Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 kg potato (s), mainly waxy
- 2 tablespoon vegetable stock, instant
- 100 g sour cream
- 200 g crème fraîche with herbs
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes. Then cut into large pieces and put in a saucepan. Dissolve the broth in a little water, pour over the potatoes and fill up with enough water to just barely cover everything. Cook for about 20 minutes.
- Then pour off the water and add the sour cream. Chop the potatoes with a pounder.
- Add the crème fraîche in portions and continue to mash until a fine paste has formed, which should not be too runny. Season well with salt and pepper and serve hot.
- Great as an accompaniment to pan-fried meats and sausages.
- A heavily dressed green salad goes well with it.
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