PREPARATION GUIDE: POTATO WITH CREAM WITH PAPILLOT CHIVE
-500 g of liquid cream
-2 cloves garlic
-10 sprigs of chives
Preheat the oven to 180 ° C.
Wash the potatoes, sponge them and wrap each one with a sheet of aluminum foil.
Put them in a baking dish and bake for about 1 hour, until the flesh is tender.
Let cool on a rack at the exit of the oven.
Meanwhile, peel and chop the garlic.
Wash, drain and chop the chives into small pieces.
In a salad bowl, mix the liquid cream, chives and 5-bay mixture.
Remove the potatoes from the aluminum sheets and gently slice them in half lengthways.
Spread the chive cream in the flesh, leaving a little overflow.