MAKES 4 TO 6 SERVINGS (AS A SIDE DISH)
There’s so much boiled food in Indigenous cuisine—it’s one of the main food preparation techniques. This dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be. The silky potatoes bathed in sweet and garlic-tinted cream could be a meal on their own. Or serve them with a crispy, pan-fried fish fillet or with a bison pot roast or a simple roast chicken.
If you decide to reserve the warm cream leftover from cooking the potatoes, it’s great over seafood or pasta.
1 In a large pot, combine the potatoes, onion, garlic, whipping cream, half-and-half, and broth. Bring to a simmer over medium heat—watch it carefully: it will make a mess if it boils over—and cook until the potatoes are tender, about 30 minutes (when a toothpick or sharp knife slide in and out of the flesh cleanly, you know they are ready).
2 Strain the cooked potatoes, reserving the warm garlic cream for another use, and transfer to a bowl. Season with salt and the chopped parsley. Serve steaming hot.
4 large Yukon Gold potatoes, peeled or unpeeled, quartered
1/2 medium white onion, thinly sliced 6 cloves garlic, thinly sliced
2 cups/500 mL whipping (35%) cream
1 cup /250 mL half-and-half (10%) cream
1 cup /250 mL Pheasant Broth or good-quality chicken broth
Salt, to taste
1⁄4 cup /60 mL finely chopped fresh parsley
Nada’s Tips & Tricks: I loved this method of cooking potatoes – so flavourful. And I used the liquid the following day for a creamy soup base.