In under an hour, you can be loading up your fork with these delicious, buttery potatoes.

Published on November 17, 2025

Credit:

Jake Sternquist / Food Styling: Ashley Sandoval

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If you love the creamy texture of baked potato soup and mashed potatoes, we have the next potato side dish you need to try. This humble Southern side dish is made by cooking potatoes in a mixture of butter and chicken broth. The result is a comforting potato recipe that tastes like Sunday dinners at Grandma's house. We used Yukon Gold potatoes because we liked that they held their shape a bit better than russet potatoes. Russet potatoes will work for this recipe also, but they will be softer and less likely to retain their texture.

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Ingredients

  • 3 Tbsp. salted butter

  • 3/4 cup chopped onion

  • 5 cups Yukon gold potatoes, peeled and cut into 3/4-inch pieces (2 lbs.)

  • 2 cups reduced-sodium chicken broth

  • 1/2 tsp. salt

  • 2-4 Tbsp. half-and-half

  • 1/2 tsp. ground black pepper

  • Sliced green onions or chopped parsley (optional)

Directions

  1. In a 4-quart pot, melt butter over medium heat. Add onions; cook and stir 5 to 6 minutes or until onions are tender and just begin to brown.

  2. Add potatoes, chicken broth and salt to pot. Bring to boiling over medium-high heat. Reduce heat to medium-low. Cover and simmer 10 minutes or until potatoes are just tender when pierced with a fork.

  3. Increase heat to medium and cook, uncovered, until the potatoes are very tender, 5 to 10 minutes.

  4. Using a slotted spoon, remove 1 cup of the potatoes from the pot. Mash and return to pot.

  5. Stir in half-and-half and pepper. Cover and let stand 10 minutes. (The potato starch will continue to thicken as the mixtures stands.)

  6. Top with sliced green onions or parsley, if desired.