Creamy New Potatoes served in delicious garlicky sauce. This is my favorite way to eat potatoes!

The recipe I am sharing with you today is one of my most loved in the world! My mom has been cooking it since I can remember and it is very popular in Ukraine, especially during potato harvesting period. There is nothing better than a soft new potato soaked in a cream-based garlic sauce…

If you are lucky enough to get your hands on new potatoes you MUST make this recipe. If you can’t find them, baby potatoes will work well too and you can find them in any big supermarket. You won’t be able to scrape the skin off, but feel free to leave it on. If you chose to peel the potatoes, they may fall apart during boiling, but they will still taste amazing.

Here is a list of all necessary ingredients:

• 1 1/2 lbs. of small new potatoes
• 1/2 cup of heavy cream
• 1/3 cup of chopped parsley and dill
• 4 garlic cloves, finely chopped
• salt

1) Start by washing the potatoes thoroughly.

2) Scrape the skin off gently, or you may also keep the skin on. I prefer to remove the skin. Boil the potatoes in salted water for about 30 minutes, until potatoes are cooked through.

3) Heat up the heavy cream just until it starts to bubble, but do not boil it.

4) Add the chopped herbs and garlic to the cream and stir.

5) Pour the sauce over the potatoes and stir gently.

6) Cover with a lid, and let potatoes rest for 5-10 minutes before serving. Enjoy!

I love serving these potatoes with fresh salad on the side, or just some seasonal veggies. Let me know what you thought of the recipe, friends!

Creamy New Potatoes

4 from 4 votes

Print Pin Rate

Course: Lunch, Side Dish

Cuisine: ukrainian

Keyword: new potatoes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 323kcal

Author: Tania Sheff

Ingredients

• 1 1/2 lbs. small new potatoes (yellow or red)
• 1/2 cup heavy cream
• 1/3 cup chopped dill+parsley
• 4 garlic cloves, finely chopped
• salt

Psst! Scroll up the post for detailed step-by-step photos!

Instructions

• Thoroughly wash the potatoes and scrape the skin off. You can leave the skin on or peel it off, if you prefer. Place the potatoes in a medium-sized pot and boil for about 30 minutes in slightly salted water, until potatoes are tender. Drain the water, return the potatoes to the pot and cover with a lid.
• In a small sauce pan, heat up the heavy cream until the bubbles start to form, but do not let it boil. Turn off the heat and add the chopped herbs and garlic. Stir, and pour the cream sauce over the potatoes. Mix gently and let it rest for 5-10 minutes with the lid on. Serve.

Notes

Nutrition

Calories: 323kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 22mg | Sugar: 0.03g | Vitamin A: 450IU | Vitamin C: 0.2mg | Calcium: 20mg

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Before you go…

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