Potatoes are one of those ingredients that never seem to let us down. Whether they’re mashed, roasted, or baked, they bring comfort to the table in a way few other foods can. But when you take tender mini potatoes and toss them in a velvety garlic-Parmesan cream sauce, they become something extra special. I started making this recipe on busy weeknights when I wanted something hearty but not fussy.
Over time, it also became my go-to side dish for family gatherings because everyone kept asking for seconds. The creamy sauce clings to every bite of potato, making it rich, indulgent, and still simple enough to prepare in just half an hour.
This dish pairs the rustic charm of boiled mini potatoes with a restaurant-worthy garlic cream sauce, so you get the best of both worlds: cozy and elegant. Whether you serve it as a side with roasted chicken, steak, or even as the star of a vegetarian dinner, these creamy garlic mini potatoes are guaranteed to impress.
Essential Elements and Equipment
To make this recipe come together smoothly, it helps to have the right tools and ingredients at hand.
- Heavy-bottomed skillet or sauté pan: This ensures the cream sauce heats evenly without burning.
- Pot for boiling: A medium-to-large pot is perfect for cooking the mini potatoes until fork-tender.
- Fresh garlic: Minced garlic makes the sauce aromatic and flavorful. Pre-minced won’t have the same punch.
- Mini potatoes: Choose ones that are similar in size so they cook evenly.
- Heavy cream: Creates a rich, silky sauce that clings perfectly to the potatoes.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds nutty depth.
- Seasonings: Italian herbs, salt, and pepper tie it all together, while parsley brightens the dish at the end.
Having these ready before you start cooking makes the process seamless and stress-free.
What Makes This Recipe Work
- Mini potatoes: Their naturally creamy texture works beautifully with the sauce. Larger potatoes don’t achieve the same melt-in-your-mouth tenderness when halved.
- Garlic butter base: Sautéing garlic in butter creates the rich foundation of flavor that carries through every bite.
- Cream and Parmesan blend: This combination creates a sauce that’s both indulgent and balanced, not too heavy, but not watery either.
- Simple seasoning: Salt, pepper, and Italian seasoning keep the focus on the garlic-Parmesan flavor.
- Quick cook time: In just 30 minutes, you get a side dish that feels luxurious but doesn’t eat up your evening.
These elements come together to make this recipe approachable for beginners while still impressive enough for entertaining.
Ingredients You’ll Need
- 2 pounds mini potatoes, halved
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (or oregano + thyme)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Preparation
Step 1: Boil the potatoes
Rinse and scrub the mini potatoes, then cut them in half so they cook evenly. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 12–15 minutes until fork-tender, then drain and set aside.
Step 2: Make the garlic base
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Keep the heat steady to avoid burning the garlic, as this would give the sauce a bitter taste.
Step 3: Build the cream sauce
Pour in the heavy cream and stir well. Add the Parmesan cheese and let the sauce simmer gently for 3–4 minutes, stirring often, until it thickens slightly and becomes velvety.
Step 4: Season the sauce
Stir in the Italian seasoning, salt, and black pepper. Taste and adjust the seasonings if necessary.
Step 5: Add the boiled potatoes to the skillet and gently toss them in the sauce until every piece is well coated.
Step 6: Sprinkle freshly chopped parsley over the potatoes before serving. The parsley cuts through the richness and gives the dish a beautiful pop of color.
Variations You Can Try
This recipe is wonderfully versatile, so you can adapt it depending on your preferences or what’s in your pantry:
- Cheesy upgrade: Add a handful of mozzarella or cheddar along with the Parmesan for an extra cheesy twist.
- Bacon lovers: Crisp up some bacon and crumble it over the finished dish for smoky flavor.
- Spicy kick: A pinch of red pepper flakes stirred into the cream sauce balances out the richness with heat.
- Lighter option: Swap half of the cream with milk for a slightly lighter version while still keeping the creamy texture.
- Herb swap: Try fresh basil, dill, or rosemary in place of parsley for a different flavor profile.
- Make it a main dish: Add shredded rotisserie chicken or sautéed shrimp to turn this into a complete meal.
These options make it easy to serve this dish more often without it ever feeling repetitive.
How to Serve
Creamy garlic sauce mini potatoes are the kind of side dish that can easily steal the spotlight, so the way you serve them matters. These potatoes are versatile, and you can dress them up for a holiday dinner or keep them simple for a weeknight meal. Here are some serving ideas your readers will love:
- With roasted meats: These potatoes pair beautifully with roasted chicken, turkey, or beef. The creaminess balances the savory richness of the meat.
- As a holiday side: Perfect for Thanksgiving, Christmas, or Easter when you want something indulgent yet simple to prepare.
