Description
Tender baby potatoes drenched in a rich, creamy garlic sauce that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1.5 lbs Baby Potatoes
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 1/2 cup Vegetable or Chicken Broth
- 1/2 tsp Salt
- 1/4 tsp Freshly Cracked Black Pepper
- 1 tsp Dijon Mustard (optional)
- 1 tbsp Chopped Fresh Parsley (for garnish)
Instructions
- Wash the baby potatoes thoroughly; cut in half if preferred.
- Boil the potatoes in a large pot of water for 10-12 minutes until tender. Drain and set aside.
- In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant, about 1-2 minutes.
- Add the heavy cream and broth, stirring continuously. Bring to a gentle simmer, then add salt, pepper, and Dijon mustard. Let it cook for about 5 minutes until it thickens slightly.
- Toss the boiled potatoes in the sauce and cook for an additional 2-3 minutes. Garnish with chopped parsley before serving.
Notes
For a lighter version, you can use half-and-half or a plant-based cream alternative. Avoid overcooking the garlic and the potatoes for best results.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg