The nice thing about this recipe is that you have free hand to go as much or as little as you like with the butter and sour cream. You know me....the more the better!!!
Small Red Potatoes - halved if smaller, quartered if larger or left whole if tiny.
chopped green onions or chives
chopped fresh parsley
half and half.
1.Pick the nicest red potatoes (or any other potato you wish to use such as Yukon Gold, Purple, etc.), wash them, cut them if necessary and put them in your large pot. Cover with cold water and set on stove to cook on high heat.
2. When water comes to a boil, turn it down just a bit so that you have a good rolling boil going.
3. After a couple of minutes begin to check your potatoes for doneness. I usually spoon one out and poke it with the tip of a sharp knife to gauge the doneness factor.
4. When potatoes are just tender, drain the water from the pot and leave the potatoes in it. Turn the burner down to the lowest setting and set the pot of potatoes back on it. Add a little bit of half and half, some pats of butter, a couple spoons full of sour cream,a couple hand fulls of chopped green onions and lots of fresh chopped parsley. Shake some good black pepper all over and throw in a teaspoon full of salt. Let it sit on the lowest heat for about 5 minutes so that the milk, sour cream and butter melt and get good and hot.
You can get as crazy as you want with the butter and sour cream, it's up to your tastes.
5. Gently fold the potatoes and other goodies around until everything is well coated and the butter and sour cream have melted and made everything creamy.
Taste for seasonings and add more of anything you like.