Start by washing and scrubbing the baby potatoes under cold water until clean. Place them in a large pot and cover with salted water. Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for 15-20 minutes until fork-tender but not falling apart.

In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is foamy, add 3-4 cloves of minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently.

Pour in 1 cup of heavy cream to the skillet with the sautéed garlic. Bring the mixture to a gentle simmer over medium heat, stirring constantly for about 2-3 minutes until slightly thickened.

Add in ½ cup of grated Parmesan cheese to the simmering cream sauce. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.

Drain the boiled baby potatoes and carefully add them to the skillet with the creamy garlic sauce. Gently toss the potatoes until they are evenly coated.

Finally, sprinkle salt and pepper to taste, and garnish the creamy garlic baby potatoes with freshly chopped parsley. Serve immediately.