When cooked just right, the potatoes will be tender but should still hold their shape.
Recipe information
Total Time
45 minutes
Yield
4 Servings
Ingredients
4
large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2-inch cubes
1
1/2 cups half-and-half
4
tablespoons (1/2 stick) unsalted butter
Kosher salt
1
/4 cup hopped fresh chives
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Preparation
Step 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.
Step 2
Season with salt; stir in most of the chives. Top with remaining chives before serving.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 360 Fat (g) 21 Saturated Fat (g) 13 Cholesterol (mg) 65 Carbohydrates (g) 34 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 170