Baby Potatoes in Garlic Cream Sauce (dairy-free!)

These little potatoes in creamy garlic sauce are one of those side dishes you want on heavy rotation. Buttery, garlicky, rich and a total show stopper.

I made this three times last week just to get the sauce texture exactly how I wanted: thick enough to coat every potato, but still silky. The garlic and vegan Parm paired with kale give it depth; the potatoes keep things grounded and comfort‑foodish. Each forkful felt like the best kind of cozy — both indulgent and simple.

What Makes the Cream Sauce Sing

• Garlic + vegan butter make for the perfect aromatic base.
• Vegan cream (or coconut milk) gives richness but I find the garlic still stand out.
• Vegan Parm adds this sharp, cheesy flavour, transforming the sauce from good to great.

Halved baby potatoes, boiled until fork‑tender, provide texture contrast. Their skins stay on, helping the sauce stick and giving little bites of chew and earthiness. Once they’re coated in that garlic‑cream sauce, they become indulgent in the best way.

If you love this flavour combo, you might want to try pairing this side with the Hot Maple Butter Smashed Potatoes for something with a sweeter twist. It elevates dinner in a way that feels fancy, even when it’s just a midweek meal.

A side that steals the spotlight

When we were testing this one, it started as just a cozy side. If I’m honest, just something easy to serve next to a family dinner or whatever we had going. But after the first batch, the sauce came out better than expected. Rich, garlicky, and the kind that actually sticks to the potatoes. I don’t know about you but I hate when sauces just slip off the moment you serve! If you want to round it out, fluffy dinner rolls are perfect for soaking up that extra sauce, and glazed carrots add a sweet, light contrast that works way better than expected.

Baby Potatoes in Garlic Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Olivia Biermann
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Halved baby potatoes, boiled until fork tender, then simmered in a garlicky cream sauce with kale and vegan parm. An absolutely delicious side dish!

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Ingredients

• 1 1/2 lbs baby potatoes, halved
• 2 tbsp vegan butter
• 3–4 cloves garlic, minced
• 1/4 cup finely chopped yellow onion
• 1 cup finely chopped kale
• 1 tbsp flour
• 1 1/2 cups vegan cream or coconut milk
• 1/4 cup vegan parmesan cheese
• 1/4 tsp paprika
• salt and pepper to taste

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Instructions

1. Boil potatoes until fork-tender (about 8-10 minutes). Drain and set aside.
2. In a frying pan on medium heat, add vegan butter, garlic and onion and fry about 3 minutes, stirring frequently, until onions are translucent. Add the kale and sauce 1 minute, until vibrant in colour.
3. Add the flour and stir to coat. Add 1/2 cup vegan cream, stirring to combine and letting simmer for a minute to thicken, then repeat with another 1/2 cup cream, and again with the remaining cream, until you have a thick creamy sauce.
4. Add the vegan Parm, paprika and a pinch of salt and pepper. Taste and add more if necessary.
5. Add drained potatoes and stir to coat in sauce.
6. Serve, enjoy!

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Nutrition

• Serving Size: 4 servings