Wash and scrub the baby potatoes to remove any dirt. If larger, cut in half and place into a pot covered with cold water and a pinch of salt.

Bring salted water to a gentle boil, then reduce heat and cook the potatoes for 12 to 15 minutes until fork-tender. Drain and set aside.

In a skillet, melt butter or heat olive oil over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant.

Pour in heavy cream and broth, season with salt, black pepper, and thyme. Simmer for 3 to 4 minutes until slightly thickened.

Fold the drained baby potatoes into the creamy sauce. If using Parmesan, stir it in now. Simmer for an additional 2 to 3 minutes.

Remove from heat, garnish with parsley, and serve warm.