Creamy Garlic Sauce Baby Potatoes

Tender baby potatoes coated in a silky, buttery garlic cream sauce. This easy side dish feels restaurant-worthy but takes minimal effort — perfect for weeknight dinners, gatherings, or holiday meals.

Why You’ll Love This Recipe

• Fork-tender potatoes in a velvety, garlicky cream sauce
• Simple ingredients you already have
• Pairs with chicken, steak, salmon, or roasted veggies
• Comforting, cozy, and ready in under 30 minutes
• A crowd-pleasing side dish for any meal

Ingredients

For the Potatoes

• 1 ½ lbs (700 g) baby potatoes, halved
• Salt, for boiling
• 1 tbsp butter

For the Creamy Garlic Sauce

• 2 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup milk
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• Salt & black pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Cook the Potatoes

1. Add baby potatoes to a pot of salted water.
2. Bring to a boil and cook for 10–15 minutes until fork-tender.
3. Drain and set aside.
4. Add 1 tbsp butter and lightly toss to coat.

2. Make the Creamy Garlic Sauce

1. In a skillet, melt 2 tbsp butter over medium heat.
2. Add minced garlic and cook 1 minute until fragrant.
3. Stir in flour and cook 20–30 seconds to form a smooth paste.
4. Slowly whisk in milk and cream.
5. Add Parmesan, garlic powder, salt, and pepper.
6. Simmer 3–5 minutes until thick, creamy, and smooth.

3. Combine

• Add the cooked potatoes to the skillet.
• Gently toss to coat every piece in the garlic cream sauce.
• Simmer 1–2 minutes to warm through.

4. Serve

• Spoon into a serving bowl.
• Garnish with chopped parsley and cracked black pepper if desired.

You Must Know

• Don’t overcook the garlic — it can turn bitter.
• Freshly grated Parmesan melts smoother than pre-shredded.
• If the cream sauce gets too thick, whisk in a splash of milk.
• Halving the potatoes helps them soak up the sauce better.

Storage Tips

• Refrigerate leftovers for up to 3 days.
• Reheat in a pan with 1–2 tbsp milk to restore creaminess.
• Not recommended for freezing (cream sauces may separate).

Ingredient Substitutions

• Milk: Use all cream for a richer sauce or all milk for a lighter version.
• Parmesan: Romano or Asiago also work.
• Potatoes: Fingerlings or diced Yukon Golds are great alternatives.
• Cream: Replace with evaporated milk for a lighter, silky sauce.

Serving Suggestions

• Serve alongside grilled or baked chicken
• Perfect with steak or garlic butter salmon
• Add to a holiday table with roasted vegetables
• Spoon over rice or pasta for a full meal

Pro Tips

• Salt the boiling water well — it seasons the potatoes from the inside.
• For extra flavor, add a splash of lemon juice to brighten the sauce.
• Want it thicker? Add 1 more tablespoon of Parmesan.
• For extra garlic flavor, add roasted garlic to the sauce.

Frequently Asked Questions

→ Can I use large potatoes instead of baby potatoes?
Yes — just cut them into even chunks.

→ Can I make the sauce ahead?
You can, but the sauce thickens as it cools. Reheat gently with extra milk.

→ Can I make this dairy-free?
Use dairy-free butter, plant-based milk, and vegan Parmesan.

→ How do I keep the sauce smooth?
Add milk slowly and whisk constantly to avoid lumps.

Print