Lunch: Creamy Chive Potatoes
Recipe by /contributors/melissa-hamilton When cooked just right, the potatoes will be tender but should still hold their shape.
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
Instructions
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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Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |