Ingredients:

  • 6 medium Red Bliss or Yukon Gold potatoes, peeled, quartered
  • 1 1/2 cups half & half
  • 1/2 tsp salt, to taste
  • 1/4 tsp pepper, to taste

Directions:

  1. Cook potatoes in boiling, salted water for about 10 to 12 minutes, or until they are barely tender.
  2. Drain potatoes in a colander. When they are cool enough to handle, cut them into a small dice.
  3. In a saute pan, heat half & half until it is just barely simmering. Add diced potatoes to the simmering cream; cook over low heat for about 10 minutes, or until potatoes are fully cooked and half & half has thickened.
  4. Add salt and pepper to taste.

Makes 6 servings.