NEW POTATOES AND CREAM

The potatoes can be boiled up to 2 hours ahead, drained, and kept at room temperature. Reheat by dropping them back into boiling water for 1 minute before adding to the warm cream mixture. Do not make the cream mixture ahead, as it's best prepared fresh.

Store leftover potatoes in cream in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered saucepan over low heat, adding a splash of cream or milk if the sauce has been absorbed. Do not microwave, as this can cause the cream to separate and the potatoes to become rubbery.