This creamy baby potatoes recipe is going to become your favorite way to enjoy potatoes! Soft and tender baby potatoes tossed in thick and creamy garlic and herb sauce, the perfect side dish.
CREAMY BABY POTATOES
Nothing better than a delicious side dish to bring dinner together. These creamy garlicky baby potatoes are made for the ultimate side dish! Tender golden baby potatoes tossed in a thick and creamy garlic and herb sauce. Pair these potatoes with your favorite protein and a salad for the ultimate weeknight dinner, serve them when hosting, or enjoy them as a main dish!
WHAT YOU NEED-
- Potatoes– This recipe calls for baby potatoes, either golden potatoes, red potatoes, or mixed baby potatoes will work!
- Butter– The base of the creamy sauce for these potatoes starts with butter! You can use either salted or unsalted butter.
- Garlic– You can use either freshly minced garlic cloves or jarred minced garlic.
- Scallions– I find that using scallions for this dish is the best, but you can also use red onions, or yellow onions.
- Flour– To thicken the sauce, this recipe calls for all purpose flour.
- Milk– Either whole milk or half and half creamer can be used for the creamy sauce.
- Broth– For added flavor, the sauce also requires broth. You can use chicken or beef broth or stock. I like to use water with chicken bullion powder. LINK
- Cheese– Freshly grated parmesan cheese adds additional flavors to this creamy potato recipe.
- Flavor– To season the creamy garlicky sauce, this recipe calls for salt, pepper, and paprika powder. You can also use any other seasonings you like.
- Greens– For additional flavors, you can use freshly chopped cilantro, parsley, or dill. I love using a combination of fresh herbs for this recipe!
HOW TO MAKE CREAMY BABY POTATOES
Have these delicious creamy baby potatoes ready in under 30 minutes!
- Boil the potatoes in salted water until tender and cooked through.
- Once the potatoes are cooked, drain the water from the pot and close the lid of the pot to keep the potatoes warm.
- In a large skillet, sauté the butter with onions until tender. Add in the garlic and cook until fragrant.
- Mix in the flour until combined. Add the rest of the ingredients for the sauce, whisk and bring to a simmer.
- Simmer the sauce until it thickens. Add the potatoes and chopped herbs and mix until well combined.
- Top with additional freshly chopped herbs and parmesan cheese.
- Serve immediately with desired sides.
SERVINGS IDEAS-
There are so many different sides you can pair this with for the ultimate dinner!
QUESTIONS YOU MIGHT HAVE:
For the best results, I recommend using baby potatoes, but gold or red regular potatoes can also be used, just cut them into cubes before boiling them.
Yes, you can totally roast the potatoes instead of boiling them to get that crispy texture to the creamy potatoes!
If the sauce seems too thick, add some more milk, broth or water to it and whisk until its well combined and thins out. Add a little bit at a time to avoid over-thinning the sauce.
If you want a cheesy and creamy potato dish, you can totally add your go-to shredded cheese to the dish!
Yes, once the dish is finished and cooled, store it in the fridge for 2-3 days. Reheat medium low heat on the stove-top with a splash of additional milk until potatoes are warmed through and serve!
OTHER DELICIOUS POTATO SIDES-
If you love potatoes, then you need to give these other delicious potato side dishes a try!
Creamy Garlic Baby Potatoes
Ingredients
- 1 1/2 lbs baby potatoes
- 2 Tbsp unsalted or salted butter
- 4 garlic cloves minced
- 1/2 cup shallots or red or yellow onions finely chopped
- 3 Tbsp all purpose flour
- 1/2 cup chicken broth
- 1 1/2 cup whole milk
- 1/2 cup Parmesan cheese grated
- 1 tsp salt more to taste
- ½ tsp black pepper
- ½ tsp paprika
- 2 Tbsps finely chopped fresh parsley for garnish
Instructions
- Add the whole baby potatoes and salt to a pot and cover with water. (If there are some large potatoes, cut them in half so they are all about the same size for even cooking.)1 1/2 lbs baby potatoes
- Bring the water to a boil over medium-high heat, then boil for 20-25 minutes, until the potatoes are tender when easily pierced with a fork.
- Drain the water from the potatoes and cover the pot with a lid to keep the potatoes warm.
- In a large skillet, melt butter over medium high heat. Add the chopped scallions and sauté until soft and lightly caramelized, about 3-4 minutes.2 Tbsp unsalted or salted butter, 1/2 cup shallots or red or yellow onions, finely chopped
- Once the scallions are tender, add the minced garlic and sauté for another 1 minute, until the garlic is fragrant. Add the flour to the skillet and stir until the flour is fully combined with butter and scallions.4 garlic cloves, minced, 3 Tbsp all purpose flour
- Slowly pour in the broth and milk, whisking as you pour to prevent lumps. Add the Parmesan cheese and seasonings and whisk until well combined. Reduce the heat to medium and bring the mixture to a gentle simmer. Simmer for 2–3 minutes, or until the sauce has thickened.1/2 cup chicken broth, 1 1/2 cup whole milk, 1/2 cup Parmesan cheese, grated, 1 tsp salt, more to taste, ½ tsp black pepper, ½ tsp paprika
- Add the tender baby potatoes and chopped greens to the sauce and gently stir until the potatoes are evenly coated in the sauce.2 Tbsps finely chopped fresh parsley , for garnish
- Remove from the heat. Top with additional freshly grated parmesan and chopped greens.
- Serve immediately with desired sides.
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