Buttermilk potatoes

Ingredients for 4 servings:

• 500 g bacon (diced belly bacon)
• 500 g onion(s)
• 2 liters buttermilk, pure
• 3 bay leaves
• some juniper berries
• Salt
• pepper
• Cornstarch, (Mondamin)
• 1 kg potato(s), floury

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Grandma Helene’s style

This is a recipe from my grandmother, who came from East Prussia. It is a typical winter dish and was served after hard work. The bacon and onions are diced not too finely and slowly fried in a pan. This is a long process; the whole thing should become a nice mass but not mushy. While the bacon/onion mixture is frying, heat the buttermilk. This is best done in a bain-marie, but if that is too complicated given the amount, you can also do it in a normal pot; you just have to stir it frequently so it doesn’t stick. The buttermilk is seasoned with bay leaves, juniper berries, pepper and salt and heated SLOWLY. This is important, otherwise the buttermilk will curdle. When the buttermilk is boiling, thicken it with the cornstarch and allow it to stand for a while until the bacon is ready. In the meantime, peel and boil the potatoes as usual. When everything is ready, serve as follows: Place 2-3 potatoes in a deep plate, pour a ladleful of hot buttermilk over them, and then pour the bacon and onion mixture over the potatoes. Lightly mash the potatoes, mix everything gently, and then serve with a spoon. The dish heats up well, and if you like buttermilk, you’ll love it. Enjoy! The quantities can easily be varied according to your appetite.