Tender Potatoes in Silky Garlic Cream Sauce
Introduction
Potatoes with Garlic Cream Sauce is a simple yet luxurious side dish featuring tender golden potatoes simmered in a silky cream sauce infused with garlic and herbs. It’s easy enough for weeknight dinners but elegant enough for entertaining. The sauce coats each potato in rich flavor, making it perfect alongside chicken, fish, vegetables or as a satisfying meatless dish.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: ~30–35 minutes
Ingredients
2 pounds baby potatoes, halved
1 tablespoon butter or olive oil
1 small onion, finely diced
4 garlic cloves, minced
1 cup chicken broth or vegetable broth
1 cup heavy cream or half-and-half
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional)
2 tablespoons chopped parsley or chives
2 tablespoons grated Parmesan (optional for extra richness)
Instructions
Boil potatoes in salted water until fork tender, then drain.
In a skillet, heat butter or olive oil over medium heat. Add onion and cook until soft.
Stir in garlic and cook briefly until fragrant.
Add broth, bring to a simmer and reduce slightly.
Pour in heavy cream or half-and-half. Season with salt, pepper and paprika.
Simmer the sauce on medium-low until it thickens slightly.
Add cooked potatoes and gently stir to coat them in the sauce.
Sprinkle with parsley or chives and Parmesan if using.
Serve warm as a side dish or standalone meal.
Pro Tips (FAQ-Style)
Can I make this lighter?
Yes—use half-and-half or a mix of milk and cream. The sauce will be thinner but still delicious.
Can I use different potatoes?
Red potatoes, Yukon Gold or fingerlings all work well. Avoid russet potatoes as they break apart easily.
Can I make this ahead?
Yes—prepare the sauce and potatoes separately, then reheat gently and mix before serving.
Nutrition Summary
Creamy garlic potatoes with herbs.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | ~260 kcal | ~4 g | ~32 g | ~13 g | ~3 g | ~3 g |
Nutrition facts are estimated.
