Creamy Garlic Sauce Baby Potatoes are what happens when cozy comfort food meets show-stopping dinner party side. Little golden potatoes are blanketed in a velvety, garlicky sauce that tastes like pure happiness. This dish transforms easy-to-find ingredients into something special and deeply satisfying—a side that’s secretly the star of the table. Whether you’re cooking for a weeknight meal or planning a celebratory spread, Creamy Garlic Sauce Baby Potatoes deliver that perfect balance of rich flavor and effortless charm, and they always disappear fast!

Ingredients You’ll Need

Creamy Garlic Sauce Baby Potatoes Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the simplicity of these ingredients—each one brings bold flavor, texture, or that final touch of color to Creamy Garlic Sauce Baby Potatoes. Every element plays a role from the heartiness of the potatoes to the refreshing herb finish, making this dish as irresistible as it is easy.

Baby potatoes: These cook up tender with creamy centers and hold their shape perfectly in sauce.
Unsalted butter: Richness and flavor start here, and using unsalted allows you complete control over the final seasoning.
Fresh garlic: Four cloves give the sauce its unmistakable aromatic punch—skip the jarred stuff for best flavor!
Heavy cream: The backbone of ultra-luxurious texture; don’t swap for milk or it’ll miss that signature richness.
Vegetable or chicken broth: Adds savory depth and helps lighten the sauce just enough.
Salt: Essential to brighten up all the other flavors—taste as you go!
Freshly cracked black pepper: For a welcome bit of warmth and complexity; freshly cracked makes a big difference.
Dijon mustard (optional): Adds subtle tang and complexity for those who love a little extra flavor pop.
Fresh parsley: A sprinkle at the end perks up the dish visually and adds fresh, lively notes.

How to Make Creamy Garlic Sauce Baby Potatoes

Step 1: Boil the Potatoes

Start by giving your baby potatoes a quick rinse and then halve them for even cooking. Place them in a large pot, cover with salted water (don’t skimp—it seasons them beautifully!), and bring everything to a boil. Let the potatoes gently bubble away for 10 to 12 minutes, until they’re fork-tender but still holding their shape. Drain the potatoes using a colander, then set aside. The key here is not to overcook; you want creamy centers, not mashed potato!

Step 2: Sauté the Garlic

In a large skillet or deep saucepan, melt the butter over medium heat. Once it’s sizzling, add the minced garlic and stir frequently. As soon as the kitchen fills with that dreamy garlic aroma—after about two minutes—you know you’re on track. Be watchful so the garlic doesn’t brown; you want it to soften and infuse the butter, setting the foundation for your Creamy Garlic Sauce Baby Potatoes.

Step 3: Make the Garlic Cream Sauce

Pour in the heavy cream, followed by your broth of choice. Season with salt, a good crack of black pepper, and Dijon mustard if you’re going for the bonus round of flavor. Let the sauce come to a gentle simmer, then cook for about five minutes as it thickens and the flavors meld into something magical. Stir occasionally to keep things smooth—and take a moment to appreciate how heavenly it smells!

Step 4: Fold in the Potatoes

Now comes the part where everything comes together. Gently add your boiled potatoes into the sauce, stirring softly so they get coated on all sides without breaking apart. Let the whole skillet simmer on low for a couple more minutes, giving the potatoes time to soak up all that creamy, garlicky goodness. You’ll notice the sauce gets even silkier here—pure comfort in a skillet!

Step 5: Finish and Serve

Right before serving, sprinkle over the chopped fresh parsley. Give your Creamy Garlic Sauce Baby Potatoes a final taste and adjust the seasoning with a bit more salt or pepper if needed. Serve them up while everything’s still warm and luscious, preferably with friends and family gathered around—the only tough part is waiting until everyone is at the table!

How to Serve Creamy Garlic Sauce Baby Potatoes

Garnishes

A simple shower of fresh, chopped parsley brightens up both taste and appearance, making the potatoes look festive and taste ultra-fresh. If you want to dial up the decadence, try a sprinkle of grated Parmesan or a light dusting of smoked paprika for a pop of color. These little extras add another layer of flavor while making your Creamy Garlic Sauce Baby Potatoes irresistibly inviting.

