Potatoes With Chives and Cream

A former coworker of my husband came across this recipe and shared it on the faceplace. My husband noticed and shot me an email asking to please try this, soon!

A quick look at the recipe, from the nice folk at Bon Appétit, proved it to be simple to toss together, and also nice and adaptable to my pantry and supplies.

4 Yukon Gold potatoes? Nope, but I did have a small bag of tiny red potatoes that would fit the bill.

Half and half? Again, nope, but I did have whole milk, and heavy cream, so, half of each, and we were good to go.

•1 bag red new potatoes
•3/4 cup milk
•3/4 cup heavy cream
•1/4 cup butter
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp Kosher salt
•Black pepper
•1/4 cup chopped chives
•Chopped fresh parsley

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Wash the potatoes, cut into uniform sized pieces, and cover with cold water. Set the potatoes aside to soak for an hour or so (overnight is fine, too), then drain and rinse well.

Transfer the drained potatoes to a pot and add the butter, milk, and heavy cream.

Add the Kosher salt, a bit of black pepper, and the Sherry Peppers Sauce, if using.

Bring to a boil, then reduce the heat and simmer, stirring every now and then, until the sauce has reduced and thickened, and the potatoes are tender – about 25 minutes or so.

Splash on the hot sauce, then add the chives and parsley, and stir to combine.

Give it a taste and add additional salt or pepper, if you think it needs it.


We enjoyed ours with slow roasted boneless beef short ribs and green beans.

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