Coarse mashed potatoes with sour cream and herbs

Ingredients for 2 servings:

• 8 medium-sized potatoes, floury or waxy
• ½ cup sour cream
• 1 handful of herbs, frozen or fresh
• 2 pinches of salt, coarse
• 2 tsp nutmeg, ground

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

quick and tasty

Peel the potatoes and slice them thinly to cook them faster. Remove any buds, wash them, and cook with about 1 tablespoon of salt for about 20-30 minutes, depending on the altitude and potato variety. If you like, you can also cook two sprigs of rosemary with the potatoes. This is best done in a spiced egg or a sealed tea strainer so that the rosemary needles don’t remain in the mash. Once the potatoes are cooked, drain and let them evaporate. Mash them so that small, coarse potato pieces remain in the mixture and season with salt and nutmeg. Then stir in half a cup of sour cream by hand, without applying pressure, to preserve the potato pieces. Add the herbs while stirring without pressure. I actually always use whatever is growing, such as parsley, dill, or sorrel. In the winter months, I use an 8-herb blend from the discount store. For a Mediterranean twist, you can add chopped garlic, briefly browned in a pan with olive oil, to the puree. But be careful, two chopped cloves are enough. It goes well with fish, meatballs, bratwurst, and bottled beer. I often serve it with Danish cucumber salad. The flavors of the potatoes and herbs complement the salad wonderfully.