Combine potatos, broth , the 1 tablespoon butter and 1 tablespoon cream in a stockpot
Cover and cook until potatos are just tender, about 20 to 30 minutes. Remove from heat and let sit in broth until cool, covered about 2 hours
Peel potatoes and cut into 1 inch cubes
MAKE ROMANO CREAM SAUCE
Rinse a large saucepan with cold water and drain but don't dry. This helps prevent the cream from boiling over. Add cream, onion and garlic to pan and heat to a low boil. Boil cream until reduced by 1/2, about 20 minutes. Keep a close eye on it so it does not boil over and adjust heat and stir if needed
Remove and discard onion and garlic. Transfer sauce to a double boiler top pan. You can make your own double boiler by using a heatproof bowl over a pan of simmering water. Add romano cheese, all seasonings except parsley and stir, add and fold in pearl onions and potato cubes
Heat, stirring often until cheese melts, pour into serving dish and garnish with parsley. Note The double boiler is essential for heating after the cheese is added, I the sauce will seperate in the oven or microwave. It needs gentle heat for a velvet smooth sauce
