Creamed potatoes with chives

Ingredients for 2 servings:

• 500 g potatoes
• ½ onion(s)
• 20 g butter
• 1 tbsp, heaped flour
• 125 ml milk
• 50 ml cream
• ½ tsp vegetable stock powder
• Salt and pepper from the mill
• nutmeg
• 1 pinch(s) of sugar
• ½ bunch chives

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cover the potatoes and cook for about 20 minutes, then let cool slightly. Dice the onion. Finely chop the chives. Sauté the diced onion in the butter until translucent. Sprinkle with the flour and sauté. While stirring constantly, deglaze the flour with a little water, milk, and cream, and add the stock powder. Bring the roux to a boil while stirring, and simmer for about 3-4 minutes. Season the sauce with salt, pepper, nutmeg, and a pinch of sugar. If it is too thick, add a little more cream. Keep the sauce warm. Peel the potatoes and cut them into large cubes. Add them to the sauce and heat through. Fold in the chives.