1.4 kg small potatoes 3 lb
15 ml butter 1 tbsp
1 small onion, chopped
175 ml fresh mushrooms, sliced 3/4 cup
1/2 red pepper, chopped 1/2
75 ml cream 1/3 cup
1 ml chicken stock powder 1/4 tsp
6 ml fresh thyme, chopped 1 1/4 tsp
10 ml fresh rosemary, chopped 2 tsp
In large saucepan; boil or steam potatoes until tender.
In a skillet; melt butter over medium high heat. Add onion, mushroom and pepper. Saute for 10 minutes, stirring, until vegetables are tender. Add cream and chicken stock powder. Reduce heat to low and simmer 5 minutes, stirring, until slightly thickened. Stir in herbs. Serve potatoes with mushroom topping.
Serves 4