I love potatoes cooked any way, but these are very special. I was inspired by Chef Walter Staib and his cookbook THE CITY TAVERN, THE BIRTHPLACE OF AMERICAN CUISINE. His recipes dates back many years to our founding fathers. I made this recipe for a dinner party last night and it was so good. I hope you all like it as much as I did. the Beurrie Manie is his recipe and it will be in my fridge from now on. This recipe is my own, just inspired by this wonderful Chef. Thanks, Walter Staib
Wash and remove any blemishes from potatoes, cut into bite size cubes, boil until tender, don't overcook. Drain and set aside
Melt butter and olive oil in large skillet, add mushroom and brown on both sides, add chopped onions, cook for about 3 min. add the broth and simmer for 5 min. do not overcook mushrooms
drain and reserve the juice, in case you need it later. add the mushrooms to the potatoes, stir gently. Add the crème and reheat. When I made this I only put 1 pint of crème, but you would get more sauce with twice as much crème, therefore I said 1 qt. of creme
As the potatoes are reheating, add the Beurre Manie a little at a time to thicken sauce.
Turn out to a large bowl , garnish with parsley and serve immediately.
Beurre Manie is equal parts softened butter and flour. mix until smooth and creamy. Keep in the fridge ,covered. This is a wonderful thickening agent as when the butter is melting , the flour is released and VOILA no more lumps
The reserved juice from the mushrooms can be used the next day to thin the sauce down, as I had leftovers.
You could also add some cubed chicken and have a main dish. Just use your imagination