Velvety Garlic Potatoes

This whole creamy garlic potato thing? Total fluke. One freezing Sunday last winter, I had some tiny potatoes that were getting old and just craved something rich and cozy. Threw them together with a dreamy garlic sauce and, wow, now everyone asks for them whenever we get together. There's just something unreal about how silky the garlic cream coats every soft potato—you get bites that feel super fancy but they're honestly the easiest comfort side.

Tom, my brother-in-law who pretends he "hates cream sauce," tried these at Christmas and didn't say a word—just kept eating until his plate was clean. Later I caught him in the kitchen sneaking extra bites straight from the bowl! Now he always claims he's getting them for someone else, but we all know who's really after seconds.

Effortless Ingredients

• Keep the skins—they add nutrition and the best texture, just wash and scrub well
• Pick potatoes that are all about the same size—mixed colors look pretty and cook evenly
• Small, waxy potatoes are the way to go—they keep their shape and soak up sauce
• If baby potatoes are nowhere to be found, chop up Yukon golds or red potatoes into inch-sized pieces

I figured out by mistake that letting boiled potatoes steam a few minutes makes the sauce stick way better. I got distracted on the phone the first time I made them. The potatoes dried out a bit, and that little stickiness helped the cream hug every piece. Happy accidents, right?

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Simple How-To

Get Potatoes Just Right

Toss sliced potatoes in a pot of cold water with lots of salt. The water should cover the potatoes by about an inch. Turn up the heat from cold—this way, they cook more evenly. After about 10 minutes, check often by poking with a fork. You're looking for potatoes that are just tender—don't let them get mushy. Drain super well, then let them sit in the colander for five minutes to dry out. That tacky surface is what helps grab the sauce later.

Building a Dreamy Sauce

Go for a wide pan, like a big frying pan, so the sauce thickens up faster. Melt your butter over medium heat, but don’t let it turn brown. Toss in chopped garlic and stir nonstop for around a minute—no need to let it color, just get it soft and smelling great. Quickly pour in the cream and broth before anything gets too toasty, then throw in thyme, salt, and pepper. Let the whole thing bubble gently and stir it once in a while. When you can trail your finger through the sauce on the back of a spoon and it doesn’t run right away, you know it’s good.

Bringing Everything Together

Drop the potatoes in the sauce a little at a time and fold them in gently. This keeps splatters to a minimum and coats everything well. Let everything burble together for a couple of minutes to soak in the flavor and thicken the sauce more. Sprinkle in Parmesan in a few batches, stirring until it’s totally melted each time. Cheese thickens up the sauce and gives it that smooth, rich vibe. If it gets too thick, splash in more broth. Too thin? Give it another minute or two on the heat.

Finishing Touches

Pull the pan off the burner before adding the parsley so it stays green and fresh. Give everything a last gentle toss, then let it all chill together for a couple minutes to soak up even more flavor. Top with extra Parmesan and a few cracks of black pepper just before you serve. The heat will melt the cheese in little pockets—so good!

My mom’s made scalloped potatoes for holiday dinners my whole life. When she tried these creamy garlic ones last Easter, her reaction was priceless—immediately wanted the directions. If Mom’s changing her menu after 40 years, you know it’s a hit. Now she calls them her ‘new potatoes’ and makes them for her and Dad on Sundays. Guess she’s hooked!

Tasty Pairings

These go great with anything drippy—think roast chicken, where all the juices and sauce mix together on your plate. For grilling days, they’re a killer upgrade over the usual baked potato. For something a little fancy, put them next to seared scallops—the creamy sauce and sweet shellfish work so well. If you’re skipping meat, a big helping of these with a bright, tangy salad is all you need for dinner.

Fun Twists

For a totally different vibe, roast your garlic first—turns sweet and mellow. A handful of crispy bacon bits stirred in right before you eat? Super tasty and keeps things interesting. When the garden’s overflowing, I mix in other fresh herbs like chives, basil, or dill along with parsley. Cheese fan? Try blue cheese or smoked gouda instead of Parmesan for a wild new flavor.

Storing Easy

Leftovers keep no problem in the fridge for three days in something airtight. Sauce gets super thick in the fridge, but it smooths back out when you gently reheat it. Best plan is a covered skillet on low with a dash of cream or broth. If you’re short on time, microwave works, just stir halfway and don’t cook too long or the sauce might split. I wouldn’t freeze these—cream sauces don’t thaw well and the potatoes get weird.

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I’ve made these creamy garlic potatoes for just about every get-together this year. Family, friends, holidays—you name it. That first bite is always met with quiet smiles and happy sighs. They look impressive but are secretly the easiest thing ever. Accept the love, take the compliments, and keep making them. I know I will.

Recipe FAQs

→ Can I swap out the kind of potatoes?

Definitely! Baby potatoes work great because they’re firm, but gold potatoes, red varieties, or russets cut small (about an inch) work too. Just boil less for waxy kinds and a bit longer for starchy ones.

→ How do I make it less heavy?

To lighten it up, try replacing part of the cream with extra broth. Use a bit less butter if you’d like. It won’t be as rich but still tastes amazing. For a lighter dairy option, half-and-half can help too.

→ Would prepping this in advance work?

Sure! Boil your potatoes ahead, then store them in the fridge. Make the sauce fresh when you're ready to eat, and toss everything together. Be careful reheating the sauce—don’t let it sit too long or it may separate.

→ What other herbs could I use instead of thyme?

Swap thyme for sage, tarragon, or rosemary if that’s more your thing. Use fresh herbs if you can! One tablespoon of chopped fresh herbs equals about a teaspoon of dried.

→ How do I stop the sauce from separating?

Keep the sauce from splitting by avoiding high heat—don’t let it boil. Cold cream can also cause issues, so try to use room-temperature cream. If it does split, a cornstarch slurry (cold water + cornstarch whisked together) can fix it.