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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
Directions:
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.
2. Season with salt; stir in most of the chives. Top with remaining chives before serving.
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