- With seafood: Garlic cream sauce complements salmon, shrimp, or seared scallops just as well as it does chicken or beef.
- Vegetarian centerpiece: Serve a large portion with roasted veggies like asparagus, carrots, or broccoli for a meatless dinner.
- Casual comfort food: Pair with a crisp side salad and some crusty bread for a cozy, satisfying meal.
By adjusting the portion size and what you serve it with, this dish can go from everyday comfort food to show-stopping holiday side.
Recipe Tips for the Best Results
- Choose uniform potatoes: This ensures they cook evenly. Larger ones can be halved or quartered.
- Don’t overboil: Potatoes should be fork-tender but not falling apart, or they’ll break up when tossed in the sauce.
- Use fresh Parmesan: Pre-grated Parmesan often has fillers that prevent it from melting smoothly. Freshly grated cheese creates a creamier sauce.
- Mind the garlic: Cook it just until fragrant. Burnt garlic will ruin the flavor of the sauce.
- Adjust consistency: If the sauce becomes too thick, add a splash of milk or reserved potato water.
- Make ahead: Boil the potatoes earlier in the day and reheat them in the sauce right before serving.
- Finishing touch: Fresh parsley adds brightness and color, keeping the dish from feeling too heavy.
Cooking Notes
- Storage: Leftovers can be refrigerated in an airtight container for 3–4 days. The sauce may thicken, so reheat gently on the stove with a splash of cream or milk.
- Freezing: Not recommended. Cream sauces often separate when frozen and reheated.
- Serving size: This recipe yields about 4–6 servings as a side. Double the recipe if serving a crowd.
- Pan size: A large skillet is best to give the potatoes room to coat evenly in the sauce.
Nutritional Information (per serving, approx.)
- Calories: 290
- Carbohydrates: 32g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 9g
- Fiber: 3g
- Sodium: 310mg
- Sugar: 2g
FAQs
Q1: Can I use regular potatoes instead of mini ones?
Yes, you can use Yukon gold or red potatoes. Just cut them into 1-inch chunks so they cook evenly.
Q2: How do I make this dish lighter?
Use half-and-half instead of heavy cream and reduce the butter to 2 tablespoons. The sauce won’t be quite as rich but will still be delicious.
Q3: What other cheese can I add?
Mozzarella, cheddar, or Gruyère can be added alongside Parmesan for a different flavor twist.
Q4: Can I prepare this ahead of time for a party?
Yes, boil the potatoes earlier in the day and keep them in the fridge. Right before serving, make the sauce and toss everything together.
Conclusion
Creamy garlic sauce mini potatoes are the kind of dish that bridges comfort food and elegance effortlessly. With just a handful of everyday ingredients, you can transform simple potatoes into a creamy, flavorful side that feels restaurant-worthy. The velvety garlic-Parmesan sauce clings to every bite, making these potatoes a family favorite whether they’re served on a busy weeknight or at a festive holiday table.
What makes this recipe stand out is its adaptability: you can serve it alongside roasted chicken or steak for a hearty dinner, or pair it with seafood or vegetables for a lighter option. It’s also a reliable crowd-pleaser, meaning you won’t have to worry about picky eaters turning up their noses. With its short cooking time and rich payoff, this recipe is one of those “keep in your back pocket” dishes you’ll return to again and again.
Next time you’re looking for a side dish that’s both simple and indulgent, try these creamy garlic potatoes. They prove that you don’t need complicated steps or fancy ingredients to create a dish that feels special and satisfying.
Print
Creamy Garlic Sauce Mini Potatoes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
Ingredients You’ll Need
- 2 pounds mini potatoes, halved
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (or oregano + thyme)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Boil the potatoes
Rinse and scrub the mini potatoes, then cut them in half so they cook evenly. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 12–15 minutes until fork-tender, then drain and set aside.
Step 2: Make the garlic base
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Keep the heat steady to avoid burning the garlic, as this would give the sauce a bitter taste.
Step 3: Build the cream sauce
Pour in the heavy cream and stir well. Add the Parmesan cheese and let the sauce simmer gently for 3–4 minutes, stirring often, until it thickens slightly and becomes velvety.
Step 4: Season the sauce
Stir in the Italian seasoning, salt, and black pepper. Taste and adjust the seasonings if necessary.
Step 5: Add the boiled potatoes to the skillet and gently toss them in the sauce until every piece is well coated.
Step 6: Sprinkle freshly chopped parsley over the potatoes before serving. The parsley cuts through the richness and gives the dish a beautiful pop of color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 290
- Sodium: 310
- Protein: 6