Summary

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

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Instructions

1. 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.
2. Then pour off the water and add the sour cream. Chop the potatoes with a pounder.
3. 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.
4. Great as an accompaniment to pan-fried meats and sausages.
5. A heavily dressed green salad goes well with it.