Coarse Mashed Potatoes with Sour Cream and Herbs
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 medium potato (s), floury or waxy
- 0.5 ½ cup sour cream
- 1 handful herbs, frozen or fresh
- 2 pinch (s) salt, coarse
- 2 teaspoons nutmeg, ground
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices, this will cook them faster. Remove any eyes, wash them and cook them with about 1 tablespoon of salt for about 20 - 30 minutes, depending on the altitude and the type of potato.
- If you like, you can also cook 2 stalks of rosemary. This is best done in a spiced egg or a sealed tea filter so that the rosemary needles do not remain in the puree later.
- When the potatoes are cooked, drain and allow to evaporate.
- Now mash so that small, coarse pieces of potato remain in the mixture and season with salt and nutmeg. Then stir in half a cup of sour cream by hand without applying pressure, so that the potato pieces are retained.
- Add the herbs while stirring without pressure. I actually always use whatever is growing, e.g., parsley, dill or sorrel. In the winter months an 8-herb mixture from the discounter.
- If you like it with a Mediterranean touch, you can add chopped garlic and, using olive oil, briefly browned garlic to the puree. But be careful, 2 chopped toes are enough.
- Goes well with fish, meatballs, bratwurst and bottled beer.
- I often make Danish cucumber salad with it. The aromas of the potatoes with the herbs complement each other wonderfully with the salad.
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