1-Getting started: First, rinse and boil 1.5 pounds of halved baby potatoes in salted water until they are fork-tender, which takes about 10 12 minutes, then drain and set them aside as per the recipe directions.

2-Cooking the garlic: Next, in a pan, melt 2 tablespoons of unsalted butter over medium heat and sauté 4 cloves of minced garlic for 1 2 minutes until fragrant.

3-Making the sauce: Stir in 1 cup of heavy cream, 1/2 cup of vegetable or chicken broth, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of Dijon mustard if you want extra flavor. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens slightly, just like the directions suggest.

4-Finishing the dish: Add the boiled potatoes to the sauce and simmer for 2 3 more minutes to let the flavors blend. Finally, sprinkle with 1 tablespoon of chopped fresh parsley, adjust the seasoning, and serve warm for a dish that takes roughly 10 minutes to prep and 20 minutes to cook.