Name: Easy Creamy Garlic Sauce Baby Potatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 lbs baby potatoes (red, yellow, or mixed); 2 tbsp butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated parmesan cheese; Salt, to taste; Black pepper, to taste; Fresh parsley or chives, chopped (optional for garnish)

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Easy creamy garlic sauce baby potatoes are my go-to side dish when I want something warm, comforting, and bursting with flavor. Tender baby potatoes are smothered in a rich, garlicky cream sauce that clings to every bite. It’s simple enough for a weeknight dinner, but delicious enough to serve at a holiday table or dinner party.

Easy Creamy Garlic Sauce Baby Potatoes Recipe

Why You’ll Love This Recipe

I love this recipe because it turns humble potatoes into something that feels fancy, without much effort. The garlic-infused cream sauce is silky, savory, and so satisfying. It pairs perfectly with chicken, beef, fish, or even works as the star of a vegetarian meal. Best of all, everything cooks in one pot—less cleanup, more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes (red, yellow, or a mix)
Butter
Garlic, minced
Heavy cream
Parmesan cheese, grated
Salt
Black pepper
Fresh parsley or chives for garnish (optional)

Directions

I start by boiling the baby potatoes in salted water until fork-tender, about 15–20 minutes. Then I drain and set them aside.
In the same pot or a separate pan, I melt the butter over medium heat and sauté the minced garlic for 1–2 minutes until fragrant (but not browned).
I pour in the heavy cream and bring it to a gentle simmer.
I stir in the parmesan cheese, salt, and pepper, letting it melt into the cream sauce and thicken slightly.
I return the potatoes to the pan and toss them in the sauce until fully coated.
I let everything simmer together for a few more minutes to let the flavors meld.
Just before serving, I garnish with chopped parsley or chives for a fresh finish.

Servings and timing

This recipe serves 4–6.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I smash the potatoes slightly before tossing them in the sauce for more texture. I’ve also added a pinch of red pepper flakes for a little heat or stirred in a spoonful of cream cheese for extra richness. Roasted or air-fried baby potatoes can be used instead of boiled if I want more of a crispy edge.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently on the stove or in the microwave with a splash of cream or milk to bring the sauce back to life. I avoid freezing them, since creamy sauces don’t always reheat well after thawing.

FAQs

Can I use milk instead of cream?

Yes, but the sauce will be thinner. I recommend whole milk or adding a bit of cream cheese or butter to help it thicken.

Can I make this sauce ahead of time?

The sauce is best fresh, but I can prep the potatoes and garlic early, then quickly finish the sauce and toss everything together just before serving.

What kind of potatoes work best?

I use small baby potatoes, either red, yellow, or mixed. They cook evenly and have a creamy texture inside.

Is this dish gluten-free?

Yes, as long as all ingredients (especially the parmesan) are gluten-free, this recipe is naturally gluten-free.

What can I serve with these potatoes?

They pair beautifully with grilled chicken, steak, baked fish, or even roasted veggies. Sometimes I eat them on their own as a creamy, garlicky treat.

Conclusion

Easy creamy garlic sauce baby potatoes are the kind of side dish I could eat on repeat. They’re comforting, indulgent, and packed with flavor—all with simple ingredients and minimal prep. Whether I’m cooking for myself or feeding a crowd, they always earn a spot on the table.