1️⃣ Boil baby potatoes until fork-tender, then drain and set aside.
2️⃣ In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
3️⃣ Sprinkle flour into the skillet and stir continuously for 1-2 minutes to create a roux.
4️⃣ Gradually whisk in chicken or vegetable broth until smooth, then add heavy cream.
5️⃣ Allow the sauce to simmer and thicken, stirring frequently, for about 5 minutes. Season with salt and pepper to taste.
6️⃣ Add the boiled baby potatoes to the skillet, gently stirring until they are coated in the creamy garlic sauce.
7️⃣ Serve hot, garnished with freshly chopped parsley.
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