Potato Cream Sauce for Bourbon Mustard Chicken

Video Transcript

"Next we are going to prepare the cream sauce for our mashed potatoes but since we have a big pot on a small burner I am actually going to go ahead and let that heat up and then move it over so that we can be using this pan. I am going to take the remaining tablespoon of butter and add that to our pot and then take our sage and again these stems are very very soft so if we cut them we don't need to pick those off at all. The sage should be nice and furry and we are going to dice this in very small bits to that the flavor goes out the sauce instead of big clumps or an explosion of sage flavor. We want this to be a nice subtle flavor and I just want to keep pushing this together after we cut it so we're not missing any big pieces and now I am going to use heavy cream in this and this will give the potatoes a much richer flavor. Some people just want to use milk and it will use some of the flavor but if you are worried about having too much fat content with butter and cream you can mix half and half, you can do half milk and half cream but I would really recommend using the cream, this will give it a really really good flavor. We will just go ahead and sprinkle our sage over the top and bring that to a boil."