Creamy Baby Potatoes Recipe

I still remember the first time I made these creamy baby potatoes. It was a quiet Sunday afternoon, and I wanted something hearty, simple, and soul-warming. I had a few Baby Dutch Yellow Potatoes lying in the pantry and some heavy cream in the fridge. I thought, “Why not mix them up with garlic and onion for a rich, creamy side dish?” That spontaneous idea turned into one of my most loved recipes. My family kept asking for more, and since then, it’s been a regular at our table.

Why You’ll Love This Recipe

This dish is everything you want in comfort food. It’s incredibly creamy, filled with natural sweetness from onions and carrots, and packed with flavor from garlic and olive oil. The baby potatoes are soft and soak up all the delicious sauce perfectly. The best part? It pairs well with almost any main dish. I often serve it with grilled beef or turkey bacon on weekends, and it’s always a hit.

Versatile

One of the greatest things about this recipe is how adaptable it is. Want it spicy? Add chili flakes. Prefer it vegan? Use vegan cream instead of heavy whipping cream and vegan gelatin if needed. You can serve it as a side, or even as a main dish with a salad. It’s great for lunchboxes, picnics, or family dinners.

Budget-Friendly

The ingredients are simple and affordable. Baby potatoes, onion, garlic, and carrots are easy to find and won’t strain your grocery budget. Plus, you can use any oil you prefer, making it even more flexible to what you already have at home.

Ingredients for Creamy Baby Potatoes Recipe

• 2-3 lb Baby Dutch Yellow Potatoes – These small, buttery potatoes cook fast and hold their shape well.

• 2 tablespoons olive oil – You can replace this with sunflower or canola oil if preferred.

• 1 clove garlic, finely chopped – Adds rich, deep flavor to the sauce.

• 2 cups chopped onion – Brings sweetness and body to the sauce.

• 2 cups grated carrots – Adds a natural sweetness and texture.

• 1 tablespoon flour – Helps thicken the creamy garlic sauce.

• 2 cups heavy whipping cream – Makes the sauce extra rich and smooth.

• Salt and pepper, to taste – Balances and enhances all other flavors.

• 1/4 cup finely chopped parsley – Adds color and a fresh herbal finish.

  How to Make This Recipe

  Making this creamy baby potato dish is easier than you might think. It comes together in just a few steps, but the result feels like something you’ve spent hours preparing. The key is to let each ingredient shine, especially the fresh garlic and the soft, sweet baby potatoes.

  Step-by-Step Instructions for Making

  Start by preparing the potatoes. First, fill a pot with salted water and bring it to a boil. This step ensures the potatoes are seasoned from the inside. Once the water is boiling, add the Baby Dutch Yellow Potatoes. Bring the water back to a gentle boil, then reduce the heat to medium. Cook the potatoes until they’re soft and easily pierced with a knife. It usually takes about 10–12 minutes, depending on their size. Once done, carefully drain the water and set the potatoes aside.

  Next, it’s time to build the base of the creamy garlic sauce. In a large skillet, heat two tablespoons of olive oil over medium heat. Once the oil is warm, add one finely chopped clove of garlic. Sauté the garlic for about one minute. Keep stirring so it doesn’t burn, but releases its strong aroma.

  Then add the chopped onions. Sauté them for around five minutes. Stir a few times during cooking to ensure even softness and a slight golden color. Once the onions have softened, add the grated carrots. Cook everything together for another five minutes. This blend gives the sauce a natural sweetness and depth.

  Now it’s time to create the creamy base. Sprinkle one tablespoon of flour over the sautéed onions and carrots. Stir until the flour is well combined with the vegetables. This step is important because it helps thicken the sauce.

  Slowly pour in two cups of heavy whipping cream while stirring. Continue stirring until everything is mixed well. Bring the sauce to a gentle boil, then reduce the heat slightly. Add salt and pepper to taste. The sauce will begin to thicken and coat the vegetables beautifully.

  Quick and Easy

  From boiling to sautéing, the entire recipe is quick and doesn’t require any complex techniques. Each step is straightforward and manageable, even for beginners. While the sauce simmers, you can clean up or prep your main dish.

