There’s something undeniably comforting about potatoes bathed in a rich, creamy garlic sauce. This Creamy Garlic Sauce Potatoes recipe transforms humble spuds into an irresistible side dish that might just steal the spotlight at your dinner table. The potatoes become tender pillows that soak up the velvety sauce, while the garlic infuses every bite with aromatic flavor.
Perfect for weeknight dinners or special occasions, this dish strikes that magical balance between impressive and approachable. The sauce comes together with minimal effort but delivers maximum flavor, creating a restaurant-worthy experience right in your own kitchen.
Why You’ll Love This
- Simple ingredients that you likely already have in your pantry and refrigerator
- The creamy sauce is luxurious without being overly heavy or complicated
- Versatile enough to pair with almost any protein from roast chicken to grilled steak
- Make-ahead friendly – it reheats beautifully for leftovers
- Crowd-pleasing comfort food that even picky eaters will devour
Ingredients
- 2 pounds baby potatoes, halved
- 1/2 teaspoon salt (for boiling water)
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Extra black pepper to taste
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt to the water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium and cook until the potatoes are fork-tender, about 12-15 minutes. Be careful not to overcook them – they should hold their shape. Drain the potatoes in a colander and set aside.
- In a large skillet or pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown.
- Pour in the heavy cream and chicken broth. Add the dried thyme, salt, and black pepper. Stir to combine and bring to a gentle simmer.
- Reduce heat to medium-low and simmer the sauce for about 5 minutes, stirring occasionally, until it begins to thicken slightly. The sauce should coat the back of a spoon.
- Add the drained potatoes to the pan with the sauce. Gently toss to coat all the potatoes evenly with the creamy garlic sauce.
- Sprinkle the grated Parmesan cheese over the potatoes and stir until the cheese has melted into the sauce, creating an even creamier texture.
- Transfer the potatoes to a serving dish. Garnish with freshly chopped parsley and a sprinkle of additional black pepper. Serve hot as a delicious side dish.
Tips & Variations
- For extra flavor, roast the potatoes instead of boiling them – toss with olive oil and roast at 425°F for about 25 minutes before adding to the sauce
- Add crispy bacon bits or pancetta for a savory twist and textural contrast
- Substitute half and half for the heavy cream if you prefer a lighter version
- Mix in sautéed mushrooms for an earthy variation that pairs beautifully with the garlic
- Sprinkle with smoked paprika for a hint of smoky flavor
- Make it a complete meal by adding shredded rotisserie chicken or grilled shrimp
Serving Suggestions
These Creamy Garlic Sauce Potatoes make an excellent side dish for roasted meats like chicken, beef tenderloin, or pork chops. The rich sauce is perfect for sopping up with a crusty piece of bread. For a complete meal, serve alongside a simple green salad dressed with a bright vinaigrette to balance the creamy richness.
For a cozy weekend dinner, pair with a glass of buttery Chardonnay or, for non-alcoholic options, a sparkling water with a squeeze of lemon to refresh the palate between bites of this indulgent dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of milk or cream to revive the sauce if it has thickened too much
- The sauce should coat the back of a spoon when properly thickened
- For best results, don’t rinse the potatoes after cooking – the surface starch helps the sauce cling better
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the entire dish up to 2 days ahead. Reheat in a 350°F oven, covered with foil, for about 20 minutes or until heated through.
What type of potatoes work best for this recipe?
Yukon Gold potatoes are ideal because they hold their shape while still becoming creamy. Russets will work but may break down more, while red potatoes will hold their shape firmly.
Can I make this dairy-free?
Yes, substitute the butter with olive oil, use plant-based milk with a splash of lemon juice, and nutritional yeast instead of Parmesan for a dairy-free version.
Is there a way to make this recipe lighter?
Absolutely! Use half and half instead of heavy cream, reduce the butter to 2 tablespoons, and cut the Parmesan to 1/4 cup for a lighter but still delicious version.
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