Dietary disclaimer: this is NOT low-calorie diet food!
1 5 lb bag of gold potatoes, washed and quartered, unpeeled (you can peel them if you want, but I like to take the path of get-it-done-quicker)
2 cups of half and half
1 yellow onion, finely chopped
1 clove of garlic, finely chopped or spoonful of minced garlic from a jar
a few scallions, sliced
1 Tb seasalt
1 ts white pepper
1 Tb parsley flakes
toppings:
chives
bacon bits
grated cheddar
sour cream
Saute onion, garlic and the white part of the scallions in 2 Tb of butter in large pot. Once onions are soft, add cut up potatoes to pot, cover with water and boil. Add salt and pepper. When potatoes are soft, add 2 cups of half and half, parsley flakes and the green part of the scallions. Cook on medium for 20 minutes and serve with choice of toppings. The left overs are even better the next day.
chives
bacon bits
grated cheddar
sour cream
Saute onion, garlic and the white part of the scallions in 2 Tb of butter in large pot. Once onions are soft, add cut up potatoes to pot, cover with water and boil. Add salt and pepper. When potatoes are soft, add 2 cups of half and half, parsley flakes and the green part of the scallions. Cook on medium for 20 minutes and serve with choice of toppings. The left overs are even better the next day.
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