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Creamy Garlic Sauce for Baby Potatoes

This creamy garlic sauce beautifully coats tender baby potatoes, creating a comforting side dish with rich flavor and texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound baby potatoes Choose uniform size for even cooking.
  • 4 cloves garlic, minced Sauté until fragrant but not burnt.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 2 tablespoons butter Melt without browning for a smooth sauce.
  • to taste salt and pepper Adjust seasoning to preference.
  • Fresh parsley for garnish (optional) Adds color and brightness to the dish.

Method
 

Preparation
  1. Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
  2. In a medium saucepan, melt the butter over medium heat.
  3. Add the minced garlic and sauté for about 1 minute until fragrant.
Cooking
  1. Pour in the heavy cream, bring to a gentle simmer, and stir occasionally until slightly thickened.
  2. Season the sauce with salt and pepper to taste.
  3. Add the cooked potatoes, gently coating them with the creamy sauce.
  4. Garnish with fresh parsley before serving warm.

Notes

Serve immediately for best texture. Leftovers can be stored in an airtight container for up to 3 days; reheat with a splash of cream or milk.