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. –Shane Chartrand
Excerpted from Tawâw Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King.
| 4 lg | Yukon Gold potatoes, peeled or unpeeled, quartered |
| ½ med | white onion, thinly sliced |
| 6 cloves | garlic, thinly sliced |
| 2 c | whipping (35 percent) cream |
| 1 c | half-and-half (10 percent) cream |
| 1 c | good-quality chicken broth |
| salt to taste | |
| ¼ c | finely chopped fresh parsley |
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 as 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).
Strain the cooked potatoes, reserving the warm garlic cream for another use (it’s great over seafood or pasta) and transfer to a bowl. Season with salt and the chopped parsley. Serve steaming hot.
Serves 4-6.