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Creamy Garlic Potatoes Recipe

ByLucy
Jump to Recipe· 4.7 from 9 reviews

If you’re in the mood for something comforting and downright delicious, you’ve got to try my Creamy Garlic Potatoes Recipe. It’s one of those recipes I turn to when I want simple ingredients to shine in a cozy, flavorful dish. Think tender baby potatoes bathed in a rich, garlicky cream sauce with just the right touch of Parmesan and a hint of cayenne for a subtle kick. Trust me, once you try this, it’ll quickly become a favorite side on your table—easy enough for weeknights yet special enough for guests.

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Why This Recipe Works

  • Perfect Potato Texture: Using yellow baby potatoes means you get a tender yet firm bite that holds up beautifully in the sauce.
  • Balanced Creamy Sauce: The combo of butter, flour, broth, and half-and-half creates a luxurious sauce that’s never too heavy.
  • Depth of Flavor: Fresh garlic and Parmesan add layers of richness, while a pinch of cayenne gives a gentle heat that wakes up the dish.
  • Quick and Easy: Ready in about 35 minutes, this recipe fits perfectly into busy weeknights without sacrificing taste.
Creamy Garlic Potatoes, garlic potatoes recipe, easy potato side dish, flavorful potato recipes, quick garlic potatoes - The image shows a close-up view of a pan filled with several small, round golden potatoes covered in a thick, creamy white sauce speckled with small green parsley pieces. A metal spoon with a wooden handle is partially dipped into the sauce, lifting some potatoes. The edges of the pan are visible, and the background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Creamy Garlic Potatoes Recipe has a special role that makes the whole dish sing. From the choice of potatoes to that final sprinkle of parsley, these ingredients blend perfectly—and knowing a little about each one helps you shop smarter and cook easier.

Creamy Garlic Potatoes, garlic potatoes recipe, easy potato side dish, flavorful potato recipes, quick garlic potatoes - Flat lay of a small pile of yellow baby potatoes, a few garlic cloves minced in a small bowl, a pat of butter on a dish, a small mound of flour, a small cup of chicken broth, a half cup of creamy half and half in a glass, a small pile of shredded Parmesan cheese, a pinch of cayenne pepper in a tiny dish, fresh chopped parsley scattered around, with salt and black pepper grinders nearby, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Yellow baby potatoes: They’re my favorite for creamy dishes because they have a thin skin and creamy flesh, plus they hold together well when cooked.
  • Kosher salt: Preferable for cooking potatoes because it seasons evenly and dissolves quickly in water.
  • Butter: Adds richness and helps build the base for the cream sauce.
  • Garlic cloves: Fresh minced garlic gives that punchy, fragrant aroma that makes this dish unforgettable.
  • All-purpose flour: Acts as a thickener, turning our sauce into a velvety coating for the potatoes.
  • Chicken broth: Provides savory depth, plus a bit of moisture so the sauce isn’t too dense.
  • Half and half: Adds creaminess without being overly heavy or greasy.
  • Parmesan cheese: Melts into the sauce with a salty, nutty flavor that compliments the garlic beautifully.
  • Cayenne pepper: Just a pinch to gently heat things up and add complexity.
  • Fresh chopped parsley: Brings a pop of color and a fresh finish that balances the richness.
  • Fresh black pepper: For finishing seasoning—essential for that extra kick.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love this recipe because it’s so easy to personalize. Whether you’re in the mood to dial up the heat or keep it mild, add a cheesy twist, or sneak in some herbs, this creamy garlic potatoes recipe is like a cozy blank canvas waiting for your signature touch.

  • Variation: One time, I stirred in chopped crispy bacon after cooking, which added a smoky crunch that made the dish feel extra special for a casual weekend brunch.
  • Dairy-Free Version: Swap the half-and-half for coconut cream and use a dairy-free butter alternative—I tried this once when friends visited and you wouldn’t believe how tasty it still was!
  • Add Fresh Herbs: Mixing in fresh thyme or rosemary alongside the parsley can add another herbal layer and tweak the flavor depending on the season.
  • Spice it Up: If you’re a fan of heat, adding a pinch of smoked paprika or chili flakes works beautifully in place of or alongside the cayenne.

