Creamy Chive Potatoes

These were a hit in my house. Served with fish and roasted broccoli. I was tempted to mash them with a hand blender...might try that next time.

• Aodee

• Kingston NY

• 8/16/2020

Excellent recipe. Those who had boilover problems may not have experience in cooking Yukon Gold potatoes. They will ALWAYS boil over, and require close watching when approaching the boil. I turn them down immediately to medium-low to low, and only partially cover. If they still threaten to boil over, I remove the cover completely and keep them at a good simmer. They are touchy to cook, but delicious in every recipe I've tried them in; this one is no exception. Lush and satisfying!

• Momcatusa

• Richmond, VA

• 2/12/2016

People who say silly things like "heart attack on a plate" should be barred from this forum! Keep your diet moralizing to yourself! This kind of food is delicious and no one is making you eat it!

• marissima

• Wisconsin

• 2/12/2016

I like this as a cheater-style way of approaching scalloped potatoes and would make again... perfect for Easter dinner for two. We enjoyed it and while I'm a super fan of all things creamy, it was borderline too rich. Only boiled over once for me and too much less time than suggested for the potatoes to cook through.

• lslefever

• 4/22/2014

Didn't really enjoy this as I thought I would. I found it really bland, even after adding diced onions, garlic, and a good pinch of nutmeg during the cooking.

• Mairi

• PEI, Canada

• 3/30/2014

Well said RioRep. My only issue with this recipe is that the liquid boiled over no less than three times when I was cooking the potatoes, half-and-half and butter. Oh well, it's a poor cook who blames her ingredients.

• rewjaw

• 10/19/2013

Please Vinyc, keep your troubles to yourself... Allow others to enjoy themselves and be happy. Thanks.

• RioRep

• Rio de Janeiro, Brazil

• 7/15/2013

I made this on a rainy, raw night in June (go figure), and boy-o-boy did it hit the spot. Just delish! Wonderful, comforting side! We served it with roasted chicken and broccoli. Yummy!

• TrezzRN

• Northern New Jersey

• 6/6/2013

A heart attack on a plate.

• vinyc

• New York, NY

• 6/6/2013

Feel good recipe!

• Captcrunch

• Okeechobee, FL

• 6/1/2013

Delicious... served it will grilled steaks.

• MWebb500

• Austin TX

• 5/11/2013

Very good. It looked like there would be too much liquid for a while, but as the potatoes were done, they absorbed the cream and the texture was just right. We have an abundance of chives in the garden right now, so the article on chives in the BA May issue came just at the right time.

• Anonymous

• Squamish, BC

• 5/1/2013

This was so simple and very flavorful! Somewhere between potatoes au gratin (made the Julia Childs way, without 8 pounds of cheese) and a potato soup. Rich and creamy without being too heavy. Will definitely make again!

• Anonymous

• millburn, nj

• 4/30/2013