Description
This Creamy Garlic Sauce Baby Potatoes recipe features tender baby potatoes simmered in a rich, flavorful garlic cream sauce, enhanced with butter, Dijon mustard, and fresh parsley for a comforting and elegant side dish perfect for any meal.
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 will take about 15-20 minutes. Once done, drain the potatoes and set them aside.
- Sauté the Garlic: In a skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and slightly golden, being careful not to burn it.
- Make the Creamy Sauce: Reduce the heat to low and pour in the heavy cream and low-sodium broth. Allow the mixture to simmer gently for a few minutes to thicken slightly. Then, add the salt, freshly cracked black pepper, and Dijon mustard (if using), stirring well to incorporate all flavors.
- Combine Potatoes with Sauce: Add the drained baby potatoes into the skillet with the creamy garlic sauce. Toss the potatoes gently to coat them evenly with the sauce. Let them simmer together for a few more minutes so the potatoes absorb the flavors.
- Garnish and Serve: Remove from heat and sprinkle the chopped fresh parsley over the potatoes for a fresh, vibrant touch. Serve the creamy garlic sauce baby potatoes warm as a delicious side dish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Dijon mustard adds a slight tang and depth but can be omitted for a milder flavor.
- Baby potatoes can be halved if larger to ensure even cooking and better sauce absorption.
- Use vegetable broth to keep the dish vegetarian; chicken broth adds deeper flavor.
- Leftovers can be refrigerated up to 3 days and reheated gently on stovetop or microwave.
