Description
A delightful combination of tender baby potatoes enveloped in a luscious garlic cream sauce that is simply irresistible.
Ingredients
Scale
- 1 pound baby potatoes
- 4 garlic cloves, minced
- 1 cup heavy cream
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
- Chives, chopped (optional)
Instructions
- Wash and halve the baby potatoes.
- In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes.
- In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Reduce heat to low, stir in the heavy cream, and season with salt and black pepper.
- Drain the potatoes and add them to the skillet, tossing to coat.
- Serve warm, garnished with chives if desired.
Notes
For a lighter option, substitute heavy cream with half-and-half or non-dairy cream. Adjust seasoning to taste.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg