Ingredients
- Baby potatoes, 1.5 lbs
- Heavy cream, 1 cup
- Garlic, 6 cloves, minced
- Butter, 4 tablespoons
- Fresh parsley, 1/4 cup, chopped
- Chicken broth or vegetable broth, 1/4 cup
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Wash and scrub the baby potatoes. If desired, cut larger potatoes in half to ensure they cook evenly.
- Step 2: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well.
- Step 3: While the potatoes are cooking, melt butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 4: Pour in the heavy cream and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly thicken.
- Step 5: Add the drained potatoes to the skillet with the creamy garlic sauce. Gently toss to coat all the potatoes evenly. Season with salt and pepper to taste.
- Step 6: Stir in the chopped fresh parsley. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the sauce will thicken as it cools.
- For best results when reheating, add a splash of milk or broth to the potatoes and warm gently over low heat on the stovetop, stirring frequently, to restore their creamy consistency.
- These creamy potatoes make a wonderful side dish for roasted chicken, grilled steak, or even a simple pan-fried white fish.
- Don't overcrowd the skillet when adding the potatoes; work in batches if needed to ensure each potato is nicely coated in the garlic cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American