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Creamy Garlic Baby Potatoes

These creamy garlic baby potatoes are a comforting side dish, featuring buttery, garlicky flavors and a smooth creamy texture that elevates any meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Baby Potatoes Use small, tender potatoes.
  • 2 tablespoons Butter For sautéing.
  • 4 cloves Garlic, minced Fresh garlic is recommended for better flavor.
  • 200 ml Cream Use heavy cream for a richer texture.
  • to taste Salt and Pepper Adjust seasoning as desired.
  • to taste Fresh Chives for garnish Chopped.

Method
 

Preparation
  1. Wash the baby potatoes thoroughly. If larger, halve them for quicker cooking.
Cooking
  1. Fill a large pot with water and a pinch of salt, bring to a boil, then add the baby potatoes and cook for about 15 minutes or until fork-tender.
  2. Drain the potatoes and set them aside.
  3. In the same pot, melt the butter over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
  4. Pour in the cream, stirring continuously, and let it come to a gentle simmer for 3-5 minutes.
  5. Return the boiled potatoes to the pot and gently stir to coat them in the sauce, adding salt and pepper to taste.
  6. Transfer to a serving dish and garnish with fresh chives.

Notes

To enhance flavor, opt for fresh garlic. Adjust creaminess by using vegetable broth or plant-based cream. Store leftovers in an airtight container for up to 3 days; freeze for up to 2 months.