Creamy Garlic Baby Potatoes

Why You’ll Love This Recipe

I love how this recipe turns humble baby potatoes into something rich and flavorful. The creamy garlic sauce pairs perfectly with the soft, tender potatoes, creating a side dish that feels elegant without being complicated. It’s quick to prepare, full of flavor, and always a crowd-pleaser. Plus, it’s made with ingredients I usually have in my kitchen — butter, garlic, cream, and cheese.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 lbs baby potatoes, halved or quartered if large
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme (or fresh thyme leaves)

Directions

1. I start by boiling the baby potatoes in water until they’re tender, which usually takes about 15–20 minutes. Then I drain them and set them aside.

2. In a skillet, I melt the butter over medium heat and add the minced garlic, sautéing for 1–2 minutes until fragrant.

3. I pour in the heavy cream and bring it to a gentle simmer, letting it thicken slightly.

4. Next, I stir in the Parmesan cheese and thyme until the sauce becomes smooth and creamy.

5. I add the cooked potatoes to the skillet and toss them until they’re evenly coated in the luscious sauce.

6. I serve the dish warm, often topped with a sprinkle of extra cheese or herbs.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• Herb upgrade: I like to add a mix of fresh herbs like parsley, rosemary, or basil for extra aroma.

• Cheesy twist: Sometimes I use a blend of Parmesan and mozzarella for a gooey, melty finish.

• Spicy version: A pinch of red pepper flakes gives the creamy sauce a nice kick.

• Bacon addition: Crumbled cooked bacon adds smoky flavor and crunch that pairs beautifully with the cream sauce.

• Lighter option: I replace heavy cream with half-and-half or evaporated milk when I want a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to bring back the silky texture, warming it gently on the stove or in the microwave.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, I can. I just cut them into bite-sized chunks so they cook evenly and absorb the creamy sauce well.

How do I make the sauce thicker?

If I want a thicker sauce, I let it simmer a few extra minutes until it reduces slightly or add a bit more Parmesan cheese.

Can I make this dish ahead of time?

Yes, I can prepare it a few hours in advance and gently reheat it before serving. I just add a splash of cream to keep the sauce smooth.

What can I serve with Creamy Garlic Baby Potatoes?

I love pairing them with roasted meats, grilled fish, or even a crisp green salad for a complete meal.

Can I use other cheeses besides Parmesan?

Absolutely. I sometimes use Asiago, Pecorino Romano, or even a bit of cream cheese for extra richness.

Conclusion

These Creamy Garlic Baby Potatoes are a simple yet decadent side dish that always impresses. I love how the creamy, garlicky sauce clings to every bite of the tender potatoes, making it comforting and satisfying. Whether I’m cooking for family dinner or entertaining guests, this recipe never fails to bring warmth and flavor to the table.