Creamy Chive Potatoes
['4 large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2" cubes', '1 1/2 cups half-and-half', '4 tablespoons (1/2 stick) unsalted butter', 'Kosher salt', '1/4 cup chopped fresh chives']
Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
Season with salt; stir in most of the chives. Top with remaining chives before serving.
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