Baby Potatoes with Creamy Garlic Sauce

We love potatoes in our family. Just look at my backside and you’ll know for sure. One of our favorite potato dishes are these baby (chat) potatoes with a creamy, garlicky, buttery sauce.
baby chat potatoes with garlic cream sauce

They are a bit decadent so you wouldn’t want to have them often but we love them on veggie nights.  It’s not that they replace meat but they’re filling in the same way.

If you like garlic like we do, then give these a try. They’re really quick and easy to make and I’ve never had anyone not want seconds.

baby (chat) potatoes and fresh garlic

I’ve seen recipes where you slice these and fry them and then toss in the cream and reduce but I choose the easier route.

I scrub the potatoes and cut them into bite sized pieces and boil in salted water until just tender.  In a sauce pan I put two cloves of minced garlic and the butter and s l o w l y tease out the garlicky goodness over very low heat.  Then I add the cream and salt and pepper to taste and reduce the cream til it’s thick enough to coat the potatoes.  By the time the sauce is done, the little pieces of potato are done and it’s time to fill my belly !

4.7 from 13 reviews
Baby Potatoes with Creamy Garlic Sauce
Prep time
Cook time
Total time
This is a quick and easy way to serve "special" potatoes with a meal.
Recipe type: Side Dish
Serves: 6
  • 10 baby (chat) potatoes
  • 2 tbs butter
  • 2 cloves garlic minced (you can use less if you don't like garlic)
  • ¾ cup cream
  • 2 tbs fresh parsley chopped (or 1 tbs dried parsley)
  • salt and pepper
  1. Wash and cut potatoes in bite sized pieces
  2. Boil over low heat until just done
  3. In a saucepan melt butter and add the garlic and over low heat cook the garlic for 2 or 3 minutes
  4. Add cream and reduce til thick enough to coat the potatoes. About 10 minutes.
  5. Drain potatoes and add to cream sauce
  6. Add parsley, salt and pepper


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  1. says

    OMG! Give me some garlic and I’ll scream with delight! I’m so obsessed with it my Dad once suggested I should put some in my tea! Haha

    Love baby potatoes too. What a great dish for a barbecue or to go with steak. And sso simple to make!

  2. says

    I love all the sweet, new potatoes at the markets, and always search for the new approaches. I agree, this cannot be an everyday fare, but what’s not to love?
    My mother makes them with a creamy dill sauce and they are divine.
    Husband can indulge on weekends, and I’ll try your garlicky potatoes.

  3. says

    That first photo is food porn to the millionth degree. I cannot resist this… potatoes, cream, butter and garlic is pure manna. Definitly adding this to my recipe bookmarks :)

  4. says

    I am so happy to discover your blog, great recipes! I am sort of a potato fanatic, I keep a notebook JUST for my potato recipes…. looks like I have a new one!

  5. says

    Yum! This is very similar to how we make potato salad in our family. We’d leave out the butter and cream and use olive oil and lemon instead, Middle Eastern style. I’ll blog it soon as it’s great for summer BBQs. But the richness of your recipe sounds better for a winter warmer, which I assume is needed in the Southern Hemisphere right about now?

  6. says

    What a fun post and love this recipe! I’d certainly do this to potatoes. As a scot we grew up with them with virtually every meal and so I tend to shy away from “tatties” but you’ve come up with a genius idea. Lovely.

  7. says

    OMG! my son would love these! And so would I to be totally honest! Creamy garlic.. oh yes, I’d eat these on veggie night also so I could indulge without any guilt!!

  8. says

    Oh my dear Maureen. This is quite possibly the best thing I’ve seen in quite some time. Potatoes, cream, and garlic. So classic. So comforting. So going to be our dinner soon. Thanks!

    • says

      Jay, I hope someone has tried these potatoes because they’re our #1 favorite in the potato department. I’m having them again tonight and they don’t go with the American style bbq ribs but we’re flying in the face of food correctness and eating them anyway.

  9. says

    These creamy potatoes look amazing!
    It is vegetarian week at Get Grillin’ we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect!
    This week we have a ManPans giveaway.

    • says

      HI Marla, as you requested, I added my potatoes to your get grilling 2011 event. I’m not in the US so not eligible to win, but I hope you have a lot of entries!

  10. Sharon Rattray says

    Absolutely delicious!!! It is now our family’s favourite potato dish and we like lots of potatoes.

  11. Joe Kelly says

    Just cooked these & I must say they were delicious! I will definately try these again, I thought they might taste nice with a little Parmesan on top too!

  12. tcmullinax says

    I just whipped up your garlic cream sauce for dinner-and it was delicious! I poured it over cheese tortellini. This is a keeper!

  13. Barbara says

    So I actually made these potatoes and they are delicious. I added more garlic and butter.
    What’s not to love?

  14. Katrina says

    This may be a dumb question, but I am by no means a chef!! Lol, what kind if cream do you use? I really want to make these but got lost when looking at all the different creams. Lol

  15. Danielle says

    This was delicious!! My husbands words: “You can make this again”! The thickening at the end as well as the salt really adds to the flavour! And this sauce goes a long way.

    • says

      Hi Amethyst,

      Thanks for writing. I used regular whipping cream but even half and half would work. I live in Australia and our brands wouldn’t be the same and it’s been a long time since I left the states, so I might get American brands wrong. Honestly, just whipping cream the garlic and the butter along with some salt, pepper and parsley and you’ll be in heaven with this.

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