Creamy, golden baby potatoes are coated in a creamy sauce infused with carrot and onion goodness in this elevated side dish is as humble as its ingredient list. Creamy Baby Potatoes are an ideal side dish for whatever protein main you choose – whether it’s a grilled steak, pan-seared salmon, or roasted chicken. These potatoes are a versatile side for any night of the week.
Start by boiling golden baby potatoes until they’re fork-tender, and set them aside to make this gravy-like sauce that will have you questioning the inclusion of shredded carrots. But trust us, they almost melt into the mix and add a bit of natural sweetness to the overall flavor.
For an even more robust flavor, slowly cook the carrots for 5 to 10 minutes – stirring occasionally so as not to burn. This adds a slightly caramelized note to the sauce. If the sauce becomes too thick, add 1 tablespoon of water at a time until it reaches your desired consistency, but avoid adding more than three tablespoons to keep the sauce from thinning too much.
Substitutions:
- If you don’t have or can’t have cashew milk, substitute any alternative milk that’s Whole30 compatible. Almond milk works well, providing a similar nuttiness to the sauce. Coconut milk, however, may add more sweetness than desired, so consider skipping it.
- You can swap out the baby gold potatoes with baby red potatoes – or a mix of gold and red potatoes. It’s best to ensure all your potatoes are similarly sized for a more consistent cooking time.
Looking for more spud-tastic recipes? Check out our favorite holiday potato recipe that deliver comfort and joy here.
Ingredients
- 2 lbs baby gold potatoes
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 large carrots peeled and grated
- 1 tbsp cassava flour or arrowroot flour
- 2 cups Whole30 compatible cashew milk
- 1 tsp salt plus more for boiling potatoes
- 1/4 tsp ground black pepper
- 1/4 cup finely chopped fresh parsley
Instructions
- ADD potatoes and salted water to a pot, covering the potatoes by about 2 inches.
- BRING to a gentle boil, reduce heat to medium, and cook until potatoes are soft when pierced with a fork, for about 11 to 13 minutes. Drain and set aside.
- HEAT olive oil in a large skillet over medium heat.
- ADD minced garlic and sauté for 1 minute. Add diced onion and continue to sauté for 5 to 7 minutes, stirring occasionally. Next, add shredded carrots, 1 tsp salt, and 1/4 tsp black pepper, and continue to cook for 5 minutes.
- SPRINKLE cassava flour evenly over the vegetables and stir until combined.
- INCREASE heat to medium-high and pour in cashew milk. Stir, bringing to a gentle boil. Reduce heat back to a simmer and stir occasionally until sauce has thickened. Taste and adjust salt and pepper as needed.
- ADD boiled potatoes to the skillet once the sauce is thickened. Stir until combined and heated through. Stir in fresh parsley and serve.
