Title: Mint Sauce with New Potatoes
Categories: Sauce
Yield: 4 Servings

1 1/2	c	Heavy cream
2	tb	Mint -- chopped
16		New potatoes
		Salt -- to taste
		White pepper

1. Put the cream and mint leaves into a small HEAVY pan and simmer until cream is reduced to half. 2. Wash and scrape new potatoes. Place in a pan with enough water to cover, add salt, and boil for 15 minutes or until just tender. Drain and pierce each potato in 1 or 2 places so cream can be absorbed. 3. Sprinkle with salt and pepper. Pour minted sauce over and serve immediately.

This recipe can be doubled.

Recipe By : Jo Anne Merrill

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