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Melt butter in a large saucepan, add onion and garlic and cook over low heat until soft and tender, stirring occasionally. Add potato cubes, pepper and salt and mix.
Stir in 1 cup warm chicken broth and bring to a boil. Reduce heat and cook, stirring occasionally until potato is almost cooked, adding more chicken broth by spoonfuls if mixture is dry. Mixture must be always creamy, with some sauce, not dry.
Stir in cream and simmer until potato is cooked and hold their shape. Add green onion and chili and mix. Cook 2 minutes more. This recipe can be made 2 hours ahead. Reheat before serving, stirring often.
Prepare this other recipes with potatoes:
Rosemary potatoes
Parmesan roasted potatoes
Roasted potatoes with bacon onion and sage
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