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.
Which are chopped.
And there are potatoes.
Which are also chopped.
Put the potatoes into a saucepan and add the cream.
Get the butter and salt in there too.
Bring that 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.
Very good with a steak.
Here’s the recipe:
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
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
1/4 cup chopped fresh chives
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.