New Potatoes With Black Peppercorn Butter

• 1 - 14 oz. can chicken broth
• 2 Tbsp. whole black peppercorns
• 1/4 c. Brandy
• 1/2 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

1. Combine broth and peppercorns in a small sauce pan.
2. Cover and simmer until reduced to 1/4 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 1/4 c. peppercorn butter. Reserve remaining butter for another use.
9. Toss gently.
10. Season with salt.

chicken broth, whole black peppercorns, brandy, butter, lemon juice, shallots, thyme, red new potatoes, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25213 (may not work)