Garlic Cream Baby Potatoes
Velvety, garlicky, and coated in the kind of creamy sauce you want to scoop up with bread, these Garlic Cream Baby Potatoes are the side dish that quietly steals the whole meal.
They start with tender baby potatoes — red or gold — simmered until just fork-soft, then tossed in a skillet with butter, plenty of fresh garlic, cream, broth, and Parmesan. The result is a glossy, rich sauce that clings to every potato, flavored with herbs and finished with fresh parsley. It’s simple enough for weeknights but fancy enough to sit next to steak, roasted chicken, or holiday ham.
If you ever wished mashed potatoes and Alfredo sauce could be one dish… this is basically that dream.
What You Need to Make These Garlic Cream Potatoes
- Baby potatoes – Red or gold, halved so they cook fast and soak up the sauce.
- Butter and olive oil – Butter for richness, oil to keep the garlic from burning.
- Garlic – Freshly minced for bold flavor; this is a garlic-forward dish.
- Heavy cream – Gives the sauce its silky, restaurant-style texture.
- Chicken or vegetable broth – Lightens the cream and adds savory depth.
- Parmesan cheese – Melts in to thicken and salt the sauce naturally.
- Salt, black pepper, Italian herbs – Seasoning that ties everything together.
- Fresh parsley – A bright finish over all that creamy goodness.
How to Make Garlic Cream Baby Potatoes
STEP 1 – Cook the Potatoes
Add the halved baby potatoes to a pot of well-salted water and bring to a boil. Cook for about 10–12 minutes, just until they’re fork tender but not falling apart. Drain them well and set aside. Dry potatoes grab sauce better, so don’t skip draining.
STEP 2 – Start the Garlic Base
In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant. Keep the heat moderate — you want the garlic soft and aromatic, not browned or bitter.
STEP 3 – Build the Cream Sauce
Pour in the broth and heavy cream, stirring to combine. Let the mixture come to a gentle simmer for 3–4 minutes so it reduces slightly and starts to thicken. You should see small bubbles around the edges, not a rolling boil.
STEP 4 – Season and Enrich
Stir in the grated Parmesan, salt, black pepper, and Italian herbs. Keep stirring until the cheese melts and the sauce turns smooth and creamy. Taste and adjust the seasoning — the potatoes will mellow the flavor a bit, so make sure the sauce tastes well salted now.
STEP 5 – Coat the Potatoes
Add the cooked baby potatoes straight into the skillet and toss gently so every piece is coated in the garlic cream sauce. Let them sit in the sauce for a minute or two on low heat so they absorb flavor.
STEP 6 – Finish and Serve
Take the skillet off the heat and sprinkle with fresh parsley. Serve warm with extra Parmesan if you like. These are best eaten right away while the sauce is glossy and the potatoes are still hot.
Can I Roast the Potatoes Instead of Boiling?
Yes. If you want extra texture, toss the halved baby potatoes with oil, salt, and pepper and roast at 400°F (200°C) for about 25 minutes until golden. Then add them to the finished cream sauce. Roasting gives you a slightly crisp exterior with the same creamy garlic coating — a nice upgrade for dinner guests.
Can I Make This Lighter?
You can swap the heavy cream for half-and-half, but the sauce will be slightly thinner. If you do that, let it simmer a minute longer and don’t skip the Parmesan — it helps the sauce cling to the potatoes. Using vegetable broth also keeps it a bit lighter and vegetarian-friendly.
What Protein Goes Best with This?
These potatoes are amazing next to grilled or baked chicken, steak, pork chops, or even pan-seared salmon. Because the sauce is garlic-Parmesan based, it pairs especially well with anything Italian or herby. It also fits beautifully on a holiday table beside roast beef or turkey.
Can I Make Them Ahead?
You can boil the potatoes ahead and store them in the fridge, then make the garlic cream sauce right before serving. Cream sauces are always best fresh. If you do reheat, warm slowly over low heat and add a splash of cream or broth to bring the sauce back to life.
Helpful Tips
- Salt the potato water well — it’s your first chance to season the potatoes.
- Use freshly grated Parmesan — it melts smoother than pre-shredded.
- Don’t boil the cream — gentle simmering keeps the sauce silky, not oily.
Serving Ideas for Garlic Cream Baby Potatoes
Serve these in a warm shallow dish so the sauce pools around them. Add a squeeze of lemon over steak, then spoon these potatoes on the side for contrast. They’re also great with roasted vegetables, baked fish, or as a cozy side when you want something more interesting than plain mashed potatoes.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. Avoid high heat or the sauce can separate. These reheat surprisingly well if you take your time.
Garlic Cream Baby Potatoes
Ingredients
- 2 tablespoons unsalted butter
- ½ cup shredded Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 ½ pounds baby potatoes red or golden, sliced in halves
- ½ teaspoon dried Italian seasoning or a mix of oregano and thyme
- 5 garlic cloves finely chopped
- ½ cup low-sodium chicken or vegetable broth
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt or to taste
- 1 cup full-fat heavy cream
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Place the halved baby potatoes into a saucepan filled with salted water. Set over high heat and bring to a boil. Cook until the potatoes are tender when pierced with a fork, approximately 10 to 12 minutes. Drain thoroughly and set aside.
- In a large skillet, warm the butter together with the olive oil over medium heat. Once melted, add the finely minced garlic. Sauté for about 1 to 2 minutes, taking care not to let the garlic brown.
- Pour in the broth and cream, stirring to combine. Let the mixture gently simmer for 3 to 4 minutes, allowing it to slightly reduce and thicken.
- Incorporate the grated Parmesan, Italian herbs, salt, and pepper into the sauce. Stir until the cheese is fully melted and the sauce turns smooth and rich.
- Transfer the cooked potatoes into the skillet with the sauce. Carefully stir to coat each piece evenly with the creamy garlic mixture.
- Remove from the heat. Finish by sprinkling with freshly chopped parsley. Serve warm as an accompaniment to your favorite main course.