Pomeranian Buttermilk Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- g 1,300 potato (s), floury boilin, weihed with the peel
- 2 onions)
- 2 bay leaves
- 500 g buttermilk
- 2 teaspoons vegetable stock
- salt and pepper
- water
- oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, dice them into small cubes (walnut-sized) and put them in a saucepan (I`ll use the pressure cooker). Add the two bay leaves and the broth and pour water over everything (so that the potatoes are just covered). Cook the potatoes until they are done.
- In the meantime, peel and chop the onions and sweat them in the oil. Drain the potatoes as soon as they are done. Catch the cooking water in a bowl.
- Now remove the bay leaves and add the onions and buttermilk to the potatoes. Puree everything. For a better taste, it is best to use the electric hand blender. Add enough of the potato water that has been caught until the desired consistency is reached.
- Season to taste with pepper and, if necessary, salt. If necessary (depending on how cold the buttermilk was) heat it again carefully.
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