New Potatoes with Garlic Cream and Chives

New Potatoes with Garlic Cream and Chives
New Potatoes with Garlic Cream and Chives. Diana Rattray
Ratings
  • Total: 24 mins
  • Prep: 10 mins
  • Cook: 14 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
265 Calories
15g Fat
29g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 265
% Daily Value*
Total Fat 15g 20%
Saturated Fat 10g 49%
Cholesterol 45mg 15%
Sodium 652mg 28%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Protein 4g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Just because a potato is small doesn't mean it's a true new potato. New potatoes are immature potatoes which have been harvested early. They range in size from small to nearly tennis ball size. You can tell whether or not it is a new by the skin. It should be very thin -- even flaking in places -- and very easy to rub or scrub off of the potatoes. They are moist with a smooth, creamy texture.

A simple 5-minute garlic and cream sauce flavors these delicious new potatoes. 

Ingredients

  • 2 pounds new potatoes

  • 1 1/2 teaspoons salt, for the cooking water
  • 3 tablespoons butter, salted or unsalted
  • 2 medium cloves garlic, pressed
  • 2/3 cup heavy cream
  • 3 to 4 tablespoons snipped
  • chives
  • kosher salt and freshly ground black pepper, to taste

Steps to Make It

  1.  Scrub the potatoes with a rough potato glove or mitt, or use a clean nylon scouring pad or cloth. It doesn't matter if you get all of the skin off, just the flaky bits and any dirt. Trim any cuts or damaged areas.

  2. Leave small potatoes whole and the larger potatoes in halves or quarters; put them in a large saucepan. Cover with water, rinse, and drain. Cover with water again and add 1 1/2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to low, cover, and keep at a gently boil for about 12 to 14 minutes, or until the potatoes are fork tender. Drain off the water and set aside.

  3. Meanwhile, in a small saucepan , skillet, or sauté pan over medium-low heat, melt the butter. Add the pressed garlic. Sauté, stirring, for 2 minutes. 

  4. Add the cream to the butter and garlic; bring to a boil. Add the chives and continue cooking for 30 seconds. Taste and add kosher salt and black pepper, as needed. If you use salted butter, you might not need more than a dash of salt.

  5. Pour the hot cream mixture over the potatoes. If the potatoes have cooled, reheat them with the cream until hot.

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