New Potatoes with Anchovy and Chive Cream

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.