New Potato-Avacado Hash

*Anniversary Collection-Serves 4
1-1/2 pounds small red new potatoes, scrubbed but not peeled Salt 1 ripe avacado 1 TB olive oil 2 TB minced onion 1-1/2 tsp minced garlic 1/2 cup heavy cream Freshly ground black pepper 2 TB chopped cilantro (fresh coriander)
*Put the potatoes in a large saucepan and add water to cover. Season with salt and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the potatoes are tender but slightly firm. Drain and let cool slightly. When cool enough to handle, cut it into 1/2-inch pieces.
*Halve and peel the avacado and cut it into 1/2-inch dice.
*Heat the olive oil in a large nonstick frying pan over high heat until hot. Add the potatoes and cook, tossing, for 8-10 minutes, until lightly browned. Add the onions and garlic and cook for 1 minute. Add the avacado and stir gently, then add the cream and simmer for 2-3 minutes, until the cream begins to thicken. Season with salt and pepper and stir in the cilantro. Serve at once. (Source: An American Place-Larry Forgione & kaboom photo)