Great Aunt Libby's Potatoes

 Great Aunt Libby's Potatoes

Bernadette's Great Aunt Libby's best friend was through-and-through Irish and spent every summer in Ireland with her extended family. This is an old family recipe that she gave to Great Aunt Libby and we are sharing it with you.

What you need for this dish:

• 3-4 Russet potatoes, peeled and diced into bite-size 1" cubes
• 1 cup of heavy whipping cream
• 3 cups of half-and-half
• 8 tablespoons (1 stick) of unsalted butter, sliced into 8 squares
• Salt and pepper
• Fresh chives, chopped

Here is how you make it:

• Place the diced potatoes in a medium pot.
• Pour in 1 cup of heavy whipping cream.
• Now pour in 3 cups of the half-and-half. You need at least enough to just barely cover the potatoes, so adjust your amount accordingly.

• Now put the butter slices on top and add 1 tablespoon of salt and 1/2 tablespoon of pepper.

• Place on stove over medium heat. Bring to a simmer and then reduce to low, allowing the liquid to just simmer slightly. DO NOT BOIL!
• Stir intermittently with a rubber spatula to avoid breaking up the potatoes as they soften.
• As the potatoes cook, they will absorb the milk and butter and soften as the remaining milk thickens. Stir to avoid burning, tasting and adding salt and pepper as desired.
• This dish is complete when the sauce has thickened to your preference and the potatoes are done. Serve with scattering of fresh chopped chives on top.
• These potatoes are highly-addictive, but please don't blame Bernadette if you want to make this dish all the time.