This is my absolute favorite thing right now although I have promised the family that I won’t make it (AGAIN) tonight. Sally asked for input and since I never really have a recipe (unless I’m baking and even then I’m a bit carefree) I purposefully made it last night, taking notes along the way.

First you’ll want to start by scrubbing your potatoes particularly if you just dug them up.

This is a little less than 2lbs of Yukon Golds.

Then I use a thin edged spoon (like a soup spoon) to scrape off the skin and remove any weird places.

You don’t have to get crazy… I have made it without removing the skins but it’s easy to remove the skins and it looks better (and it gives me a kitchen job for Sophie who loves to help.

If the potatoes are larger than bite-size I quarter them.

Here they are all quartered and ready to go.

I cover them with cold water and boil until they are slightly less than fork tender. If you screw up this part you’ll end up with mashed potatoes which are still excellent so it’s not a bad thing… just not the same thing.

Then I added somewhere around a pint of cream to this batch (I never know… I just eyeball it)

Which was actually a bit too much as it took forever to reduce.

When it’s reduced down add a handful of chives (I’m getting a little low on chives… otherwise I would’ve added much more).

Here it is plated up for M and Jim’s supper (they were at work… thus the ginormous portions).

*
Contrary to their lamentations about me cooking this too often they did eat every single bite (even licking their plates)… so I think it’s safe to say that it’s a big hit 🙂

*this is my craft table, but Sophie and the boys like to eat supper here when it’s just the four of us.