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 ...
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