Creamy Chive Potatoes

This simple and delicious potato side dish is a dream come true.  Everything except the chives goes into a pot and simmers, for a short time until the half & half reduces and becomes a luscious coating for the creamy Yukon Gold potatoes. Luckily for me, being lactose intolerant, Organic Valley makes a lactose free half & half which is carried by Mana Foods in Paia.

It seems I’m never able to catch up with all the food magazines that I subscribe to.  There are stacks of them all over the living room and they get higher and higher as the months go by.  So every now and then I’ll plop down in my comfy chair and spend an hour or two looking through these food magazines wondering what I might have missed.  This recipe is a good example. It comes from Bon Appetit’s May 2013 issue that was delivered to my home nearly 2 years ago.

What I love about this recipe is that it has just four ingredients, it’s ready in 30 minutes, and, most importantly, it’s delicious!

These potatoes make a great side dish for steaks, roasted or grilled chicken, pork tenderloin or pork chops.  They are so good I even have the leftovers with eggs for breakfast.

Creamy Chive Potatoes

Adapted from Bon Appetit

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2″ cubes

1 1/2 cups half & half (I used lactose free Organic Valley half & half)

4 tablespoons unsalted butter (I used Earth Balance Buttery Sticks)

kosher salt

1/4 cup finely chopped chives

Preparation

Combine potatoes, half & 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, about 20 minutes.

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