Incredibly delicious and comforting baby potatoes recipe.I love baby potatoes! Their tiny size make them super cute and flavorful.Potatoes are cooked in water,drained and then tossed in creamy garlicky sauce with mushrooms.It’s a perfect summer side dish to grilled meats or main dish for vegetarians.
2 lb. baby potatoes(red,yellow,fingerling)
16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms
8 -10 garlic cloves minced or crushed
1 shallot minced (optional)
1 cup heavy whipping cream*
3/4 cup sour cream *
salt to taste
* You can sub in creme fraiche
Place potatoes in a pot covered with water.
Bring to a boil,reduce heat and season with salt.
Cook until potatoes are fork tender ready.
Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.
In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.
Throw in mushrooms and shallots.Sauté until liquid is absorbed.
Mix in garlic.Cook for 1-2 minutes stirring.
Throw in cooked potatoes and cook for few minutes stirring occasionally.
Combine heavy cream and sour cream.
Stir in mixed creams to potatoes.Season with salt.
Cook in sauce for about 1 minute.
Garnish with finely chopped dill,parsley or chives.