Chives and cream potatoes

Name: Chives and cream potatoes
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 2.5 kg Potatoes; 2 Onions; 2 Federation Chives; 100 g Butter; 75 g Flour; 1/2 litre Milk; 200 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Arranged in a creamy béchamel sauce, jacket potatoes become a refined side dish

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

2.5 kg Potatoes
2 Onions
2 Federation Chives
100 g Butter
75 g Flour
1/2 litre Milk
200 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench and let cool down a little. In the meantime peel and finely dice the onions. Wash chives, shake dry and cut into small rolls.
2
Heat butter in a large pot. Fry the onions in it until transparent. Dust with flour and sauté until light brown. Add 3⁄4 l water, milk and cream while stirring constantly. Add stock. Bring to the boil while stirring and simmer for about 5 minutes. Season with salt, pepper and 1 pinch of sugar. Keep warm.
3
Peel the potatoes, cut them into smaller pieces if necessary and heat them up in the sauce. Fold in chives.