potatoes and sauce separately. Thaw in the refrigerator overnight and reheat gently, adding a splash of cream or broth to refresh the sauce.

Why did my creamy garlic sauce thicken too much?

This usually happens if the sauce simmers too long. To fix it, add a little milk or broth while reheating and stir until you reach the desired consistency.

Is this recipe suitable for vegetarians?

Absolutely. This recipe is vegetarian-friendly. For dairy-free diets, substitute the heavy cream with a plant-based cream and ensure the broth used is vegetarian.

Can my pet have creamy garlic sauce baby potatoes?

While plain baby potatoes are safe for dogs in small amounts, garlic can be harmful to pets. Avoid feeding them the creamy garlic sauce and stick to plain cooked potatoes if sharing with your pet.