Waxy potatoes soften over heat with a sharp chive and onion cream cheese sauce that clings and coats. Built on pantry staples and one good spread, this turns into something you'd order at a diner, on the table in half an hour.

Serves 2. 35 minutes, 12 at the stove.

About 610 calories a serving, 20 g protein, 48 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 1 pound waxy potatoes into half-inch pieces and mince 2 garlic cloves. Dice 4 slices bacon and cook in a large skillet over medium heat, stirring often, until crisp, about 8 minutes. Transfer bacon to a paper towel. Pour off all but 2 tablespoons rendered fat.
2. Add the potatoes and 1 teaspoon salt to the skillet with the bacon fat. Stir to coat, then cover and cook over medium heat, stirring every 3 or 4 minutes, until tender and golden on the edges, about 18 minutes.15 min
3. Stir in the garlic and cook uncovered for 1 minute until fragrant. Reduce heat to low and add the 8 ounces cream cheese spread in spoonfuls, stirring constantly as it melts and coats the potatoes, about 2 minutes. Taste and season with salt and pepper.2 min
4. Stir in the bacon and divide between two bowls.

Note Swap waxy potatoes for cubed summer squash or celeriac for a lighter supper. Keeps covered in the fridge for three days and reheats gently with a splash of water. Serve with a simple green salad or grilled bread to wipe the bowl clean.