Creamy Garlic Sauce Baby Potatoes Recipe is the perfect comfort dish that brings together tender potatoes and a rich, velvety sauce packed with flavor. Whether you’re planning a cozy family dinner or need a decadent side for a holiday feast, this recipe delivers every time. With its simple ingredients and easy preparation, it’s bound to become a regular on your table. In just under an hour, you’ll have a dish that’s both hearty and elegant. Let’s dive into the creamy goodness of this unforgettable potato recipe!
Why You’ll Love This Creamy Garlic Sauce Baby Potatoes Recipe
This Creamy Baby Potatoes Recipe is a comforting, satisfying side dish that pairs beautifully with meats like steak or chicken. The baby Dutch potatoes absorb all the creamy, savory goodness of the sauce, which is made even more flavorful with garlic, onion, and sweet carrots. The balance of textures—from soft potatoes to the silky sauce—makes every bite delightful. Plus, the recipe is simple, beginner-friendly, and requires only a few pantry staples.
Ingredients
- 2 to 3 pounds of Baby Dutch Yellow Potatoes
- 2 tablespoons of olive oil (or your preferred cooking oil)
- 1 garlic clove, finely minced
- 2 cups of chopped onions
- 2 cups of grated carrots
- 1 tablespoon of all-purpose flour
- 2 cups of heavy whipping cream
- Salt and freshly ground black pepper, to taste
- 1/4 cup of freshly chopped parsley
Step-by-Step: How to Make Creamy Garlic Sauce Baby Potatoes Recipe
- Fill a large pot with salted water and bring it to a boil. Toss in the baby Dutch potatoes and simmer over medium heat until they are tender enough to be easily pierced with a fork. Drain and set aside.
- In a large skillet, warm the olive oil over medium heat.
- Stir in the minced garlic and cook for about 1 minute until its aroma is released.
- Add chopped onions to the skillet and cook for about 5 minutes, stirring occasionally.
- Stir in the grated carrots and continue to sauté for another 5 minutes.
- Sprinkle flour over the sautéed vegetables, stirring to combine.
- Gradually stir in the heavy cream, making sure to mix constantly until smooth. Bring the mixture to a gentle boil. Season with salt and pepper to taste.
- Add the boiled baby potatoes to the skillet and stir to coat them evenly in the creamy sauce.
- Allow the mixture to heat through for a few minutes. Garnish with chopped parsley and serve warm.
Helpful Tips
- Make sure to use heavy whipping cream for the creamiest texture.
- Don’t overboil the potatoes; they should be just tender to maintain their shape.
- If your sauce is too thick, add a splash of milk to reach your desired consistency.
- Finely grating the carrots ensures they melt seamlessly into the creamy sauce.
Substitutions And Variations
- Potatoes: Swap Baby Dutch potatoes with red or fingerling potatoes if desired.
- Dairy-Free Option: Replace the heavy cream with coconut cream or a non-dairy cream alternative.
- Flavor Boost: Add a sprinkle of grated Parmesan or crumbled bacon on top before serving.
- Herbs: Try substituting parsley with fresh dill, thyme, or chives for a twist in flavor.
Storage Instructions
Transfer any remaining potatoes into an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat, adding a little milk or cream if needed to restore the sauce’s consistency. Freezing is not recommended as the sauce may separate.
Nutritional Information
- Calories: 270 kcal
- Carbohydrates: 9g
- Protein: 2g
- Fat: 26g
- Saturated Fat: 14g
- Cholesterol: 82mg
- Sodium: 47mg
- Potassium: 216mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 6379 IU
- Vitamin C: 8mg
- Calcium: 61mg
- Iron: 1mg
Serving Suggestions
This creamy potato dish pairs wonderfully with a variety of main courses. Serve alongside Ribeye Steak, Bang Bang Chicken, or a hearty roast for a complete meal. It’s also a great addition to holiday dinners, Sunday family meals, or potlucks.
Frequently Asked Questions About Creamy Garlic Sauce Baby Potatoes Recipe
Can I use milk instead of heavy cream? While you can use milk, the sauce will be less rich and creamy. For best results, stick with heavy cream or use a thick dairy-free alternative.
Do I need to peel the potatoes? No peeling required! Baby Dutch potatoes have thin, tender skins that add texture and nutrients to the dish.
Can I make this dish ahead of time? Yes, you can prepare it a day in advance and reheat it gently on the stove before serving.
What can I serve this with? It’s versatile! Try it with grilled meats, roasted veggies, or as part of a brunch spread.
How can I make it spicier? Add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce for a kick.
Conclusion
Thank you so much for stopping by and exploring this Creamy Baby Potatoes Recipe with me! It’s one of those simple, cozy dishes that fills your home with warmth and your plate with comfort. I truly enjoy how easy it is to prepare while delivering such bold, creamy flavors. Whether you’re cooking for family, guests, or just treating yourself, I hope this recipe brings joy to your table. Wishing you happy cooking adventures, and thank you for being part of this delicious food-loving community!
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Creamy Garlic Sauce Baby Potatoes Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A rich and creamy baby potatoes recipe made with garlic, onion, and grated carrots in a velvety cream sauce. This quick and comforting side dish is perfect for everyday dinners or special occasions.
Ingredients
2 to 3 lbs Baby Dutch Yellow Potatoes
2 tbsp olive oil
1 clove garlic, minced
2 cups chopped onions
2 cups grated carrots
1 tbsp all-purpose flour
2 cups heavy whipping cream
Salt & pepper to taste
1/4 cup chopped parsley
Instructions
- Fill a large pot with salted water and bring it to a boil. Toss in the baby Dutch potatoes and simmer over medium heat until they are tender enough to be easily pierced with a fork. Drain and set aside.
- In a large skillet, warm the olive oil over medium heat.
- Stir in the minced garlic and cook for about 1 minute until its aroma is released.
- Add chopped onions to the skillet and cook for about 5 minutes, stirring occasionally.
- Stir in the grated carrots and continue to sauté for another 5 minutes.
- Sprinkle flour over the sautéed vegetables, stirring to combine.
- Gradually stir in the heavy cream, making sure to mix constantly until smooth. Bring the mixture to a gentle boil. Season with salt and pepper to taste.
- Add the boiled baby potatoes to the skillet and stir to coat them evenly in the creamy sauce.
- Allow the mixture to heat through for a few minutes. Garnish with chopped parsley and serve warm.
Notes
Use heavy cream for best results.
Grate carrots finely to help them blend into the sauce.
Add a splash of milk if sauce thickens too much during reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 3g
- Carbohydrates: 9g
- Protein: 2g