Description
Creamy Garlic Baby Potatoes are a comforting, buttery side dish with tender baby potatoes coated in a velvety garlic-Parmesan cream sauce. Perfect for family dinners, holidays, or when you want something indulgent yet simple.
Ingredients
1.5 pounds baby potatoes
3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/3 cup Parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
1. Place baby potatoes in a pot of salted water, bring to a boil, and cook until fork-tender (about 15 minutes). Drain and set aside.
2. In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
3. Pour in heavy cream, stir in Parmesan cheese, and simmer for 3–4 minutes until slightly thickened.
4. Return potatoes to the pot, toss gently to coat in the creamy sauce, and season with salt and pepper.
5. Sprinkle with fresh parsley before serving.
Notes
Serve hot for the creamiest texture.
To reheat, add a splash of cream if needed.
Try adding chives, dill, or thyme for variety.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: creamy potatoes, garlic potatoes, side dish