in Germany

Cream puffs according to mom's recipe

updated

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Ingredients for 4 servings:

  • 12 m.-sized potatoes
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ liter broth
  • 100 g sour cream or sweet cream
  • 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Baden cream potatoes with parsley

Boil the potatoes and peel them while they are still hot. In the meantime, melt the butter in a saucepan over medium heat, stir in the flour with a whisk and let it brown until golden. Pour in the stock and stir vigorously until a creamy sauce has formed. In the meantime, slice the potatoes and chop the parsley. Remove the sauce from the heat and stir in the sour cream. The sauce must not be allowed to boil, as otherwise the sour cream will curdle. First fold the parsley into the sauce, then add the potato slices and stir well. This tastes good with either a tangy jam, such as blackcurrant or cranberry jam, or with Vienna sausages or meat sausage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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