I still remember the first time I made these creamy garlic sauce baby potatoes—it was on a quiet Sunday when I wanted something warm, comforting, and irresistibly flavorful without too much fuss. I had a small bag of baby potatoes on hand and a few pantry staples, and the result turned into one of my most repeated side dishes ever. The aroma of garlic gently simmering in cream filled the kitchen, and once I poured that silky sauce over the perfectly boiled baby potatoes, I knew I had a winner.

You’re going to love this recipe because it blends creamy richness with the earthiness of baby potatoes and the bold, savory kick of garlic. It’s one of those simple dishes that feel gourmet without requiring much effort. Whether you’re looking for a hearty side for dinner or a cozy addition to a brunch spread, this recipe fits beautifully.

What makes this recipe even better is its versatility. It works alongside grilled chicken, turkey meatballs, or even as a vegetarian centerpiece with some steamed greens on the side. You can toss in chopped parsley, sprinkle on some grated cheese, or even add a dash of chili flakes for a spicier twist. It adapts to whatever mood or meal you’re planning.

Another reason I keep returning to this dish is how affordable it is. Baby potatoes are cost-effective and widely available, and the rest of the ingredients are staples in most kitchens—garlic, cream, butter, and a few basic seasonings. You don’t need to make a special trip to the store or break the budget for flavor-packed comfort.

Let’s take a look at the ingredients that make this dish come together so perfectly:

Ingredients for Creamy Garlic Sauce Baby Potatoes:

500g baby potatoes (washed and left whole or halved if large)
2 tablespoons unsalted butter
4 garlic cloves (minced)
1 cup heavy cream
1 tablespoon all-purpose flour (optional, for thickening)
½ teaspoon onion powder
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (for garnish)
¼ cup grated Parmesan cheese (optional for extra richness)
1 tablespoon olive oil

These simple, wholesome ingredients come together in a way that’s comforting, crowd-pleasing, and always satisfying. The combination of tender potatoes with a garlic-infused cream sauce is one that truly never disappoints.

How to Prepare Creamy Garlic Sauce Baby Potatoes

Making these creamy garlic sauce baby potatoes is as enjoyable as eating them. The process is simple, quick, and yields a side dish that feels indulgent and elegant. Even if you’re cooking on a busy weeknight, this recipe fits right in—without sacrificing flavor or comfort. Follow these detailed step-by-step instructions to ensure your potatoes turn out tender, creamy, and absolutely delicious every single time.

Step-by-Step Instructions:

1. Boil the baby potatoes

Start by placing the baby potatoes into a medium saucepan. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue simmering for 12–15 minutes, or until the potatoes are fork-tender but not falling apart. Drain them thoroughly and set them aside to cool slightly.

2. Sauté the garlic in butter

While the potatoes are cooling, place a large skillet or pan over medium heat. Add the butter and let it melt gently. Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant. Be careful not to let the garlic brown—it should be soft and aromatic, not bitter or burnt.

3. Prepare the creamy garlic sauce

To the garlic butter, slowly pour in the heavy cream while stirring continuously. Reduce the heat to low. Add onion powder, a pinch of salt, and some black pepper. If you prefer a thicker sauce, whisk in the tablespoon of all-purpose flour at this stage. Stir everything well to combine, allowing the mixture to simmer gently for 3–5 minutes until it begins to thicken slightly.

4. Add the cooked potatoes

Once the sauce reaches a silky consistency, gently add the boiled baby potatoes to the pan. Stir carefully to coat each potato evenly with the creamy garlic sauce. Let them simmer together for another 5 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.

5. Finish with garnish

Turn off the heat, sprinkle the chopped parsley over the potatoes, and—if you’re using it—add a light dusting of grated Parmesan cheese. The cheese will melt slightly into the hot sauce, adding a lovely umami note and creamier texture.

Why this method works:

These creamy garlic baby potatoes are wonderfully quick and easy to prepare, with minimal prep time and just a few steps. Boiling the potatoes ensures they remain tender inside while the creamy sauce infuses them with flavor.

They are also incredibly customizable. If you want to make it dairy-free, use coconut cream or a plant-based alternative. For a little spice, a pinch of paprika or crushed chili flakes can be stirred into the sauce. Want an herby version? Add thyme or rosemary during the simmering stage.

Crowd Favorite

This recipe is always a crowd-pleaser. It suits many diets, and since it’s meat-free, it works well for vegetarians too. You can even make it vegan by using vegan butter, plant-based cream, and skipping the cheese. I often serve it at potlucks, family dinners, or alongside a roast turkey or beef stew. It pairs beautifully with grilled vegetables, roasted meats, or even as part of a brunch spread.

Whether you’re planning for guests or cooking for yourself, creamy garlic sauce baby potatoes bring cozy, reliable flavor with minimal effort. You’ll be surprised how often this recipe makes its way into your weekly rotation once you’ve tried it.

Creamy Garlic Sauce Baby Potatoes Recipe – Tasty Meals Blog

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These creamy garlic sauce baby potatoes are a comforting and versatile side dish perfect for any occasion. With tender baby potatoes coated in a rich, garlicky cream sauce, this recipe is quick to make, uses simple ingredients, and pairs well with a wide range of main dishes. It’s a family favorite that always delivers big flavor with little effort.

Author: Lura Skye
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4 1x

Instructions

Place baby potatoes in a medium saucepan. Cover with cold water, add a pinch of salt, and bring to a boil.
Reduce heat slightly and simmer for 12–15 minutes until fork-tender. Drain and set aside.
In a large skillet over medium heat, melt the butter with olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant, stirring frequently.
Reduce heat to low. Pour in the heavy cream and stir gently. Add onion powder, salt, and pepper.
If you prefer a thicker sauce, whisk in the flour now. Stir continuously and simmer for 3–5 minutes until the sauce begins to thicken.
Add the cooked baby potatoes to the sauce. Stir gently to coat them evenly. Let simmer together for 5 more minutes.
Turn off heat. Sprinkle chopped parsley and grated Parmesan cheese on top, if using.
Serve warm as a side dish with your favorite main course.

Notes

For extra flavor, you can add a dash of smoked paprika or fresh herbs.

To make it dairy-free, use olive oil instead of butter and coconut cream or plant-based cream instead of heavy cream.

This dish pairs well with roasted chicken, grilled turkey sausages, or steamed vegetables.

Leftovers can be stored in an airtight container for up to 3 days.

FAQs

Can I use regular potatoes instead of baby potatoes?
Yes, you can. Just cut larger potatoes into evenly sized chunks to ensure they cook at the same rate. Baby potatoes offer a delicate texture and a more attractive presentation, but the sauce works beautifully with any variety.

How do I store leftovers?
Let the potatoes cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. To reheat, warm them gently on the stove with a splash of cream or milk to loosen the sauce.

Can this dish be made ahead of time?
Yes. You can boil the potatoes and prepare the sauce a few hours in advance. When you’re ready to serve, simply reheat both and combine them. Add fresh parsley and cheese just before serving for the best texture and flavor.

Is there a non-dairy alternative to cream in this recipe?
Absolutely. You can substitute the heavy cream with unsweetened coconut cream or any plant-based cooking cream. Choose one with a neutral flavor for the best result.

Will the sauce thicken more as it cools?
Yes, the sauce continues to thicken slightly as it cools. If you prefer a looser sauce, add a small amount of cream or broth when reheating.