New Potatoes in a Garlic Cream Sauce
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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
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.
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.
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.
P.S. To reheat, place on an oiled skillet and saute until hot and crisp. Yum! These are excellent with refrigerator pickles!
Do you grow any of your own fruit or veggies? Or do you have access to a good local farmers market?
New Potatoes in a Garlic Cream Sauce
- 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
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.
To reheat, place on an oiled skillet and saute until hot and crisp. Yum!
Read comments/reviewsAdd comment/review
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.
This is a must-try! Always so good! Thank you so much for sharing that great review with us!
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.
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.
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.
That’s so great. Thank you for sharing that with us!
should i use soul cream?
Yes, sour cream is fine 😀
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?
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 :).
One of the best things I’ve ever made! I only had red new potatoes (didn’t peel) and heavy cream on hand but I still could have eaten the whole thing. =) It received a big thumbs up from everyone. Thanks!
That’s so great to hear!!! Thank you for sharing your wonderful review 😀
Made this tonight and we really enjoyed it. Since we’re vegans and eat low fat I substituted non-dairy milk and a little thickener for the cream. It was very tasty.
Than you so much for sharing your wonderful review! 🙂
This was a delicious recipe! I’m not good at creating sauces and am thrilled that this recipe came up in my search. I made some chicken breasts in the mini oven and was able to use some of the extra sauce from the potatoes with the chicken and added mozzarella to melt and it was a HIT!! I’m planning on doing a weekly meal from your site- this week I’m trying pork tenderloin and the creamy cucumber and tomatoes recipe. Thank you for all of your hard work on these recipes and the site is great and user-friendly! I’ve been recommending to my friends already and follow on facebook as well! 🙂
Jimena, welcome to the site 😄. Thank you so much for recommending us to your friends :). I’m all smiles!
Gosh it took me forever to find a good creamy sauce/potato recipe. Yours is fantastic. Can’t say enough about the dill-whipping cream combo. It’s so sweet!
Thank you Christine for such a great review, reading your comment is making me hungry :).
I have pinned and made several of your recipes on Pinterest and they are all delicious. Made this one tonight and all my husband could say was “yummm.” I did sub skim milk/half n half for the heavy whipping cream and it still turned out creamy and very tasty. Thank you for making me look like a great chef!
Awww thank you so much for your sweet comment Debbie :). I sure appreciate that you are pinning my recipes and thank you for the awesome review!
These were sooo delicious!
I’m so happy you liked the recipe 🙂
This recipe looks great, I definitely want to try it. Is there any replacement for the dill?
You can try some finely chopped fresh chives, or finely chopped parsley, or even omit it if you really don’t like it.
Made this last night and all I can say is YUMMMMMMMM! It was amazing but I did make one small change. I used three cloves of fresh pressed garlic (My family are all garlic lovers.)
I will definitely make this again!
I am so so glad you enjoyed the recipe! Thank you! 🙂
OMG. This recipe is just great! I found it on Pinterest and came to your site. It sounded like an easy yet really tasty recipe. I liked and repinned it so I could find it easily. 😉
I tried it today pretty much to the letter except that I forgot to pick up fresh dill, so I had to use the dried dill that I had.
My boyfriend and I just loved it. Thanks for a tasty recipe.
I’m so glad you enjoyed the recipe. Thank you so much for pinning and for the great review! 🙂
Trying the red potato, red onion version tonight. 🙂 We’re addicted to this recipe!
That’s awesome! Thanks Regina 🙂
Made these tonight. They were delicious!
I’m so happy to hear you enjoyed the potatoes! Thanks Jackie 🙂
What a mouth watering side dish, love the garlic sauce and fresh dill!
Thank you Laura, dill and garlic definitely take this dish to the next level :).
I have a big garden where I grow all kinds of veggies. Today I dug out some new potatoes and garlic for the first time this year, and making “new potatoes in a garlic cream sauce” 😉
Oh that sounds wonderful and with fresh garlic? That is the best!
Can I use frozen dill?
Hi Valentina! That should work! I hope you love this recipe!
Would this be ok with red potatoes?
Yes Angie, red potatoes would work great 🙂
making these tomorrow for supper;) Thanks for the recipe – looks wonderful!!:)
I would love to hear what you think Nadya, enjoy :).
Wonderful Recipe, Natasha:) Will try this!!!!:)
Thank you Veronika, let me know how it works out :).
What a beautiful side dish. Meat and potatoes are well loved on both sides of our family – Germans love a hearty meal :). Can’t wait to give this a try!
I think Germans and Ukrainians have a lot in common foodwise! Do you have any German recipes on your blog? I’d love to explore more of your cuisine! 🙂
I totally agree. Not yet, but I can’t wait to post some in the near future 🙂
You’re so lucky that you have access to such fresh produce! My dream one day to have a vegetable garden 🙂
Katya it’s all kudos to my parents. We have a small herb garden at home, grapes raspberries, and some fruit trees, but my parents garden is incredible! They sure love making it every year. They put their hearts into it 🙂
These are so good! Especially with the garden potatoes that you get (lucky;) This is my go to for most potatoes….will try the garlic in there too today.
We make this for parties all the time. It works really well with red potatoes. I am so thankful for my parents garden and all the hard work they’ve put into it 🙂
These look super delicious! I’ve made these potatoes before, without the garlic creme sauce, now I can’t wait to try it with! Thank you for the recipe!
It does add a little somethin’ somethin’ and makes the potatoes party-ready. I hope you love it! 🙂
Yumm! You are right that all Ukrainian/Russian people are well attached to this wonderful treat. It was my second bread in childhood. I still love it. I have lots of new potatoes in my garden. I should try this recipe. Thanks Natasha!:)
Attached is the right word! 🙂 Enjoy those new potatoes! 🙂