Side Dishes

Creamy Garlic Sauce Baby Potatoes are wonderfully versatile and slide right in next to almost any main dish. Serve them with roast chicken, grilled steak, pan-seared fish, or your favorite vegetarian main for an impressive spread. They’re hearty enough to be a highlight on a holiday table, but friendly enough for a cozy weeknight—no wonder everyone asks for seconds!

Creative Ways to Present

Don’t be afraid to get playful with how you present them. Scoop your Creamy Garlic Sauce Baby Potatoes into a pretty serving bowl, arrange them all snug in a rustic skillet, or even serve in individual ramekins for an elegant dinner party touch. For extra flair, top with microgreens or edible flowers, or nestle the potatoes alongside roasted veggies on a vibrant platter. Presentation takes this humble dish to restaurant-level wow!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Creamy Garlic Sauce Baby Potatoes (a rare occurrence!), just spoon them into an airtight container and refrigerate. They’ll keep happily for up to three days. The flavors continue to meld as they sit, so don’t be surprised if tomorrow’s lunch is even better than tonight’s dinner.

Freezing

While you can technically freeze these potatoes, cream-based sauces sometimes separate when thawed. For best results, freeze only if you must—and expect a little sauce texture change. Cool fully, transfer to a freezer-safe container, and store up to one month. Thaw in the refrigerator overnight for gentle defrosting.

Reheating

To bring Creamy Garlic Sauce Baby Potatoes gently back to life, reheat them on the stovetop over low heat, stirring often. Add a splash of broth or cream to loosen the sauce if it’s thickened too much in the fridge. Microwaving works in a pinch, but watch closely and stir every 30 seconds so the sauce heats evenly and the potatoes don’t dry out.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! If you don’t have baby potatoes on hand, feel free to use Yukon golds or red potatoes—just cut them into smaller, even pieces so they cook at the same rate. The goal is that lovely, tender potato bite swimming in the creamy garlic sauce.

How do I make this dish vegetarian or vegan?

To keep your Creamy Garlic Sauce Baby Potatoes vegetarian, opt for vegetable broth instead of chicken. For a vegan spin, swap the heavy cream for a creamy plant-based alternative (like coconut cream or cashew cream) and use vegan butter. It’ll be just as lush and flavorful!

Can I add other herbs or flavors?

Yes! Feel free to get creative—add some fresh chives, dill, or thyme, or stir in a handful of sautéed spinach right at the end. The creamy garlic base is a delicious blank slate for lots of herb and veggie combinations.

Is Dijon mustard necessary?

The Dijon is totally optional but does add a subtle tang and complexity. If you love a little zing, toss it in; if you prefer a pure garlic-and-cream vibe, skip it—the Creamy Garlic Sauce Baby Potatoes will still be dreamy.

How do I keep the sauce from getting too thick?

If your sauce becomes thicker than you like, simply add a splash of broth or more cream until you reach your preferred consistency. Keep the heat gentle and stir often while simmering to ensure the sauce stays silky and smooth.

Final Thoughts

There’s something magical about sharing Creamy Garlic Sauce Baby Potatoes—maybe it’s the melt-in-your-mouth texture, the way the sauce hugs every potato, or just the smiles from everyone at the table. However you serve them, this dish is bound to become your new go-to when you want something easy, comforting, and a little bit luxurious. Give them a try—you’ll be coming back to this recipe again and again!

Creamy Garlic Sauce Baby Potatoes Recipe

★★★★★

4.9 from 30 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy Garlic Sauce Baby Potatoes is a delightful dish featuring tender baby potatoes coated in a rich and flavorful garlic cream sauce. This recipe is easy to prepare and makes for a satisfying side dish or even a light main course.

Ingredients

Scale

Potatoes:

1.5 lbs baby potatoes, halved

Sauce:

2 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup vegetable or chicken broth
1/2 tsp salt (or to taste)
1/4 tsp freshly cracked black pepper
1 tsp Dijon mustard (optional, for extra flavor)
1 tbsp chopped fresh parsley (for garnish)

Instructions

Boil the potatoes: Place halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
Sauté garlic: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1–2 minutes until fragrant, stirring often to avoid browning.
Make the sauce: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for about 5 minutes until slightly thickened.
Add potatoes: Gently fold the boiled potatoes into the sauce. Simmer for another 2–3 minutes to allow the flavors to meld and the sauce to thicken further.
Finish and serve: Sprinkle with chopped fresh parsley, adjust seasoning to taste, and serve warm.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: International