The first step in making creamy garlic sauce baby potatoes is to cook the potatoes. Begin by scrubbing the baby potatoes thoroughly to remove any dirt. Then, place them in a large pot and cover them with cold water. Add a generous amount of salt to the water—this will help season the potatoes from the inside out. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 12-15 minutes, or until the potatoes are fork-tender. Once they are done, drain the potatoes and set them aside.

While the potatoes are cooking, prepare the garlic butter sauce. In the same pot, melt about 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until the garlic becomes fragrant. Be sure not to let it brown, as burnt garlic can impart a bitter taste to your sauce.

To create the creamy garlic sauce, add 1 cup of heavy cream to the butter and garlic mixture. Stir in salt and black pepper to taste. Bring the mixture to a gentle simmer and cook for about 3-4 minutes to allow the flavors to meld. Once the cream has thickened slightly, stir in ½ cup of freshly grated parmesan cheese. Continue to cook until the cheese melts completely and the sauce becomes smooth and velvety.

Once the garlic sauce is ready, carefully add the boiled baby potatoes back into the pot. Gently toss them in the sauce to coat them evenly. If the sauce appears too thick, you can thin it out by adding a splash of milk or more cream. Let the potatoes cook in the sauce for another 2-3 minutes to allow them to absorb the flavors. Finally, adjust the seasoning with more salt and pepper if needed, and your creamy garlic sauce baby potatoes are ready to serve.