Description
This Creamy Garlic Sauce Baby Potatoes recipe features tender baby potatoes coated in a luscious, garlicky cream sauce made with butter, garlic, heavy cream, and a touch of Dijon mustard. Perfectly seasoned and garnished with fresh parsley, it makes a comforting side dish ready in just 30 minutes.
Ingredients
Scale
Potatoes
- 1.5 lbs Baby Potatoes
Sauce
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- ½ cup Low-sodium Vegetable or Chicken Broth
- ½ teaspoon Salt
- ¼ teaspoon Freshly Cracked Black Pepper
- 1 teaspoon Dijon Mustard (optional)
Garnish
- 1 tablespoon Chopped Fresh Parsley
Instructions
- Boil the Potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook them until they are fork-tender, which takes about 15-20 minutes. Once done, drain the potatoes and set them aside.
- Sauté the Garlic: In a skillet over medium heat, melt the unsalted butter. Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
- Make the Cream Sauce: Reduce the heat to low and pour in the heavy cream and low-sodium vegetable or chicken broth. Let the mixture simmer for a few minutes to blend the flavors. Then season with salt, freshly cracked black pepper, and stir in the optional Dijon mustard for an added depth of flavor.
- Toss Potatoes in Sauce: Add the drained baby potatoes to the skillet with the creamy garlic sauce. Toss the potatoes gently to coat them evenly with the sauce. Continue simmering for a few more minutes so the potatoes absorb the flavors and the sauce thickens slightly.
- Garnish and Serve: Remove the skillet from heat, sprinkle the chopped fresh parsley over the potatoes, and serve immediately while warm for a delicious, creamy side dish.
Notes
- Using baby potatoes ensures the dish cooks quickly and the potatoes have a tender texture.
- Low-sodium broth helps control the salt content in the dish.
- Dijon mustard is optional but enhances the flavor complexity of the sauce.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- Garnish with fresh herbs like thyme or chives for variation.
