INGREDIENTS:4 oz. shallots
3 oz. leeks
5 cloves garlic
24 oz. Idaho® potatoes
½ oz. butter
16 oz. white wine
64 oz. chicken stock
as needed, parsley sprigs
as needed, thyme sprigs
½ small bay leaf
as needed, white peppercorns
12 oz. heavy cream
as needed to finish sauce, butter
as needed to finish sauce, chives
2 oz. celery DIRECTIONS:Chop shallots, leeks and garlic into small pieces and cut the potatoes into 1-inch cubes. In medium sauce pan, sweat down the vegetables in butter. Do not brown. When soft, add the wine. Simmer and reduce until almost dry. Add chicken stock, parsley, thyme, bay leaf and peppercorns. Simmer about 10 minutes. Add potatoes and cook until fork tender. Add cream and bring to a boil. Remove. Blend until smooth and strain through a chinoise. To order, reheat, season and finish with butter and chives. SERVINGS:2 quarts (approximately) From:Chef Bill Bracken, The Peninsula, Beverly Hills, Calif. PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
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