Creamy Garlic Sauce Baby Potatoes Recipe - boiled BABY POTATOES mixed with super CREAMY WHITE GARLIC SAUCE.

Creamy Baby Potatoes




– 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 & pepper to taste – 1/4 cup parsley finely chopped

8 servings

30 mins

Step 1

Make sure to scrub your potatoes clean before you begin! Bring a pot of salted water to a gentle boil over high heat. Add the potatoes to the water and reduce the heat to medium and cook until the potatoes are tender. To test them, pierce them with a knife. If there is no resistance, they’re done.

Step 2

Heat olive oil in a large skillet over medium heat. Sauté finely chopped garlic for a minute until fragrant.

Step 3

Add the onions and continue to sauté for 5 minutes until they’re nice and soft. Then, add the grated carrots and sauté for another 5 minutes. Stir a few times.

Step 4

To make a roux, which is the base of a good cream sauce, we’re going to sprinkle flour over the sautéed onions and stir to combine. Pour in heavy whipping cream and whisk continuously while the sauce comes to a gentle boil. Season with salt and pepper.

Step 5

Add potatoes to the garlic sauce mixture, stir until everything is combined and heated through.

Step 6

Garnish with finely chopped parsley and enjoy!