Place baby potatoes in a pot of well-salted water. Bring to a boil and cook until fork-tender but not falling apart. Drain and set aside.

In a wide pan, melt butter with a little olive oil over low to medium heat. Add garlic and cook gently until fragrant and softened.

Pour in cream slowly, stirring constantly. Keep heat low to maintain a smooth texture. Season lightly with salt and pepper.

Add drained potatoes directly to the sauce. Gently stir to coat without breaking them.

Let everything simmer for a few minutes so the sauce thickens slightly and clings to the potatoes.

Taste and adjust seasoning. Add herbs or cheese if using. Serve warm.