Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup vegetable or chicken broth
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- In a large pot, cover halved baby potatoes with salted water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1–2 minutes until fragrant and lightly golden.
- Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring to a gentle simmer and cook for about 5 minutes until the sauce thickens slightly.
- Add the boiled potatoes to the skillet and gently toss until all potatoes are coated in the creamy garlic sauce. Let simmer for 2–3 minutes.
- Sprinkle with freshly chopped parsley, adjust seasoning to taste, and serve warm.
Notes
- Add grated Parmesan cheese for extra richness and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or cream if the sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian