Description
Indulge in our creamy baby potatoes recipe that’s rich, flavorful, and easy to make! This delightful dish transforms humble baby Dutch yellow potatoes into a luxurious experience with a velvety garlic sauce, making it the perfect comfort food for any occasion. Each forkful offers an embrace of flavors that dance together harmoniously, creating warm memories around the dining table. Ideal as a side dish or a standalone treat, these creamy potatoes are sure to become a cherished favorite. Whether you’re hosting a family gathering or enjoying a cozy night in, this recipe is an invitation to savor life’s simple pleasures.
Ingredients
Scale
- 2–3 lb Baby Dutch Yellow Potatoes
- 2 tablespoons Olive Oil
- 1 clove Garlic (finely chopped)
- 2 cups Onion (chopped)
- 2 cups Carrots (grated)
- 1 tablespoon Flour
- 2 cups Heavy Whipping Cream
- Salt & Pepper (to taste)
- 1/4 cup Parsley (finely chopped)
Instructions
- 1. Boil the baby potatoes in salted water until tender (15-20 minutes); drain and set aside.
- 2. In a large skillet over medium heat, sauté garlic in olive oil until fragrant. Add onions and cook until translucent.
- 3. Stir in grated carrots and cook until softened.
- 4. Sprinkle flour over the mixture, then gradually pour in heavy cream while stirring continuously until thickened.
- 5. Season with salt and pepper before gently folding in the boiled potatoes. Heat through for about three minutes.
- 6. Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 9g
- Sodium: 150mg
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg