Creamy Chive Potatoes

From the kitchen of Carly

Buttery Yukon Gold potatoes simmer in cream until they break down into a silky, spoonable sauce. It's comfort food stripped to essentials, finished with bright chives and enough richness to make you forget vegetables can be virtuous.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2" cubes
  • 11 1/2 cups half-and-half
  • 14 tablespoons (1/2 stick) unsalted butter
  • 1Kosher salt
  • 11/4 cup chopped fresh chives

Instructions

  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.