Creamy Garlic Baby Potatoes

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Creamy Garlic Baby Potatoes are the ultimate comfort side dish. Imagine tender, golden baby potatoes smothered in a velvety garlic cream sauce, finished with a sprinkle of fresh herbs. Every bite is a balance of buttery richness and aromatic garlic, making them perfect alongside roasted meats, grilled fish, or even as the star of a vegetarian plate.

What makes this dish shine is its simplicity. With just a handful of pantry staples, you can whip up a side that feels indulgent and restaurant-worthy. Whether you’re hosting a dinner party or just treating yourself on a cozy night in, these creamy potatoes will steal the show.

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What Kind of Potatoes Should I Use?

For the best texture and flavor, use baby potatoes or small Yukon Golds. Their naturally creamy flesh holds up beautifully when boiled and tossed in sauce. You can leave the skins on for extra texture or peel them if you prefer a smoother finish. Red baby potatoes also work well, adding a pop of color to your plate.

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Ingredients for the Creamy Garlic Baby Potatoes

• Baby Potatoes: The heart of the dish, they provide a tender, buttery bite.
• Butter: For richness and to carry the garlic flavor.
• Garlic: Fresh minced garlic infuses the sauce with bold aroma.
• Heavy Cream: Creates that luscious, velvety texture that coats the potatoes.
• Parmesan Cheese: Adds nutty, salty depth to the cream sauce.
• Salt & Pepper: Essential to bring all the flavors together.
• Fresh Parsley: For a burst of color and herby freshness at the end.

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How To Make the Creamy Garlic Baby Potatoes

Step 1: Boil the Potatoes

Place baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and set aside.

Step 2: Make the Garlic Sauce

In the same pot, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Step 3: Add Cream and Cheese

Pour in the heavy cream and stir in the Parmesan cheese. Let it simmer gently for 3-4 minutes until slightly thickened.

Step 4: Combine Potatoes and Sauce

Return the cooked potatoes to the pot and toss gently to coat in the creamy garlic sauce. Season with salt and pepper to taste.

Step 5: Finish with Parsley

Sprinkle with freshly chopped parsley just before serving for a fresh pop of color and flavor.

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Serving and Storing Creamy Garlic Baby Potatoes

Serve these potatoes hot, right after coating them in the sauce, so they stay creamy and indulgent. They’re excellent alongside roast chicken, steak, or as part of a holiday spread. To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream if needed to revive the sauce.

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Frequently Asked Questions

How do I make this dish vegan?

You can use plant-based butter, coconut cream, and skip the Parmesan or use a vegan cheese alternative.

Can I use larger potatoes?

Yes! Just cut them into chunks before boiling to ensure even cooking.

Will this work with other herbs?

Absolutely. Try chives, dill, or thyme for a different flavor profile.

Can I make it ahead?

It’s best fresh, but you can make the sauce and boil the potatoes ahead, then combine and warm before serving.

Is it gluten-free?

Yes, this recipe is naturally gluten-free.

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Want More Side Dish Ideas?

If you love these Creamy Garlic Baby Potatoes, you’ll probably enjoy these other favorites:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Crack Green Beans: The Ultimate Sweet and Savory Side Dish
• Garlic Herb Roasted Potatoes and Veggies
• Bacon, Egg, and Hash Brown Casserole
• Honey Butter Skillet Corn

For even more delicious inspiration, check out my daily recipes on Pinterest – Life with Nina.

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📌 Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra herbs or maybe a sprinkle of chili flakes? Did you swap in a different cheese?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!

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