Yield: 4 Servings

Scott Nowell

• 4medium potatoes
• water
• 1tsp salt
• 2TBS butter
• 1TBS minced chives

Peel and slice potatoes into ¼-inch thick slices. Place in 1½-quart sauce pan. Rinse a couple of times to remove excess starch, then add enough water to the pan to cover by ½ inch. Add 1 tsp salt to pan.

Bring to a boil then cover and reduce to strong simmer. Cook until tender, approximately 12 minutes.

Drain potatoes but keep in sauce pan. Add butter and chives to pan and cover for a few minutes. Carefully stir or swirl to coat and place in serving dish.