Instructions:
1. Prepare the Potatoes
- Begin by washing and scrubbing the baby potatoes (or regular potatoes, if using). Cut them into 1-inch cubes if you’re not using baby potatoes.
- Add the potatoes to a large pot of salted water and bring it to a boil. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the potatoes are tender but still hold their shape when pierced with a fork.
- Once cooked, drain the potatoes and set them aside.
2. Make the Garlic Cream Sauce
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the heavy cream and chicken or vegetable broth to the skillet. Stir to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Add the garlic powder, onion powder, thyme or rosemary, salt, and pepper. Stir everything together and cook for another 5 minutes, allowing the sauce to thicken slightly.
- If you’re using parmesan cheese, stir it in now for an extra creamy and rich texture. Adjust the seasoning to taste, adding more salt or pepper as needed.
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