When my kids were little, we called baby potatoes “mini treasure potatoes.” They were bite-sized, golden, and so easy to turn into something comforting. One night, after a long bike ride with the older ones and a chaotic dinner rush, I needed something hearty yet quick. I tossed a bag of baby potatoes into boiling water, simmered garlic and butter in a pan, then added cream and parmesan.
What came out was magic: Creamy Garlic Baby Potatoes. Tender potatoes coated in velvety garlic sauce with just the right touch of richness. The kids devoured them. My husband asked for seconds. And I realized—sometimes the simplest ingredients make the most unforgettable meals.
This dish has been with us ever since—perfect for family dinners, potlucks, or the nights when you need comfort in a bowl.
What are Creamy Garlic Baby Potatoes?
Creamy Garlic Baby Potatoes are tender baby potatoes simmered or boiled until soft, then tossed in a rich, garlicky cream sauce made with butter, garlic, cream, and parmesan cheese. It’s a versatile side dish that pairs with chicken, steak, fish, or even as a vegetarian centerpiece.
Why You’ll Love This Recipe
- Simple ingredients with big flavor.
- Creamy, garlicky, and comforting.
- Ready in under 30 minutes.
- Perfect side dish for family dinners or special occasions.
- Kid-friendly and crowd-pleasing.
Tips for Making the Best Creamy Garlic Baby Potatoes
- Leave the skins on. Baby potato skins are thin, nutritious, and add texture.
- Salt the water. Just like pasta, potatoes absorb flavor as they cook.
- Don’t skimp on garlic. Fresh garlic makes all the difference in flavor.
- Thicken sauce gently. Use parmesan or simmer longer to create a velvety texture.
- Finish with herbs. Fresh parsley or dill adds brightness.
Ingredients
- 1 ½ lbs baby potatoes
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- ½ cup parmesan cheese, grated
- 1 tsp salt (for boiling)
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
Step-by-Step Instructions
- Boil Potatoes – Place baby potatoes in salted boiling water. Cook until fork-tender (12–15 minutes). Drain and set aside.
- Make Sauce – In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (1 minute). Stir in cream and parmesan. Simmer gently until sauce thickens.
- Combine – Toss cooked potatoes in the garlic cream sauce. Season with pepper.
- Finish – Sprinkle with fresh parsley. Serve hot.
You Must Know
- Heavy cream makes the richest sauce, but half-and-half works too.
- Parmesan not only flavors but also thickens the sauce.
- Baby potatoes cook quickly, making this a 30-minute side dish.
Top Tips
- Roast potatoes first for a crispy skin, then toss in sauce.
- Add red pepper flakes for a spicy kick.
- Use dill instead of parsley for a fresh twist.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of cream to refresh the sauce.
- Freezer: Not recommended—cream sauces separate when frozen.
Helpful Notes
- Works with Yukon gold or fingerling potatoes too.
- Grana Padano or pecorino can substitute parmesan.
- Serve as a holiday side or weekday comfort dish.
Tips from Well-Known Chefs
- Ina Garten recommends always using fresh garlic over jarred for depth.
- Jamie Oliver loves finishing creamy potatoes with fresh herbs for brightness.
- Gordon Ramsay suggests boiling potatoes in salted water for perfect seasoning.
Common Mistakes to Avoid
- Overcooking potatoes—they’ll fall apart.
- Burning garlic—it turns bitter.
- Adding cheese too quickly—let the sauce heat first for smooth melting.
FAQs
How do you make creamy garlic potatoes?
Boil baby potatoes until tender, then toss them in a sauce of butter, garlic, cream, and parmesan for a velvety finish.
What seasoning goes well with baby potatoes?
Garlic, rosemary, thyme, parsley, dill, paprika, and black pepper all pair well with baby potatoes.
How to make a thick creamy garlic sauce?
Simmer cream with garlic and parmesan until it reduces. For extra thickness, add a cornstarch slurry or cook longer.
How to cook baby potatoes with garlic?
Boil or roast potatoes with garlic, then finish them in a garlic cream sauce for maximum flavor.
Conclusion
This Creamy Garlic Baby Potatoes recipe proves that comfort food doesn’t need to be complicated. With just a few pantry staples, you get tender potatoes wrapped in a silky garlic cream sauce that feels like home on a plate.
It’s a dish that never fails to bring smiles around my table—whether served alongside Sunday roast chicken or a simple weeknight meal. Sometimes, simple is extraordinary.
Print
Creamy Garlic Baby Potatoes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Tender baby potatoes tossed in a velvety garlic parmesan cream sauce. Quick, creamy, and comforting—ready in 30 minutes.
Ingredients
- 1 1/2 lbs baby potatoes
- 3 tbsp butter
- 4 cloves garlic
- 1 cup cream
- 1/2 cup parmesan
- 2 tbsp parsley
- Salt & pepper
Instructions
- Boil baby potatoes in salted water until tender
- Melt butter and sauté garlic
- Stir in cream and parmesan until thickened
- Toss potatoes in sauce and season
- Finish with parsley and serve
Notes
For extra flavor, roast potatoes first, then toss in sauce. Add red pepper flakes for a little kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled & Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: creamy garlic baby potatoes, garlic potatoes, creamy potato side dish
