Creamed potatoes with herbs

Ingredients for 4 servings:

• 1 ½ kg potatoes (I usually use waxy ones)
• 2 large onions
• 3 stalk(s) leeks
• 1 bunch of parsley (can also be frozen)
• 2 tbsp butter
• 250 ml vegetable stock
• 200 ml whipped cream
• 1 pack of mixed frozen herbs
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes, quarter them lengthwise, and then halve them again. Wash them. Peel and dice the onions. Trim the leeks and slice them into rings. Fry the onions in the butter until translucent, add the potatoes and the leeks. Continue frying and stirring for about 5-6 minutes. Add the parsley and season generously with salt, pepper, and nutmeg. Then add the stock and cream and let everything simmer in the pot (with the lid on) for about 15-20 minutes. Then simmer uncovered for another 5 minutes to allow the liquid to reduce. Finally, add the packet of frozen herbs. I’ve done it this way before, but since I didn’t have any frozen herbs left, I added all the herbs from my spice cabinet. Goes great with meat or simply on its own with a salad.