I love every potato but especially those cooked in butter, cream and herbs. This recipe is incredibly easy, with the most challenging part being potato prep. Do yourself a favor and purchase a mandoline. I've had this Japanese mandoline for years and love it. It's truly the best, and the one you'll see used at restaurants.  

I don't do dairy anymore (delayed dairy allergy), yet refuse to make this recipe with dairy free substitutions. Vegan butter is really gross and full of soy, gums, etc. If you are dairy free, make this as a gift for others and get joy in seeing them devour it. 



Leave a comment