Chive Potatoes 1 lb Yukon Gold Potatoes1 chicken bouillion cube 5 sprigs rosemary, chopped 1/4 cup olive oil 1 bunch chives, cut into 1/2-inch pieces 1 tsp thyme 1/2 tsp nutmeg 1 pinch espelette pepper 1 pinch ginger salt and pepper Peel the potatoes and cut them in 2-in cubes. Place them in a large pot and cover with water. Add the bouillon cube and rosemary and bring to a boil.
Cook for 30 min, then drain and place the potatoes in a bowl. Crush the potatoes with a fork or a whisk, leaving some texture. Gently mix in the remaining ingredients and serve immediately. Serves 4-8 depending on main dish