Scott's Recipe

Baby Gold Creamy Potatoes

Category: Potatoes

2-3 lb Baby Dutch Yellow Potatoes
2 Tbsp olive oil or any oil of your choice
1 clove garlic finely chopped
2 cups onion chopped
2 cups carrots grated
1 Tbsp flour
2 cups heavy whipping cream
salt & pepper to taste
1/4 cup parsley finely chopped


1. First, lets boil baby potatoes, fill a pot with salted water & bring it to a boil. Add baby gold potatoes. Bring to a gently boil, reduce to medium heat and cook until baby potatoes are soft when pierced with a knife. Carefully drain water, set aside.
2. Next, in large skillet preheat 2 Tbsp of olive oil on a medium heat. Add 1 finely chopped garlic clove & sauté for 1 minute.
3. Add 2 cups of chopped onion and sauté for 5 minutes, stirring few times. Next, add 2 cups of grated carrots and sauté for 5 more minutes stirring few times.
4. After, sprinkle 1 Tbsp of flour over sauté onions and stir until combined. Pour in 2 cups of heavy whipping cream, stir continuously and bring it to a gentle boil. Season with salt and pepper to taste.
5. Add boiled baby potatoes to the skillet, stir with creamy sauce until combined and heated thru. Garnish with 1/4 cup of finely chopped parsley.