Creamy Garlic Sauce Baby Potatoes

Looking for a delicious side dish to impress your guests? These Creamy Garlic Sauce Baby Potatoes are sure to be a hit at your next dinner party!

Ingredients:

• 1 pound baby potatoes
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

• Boil the baby potatoes in a pot of salted water until they are fork-tender.
• In a separate pan, melt the butter over medium heat and sauté the garlic until fragrant.
• Add the heavy cream to the pan and let it simmer until it thickens slightly.
• Drain the potatoes and add them to the cream sauce, stirring gently to coat.
• Season with salt and pepper, then top with chopped parsley before serving.

Popular questions:

• Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes but make sure to adjust the cooking time accordingly as they may take longer to cook.

• Can I substitute the heavy cream with a lighter alternative?

You can try using half and half or milk, but the sauce may not be as creamy.

• Can I add other herbs to the sauce?

Absolutely! Feel free to experiment with different herbs like thyme or rosemary for added flavor.

• How can I make this dish vegan?

You can use a plant-based cream alternative and substitute the butter with vegan butter or olive oil.

• Can I make this dish ahead of time?

You can prepare the sauce in advance and reheat it before serving with freshly boiled potatoes.

• How long will the leftovers last?

This dish is best enjoyed fresh but leftovers can be stored in the refrigerator for up to 2-3 days.

Helpful tips:

• For extra flavor, try roasting the baby potatoes before adding them to the creamy garlic sauce.
• To make this dish more filling, you can add cooked bacon or shredded chicken to the sauce.
• Don’t forget to adjust the seasoning according to your taste preferences.

Expert Secrets:

• To enhance the garlic flavor, infuse the butter with garlic before adding the cream.
• For a lighter version of this dish, you can use Greek yogurt or sour cream as a substitute for heavy cream.