Creamy Baby Potatoes Recipe (Video)
These creamy garlic sauce baby potatoes are tender, flavorful, and perfect for a cozy night in. Packed with sautéed veggies and rich cream, they come together quickly and feel like pure comfort.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 2-3 lb Baby Dutch Yellow Potatoes
- 2 tablespoon Olive oil or any oil of your choice
- 1 clove Garlic finely chopped
- 2 cups Onion chopped
- 2 cups Carrots grated
- 1 tablespoon Flour
- 2 cups Heavy whipping cream
- Salt & pepper to taste
- ¼ cup Parsley finely chopped
Instructions
Instructions
- Boil baby potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and set them aside.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Add chopped onions and sauté for around 5 minutes until translucent.
- Add grated carrots and cook for another 3-4 minutes.
- Sprinkle flour over the veggies and stir to combine. Cook for 1-2 minutes.
- Slowly pour in heavy cream while stirring. Cook for 5-7 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Add boiled potatoes to the skillet and gently toss to coat. Simmer for 5 minutes, then top with chopped parsley.
Video
Notes
Store leftovers in an airtight container for 3-4 days. Reheat gently on stove with added broth if needed. Makes a great spread when mashed!