Begin by placing halved baby potatoes in a large pot of salted water. Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook the potatoes for 10-12 minutes, or until they are fork-tender but not mushy. Drain the potatoes and set them aside to let any residual water evaporate while you prepare the sauce.

In a large skillet, melt unsalted butter over medium heat until it’s bubbling gently. Add freshly minced garlic to the skillet, stirring continuously for 1-2 minutes until the garlic is fragrant and just turns golden. Be careful not to let it burn, as burnt garlic can impart a bitter taste.

Slowly pour in the heavy cream and your choice of vegetable or chicken broth, stirring to combine. Season the mixture with salt and freshly cracked black pepper, then bring it to a gentle simmer. Allow the sauce to cook for about 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon beautifully.

Gently fold the boiled baby potatoes into the creamy garlic sauce, ensuring each piece is well coated. Continue to simmer the mixture for an additional 2-3 minutes, allowing all the flavors to meld together beautifully.

Remove the skillet from the heat and garnish your creamy garlic sauce baby potatoes with freshly chopped parsley for a pop of color. Taste the sauce, adjusting seasoning if necessary. Serve warm.