Ingredients:
2 lbs baby potatoes
4 tablespoons butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Wash the baby potatoes and boil them in salted water for 15-20 minutes, or until fork-tender. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Gradually pour in the broth while whisking to ensure a smooth consistency. Let simmer for 3-4 minutes until slightly thickened.
Stir in the heavy cream, mixing well until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the boiled baby potatoes to the sauce, gently tossing until fully coated.
Garnish with freshly chopped parsley and serve warm.
Servings: 4-6