Creamy Chive Potatoes

Creamy Chive Potatoes


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


  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.