- 1 pound fingerlings
- 1 teaspoon minced garlic
- 1 cup whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon masala
Place fingerlings in a pot of cold water to cover; bring to full boil. Reduce heat and let simmer for 15 minutes or until potatoes are barely fork-tender. Drain and peel potatoes. In skillet, heat garlic in whipping cream; add salt and masala, stirring well. Add potatoes and simmer another 10 - 15 minutes, tossing them well. Serve warm.
Makes 4 servings.