Irresistible Easy Creamy Garlic Sauce Baby Potatoes Recipe

I just whipped up Creamy Garlic Sauce Potatoes and I’m not kidding when the plate vanished before I could even think about saving you a bite.

I’m obsessively in love with these Irresistible Easy Creamy Garlic Sauce Baby Potatoes. I mean, tender baby potatoes soaked in a thick, clingy creamy garlic sauce and sprinkled with Parmesan hits my crave button every time.

I don’t care if it’s a side or the main event, I’ll fight for the last forkful. Baby Potato Recipes like this are the reason I buy extra potatoes.

And the garlic is unapologetic, bold and present. But it’s not greasy or try-hard, just honest comfort in a bowl.

Yeah, it’s messy. Worth it.

I crave it after long days and weekend hangs often.

Ingredients

• Baby potatoes: creamy inside with a tender bite you’ll want more of.
• Olive oil: makes things slick and lightly golden, nothing greasy.
• Unsalted butter: gives that cozy, rich mouthfeel we all crave.
• Garlic: punchy, fragrant kick; use extra if you really love garlic.
• Broth: keeps it savory and a little lighter than heavy cream alone.
• Heavy cream: lush, silky sauce that clings to every little potato.
• Cream cheese: adds tangy creaminess and helps thicken without fuss.
• Parmesan: nutty, salty depth that makes the sauce feel finished.
• Cornstarch slurry: basically there if you want a thicker coat.
• Salt: pulls all the flavors together, so don’t skip it.
• Black pepper: warm, sharp edge that cuts the richness nicely.
• Lemon juice: Plus it brightens things up and keeps flavors lively.
• Parsley or chives: fresh color and a light, herbaceous pop.

Ingredient Quantities

• 1 1/2 lb baby potatoes, scrubbed and halved if large
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced (use 5 if you love garlic)
• 1/2 cup low sodium chicken or vegetable broth
• 1 cup heavy cream
• 2 oz cream cheese, softened (about 1/4 cup)
• 1/2 cup grated Parmesan cheese, packed
• 1 tsp cornstarch mixed with 1 tbsp cold water (optional to thicken)
• Salt 1 tsp plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice (optional but brightens the sauce)
• 2 tbsp chopped fresh parsley or chives for garnish

How to Make this

1. Bring a large pot of salted water to a boil, add the baby potatoes and cook until just tender when pierced with a fork, about 10-12 minutes for small, 15 for larger ones; drain and set aside.

2. In a wide skillet over medium heat, warm 1 tbsp olive oil and 2 tbsp butter until the butter is foamy, then add the minced garlic (use 5 cloves if you really love garlic) and cook 30-45 seconds until fragrant but not brown.

3. Add the cooked potatoes to the skillet and toss to coat in the garlic butter, letting them get a little color for 3-4 minutes; push potatoes to the side of the pan.

4. Pour in 1/2 cup low sodium chicken or vegetable broth to deglaze the pan, scraping up any browned bits, then stir in 1 cup heavy cream and 2 oz softened cream cheese until the cream cheese melts and the mixture is smooth.

5. Stir in 1/2 cup packed grated Parmesan, 1 tsp salt (plus more to taste), and 1/2 tsp freshly ground black pepper; simmer gently for 3-5 minutes until sauce thickens and coats the back of a spoon.

6. If the sauce seems too thin, mix 1 tsp cornstarch with 1 tbsp cold water and whisk it into the simmering sauce, cook another 1-2 minutes until it thickens; if it gets too thick, loosen with a splash of broth or cream.

7. Taste and brighten with 1 tbsp fresh lemon juice if using, adjust salt and pepper; remember the Parmesan adds salt so taste before adding too much.

8. Spoon the creamy garlic sauce over the potatoes or toss the potatoes in the sauce so they’re evenly coated, then cook together 1-2 minutes to let flavors meld.

9. Remove from heat, sprinkle 2 tbsp chopped fresh parsley or chives over the top for color and freshness, and let rest a minute so sauce settles.

10. Serve warm as a rich, comforting side; leftovers reheat gently on the stove with a splash of cream or broth to loosen the sauce.

Equipment Needed

1. Large pot (for boiling the potatoes)
2. Colander or strainer (to drain the potatoes)
3. Wide skillet, 10 to 12 inch (for the garlic butter sauce)
4. Cutting board and chef’s knife (for halving potatoes and mincing garlic)
5. Measuring cups and spoons (for broth, cream, cheese and seasonings)
6. Wooden spoon or heatproof spatula (for tossing and stirring)
7. Small bowl and whisk or fork (to mix cornstarch slurry and soften cream cheese)
8. Tongs or slotted spoon (to move and serve the potatoes)

FAQ

Irresistible Easy Creamy Garlic Sauce Baby Potatoes Recipe Substitutions and Variations

• Heavy cream: swap with 3/4 cup whole milk plus 1/4 cup melted butter for similar richness, or use half and half if you want it lighter (won’t be quite as rich).
• Cream cheese: use the same amount of full fat Greek yogurt or sour cream for tang and creaminess, or try mascarpone for a silkier, richer sauce.
• Parmesan cheese: Pecorino Romano or Asiago work great if you want more bite, or use 3 tablespoons nutritional yeast for a vegetarian, nutty alternative.
• 1 1/2 lb baby potatoes: you can use Yukon Golds, small red potatoes, or fingerlings if baby potatoes aren’t available; just cut to similar sizes so they cook evenly.

Pro Tips

1) Dry the potatoes really well after boiling. If they go into the pan wet the oil and butter will sputter and you wont get that nice little brown crust. Let them sit a minute on a towel so theyre drier and theyll crisp up faster.

2) Don’t rush the browning step. Give the potatoes a bit of space in the skillet and let them sit a minute or two before stirring so you actually get color. Those browned bits are where you get most of the flavor, so scrape them up with the broth when you deglaze.

3) Keep the heat moderate when you add cream and cream cheese. High heat can make dairy separate and get grainy. If the sauce starts to look oily, lower the heat, whisk in the cream cheese slowly, and finish on a gentle simmer. If it still looks thin, the cornstarch slurry will save you, but add it little by little.

4) Taste before salting and finish with acid. Parmesan already brings salt, so wait until the end to adjust. A splash of lemon juice right at the finish brightens the whole dish and makes it taste less heavy, especially if youre serving it with rich mains.