The combination of potatoes and anchovies has long been appreciated, but in this creamy, appetizing sauce I feel it has rarely been better. The anchovies give a particular tang to the sauce which, oddly, is not at all fishy. It goes well with almost anything. Use Jersey potatoes or any potato with a good smooth waxy texture. It can be served hot or cold.
Wash the potatoes and scrub off as much of the skin as you can but do not peel them. Cut any larger potatoes in half. Either steam or boil the potatoes until they are cooked and transfer them to a mixing bowl.
Meanwhile, empty the anchovy fillets and their oil into the top of a double boiler or into a bowl set over a saucepan of simmering water. Stir constantly until the anchovies melt down into a smooth mixture. Put the cream into a saucepan, bring it to the boil and bubble the cream for 3–4 minutes until it thickens slightly, stirring all the time. Remove the cream from the heat and stir in the smooth anchovy mixture. Leave to cool. Then stir in the yogurt and season to taste with black pepper – salt shouldn’t be necessary because of the salty anchovies. Lastly, stir the chopped chives into the creamy mixture. Then pour the creamy mixture onto the potatoes. Mix them well.
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