1 tub Kipflers washed and chopped chunky style
Splash of olive oil
1 tablespoon chopped garlic
1 tablespoon fresh chopped basil
Salt and pepper to taste
Splash of dry white wine
600 mls of cream
Boil the chopped kipflers in salted water until just tender. Drain and set aside.
Add a splash of oil to a large pot or frypan and sauté the garlic and add the white wine, 600 ml of cream and salt and pepper.
Simmer until reduced down and the mixture thickens slightly (approx 10 minutes).
Add the cooked and drained potatoes and the fresh basil and serve. Great with your favourite chicken dish.
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