3 cups cooked barley
3 cups cooked potatoes, brunoise (finely diced)
14 cup cream
8 tablespoons butter
1 can chicken stock
Cook barley per package instructions, drain, and set aside. Place potatoes in boiling water for five minutes, drain and run under cold water to stop cooking In a large saucepan combine potatoes and barley with about 1/2 of chicken stock over medium high heat Stir until hot, then add butter. Continue stirring vigorously until mixture has the appearance of heavy oatmeal. Finish with 1/4 cup of cream stirred. You can reduce or increase recipe, keeping barley and potatoes in equal parts and adjusting cream and butter accordingly.