Creamy Garlic Sauce Potatoes
Tender baby potatoes enveloped in a rich, velvety garlic sauce, perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Mixing spoon
Ingredients
- 2 pounds Baby Potatoes
- 1 cup Heavy Cream
- 6 cloves Garlic minced
- 2 tablespoons Unsalted Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon Dried Thyme or fresh if available
- 0.5 cup Parmesan Cheese grated
- Fresh Parsley chopped for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Wash baby potatoes thoroughly and cut them in half or quarters for even cooking.
- Cook the potatoes in a large pot of boiling water for about 15-20 minutes until fork-tender. Drain and set aside.
- In a large skillet, melt the unsalted butter over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
- Pour in the heavy cream and let it cook for 2-3 minutes until slightly thickened.
- Season with salt, black pepper, and dried thyme, stirring to combine.
- Gradually add grated Parmesan cheese, stirring until melted and the sauce is creamy.
- Add the cooked potatoes to the skillet and gently fold them into the sauce until well coated.
- Warm the potatoes in the sauce for a few minutes on low heat.
- Transfer to a serving dish and garnish with freshly chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk.