Tender Yukon Gold potatoes simmer in a savory garlic-and-scallion broth until they're fall-apart soft, then half the pot gets blended silky smooth and stirred back in for that classic thick-and-chunky texture. A gentle finish brings everything together into a rich, velvety bowl without any heaviness. Fresh chives scattered over the top add a bright, herby snap that cuts through the richness perfectly. It's cozy, spoon-coating comfort food that comes together in one pot with minimal cleanup. This one's a solid pick for a lactose free rotation, especially on a chilly night when you want something warm and satisfying.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes.
Add the potatoes, chicken broth, water, dried thyme, salt, and pepper. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and a fork slides through without resistance, about 20–22 minutes.
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