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Chunky Creamy Baby Potatoes

Author Alena's Home Cooking


  • 2.5 Lb Baby Potatoes
  • 1 Tbsp Kosher Salt (or to taste)


  • 2 Tbsp Unsalted Butter
  • 1 small Onion (minced)
  • 2 cloves Garlic (pressed)
  • 1.5 cup Heavy Whipping Cream
  • 1/2 tsp Johnny's Seasoning Salt
  • 1/3 cup Fresh Dill (chopped)


Cook the Potatoes

  1. Add the baby potatoes to a pot, add water just enough to cover the potatoes and season with 1 tablespoon of salt (or to taste) and bring to a boil. Cook the potatoes until fully cooked and drain.

    Meanwhile prepare the sauce


  1. To a small saucepan, add about 2 tablespoons of butter, allow to melt and add minced onion. saute on medium-low heat until the onion is transparent.

    Add pressed garlic, saute for additional 30 seconds and add the heavy whipping cream and season with 1tsp of Johnny's seasoning salt.

    Bring the sauce to a simmer and turn off the heat, then at the very end add the chopped dill.

  2. Once you drain the potatoes, roughly crush them with a wooden spoon while theyre still hot.

    Add the sauce to the potatoes and mix to combine.

    Serve right away.