Step-by-Step: How I Make Creamy Garlic Potatoes Recipe

Step 1: Cook the Potatoes to Tender Perfection

Start by placing those lovely yellow baby potatoes in a pot and covering them with cold water—about 2 quarts—and a good sprinkle of kosher salt. Bring this to a boil over high heat, then lower it to a gentle simmer. Here’s the trick: check them at 12 minutes with a knife. You want them tender but not falling apart. Overcooked potatoes will mush, and nobody wants that in a creamy garlic potatoes recipe! Once done, drain immediately to avoid sogginess and set them aside.

Step 2: Whip Up the Creamy Garlic Sauce

While the potatoes cook, melt butter in a large sauté pan over medium heat. Toss in the minced garlic and stir frequently—remember, garlic can burn fast, so just about 30 seconds until it’s fragrant is perfect. Next, whisk in the flour. This mix forms the roux, the foundation for our sauce — cook it until it’s lightly golden, around a minute. Then, slowly add the chicken broth while whisking constantly to prevent lumps. As it starts to thicken, pour in the half-and-half and sprinkle in the cayenne and Parmesan. Give everything a gentle stir, seasoning with salt and pepper to taste. If your sauce feels too thick, no worries—just splash in a bit more milk. You want it creamy and velvety enough to coat each potato bite.

Step 3: Bring It All Together

Now for the best part: fold in your cooked potatoes so each one snuggles into that garlicky cream sauce. Heat for just a couple more minutes, letting the potatoes soak up some sauce without breaking apart. Right before serving, sprinkle on the fresh parsley—I promise, it brightens up every forkful.

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Tips from My Kitchen

  • Avoid Overcooking: Keep a close eye on those potatoes while simmering—they cook fast and the texture makes or breaks this dish.
  • Garlic Timing: Adding garlic too early or cooking it too long makes it bitter; I like to add it right before the flour and watch closely for that fragrant moment.
  • Whisk Constantly: When adding broth to the roux, whisk without stopping to ensure that silky smooth sauce with no lumps.
  • Season as You Go: Taste the sauce before combining. I always adjust salt and pepper here so the potatoes get perfectly seasoned.

How to Serve Creamy Garlic Potatoes Recipe

Creamy Garlic Potatoes Recipe - Serving Suggestion

Garnishes

I usually finish with a generous sprinkle of fresh chopped parsley because it adds a fresh pop of color and a subtle herbal lift. Sometimes, I also grate a little extra Parmesan right on top—hello, cheesy goodness! If you’re feeling fancy, a drizzle of good-quality olive oil or a few thinly sliced scallions works wonders, too.

Side Dishes

This creamy garlic potatoes recipe pairs beautifully with roasted chicken, grilled steak, or even a simple pan-seared fish. For veggies, I’m a fan of steamed green beans or a crisp arugula salad to add freshness and balance the richness.

Creative Ways to Present

For special occasions, I’ve served these potatoes in individual ramekins, topped with bread crumbs and broiled until golden for a crispy crust that contrasts the creamy interior. It’s like an upscale twist on comfort food that always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftover creamy garlic potatoes keep well in an airtight container in the fridge for up to 3 days. I recommend cooling them completely before sealing to keep everything fresh and avoid sogginess.

Freezing

I’ve frozen this dish once or twice with decent results—just let it cool fully, portion it out, and freeze in sealed containers. When thawing, I do it overnight in the fridge. The texture is slightly softer after freezing, so it’s best suited for reheated leftovers rather than fresh-quality meals.

Reheating

Gently reheat in a skillet over low-medium heat with a small splash of milk or broth to loosen the sauce again. Stir often to avoid burning and ensure the potatoes keep their creamy texture. Microwave works in a pinch but tends to dry it out, so use that carefully.

