1-Getting started with this recipe: First, wash and halve the baby potatoes to ensure even cooking; for dietary adaptations, use smaller potatoes for quicker results. This step helps them absorb the flavors better and cook uniformly.

2-Boil: boil the potatoes in salted water for 10-12 minutes until they’re tender but still firm, which keeps them from getting mushy.

3-Drain: drain the potatoes and set them aside to prepare for the next part of the process.

4-Sauté garlic: in a large skillet, heat the olive oil over medium heat and add the finely chopped garlic, sautéing it for about 1 minute until it’s fragrant and releases its wonderful aroma.

5-Sauté onions and carrots: toss in the chopped onions and sauté for 5 minutes until they’re soft, then add the grated carrots and continue sautéing for another 5 minutes while stirring occasionally.

6-Thicken sauce: sprinkle the flour over the mixture and stir to form a paste, which will thicken the sauce nicely.

7-Add cream and season: pour in the heavy whipping cream while stirring continuously, bringing it to a gentle boil and seasoning with salt and pepper to taste.

8-Add potatoes and coat: add the boiled potatoes back to the skillet, stirring to coat them thoroughly with the creamy sauce and heat everything through.

9-Garnish and serve: garnish with the chopped parsley and serve hot. This recipe is customizable, so feel free to add herbs or spices based on what you have on hand, making it perfect for family meals or gatherings.