If there’s one dish that never fails to bring smiles to my dinner table, it’s Creamy Garlic Sauce Baby Potatoes. They’re tender, buttery little bites blanketed in a rich cream sauce that’s garlicky without being overwhelming. Honestly, they’re the kind of side dish you’ll find yourself “accidentally” making a meal out of.
Back in my Texas farm days, potatoes were a staple. My mama could stretch a bag of spuds into a week’s worth of meals—mashed, fried, roasted, you name it. But this creamy version? Oh, this is the one that makes me feel like I’ve dressed up those humble potatoes for a special occasion. Whether it’s Tuesday night or Christmas dinner, this dish fits right in.
Table of Contents
Why You’ll Love This Creamy Garlic Sauce Baby Potatoes Recipe
- Quick & easy – On the table in just 30 minutes.
- Comfort food at its best – Creamy, garlicky, and just indulgent enough.
- Crowd-pleasing – Even picky eaters can’t resist buttery potatoes.
- Perfect anytime – Weeknight dinners, holidays, or even potlucks.
What Does Creamy Garlic Sauce Baby Potatoes Taste Like?
Imagine buttery potatoes that practically melt in your mouth, coated in a velvety cream sauce kissed with garlic. It’s cozy, flavorful, and a little bit fancy without requiring a trip to the gourmet store. The garlic is mellow—fragrant, not sharp—and the cream ties everything together into pure comfort.
Ingredients You’ll Need for Creamy Garlic Sauce Baby Potatoes
One of the best things about Creamy Garlic Sauce Baby Potatoes is how simple the ingredients are. You don’t need anything fancy—just a handful of pantry staples and a few fresh items. Here’s a closer look at what makes this dish so comforting and delicious:
- Baby Potatoes (1.5 lbs, halved)
These little gems are tender, buttery, and cook quickly. Their naturally creamy texture makes them the perfect canvas for a rich garlic sauce. Yukon gold or red baby potatoes both work beautifully. - Unsalted Butter (2 tablespoons)
Butter lays the foundation of flavor, giving the garlic a golden stage to shine on. Unsalted is best because you can control the saltiness yourself. - Fresh Garlic (4 cloves, minced)
The star of the show. When garlic hits that melted butter, it perfumes your whole kitchen. If you love garlic as much as I do, don’t be shy about tossing in an extra clove or two. - Heavy Cream (1 cup)
The “creamy” in creamy garlic sauce. It thickens beautifully, clinging to each potato for that luxurious, silky bite. - Vegetable or Chicken Broth (½ cup)
Adds depth to the sauce while balancing out the richness of the cream. I often use homemade chicken broth from my slow cooker, but store-bought works just fine too. - Salt (½ teaspoon, or to taste)
A little seasoning goes a long way in pulling all the flavors together. - Freshly Cracked Black Pepper (¼ teaspoon)
Brings just enough warmth and spice to balance the creaminess. - Dijon Mustard (1 teaspoon, optional)
This is my secret ingredient when I want a gentle tang and complexity. If you’re a mustard fan, definitely add it. - Fresh Parsley (1 tablespoon, chopped)
For garnish and a pop of color. It brightens the dish and gives it that restaurant-style finish.
If you’re like me and love pairing potatoes with other hearty sides, you’ll also enjoy my Garlic Parmesan Crockpot Chicken and Potatoes—it’s another family-approved favorite that uses everyday ingredients to deliver maximum comfort.
How to Make Creamy Garlic Sauce Baby Potatoes (Step by Step)
Making Creamy Garlic Sauce Baby Potatoes is easier than you think. With just a few simple steps, you’ll have a dish that feels gourmet but comes together in under 30 minutes. Here’s exactly how to get it right every time:
Step 1: Boil the Baby Potatoes
- Place your halved baby potatoes into a large pot. Cover them with cold water and add a generous pinch of salt.
- Bring the pot to a boil, then reduce to a gentle simmer. Cook for about 10–12 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander and set aside. Don’t worry if the skins wrinkle a bit—that just means they’re cooked perfectly and ready to soak up that creamy garlic sauce.
(Tip: If you love hearty potato dishes, check out my Crockpot Beef and Noodles—it’s another comfort-food classic where tender starches steal the spotlight.)
Step 2: Sauté the Garlic in Butter
- In a large deep skillet or saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, stirring often. You want it fragrant and lightly golden—never browned, as burnt garlic can taste bitter.
