This incredibly delicious and comforting baby potato recipe is full of flavor. I love baby potatoes—their tiny size makes them especially cute and perfect for this dish. The potatoes are cooked until tender, drained, and then tossed with mushrooms in a creamy, garlicky sauce. It makes a perfect summer side dish for grilled meats or a satisfying main dish for vegetarians. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Place the baby potatoes in a pot and cover with water. Bring to a boil, reduce the heat, season with salt, and cook until fork-tender.
- Step 2
Drain the potatoes, then return the pot to medium heat for a few minutes to allow any remaining liquid to evaporate.
- Step 3
Heat the oil and butter in a large sauté pan or skillet over medium-high heat.
- Step 4
Add the mushrooms and optional minced shallot. Sauté until the liquid released by the mushrooms has been absorbed.
- Step 5
Stir in the minced or crushed garlic and cook for 1–2 minutes, stirring.
- Step 6
Add the cooked potatoes and cook for a few minutes, stirring occasionally.
- Step 7
Combine the heavy whipping cream and sour cream, then stir the mixture into the potatoes. Season with salt.
- Step 8
Cook in the creamy sauce for about 1 minute.
- Step 9
Garnish with finely chopped dill, parsley, chives, or a combination, and serve.
- Calories:382 kcal19%
- Protein:8 g16%
- Carbohydrates:33 g13%
- Sugar:5 g10%
- Salt:0.1 g2%
- Energy:1,598 kJ19%
- Fat:26 g37%
Baby Potatoes and Mushrooms in Creamy Sauce is a Delights of Culinaria recipe built around Baby Potatoes, Button Mushrooms, Garlic. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as side dish and yields about 6 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
