Creamy Chive Potatoes

Ingredients

Makes 4 servings

• 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

1. Combine potatoes, half-and-half, and butter in a large saucepan; season with salt.

2.  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.

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