Creamy Chive Potatoes

Here’s a great and new-to-me way to cook potatoes. A little bit rich, but so easy, and tasty, and therefore worth it.

There is a bonus to this recipe… any leftovers can very easily be turned into soup the next day by mashing the potatoes a bit and reheating.

So… there are chives.

Chives.

Chives.

Which are chopped.

Minced chives.

Minced chives.

And there are potatoes.

Potatoes.

Potatoes.

Which are also chopped.

Chopped and ready for cooking.

Chopped and ready for cooking.

Put the potatoes into a saucepan and add the cream.

Add the cream (a whatfoodimade action shot™).

Add the cream (a whatfoodimade action shot™).

Get the butter and salt in there too.

Add butter and salt.

Add butter and salt.

Bring that to a boil.

Bring to a boil.

Bring to a boil.

Then reduce and simmer until the potatoes are tender. Add the chives to the mixture when the potatoes are cooked and serve.

Add the chives to the cooked potatoes.

Add the chives to the cooked potatoes.

Very good with a steak.

Creamy Chive Potatoes.

Creamy Chive Potatoes.

Here’s the recipe:
http://www.epicurious.com/recipes/food/views/creamy-chive-potatoes-51161210

Creamy Chive Potatoes

When cooked just right, the potatoes will be tender but should still hold their shape.

YIELD: Makes 4 servings
ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes

Ingredients

4 large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2″ cubes
1 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
1/4 cup chopped fresh chives

Preparation

Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.

Season with salt; stir in most of the chives. Top with remaining chives before serving.

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