Creamy Garlic Sauce Baby Potatoes
This recipe features tender baby potatoes drenched in a rich creamy garlic sauce, making it a delightful side dish.
Equipment
- Pot
- Pan
Ingredients
For the Potatoes
- 1.5 lbs Baby Potatoes These tender jewels are the base that soak up the creamy garlic goodness beautifully.
For the Sauce
- 2 tablespoon Unsalted Butter Enhances the richness of the sauce.
- 4 cloves Garlic Fresh garlic imparts essential flavors.
- 1 cup Heavy Cream Creates the velvety texture in the creamy sauce.
- ½ cup Vegetable or Chicken Broth Adds depth to the sauce; low-sodium is best.
- ½ teaspoon Salt Adjust based on the saltiness of your broth.
- ¼ teaspoon Freshly Cracked Black Pepper Add more if you like a kick!
- 1 teaspoon Dijon Mustard Optional for an extra layer of flavor.
- 1 tablespoon Chopped Fresh Parsley For garnish.
Instructions
- Wash and cut the baby potatoes in half. Boil them in salted water until tender, about 15-20 minutes.
- In a pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the heavy cream and broth, then season with salt, pepper, and Dijon mustard. Simmer for a few minutes until thickened.
- Drain the potatoes and add them to the sauce, tossing to coat. Garnish with chopped parsley before serving.
Notes
For a lighter sauce, consider using half-and-half instead of heavy cream.