  Customizable

  This recipe allows you to switch ingredients based on what you have at home. If you don’t have heavy cream, use a dairy-free option like coconut cream or oat cream. If you’re avoiding gluten, swap the flour with cornstarch or gluten-free flour. You can also mix in other vegetables like bell peppers or peas.

  Want more protein? Add grilled chicken pieces or turkey bacon just before serving. Want it spicy? A dash of chili flakes or paprika will do the trick.

  Crowd-Pleasing

  Every time I make this dish, it disappears fast. It’s creamy, savory, and just the right amount of garlicky. The combination of soft potatoes with rich sauce and fresh parsley on top is irresistible. It suits all ages and pairs with a variety of meals, making it perfect for dinner parties, potlucks, or cozy family nights.

  This recipe proves that simple ingredients, when cooked with care, can turn into something special. Whether you’re feeding four or twelve, you can easily scale the recipe up or down. Serve it fresh and warm from the skillet, and you’ll have a dish that wins over everyone at the table.

  FAQs

  Can I use regular potatoes instead of baby potatoes?
  Yes, you can. Just cut them into smaller, even-sized chunks to match the cooking time of baby potatoes. However, Baby Dutch Yellow Potatoes offer a creamier texture and slightly sweet flavor that suits this dish best.

  Is there a substitute for heavy whipping cream?
  Absolutely. You can use dairy-free cream alternatives like oat cream, soy cream, or coconut cream. Even a thick cashew cream works well. Just make sure it has a rich texture to keep the sauce creamy.

  Can this recipe be made ahead of time?
  Yes, you can boil the potatoes and prepare the sauce a day ahead. Reheat everything together in a skillet over low heat before serving. Add a splash of cream or milk to loosen the sauce if needed.

  How do I store the leftovers?
  Place leftovers in an airtight container and refrigerate. They stay fresh for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a little cream to restore the original consistency.

  Can I freeze this dish?
  It’s not ideal to freeze because cream-based sauces can separate after thawing. For the best taste and texture, it’s better enjoyed fresh or from the fridge within a few days.

  What can I serve this with?
  It pairs beautifully with grilled beef, turkey bacon, or baked chicken. It also complements dishes like roasted vegetables, green salads, or even plain rice for a simple but satisfying meal.

  Can I add protein to this dish?
  Definitely. You can add shredded chicken, grilled turkey bacon bits, or even roasted tofu if you prefer a vegetarian option. Just stir them in during the final step before garnishing.

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  Creamy Baby Potatoes Recipe

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  This Creamy Garlic Sauce Baby Potatoes recipe brings tender Baby Dutch Yellow Potatoes together with a rich, homemade white garlic sauce. It’s quick, satisfying, and pairs well with nearly any main dish. Whether served alongside grilled beef or Bang Bang Chicken, this creamy side is always a crowd favorite.

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

  Ingredients

  Scale 1x2x3x

  • 2–3 lb Baby Dutch Yellow Potatoes

  • 2 tablespoons 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 and pepper (to taste)

  • 1/4 cup parsley (finely chopped)

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  Instructions

  • Fill a large pot with salted water and bring to a boil.

  • Add the Baby Dutch Yellow Potatoes and return to a gentle boil. Reduce heat to medium and cook until the potatoes are soft when pierced with a knife (about 10–12 minutes).

  • Drain the water carefully and set the potatoes aside.

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.

  • Add the finely chopped garlic and sauté for 1 minute, stirring constantly.

  • Add chopped onion and cook for 5 minutes, stirring occasionally until softened.

  • Add grated carrots and sauté for an additional 5 minutes, stirring a few times.

  • Sprinkle the flour evenly over the vegetables and stir until well combined.

  • Pour in the heavy whipping cream while stirring continuously.

  • Bring the mixture to a gentle boil and season with salt and pepper to taste.

  • Add the boiled baby potatoes into the skillet. Stir well until they are coated with the creamy sauce and heated through.

  • Garnish with finely chopped parsley and serve hot.

  Notes

  • For a dairy-free option, use coconut cream or oat cream.

  • Add chili flakes for a spicier version.

  • To make it gluten-free, replace flour with cornstarch.

  • Goes well with grilled meats or light salads.

  • Author: Mohamed
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes