Creamy garlic potatoes

  • Prep: 10m
  • Cook: 20m
  • Serves: 6

These creamy garlic baby potatoes are totally irresistible! Use the smallest organic baby potatoes you can find for best results.


  1. Give your potatoes a good rinse. Put in a large lidded casserole dish and add 800ml of hot vegetable stock.
  2. Bring to a rolling simmer and cook, partially covering the casserole, until the potatoes are cooked and the stock is almost completely gone.Transfer the potatoes to a bowl.
  3. Turn the heat to high and the butter to the casserole. Toss in the sliced mushrooms and stir until they start colouring. Deglaze the pan with the wine, lower the heat and add the garlic. Cook for 2 minutes.
  4. Pour in the remaining 100ml of stock and cream and bring to a simmer. Return the potatoes to the casserole and cook, stirring, for 5-7 minutes until heated through.
  5. Stir in the grated cheese and chopped herbs and take off the heat. Season with salt and pepper, to taste and sprinkle with the lemon zest. Serve immediately.


All to be sourced organic where possible

  • 1kg baby potatoes, the smaller the better
  • 900ml vegetable stock
  • 1 tbsp unsalted butter
  • 300g baby chestnut mushrooms, sliced
  • 3 large garlic cloves, minced
  • 60ml white wine
  • 250ml double cream
  • 55g finely grated aged cheddar
  • 2 tbsp finely chopped parsley
  • 1 tsp finely chopped chives
  • Zest of 1 unwaxed lemon
  • Salt and pepper to season
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