POPS & MIMI

POTATO “RISOTTO”Here’s a great potato dish made for a big juicy steak. I had this with a petit tenderloin for Valentines’; worked like a charm.

· 1 tbl. Butter

· 1 cup finely chopped onion (5-7 pulses in the blender)

· 1 pound Yukon Gold potatoes, peeled & 1/8th diced (7-10 pulses in the blender)

· 1/8 t. cayenne pepper

Coarse salt

· 1 1/2 cups chicken broth

· ½ cup heavy whipping cream

· ¼ cup finely grated Parmesan cheese

· ¼ cup chopped fresh chives

Melt butter in large saucepan, add onions, cover and cook until soft, about 7 minutes. Add potatoes, cayenne & S&P. Add broth, bring to boil and simmer for about 8 minutes (mixture should be creamy, not dry). Add cream and simmer until potatoes are tender, about 10 more minutes. Stir in the chives & Parmesan. Can be made 2 hours ahead & warmed to serve.

Yum-yum-yum