- This step is where your kitchen starts smelling like heaven, so don’t be surprised if family members suddenly wander in asking, “What’s cooking?”
Step 3: Build the Creamy Garlic Sauce
- Pour in the heavy cream and broth. Stir gently to combine.
- Season with salt, pepper, and Dijon mustard (if using). The mustard isn’t overpowering—it just gives the sauce a subtle tang and complexity.
- Bring the mixture to a gentle simmer. Let it bubble away for about 5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
Step 4: Add the Cooked Potatoes
- Carefully add the boiled potatoes to the skillet. Use a wooden spoon or spatula to fold them into the sauce, making sure every piece is coated in that rich, garlicky goodness.
- Let them simmer together for another 2–3 minutes. This extra time allows the potatoes to soak up the sauce and for the flavors to truly meld.
Step 5: Finish with Fresh Parsley and Serve
- Sprinkle the dish with freshly chopped parsley right before serving. It adds color, freshness, and a light herbal note that balances the creaminess.
- Taste and adjust the seasoning if needed.
- Serve immediately while warm—trust me, nobody wants to wait once they see these on the table.
And there you have it—Creamy Garlic Sauce Baby Potatoes that are buttery, garlicky, and downright irresistible.
Tips and Tricks for Perfect Creamy Garlic Sauce Baby Potatoes
- Cut evenly – Halve the potatoes so they cook at the same speed.
- Don’t overboil – You want them tender, not mushy.
- Garlic watch – Keep it golden and fragrant, not dark brown.
- Make it lighter – Swap half-and-half for cream if you prefer.
- Extra indulgence – Stir in a handful of Parmesan cheese for a nutty finish.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of cream or broth.
- Freezer: I don’t recommend freezing—cream sauces tend to separate.
FAQs
Can I use larger potatoes instead of baby ones?
Yes! Just cut them into bite-sized chunks so they cook evenly.
What protein pairs well with this dish?
It’s amazing with roasted chicken, steak, or even alongside my Slow Cooker Garlic Butter Beef Bites.
Can I make this ahead?
Yes, but the sauce thickens as it sits. Reheat slowly with a splash of cream.
Conclusion
There you have it—Creamy Garlic Sauce Baby Potatoes, a side dish that’s as easy as it is irresistible. It’s the kind of recipe that feels like a hug on a plate. Whether you’re cooking for family, hosting friends, or just treating yourself, this dish brings warmth and comfort every time.
I’d love to hear how it turns out for you. Try it, share it, and if you snap a photo, tag me—I can’t wait to see your potatoes dressed in all that creamy, garlicky goodness.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Creamy Garlic Sauce Baby Potatoes: A Comforting Side You’ll Crave
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy Garlic Sauce Baby Potatoes are tender, buttery baby potatoes tossed in a rich, garlicky cream sauce and finished with a sprinkle of fresh parsley. This quick and easy side dish is perfect for weeknight dinners or elegant enough for holiday meals. It’s a warm, comforting recipe the whole family will request again and again.
Ingredients
1.5 lbs baby potatoes, halved
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup vegetable or chicken broth
1/2 tsp salt (or to taste)
1/4 tsp freshly cracked black pepper
1 tsp Dijon mustard (optional, for extra flavor)
1 tbsp chopped fresh parsley (for garnish)
Special Tools or Equipment:
A large saucepan or deep skillet
A wooden spoon or silicone spatula
A colander for draining potatoes
Instructions
1. Place halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1–2 minutes until fragrant, stirring often to avoid browning.
3. Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for about 5 minutes until slightly thickened.
4. Gently fold the boiled potatoes into the sauce. Simmer for another 2–3 minutes to allow the flavors to meld and the sauce to thicken further.
5. Sprinkle with chopped fresh parsley, adjust seasoning to taste, and serve warm.
Notes
For added flavor, try roasting the potatoes instead of boiling them before adding to the sauce.
Substitute Greek yogurt or sour cream for some of the cream for a tangier sauce.
Make it cheesy by stirring in a handful of grated Parmesan or Gruyère.
For a herby twist, add thyme or rosemary to the sauce while simmering.
To make it vegan, use plant-based butter, cream, and broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Creamy Garlic Sauce Baby Potatoes, creamy side dish, garlic potatoes, comfort food
