Creamy Chive Potatoes

By mirelsonp

Recipe source: Bon Appetit - May 2013

When cooked just right, the potatoes will be tender but should still hold their shape.

Ingredients

• 4large4 large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2" cubes
• 1 1/2cups1 1/2 cups half-and-half
• 4tablespoons4 tablespoons (1/2 stick) unsalted butter
• Kosher salt
• 1/4cup1/4 cup chopped fresh chives
• Season with salt; stir in most of the chives. Top with remaining chives before serving.

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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.