CHIVE POTATO SAUCE
Prep Time: 30 Minutes
Yields: 6 Servings
The Germans of Louisiana used the humble potato to create many hearty dishes. The English also used the potato in favorite dishes. Often, a creative twist was added to the vegetable to give it flair. Chive potato sauce, which is delicious under grilled fish, is a great example of one of these inventive potato recipes.
2 tbsps sliced chives
1 large white potato, cut in ½-inch cubes
5 ounces hot courtboullion (see recipe)
salt and black pepper to taste
Boil potato in lightly-salted water until tender. Strain and place in food processor with half of (boiling) courtboullion. Purée completely then add remaining stock. Blend until smooth, but do not overmix. Fold in chives, salt and pepper. NOTE: This sauce must be made immediately before serving. If it sits, it will solidify.