New Potatoes With Black Peppercorn Butter - cooking recipe

Ingredients

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

Preparation

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