New Potatoes in a Garlic Cream Sauce; easy and excellent dish from @natashaskitchen

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When we got married, my husband and I told the caterer to make sure we had enough of two items; bread and potatoes. Russian and Ukrainian people just seem to eat a lot of both!

Over the years, we’ve gotten creative with potatoes, but these are the ones that make it to buffet lines the most often. They’re easy to prepare, look and taste like fancy new potatoes, and they are always well-loved!

New potatoes are the best potatoes this time of year. We dug these straight out of my parent’s garden. They were wonderful; sweet and so tender! 

Ingredients for New Potatoes in a Cream Sauce:

2 lbs new potatoes (we used new yukon gold potatoes, but most new potatoes work well)
1/2 Tbsp sea salt for boiling potatoes + 1/2 tsp more for seasoning the sauce
1 Tbsp olive oil or butter
1/2 medium onion, finely diced
1 garlic clove, pressed
3/4 cup heavy whipping cream
1/4 cup fresh dill, chopped

New Potatoes in a Garlic Cream Sauce

How to Make New Potatoes in a Garlic Cream Sauce:

1. Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don’t have to scrub all of it off, just get what you can.

New Potatoes in a Garlic Cream Sauce-2

2. Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1″ thick pieces. Place potatoes in a pot or a dutch oven and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.

New Potatoes in a Garlic Cream Sauce-3

3. In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and saute another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes.

Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.

New Potatoes in a Garlic Cream Sauce-7

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P.S. To reheat, place on an oiled skillet and saute until hot and crisp. Yum! These are excellent with refrigerator pickles!

New Potatoes in a Garlic Cream Sauce; easy and excellent dish from @natashaskitchen

Do you grow any of your own fruit or veggies? Or do you have access to a good local farmers market?

Natasha's Kitchen Cookbook

New Potatoes in a Garlic Cream Sauce

4.82 from 16 votes
Author: Natasha of NatashasKitchen.com
New Potatoes in a Garlic Cream Sauce; easy and excellent dish from @natashaskitchen
We used new yukon gold potatoes, but any variety of new potatoes, or red potatoes will work well.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Ingredients 

Servings: 6 -8
  • 2 lbs new potatoes
  • 1/2 Tbsp sea salt for boiling potatoes + 1/2 tsp more for seasoning the sauce
  • 1 Tbsp olive oil or butter
  • 1/2 medium onion, finely diced
  • 1 garlic clove, pressed
  • 3/4 cup heavy whipping cream
  • 1/4 cup fresh dill, chopped

Instructions

  • How to cook new potatoes:
  • Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don't have to scrub all of it off, just get at least half of it off.
  • Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1" thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
  • In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.

Notes

To reheat, place on an oiled skillet and saute until hot and crisp. Yum!
Course: Side Dish
Cuisine: American
Keyword: Potatoes in a Garlic Cream Sauce
Skill Level: Easy/Medium
Cost to Make: $

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New Potatoes in a Garlic Cream Sauce; easy and excellent dish from @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Galina
    January 15, 2022

    Oh my goodness there were amazing, !!!!! . mom made it all the time but your recipe is the best ever. I just need to control myself, I want to eat the whole pot.

    Reply

    • Natashas Kitchen
      January 15, 2022

      This is a must-try! Always so good! Thank you so much for sharing that great review with us!

      Reply

  • Jennifer
    September 25, 2020

    Hi Natasha.I wanted to ask how much servings does this make because I need to make it for 30 people.I will need alot more in serving .Thank you.

    Reply

    • Natashas Kitchen
      September 26, 2020

      Hi Jennifer, we have serving size slider on our printable recipe card, you can adjust that to how many you want. This serves 6-8 as a side dish.

      Reply

  • Nicole
    March 6, 2019

    My family is German and we would make something similar each spring/summer. Except the cream sauce goes on new lettuce–We put the cold lettuce and cream over the boiled new potatoes. Often with some fresh green beans from the garden and we had a beautiful meal.

    Reply

    • Natashas Kitchen
      March 6, 2019

      That’s so great. Thank you for sharing that with us!

      Reply

  • Germaine
    February 2, 2018

    Hi
    should i use soul cream?

    Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Yes, sour cream is fine 😀

      Reply

  • Tania
    August 12, 2017

    hi natasha, is there a way to make this “make-ahead?” could i maybe make the sauce a few hours ahead, reheat, and then add it to potatoes?

    Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Tania, the only part that I’d be concerned about is the potatoes – once you slice them, they start to discolor and the zucchini start getting juicy after they are salted. You don’t have to heat the sauce but you can prep the sauce in advance and probably slice the zucchini ahead of time just don’t salt them :).

      Reply

      • Lennie
        May 11, 2023

        Will it taste just as good with older potatoes? I have a bag of potatoes bought a few days ago and I’m trying to think of something different to make with them.

        Reply

        • Natashas Kitchen
          May 11, 2023

          Hi Lennie, New potatoes are freshly harvested young or small potatoes, but this will work with larger potatoes also. We prefer it with the small ones, but I recommend cutting larger ones in halves or quarters so they are about 1″ thick pieces.

          Reply

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