INGREDIENTS:
- 1 Lbs. Red, Yellow or White New Potatoes
- 2 Tbsp. Roasted Garlic Extra Virgin Olive Oil
- 1/3 Cup Heavy Cream
- 2 Tbsp. Fresh Carrot, (tiny “confetti” dice)
- 2 Tbsp. Fresh or Frozen Peas
- 1 Tsp. Favorite Curry Powder Salt & Pepper
DIRECTIONS
Thin slice potatoes and boil until tender in salted water. Drain. No need to peel, cooks choice! Place olive oil in skillet and over low flame, sauté tiny carrot dice very briefly. Do not brown. Add potatoes, heavy cream, curry powder, and peas. Simmer gently until the cream has been pretty much incorporated into the potatoes. Season to taste.