Summary

Ingredients

• 12 small potatoes
• 1 shallot (s), finely chopped
• 50 g butter
• 400 ml cream
• Salt and pepper, white, ground
• possibly nutmeg if required

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Instructions

1. Peel three small potatoes per person.
2. Melt the butter in a saucepan and turn the finely chopped shallot in it until it is translucent. Put the potatoes in the butter, turn once briefly. Pour on the cream. The potatoes must not be completely covered, but they must be almost covered. Salt. Slowly simmer the potatoes in the cream over low heat until the cream turns into a cream and the potatoes are soft. Cook very carefully, stirring every now and then. Depending on the type of potato, this takes up to 30 minutes. Pepper at the end, maybe also season with nutmeg to taste.
3. The cream potatoes go well with all low-sauce dishes. Especially with meat with little sauce such as B. whole fried pork tenderloin, roast beef or too short fried fish without sauces.
4. Salad or blanched vegetables go well with it.