- 2 lbs new potatoes, quartered
- 2 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1-1/2 cups milk (you can sub with 3/4 cup milk and 3/4 cup heavy cream and cut down on the flour)
- 3/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp chopped fresh chives
Step 2Place potatoes in a large saucepan; cover with salted cold water by 1 inch. Bring to a boil over high. Reduce heat to medium; simmer until potatoes are tender, about 15 minutes. Drain. Add butter to saucepan, and melt over medium. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil over medium, whisking occasionally. Boil, whisking occasionally, until slightly thickened, about 2 minutes. Stir in pepper and salt. Add potatoes. Cook, stirring constantly, until potatoes start to break apart and mixture is thickened, about 2 minutes. Sprinkle with chives.
