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Creamy Garlic Sauce Baby Potatoes

Creamy Garlic Potatoes is a quick stovetop recipe and the perfect side dish to serve with many of your favorite entrees. Delicious potatoes in a creamy sauce is super simple potato recipe to throw together during the busy week!

What Kind of Potatoes to Choose

To make creamy potatoes, I always use white potatoes. They are a concentrated source of vitamin C and potassium, and are small in size which is perfect for us. I also like them because they have smooth skin which I leave on. Alternatively you can use baby potatoes, Irish Potatoes or red skin potatoes.

Basically, any potatoes with smooth and thin skin will be great in this Creamy Potatoes recipe!

Heavy Cream Substitutions

I love using heavy cream stirred in Creamy Potatoes at the end because it helps to create a creamy texture for the potatoes while they are still hot. What if you don’t have heavy cream on hand? Or, prefer something else? Below is the list of alternatives that will work!

I successfully used half-and-half to make these creamy potatoes.
Another great option is to use sour cream. Because the creaminess is what makes this side dish so amazing, sour cream is a great substitution!
If you are traveling light, you can substitute heavy cream with low fat sour cream.
I also recommend using sour cream mixed with milk.

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Ingredients:

2 lbs baby potatoes
4 tablespoons butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the Potatoes: In a large pot, boil the baby potatoes until they are fork-tender, about 15-20 minutes. Drain and set aside.
Make the Roux: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Sprinkle the flour over the garlic and butter, stirring continuously for 1-2 minutes to form a roux.
Create the Sauce: Gradually whisk in the chicken or vegetable broth into the roux, ensuring there are no lumps. Once the mixture is smooth, add the heavy cream. Allow the sauce to simmer and thicken, stirring frequently, for about 5 minutes.
Season: Season the creamy sauce with salt and pepper to taste.
Combine: Add the boiled baby potatoes to the skillet, gently stirring them until they are well coated with the creamy garlic sauce.
Garnish and Serve: Serve the potatoes hot, garnished with freshly chopped parsley for a burst of color and freshness.

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