New Potatoes With Garlic Cream and Chives

Gather the ingredients. Scrub the potatoes with a rough potato glove or mitt, or use a clean nylon scouring pad or cloth. (It doesn't matter if you get all of the skin off, just the flaky bits and any dirt.) Trim any cuts or damaged areas. Leave small potatoes whole and the larger potatoes in halves or quarters; put them in a large saucepan. Cover with water, rinse, and drain. Cover with water again and add 1 1/2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to low, cover, and keep at a gentle boil for about 12 to 14 minutes, or until the potatoes are fork tender. Drain off the water and set aside. Meanwhile, in a small saucepan, skillet, or sauté pan over medium-low heat, melt the butter. Add the pressed garlic. Sauté, stirring, for 2 minutes. Add the cream to the butter and garlic; bring to a boil. Add the chives and continue cooking for 30 seconds. Taste and add kosher salt and black pepper, as needed. If you use salted butter, you might not need more than a dash of salt. Pour the hot cream mixture over the potatoes. If the potatoes have cooled, reheat them with the cream until hot. Serve and enjoy!