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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