PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVES: 6
Potatoes are a staple at home. We can make anything out of potatoes, even include them in any meal. If you are looking for a special way to serve your potatoes, then this fork-tender baby potatoes in a creamy garlic sauce is a must! Made with five main ingredients, you can easily throw this delicious side dish together in under twenty-five minutes.
I love simple recipes that I can whip up easily and quickly. I am a full-time working mom, but I never (ever) compromise my family’s sake. I always find time to make decent meals for them, especially after a long day. We enjoy a delicious weeknight dinner while catching up with how our days go.
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While cooking the potatoes, I am making the sauce on the side. By the time the potatoes are done, the sauce is good. All I need to do is toss the potatoes into the creamy, garlicky, buttery sauce, and dinner is served! We love to pair this up with chicken, pork, and even steak for a fancy dinner.
INGREDIENTS
2 tbs butter
10 baby (chat) potatoes
¾ c. cream
2 cloves garlic, minced (or use a little if you don’t like garlic)
salt and pepper
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
HOW TO MAKE BABY POTATOES WITH CREAMY GARLIC SAUCE
Step 1: After washing the potatoes, cut them into bite-sized pieces. Boil the potatoes over low heat until fork-tender.
Step 2: Melt the butter in a saucepan. Once the butter has melted, add the garlic and cook for about 2 to 3 minutes over low heat. Then, add the cream and continue to cook for another 10 minutes until the mixture is thick enough to coat the potatoes.
Step 3: Add the drained potatoes to the cream sauce along with parsley. Season with salt and pepper.
Ingredients
- 2 tbs butter
- 10 baby (chat) potatoes
- ¾ c. cream
- 2 cloves garlic minced (or use a little if you don't like garlic)
- salt and pepper
- 2 tablespoons fresh parsley chopped (or 1 tablespoon dried parsley)
Instructions
Step 1: After washing the potatoes, cut them into bite-sized pieces. Boil the potatoes over low heat until fork-tender.
Step 2: Melt the butter in a saucepan. Once the butter has melted, add the garlic and cook for about 2 to 3 minutes over low heat. Then, add the cream and continue to cook for another 10 minutes until the mixture is thick enough to coat the potatoes.
Step 3: Add the drained potatoes to the cream sauce along with parsley. Season with salt and pepper.
