Description
Creamy Baby Potatoes
These creamy baby potatoes are the ultimate comfort side dish, perfect for a weeknight dinner or a festive holiday feast. Boiled baby potatoes are coated in a rich, creamy garlic sauce, with a touch of shredded carrots for extra flavor and color. This classic dish pairs wonderfully with steak, chicken, or fish, and is an impressive yet simple addition to any meal.
2-3 lb Baby Dutch Yellow Potatoes
2 tbsp Olive oil
1 clove Garlic, finely chopped
2 cups Onion, chopped
2 cups Carrots, grated
1 tbsp Flour
2 cups Heavy whipping cream
Salt & pepper, to taste
¼ cup Parsley, finely chopped
Directions:
1. Boil potatoes in salted water until tender.
2. Sauté garlic in olive oil for 1 minute. Add onion, sauté 5 min.
3. Add carrots, sauté 5 more min. Add flour, stir.
4. Pour in cream, whisk until sauce thickens. Season.
5. Mix in potatoes. Garnish with parsley.
Prep Time: 10 mins
Kcal: 270 per serving
Step-by-Step Guide
1. Prepare the Potatoes: Wash 2-3 lbs of baby potatoes. Place them in a large pot, cover with cold, salted water, and bring to a boil. Cook for 15-20 minutes or until easily pierced with a fork. Drain and set aside.
2. Build the Aromatics: In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped garlic clove and sauté for 1 minute until fragrant. Add 2 cups chopped onion and cook for 5 minutes until softened.
3. Add Vegetables and Thickener: Stir in 2 cups grated carrots and cook for another 5 minutes. Sprinkle 1 tbsp of flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
4. Create the Cream Sauce: Slowly pour in 2 cups of heavy whipping cream while whisking continuously. Bring to a gentle simmer, whisking until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Season generously with salt and pepper.
5. Combine and Finish: Add the drained potatoes to the creamy sauce, gently folding to coat them thoroughly. Heat through for 2-3 minutes. Remove from heat, garnish with ¼ cup chopped parsley, and serve immediately.
Serving Suggestions
This rich and creamy side dish is incredibly versatile. For a classic pairing, serve alongside a grilled or pan-seared steak, roasted chicken, or baked salmon. To balance the richness, pair it with a simple green salad dressed with a sharp vinaigrette. For a festive holiday spread, it complements roast turkey, ham, or prime rib beautifully. It can also be a star at potlucks—simply transfer to a slow cooker on the ‘warm’ setting.
How-to Summary
Boil baby potatoes until tender. Separately, sauté garlic and onion, then add grated carrots. Stir in flour to create a roux, then whisk in heavy cream to form a thick sauce. Season, fold in the cooked potatoes, and garnish with fresh parsley.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare it a day in advance. Store covered in the refrigerator and gently reheat on the stovetop, adding a splash of cream or milk if the sauce has thickened too much.
What can I use instead of heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Full-fat coconut milk is a good dairy-free alternative.
Can I use a different type of potato? Absolutely. Small red potatoes or halved Yukon Gold potatoes are excellent substitutes. Adjust boiling time as needed for larger pieces.
How do I prevent the sauce from curdling? Avoid boiling the cream sauce vigorously. Keep the heat at a gentle simmer and stir frequently. Adding the cream to the flour mixture (the roux) also helps stabilize it.
Is there a way to add more protein? For a heartier meal, stir in diced cooked ham, crispy bacon pieces, or shredded rotisserie chicken along with the potatoes.
Common Mistakes to Avoid
- Overcooking the Potatoes: Boil just until fork-tender to prevent them from becoming mushy when folded into the sauce.
- Not Salting the Potato Water: This is your chance to season the potatoes from the inside out. Use generously salted water.
- Adding Raw Flour: Ensure you cook the flour with the vegetables for a full minute to avoid a pasty taste in the final sauce.
- High Heat with Cream: Never bring the cream sauce to a rolling boil, as it can cause separation or curdling.
Conclusion
Creamy baby potatoes are a deceptively simple dish that delivers maximum comfort and flavor. By following this detailed guide and avoiding common pitfalls, you can create a consistently perfect, luxurious side that will impress family and guests alike. Its creamy texture, subtle sweetness from the carrots, and rich garlic sauce make it a timeless recipe worthy of any occasion, from a casual Tuesday dinner to a celebratory feast.