Chive Kluski with Garlic Cream

Love love love this. I was tired, and had only odd things in the fridge - leftover mashed potato, boursin, half a carton of cream, and a rubbery carrot. I really must go shopping... Anyway, mother is the neccessity of invention, so I took on the challenge, and came up with this dish. OMG it is really yummy. It's a take on a normal potato kluski (see my kluski recipe for more detail). Basically to the potato kluski recipe add 1 bunch of finely chopped chives. Then boil them and strain them. These kluski are soft, pillowy, and savoury. A great addition at this point to soups and stews... I can just imagine them in a chicken soup. The experiment was not to end here, though...

To a pan add a lug of olive oil with 1tsp of butter. Add in the kluski and cook until golden on the outside. At this point they are great as a side dish to steak etc - soft inside, slighty crunchy outside, with that lovely slightly oniony flavour. But, I wasn't yet done.

Pour in some cream and crumble in 1/2 a pat of boursin (a lovely creamy garlicky cheese). Stir till melted and the sauce thickens. Eat with cries of pleasure at just how delicious it is. I would have sprinkled some herbs on top, but I had used all the chives and it was too dark and cold to go outside and find any herbage... but I think a little bit of parsley or thyme would be lovely on top.