Creamy Chive PotatoesHirsheimer & Hamilton
When cooked just right, the potatoes will be tender but should still hold their shape.
Recipe information
Total Time
45 minutes
Yield
Makes 4 servings
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
Step 1
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.
Step 2
Season with salt; stir in most of the chives. Top with remaining chives before serving.
Recipe notes
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