Cream potatoes

Ingredients for 4 servings:

• 800 g floury potatoes
• 100 g onion(s)
• 20 g butter
• 4 tsp vegetable broth, instant, granulated
• 2 small bay leaves
• 2 tbsp chives, fresh
• 2 tbsp parsley, fresh
• 150 g cream
• Nutmeg, freshly grated
• ¼ liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with herbs

Brush the potatoes under running water, peel thinly if necessary, and cut into cubes. Peel and finely chop the onions. Melt the butter in a large saucepan and sauté the onions until golden brown. Add the potatoes, the granulated stock, the bay leaves, and the water. Bring the potatoes to a boil, then cover and simmer over low heat for about 18 minutes until al dente. Turn once after about nine minutes. Transfer the potatoes to a warmed bowl, removing the bay leaves. Sprinkle the herbs over the potatoes and gently stir in the cream to prevent the potatoes from falling apart. Season the creamed potatoes with a little nutmeg. 310 kcal per serving.