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Creamy Garlic Baby Potatoes

Tender baby potatoes coated in a rich, velvety garlic cream sauce with butter, Parmesan, and fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs baby potatoes halved if large
Cream Sauce
  • 4 tbsp butter
  • 5 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup Parmesan grated
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp parsley chopped

Equipment

  • Pot
  • Skillet
  • Colander
  • Mixing spoon

Method
 

  1. Boil baby potatoes until fork-tender, then drain well.
  2. Melt butter in a skillet and sauté garlic for 1 minute.
  3. Pour in cream and simmer gently until slightly thickened.
  4. Stir in Parmesan until melted into a smooth sauce.
  5. Add potatoes, season with salt and pepper, and toss to coat.
  6. Garnish with parsley and serve warm.

Notes

Use freshly grated Parmesan for best texture. Avoid boiling the cream to prevent separation.