FAQs

  1. Can I use other types of potatoes for this Creamy Garlic Potatoes Recipe?

    Absolutely! While yellow baby potatoes are ideal because they hold their shape and have creamy flesh, you can also use red potatoes or fingerlings. Just be mindful that some potatoes break down more easily, so keep a close eye during cooking to avoid mushy results.

  2. How can I make this dish vegetarian?

    Simply swap the chicken broth for vegetable broth, and ensure your Parmesan cheese is vegetarian-friendly or substitute with a vegan cheese alternative. The flavor will still be rich and satisfying.

  3. Is there a way to make the creamy sauce thicker or thinner?

    Yes! To thicken the sauce, let it simmer a little longer uncovered, stirring frequently. If it gets too thick, whisk in a bit more half-and-half or broth until you reach your desired consistency.

  4. Can this recipe be made ahead of time?

    Yes, you can prepare it a day ahead and gently reheat before serving. Just be sure to store it covered in the refrigerator and add a splash of milk or broth when reheating to bring back that creamy texture.

  5. What’s the best way to avoid garlic burning?

    Cook garlic on medium heat and stir constantly, adding it just before the flour. Garlic burns fast and becomes bitter, so keep an eye on it and remove from heat if it starts browning too much.

Final Thoughts

I genuinely think this Creamy Garlic Potatoes Recipe is one of those kitchen gems—simple, satisfying, and flexible enough to make your own. Making it feels like a little warm hug for your dinner, and I hope you end up loving it as much as I do. The next time you want something both easy and impressive, whip this up and watch it disappear from the table in no time. Happy cooking, friend!

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Creamy Garlic Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
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Description

Creamy Garlic Potatoes are tender yellow baby potatoes cooked to perfection and smothered in a rich, garlicky cream sauce with Parmesan and a hint of cayenne. This comforting side dish is perfect for enhancing any meal with its smooth texture and robust flavor.

Ingredients

Potatoes

  • 1 ½ lbs. yellow baby potatoes, scrubbed
  • 2 ½ tsp. kosher salt

Cream Sauce

  • ¼ cup butter
  • 4 garlic cloves, minced
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • ½ cup half and half
  • ¼ cup shredded Parmesan cheese
  • ⅛ tsp. cayenne pepper
  • Kosher salt and fresh black pepper, to taste
  • Fresh chopped parsley, for garnish

Instructions

  1. Cook Potatoes: Add potatoes to a pot and cover with 2 quarts of cold water. Stir in 2 ½ teaspoons kosher salt. Bring to a boil over high heat, then reduce to a light simmer and cook uncovered for 15 minutes or until knife tender, checking starting at 12 minutes. Drain immediately and set aside.
  2. Make Cream Sauce: In a large sauté pan, melt ¼ cup butter over medium heat. Add minced garlic and cook, stirring frequently, until fragrant, about 30 seconds. Whisk in 2 tablespoons flour and cook until lightly golden, about 1 minute.
  3. Thicken Sauce: Gradually whisk in 1 cup chicken broth, continuing to whisk constantly until the mixture slightly thickens. Stir in ½ cup half and half, ⅛ teaspoon cayenne pepper, and ¼ cup shredded Parmesan cheese. Season with kosher salt and fresh black pepper to taste. Let the sauce thicken; if too thick, add more half and half as needed.
  4. Combine Potatoes and Sauce: Stir the cooked potatoes into the cream sauce until fully coated and warmed through.
  5. Garnish and Serve: Sprinkle fresh chopped parsley over the potatoes before serving for a fresh finish.

Notes

  • Choose baby yellow potatoes for their creamy texture and thin skins, which require less peeling.
  • Be careful not to overcook the potatoes to avoid them falling apart in the sauce.
  • If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
  • The cayenne pepper adds a mild heat; adjust or omit according to your taste.
  • For a richer sauce, you can use heavy cream instead of half and half.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 1 g
  • Sodium: 600 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 30 mg

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