This dish is so delicious and a bit naughty with the heavy cream so we only do it once a year, usually Easter. Sometimes it’s surprising how simple ingredients can make something so good.
5 ingredients: potatoes (yukon gold my fav), canola oil, salt, heavy cream, chives (or green onions work too). You can make as much or as little as you need I think we do 2-3 small to medium potatoes per person.
Ready to cook: diced potatoes put in a bowl of water to help remove starch. Drain and I spin them in the salad spinner to keep the oil from splattering. Heat a large skillet when it’s warm add oil you want the heat at a medium heat -that is maybe the only trick to the dish, these get slowly cooked through without browning. Patience, let them cook slowly on one side then you can start flipping them over and getting all the sides cooked add salt.
After 15 minutes of keeping the potatoes moving around and cooking you can add a little water around a 1/4 cup to make sure they are cooked into the middle ( okay that makes 6 ingredients).
After the water cooks completely off and a fork or knife easily pierces the potato (you don’t want an overcooked or mushy potato) now for the good part- add heavy cream a splash at a time, stirring each time you add more. Keep adding cream until the potatoes are glossy and creamy then…snip some chives over the pan use a lot you’ll be so happy you did and I added the chive blossoms as well.
Now taste add more salt if you need then stir in the chives to let them heat through and your set! I know it sounds plain maybe too simple but it’s all in the technique that’s going to give you something that will make you go for seconds…or thirds :) I hope you try it!