Creamy Garlic Baby Potatoes made with butter, garlic, and rich cream sauce for a comforting side dish.

Scale

1.5 lbs Baby Potatoes

2 tablespoon Unsalted Butter

4 cloves Garlic minced

1 cup Heavy Cream

1/2 cup Vegetable or Chicken Broth

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 teaspoon Dijon Mustard

1 tablespoon Fresh Parsley chopped

1. Boil halved baby potatoes in salted water for 10-12 minutes until fork-tender. Drain.

2. Melt butter in skillet and sauté garlic for 1-2 minutes.

3. Stir in cream, broth, salt, pepper, and Dijon. Simmer 5 minutes.

4. Fold potatoes into sauce and simmer 2-3 minutes.

5. Garnish with parsley and serve warm.

Adjust salt to taste.

Use fresh garlic for best flavor.

Reheat gently with extra cream if needed.