Thursday, April 25, 2013

Creamy Chive Potatoes

We actually had two cloudy days here in San Diego. Shocking I know! It was still in the high 60's, but when you are used to 75 degrees and clear sunny skies every single day, it feels like winter when some clouds roll in. We even had a 20% chance of rain! Everyone talks about rain here like it is this amazing thing that is only seen once in a lifetime. "Did you hear we might see some rain?" is what I hear when I am at the grocery store checking out. Being from the Northwest all I can do is laugh. They have never truly seen rain here. 

When the clouds move in, I like to spend the entire time in my kitchen making comfort food. For me, that always equals some potatoes. So I was so excited when I go this month's issue of Bon Appetit. These Creamy Chive Potatoes were in there, and I knew that was the first thing I would make. Oh my. These were so good. I know they are not the healthiest, but I am talking comfort food here, so what do you expect? My husband and I both agreed that these are even better than au gratin potatoes, and much easier to make. Enjoy!

Creamy Chive Potatoes
Bon Appétit  | May 2013

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

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.

Season with salt; stir in most of the chives. Top with remaining chives before serving.

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1 comment:

  1. What lovely creamy potatoes. I just bought a chive plant and I can't wait to use it. :)


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