Creamy potatoes

I'm a fiend for carbs, and potatoes are my very favorite food in any form, but I usually gravitate toward some form of roasting when I cook them myself. Well...this time I was ready for a change, which is why I was eager to try a new preparation which I came across in Canal House Cooking Vol 2. This recipe involves cooking the cut potatoes entirely on the stove, slowly simmering for about an hour in a mixture of milk (cream, if you so dare) and some butter until they are tender and have picked up the sauce's creaminess. Season that with salt and freshly ground black pepper, then sprinkle on some chives (I used scallions, since I had no chives on hand).

One of the most appealing things about this dish is that it has no specialty ingredients, so I don't necessarily have to plan ahead to make this --assuming I have potatoes on hand, anyway--and the utterly simple preparation allows you to appreciate each ingredient in a way you might not otherwise do, especially black pepper. I add it to almost everything I cook as a background note, but I rarely appreciate freshly ground pepper as much as I did in this dish.