These tender baby potatoes are smothered in a rich, velvety garlic cream sauce that’s impossible to resist—perfect for cozy dinners or indulgent sides.

🥔 Cozy, Creamy, and Loaded with Flavor

There’s something incredibly satisfying about creamy potatoes—especially when they’re blanketed in a garlicky, buttery sauce that clings to every bite. The texture is silky. The flavor is bold but comforting. And the aroma? Pure heaven.

I first made these Creamy Garlic Sauce Potatoes during a Sunday roast when I wanted something more exciting than basic mashed or roasted potatoes. One spoonful of the rich garlic sauce and tender baby potatoes, and everyone at the table was hooked. Now they’re a go-to side dish for everything from casual weeknights to holiday spreads.

🛒 Key Ingredients (and Why They Matter)

Baby Potatoes

These hold their shape well when cooked and have a naturally buttery flavor. You can leave the skin on for texture and extra nutrients.

Garlic

The star of the sauce! Fresh minced garlic brings pungent, savory depth. Sautéing it in butter mellows and sweetens the flavor.

Butter

Adds richness and helps the garlic bloom. It forms the base of the creamy roux, essential for silky texture.

Flour

Used to thicken the sauce. It combines with butter to form a quick roux—just enough to coat the potatoes in velvety cream.

Heavy Cream (or Half-and-Half)

Creates the creamy base. Heavy cream results in a richer sauce, while half-and-half offers a lighter option.

Parmesan Cheese

Adds a nutty, salty note and thickens the sauce even more. Freshly grated is best for smooth melting.

Salt & Pepper

Season to taste—potatoes need a little extra salt to bring out their flavor. Cracked black pepper adds a subtle bite.

👩‍🍳 Step-by-Step Instructions

Boil the Potatoes
Place baby potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and set aside.
Make the Garlic Butter Base
In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4–5 minced garlic cloves and sauté for 1–2 minutes until fragrant but not browned.
Build the Roux
Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly to remove the raw flour taste. The mixture should look like a thick paste.
Add the Cream
Gradually pour in 1 cup of heavy cream (or half-and-half), whisking continuously until smooth. Bring to a gentle simmer and let thicken for 2–3 minutes.
Stir in the Cheese
Add ½ cup freshly grated Parmesan cheese and stir until melted. Season with salt and black pepper to taste.
Combine with Potatoes
Gently fold the cooked potatoes into the sauce. Coat evenly and simmer for 2–3 minutes to warm everything through.
Garnish & Serve
Top with fresh parsley, extra Parmesan, or even a sprinkle of paprika for color and kick.

🍽 Serving Suggestions

Serve in a shallow bowl or skillet for a rustic look.
Garnish with chopped chives or parsley for color and freshness.
Pair with grilled steak, roast chicken, or pan-seared salmon for a hearty meal.
Add a crunchy element like fried onions or crumbled bacon for extra indulgence.

Tip: Serve with crusty bread to scoop up that garlicky cream sauce—you won’t want to waste a drop!

❄️ Storage & Reheating Tips

Refrigeration

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or microwave with a splash of milk or cream to loosen the sauce.

Freezing

Cream-based sauces don’t freeze well and may separate.
If needed, freeze the sauce and potatoes separately and stir well after reheating.

Reheat low and slow to keep the sauce creamy—not grainy!

🧄 Final Thoughts

Creamy Garlic Sauce Potatoes are the kind of dish that turns simple ingredients into something extraordinary. They’re rich, comforting, and crowd-pleasing—perfect for impressing guests or treating yourself.

Once you try this creamy garlic twist, plain potatoes just won’t cut it anymore. Give it a try, make it your own, and don’t forget to share your tweaks or favorite add-ins in the comments!

Creamy Garlic Sauce Potatoes – Comfort Food with a Savory Twist

Author: Alison Recipes
Total Time: 30 minutes
Yield: 4–6 servings 1x

Print Recipe

Description

These soft baby potatoes are bathed in a rich garlic cream sauce and topped with Parmesan for the ultimate comfort side dish.

Ingredients

Scale

1½ lbs baby potatoes

2 tbsp butter

4–5 cloves garlic, minced

2 tbsp all-purpose flour

1 cup heavy cream or half-and-half

½ cup Parmesan cheese, grated

Salt and black pepper to taste

Optional: parsley for garnish

Instructions

Boil potatoes in salted water until tender (15–20 minutes); drain.

In a skillet, melt butter and sauté garlic until fragrant.

Stir in flour to form a roux; cook 1 minute.

Whisk in cream and simmer until thickened.

Add Parmesan, season, and stir until melted.

Fold in cooked potatoes and coat in sauce.

Garnish and serve warm.

Nutrition

Serving Size: 6 servings
Calories: 280
Sodium: 220mg
Carbohydrates: 22g
Protein: 18g

❓ FAQ: Creamy Garlic Potatoes

Can I use other types of potatoes?
Yes—Yukon Golds or red potatoes work beautifully. Just chop into even pieces for even cooking.

Is this gluten-free?
Use gluten-free flour or cornstarch instead of all-purpose flour to thicken the sauce.

Can I add herbs?
Absolutely! Try rosemary, thyme, or dill for extra aroma.

What if the sauce is too thick?
Add a splash of milk or broth to thin it out to your preferred consistency.

Can I make this dairy-free?
Use plant-based butter, unsweetened almond or oat milk, and a vegan parmesan substitute.