New Potatoes With Black Peppercorn Butter

Ingredients

• 1 - 14 oz can chicken broth
• 2 Tbsp whole black peppercorns
• 14 c Brandy
• 12 c butter room temperature
• 3 Tbsp lemon juice
• 1 Tbsp chopped shallots
• 1 tsp chopped fresh Thyme
• 2 lbs small red new potatoes
• 2 green onions thinly sliced

Directions

1. Combine broth and peppercorns in a small sauce pan
2. Cover and simmer until reduced to 14 cup
3. Add Brandy and simmer until reduced to about 3 Tbsp
4. Cool
5. Blend peppercorns butter lemon juice shallots and Thyme in processor until peppercorns are finely chopped
6. Cook potatoes until tender and quarter
7. Place in a large bowl
8. Add green onions and 14 c peppercorn butter Reserve remaining butter for another use
9. Toss gently
10. Season with salt