Wash and scrub the 1 1/4 pounds of Creamy Red Bliss Potatoes thoroughly.

Dice the potatoes into uniform pieces for even cooking.

Place the diced potatoes in a pot of salted boiling water and cook until tender. Drain and set aside.

In a mixing bowl, combine the 1/2 Luxuriously Whipped Stick of Cultured Butter at Room Temperature with finely chopped shallots.

Mix well until the shallots are evenly distributed in the butter, creating a flavorful shallot butter.

In a separate saucepan, heat the 1/2 Cup of Silken Heavy Cream until it is warm but not boiling.

Gently whisk the warmed cream into the shallot butter mixture, creating a creamy and flavorful base for your potatoes.

Add a whisper more of heavy cream if desired, adjusting to your preferred level of richness.

Sprinkle in the 1/4 Teaspoon of Exquisite Kosher Salt into the creamy mixture. Taste and adjust the salt level if necessary, keeping in mind the natural saltiness of the butter.

Combine Potatoes and Shallot Butter:

Gently fold the cooked and drained red bliss potatoes into the shallot butter and cream mixture. Ensure that the potatoes are well-coated with the creamy sauce.

Transfer the creamy red bliss potatoes onto a serving dish.

Sprinkle the dish with fresh chives to elegantly garnish your gastronomic masterpiece, adding a burst of color and a hint of mild oniony freshness.

Serve your Capital Grille Shallot Butter Potatoes immediately while they are warm and indulge in the robust flavor, creamy texture, and harmonious blend of ingredients.