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These velvety baby potatoes turn basic items into a lavish side that goes great with any main dish. The smooth, garlicky sauce coats soft yellow potatoes, making a cozy dish that's always the first to vanish at family meals.
I first whipped up these potatoes for a Christmas dinner when I needed something quick but fancy. The mix of soft potatoes with rich garlic sauce got so many rave reviews that my family now asks for them at every get-together.
Ingredients
- Baby Dutch Yellow Potatoes: Their smooth taste and soft texture are just right for this meal. Pick firm ones without any sprouts or green patches.
- Olive oil: Forms the starting point for cooking the flavorings. Any plain cooking oil can do the job.
- Garlic: Gives key flavor to the cream sauce. Go for fresh bulbs with tight skin.
- Onion: Adds sweet depth to the sauce. White or yellow ones work great.
- Carrots: Brings natural sweetness and pretty color. Pick bright orange ones for best flavor.
- Flour: Helps make the cream sauce thick enough. Regular flour works fine.
- Heavy whipping cream: Makes the sauce feel fancy. Full-fat gives the best results.
- Salt and pepper: Brings out all the tastes. Fresh-ground pepper really makes a difference.
- Parsley: Adds fresh green color and light herby notes. Look for bright bunches that aren't wilted.
Step-by-Step Instructions
- Cook the Potatoes:
- Get a big pot of heavily salted water boiling. Throw in the whole baby potatoes and turn down to a medium bubble. Let them cook about 15 minutes until they're soft when poked but still hold together. Don't cook them too long or they'll fall apart later. Drain them well and set aside.
- Start the Flavor Base:
- Warm olive oil in a big pan over medium heat until it looks shiny. Toss in the finely chopped garlic and stir non-stop for just one minute. The garlic should smell good but not turn brown, which would make it taste bitter.
- Cook the Veggies:
- Add the chopped onions to the garlicky oil and cook for 5 minutes, stirring now and then until they're see-through and a bit golden. Add the shredded carrots and cook another 5 minutes. The sugars in the veggies will start to brown, making a sweet taste that balances the rich cream.
- Make the Sauce:
- Sprinkle flour evenly over the cooked veggies and keep stirring for about 30 seconds to get rid of the raw flour taste. This makes a base that'll thicken your sauce. Slowly pour in the heavy cream while you keep stirring. Let it bubble gently, stirring often until it gets thick enough to stick to a spoon. Add plenty of salt and fresh-ground pepper to taste.
- Mix and Finish:
- Carefully fold the cooked potatoes into the cream sauce, making sure each potato gets covered. Let everything warm up for 2-3 minutes, stirring gently so nothing sticks. Finish by sprinkling fresh chopped parsley on top right before you serve it to make it look and taste brighter.
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What makes this dish taste amazing is letting the onions brown slightly before adding carrots. My grandma showed me this trick when I was little, and it's what turns an okay potato dish into something folks will talk about later.
Storage and Reheating
These creamy spuds stay good in a sealed container in the fridge for up to 3 days. The sauce will get much thicker when cold but will thin out when you warm it up. For best results, warm them slowly on the stove over low-medium heat with a splash of milk or cream to bring the sauce back to life. Stir now and then but carefully so you don't mash the potatoes. The flavors actually get better overnight, making this a great dish to fix ahead for busy nights or when company's coming.
Ingredient Substitutions
You can switch up this dish based on what you've got at home. Red potatoes can replace yellow Dutch ones, though they feel a bit different in your mouth. If you want something lighter, you can use half and half instead of heavy cream, but your sauce won't be as rich. For non-dairy options, try full-fat coconut milk or cashew cream, which are just as creamy but taste a bit different. You can swap fresh herbs based on what you like thyme, dill, or chives all taste great instead of or along with parsley.
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Serving Suggestions
These velvety potatoes work as a flexible side that fits both casual dinners and fancy meals. They go great with grilled or roasted meats, especially beef or chicken. For a full comfort food dinner, serve them with a simple green salad with tangy dressing to cut through the richness. These potatoes can also make a store-bought rotisserie chicken feel special, or turn a basic pan-cooked fish into something you'd get at a nice restaurant. For breakfast, try putting a runny egg on top and adding some sliced tomatoes for a surprisingly fancy morning meal.
Common Questions
- → What kind of potatoes work best for this dish?
We suggest Baby Dutch Yellow Potatoes, but any small potatoes with a buttery texture like fingerlings will work just as well.
- → Can I substitute heavy cream with something lighter?
You can swap in half-and-half or try dairy-free options like coconut cream or blended cashew cream for a lighter touch.
- → What pairs well with creamy baby potatoes?
These potatoes taste amazing alongside a juicy grilled steak, herb-roasted chicken, or flaky fish dishes like salmon or cod.
- → How do I store and reheat leftovers?
Keep any extras in a sealed container in your fridge for up to 3 days. When reheating, do it slowly on low heat or in short bursts in your microwave. Add a tiny splash of cream if the sauce needs thinning.
- → Can I add other vegetables to the dish?
You bet! Throw in some sliced mushrooms, chopped bell peppers, or even fresh green beans to add more flavor and crunch.