Like it or not, November has arrived. These days I would really prefer to skip right past November and move straight into December. (If you are a relatively new reader and don’t know the backstory, you can read more about it here). However, I recently made these creamy chive potatoes and only afterward realized that they would be a perfect fit for a Thanksgiving side dish. Some prep can be done in advance, they require only a few ingredients and very little attention. Oh, and they are totally awesome in the way the very best potato dishes should be. Potatoes and rolls were always my favorite part of Thanksgiving anyway. Sometimes simple foods are the best, and this is simplicity at its finest. I’m still not sure whether I’ll be hosting Thanksgiving or not this year but I’m sure if I do, these will be making an appearance on our table.
- Yield about 6 servings
- 2 lbs. potatoes (Russett or Yukon Gold)
- 1¼ cups milk
- ¾ cup heavy cream
- 4 tbsp. unsalted butter
- 3 cloves garlic, peeled and smashed
- Kosher salt
- 1/3 cup minced fresh chives
Peel the potatoes and cut them into ½-inch cubes. Combine in a Dutch oven with the milk, cream, butter and garlic. Bring to a boil over medium heat, lower to a simmer, and let cook until just tender, about 15-20 minutes. Remove and discard the smashed garlic cloves. Season with salt to taste, then stir in the fresh chives and serve immediately.