Creamed potato vegetables

Ingredients for 4 servings:

• 2 tbsp oil (not olive oil!)
• 1 tsp, heaped paprika powder, sweet
• 700 g potatoes, mainly waxy
• 1 tbsp marjoram
• 2 bay leaves
• 200 g sour cream or sour cream
• 15 g wheat flour
• 400 ml water
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

children love it too

Peel the potatoes and cut into large cubes. Heat the oil in a saucepan, reduce the heat, and add the paprika. Heat gently while stirring (about 1 minute). Add the potatoes and stir well. Pour in enough water to cover the potatoes. Add the marjoram, salt, and bay leaves, stir, and simmer covered for 20 minutes, until the potatoes are tender. Whisk the sour cream or sour cream until smooth and mix with the flour until there are no lumps. Using a small ladle, add a little of the potato cooking water and stir until smooth. Slowly pour the batter into the potatoes and thicken the liquid, stirring constantly; it should be just creamy, not completely thick. Simmer over low heat for another 2 minutes, stirring occasionally. I always serve this with meatballs as a topping, but it’s also delicious with fresh white bread or a roll.