Creamy Parsley Potatoes Recipe with Garlic Sauce

If you’re looking for a side dish that’s creamy, savory, and absolutely comforting, these Creamy Parsley Potatoes are your new go-to. Made with tender baby potatoes, fresh parsley, and a homemade white garlic sauce, this dish delivers bold flavor in every bite. It’s the kind of cozy veggie potato recipe that works just as well on a weeknight dinner plate as it does on a holiday spread.

Whether you’re a fan of creamy mini potatoes, love experimenting with new bake potato ideas, or just need more things to make with garlic, this easy stovetop recipe hits all the right notes. And best of all, it comes together with minimal effort—no oven required.

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WHAT MAKES THIS CREAMY MINI POTATOES RECIPE SO GOOD

The magic of this dish lies in its simplicity. Small baby or little white potatoes are boiled until tender, then tossed in a buttery garlic white sauce made from just a few staple ingredients. Add a handful of freshly chopped parsley for color and brightness, and the result is a deeply satisfying, herby, garlicky side that feels gourmet with minimal effort.

These garlic sauce potatoes are everything you want from a side dish: creamy, comforting, and layered with flavor. They’re also incredibly versatile, pairing perfectly with grilled meats, fish, or vegetarian mains.

INGREDIENTS FOR CREAMY PARSLEY POTATOES

To make 4 servings of these creamy parsley potatoes, you’ll need:

• 1 ½ lbs (about 700g) baby potatoes or fingerling potatoes
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup milk (whole milk recommended for creaminess)
• Salt and pepper, to taste
• ¼ cup chopped fresh parsley
• Optional: grated Parmesan cheese, for garnish

These simple ingredients combine to create a rich white sauce for potatoes that’s garlicky, herby, and incredibly creamy without being heavy.

KITCHEN TOOLS YOU’LL NEED FOR THIS RECIPE

You won’t need any fancy equipment to make this recipe. Just gather:

• Large pot for boiling potatoes
• Medium saucepan for making the white sauce
• Colander
• Wooden spoon or whisk
• Knife and cutting board
• Measuring cups and spoons
• Serving bowl

That’s all it takes to create one of the easiest and most satisfying veggie potato recipes you’ve ever made.

STEP-BY-STEP: HOW TO MAKE CREAMY PARSLEY POTATOES

STEP 1: BOIL THE POTATOES

Wash the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt, bring to a boil, and cook for 12–15 minutes or until fork-tender.

Drain the potatoes and set aside to cool slightly. You can leave the skins on for rustic texture or peel them if you prefer.

STEP 2: MAKE THE GARLIC WHITE SAUCE

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1–2 minutes until fragrant—don’t let it brown.

Stir in the flour and cook for 30 seconds to form a roux. Gradually whisk in the milk until smooth. Let the sauce simmer for 3–4 minutes, whisking constantly, until thickened.

Season with salt and pepper to taste.

STEP 3: ADD PARSLEY AND POTATOES

Once the sauce has thickened, stir in the chopped parsley. Add the boiled potatoes and gently toss to coat them in the creamy garlic sauce.

Let everything simmer together for 2–3 minutes, allowing the potatoes to soak in the flavor.

STEP 4: SERVE AND ENJOY

Transfer the potatoes to a serving bowl. Garnish with extra parsley or grated Parmesan cheese if desired. Serve warm as a side dish with your favorite main course.

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TIPS FOR PERFECTLY COOKED GARLIC SAUCE POTATOES

• Use waxy potatoes: Baby reds, fingerlings, or Yukon golds work best. They hold their shape and have a creamy interior.
• Don’t overcook: You want the potatoes fork-tender but not falling apart.
• Whisk the sauce constantly: This prevents lumps and ensures a silky smooth finish.
• Taste as you go: The balance of salt, garlic, and parsley is key—adjust as needed.

These tips will help you get perfectly creamy results every time.

BAKE POTATO IDEAS VS STOVETOP: WHICH METHOD IS BEST?

While this recipe is designed for the stovetop, you can easily adapt it using your favorite bake potato ideas. If you’d prefer roasted texture:

• Roast halved baby potatoes with olive oil and garlic at 425°F for 30 minutes
• Make the creamy garlic sauce separately on the stove
• Toss the roasted potatoes in the warm sauce before serving

This combo offers crispy edges and a rich, saucy coating—a slightly more indulgent take on classic creamy parsley potatoes.

RECIPES USING FINGERLING POTATOES OR VARIATIONS

This recipe is flexible and works well with other types of small potatoes, including:

• Fingerling potatoes: Sliced in half lengthwise and boiled or roasted
• Red potatoes: Adds color and a slightly different texture
• Yukon golds: Naturally buttery and smooth

Want to mix it up even more? Try these variations:

• Add a splash of lemon juice for brightness
• Mix in chopped chives or green onions
• Add cooked peas or steamed broccoli for extra color and nutrition
• Stir in crumbled bacon or diced ham for a heartier side

This is one of the best recipes using fingerling potatoes when you want something creamy and savory with a garlicky twist.

WHAT TO SERVE WITH CREAMY PARSLEY POTATOES

These garlic sauce potatoes are incredibly versatile. Serve them with:

• Grilled or roasted chicken
• Seared salmon or white fish
• Meatloaf or pork chops
• Vegetarian mushroom stroganoff or lentil patties
• Holiday main courses like turkey or roast beef

They also make a great addition to your Thanksgiving or Christmas dinner menu as a rich and creamy potato option that’s not mashed.

STORAGE & REHEATING TIPS FOR LEFTOVERS

If you have leftovers (though we doubt it!), here’s how to store and reheat them properly:

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Gently reheat on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much.
• Microwave: Heat in 30-second intervals, stirring in between.

Avoid freezing, as the white sauce may separate and lose its creamy texture.

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FAQ: WHITE SAUCE FOR POTATOES & GARLIC FLAVORING TIPS

Can I use heavy cream instead of milk?
Yes! It will create a richer, thicker sauce. You can also use half-and-half for a middle ground.

Can I use dried parsley instead of fresh?
Fresh parsley is best for color and flavor, but dried can be used in a pinch. Use 1 teaspoon dried in place of 1 tablespoon fresh.

What if I don’t have flour?
You can thicken the sauce with cornstarch: mix 1 tablespoon cornstarch with 2 tablespoons cold milk before whisking into the sauce.

Can I roast the potatoes instead of boiling?
Absolutely. Roasted potatoes add extra texture and pair beautifully with the creamy garlic sauce.

How strong is the garlic flavor?
It’s flavorful but not overpowering. You can increase or decrease the garlic based on your personal preference.

CONCLUSION

These Creamy Parsley Potatoes are the ultimate comfort food side—simple to make, bursting with flavor, and always a crowd-pleaser. Whether you’re looking for new white sauce for potatoes, creative veggie potato recipes, or cozy bake potato ideas, this recipe delivers.

Serve it with your favorite mains, bring it to your next potluck, or enjoy it as a weeknight side that feels like a little indulgence. Don’t forget to share this recipe, pin it for later, and subscribe to the blog for more comforting and easy vegetable sides.

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