Creamy mashed potatoes

Ingredients for 2 servings:

• 600 g floury potatoes
• 1 onion(s)
• ½ bunch parsley
• 50 g butter
• 30 g flour
• 120 g cream
• salt and pepper
• 1 pinch of nutmeg, freshly grated
• 1 pinch(s) of sugar
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

fine, creamy

Boil the potatoes in salted water for about 25 minutes. For the cream sauce, peel the onion, wash the parsley, and finely chop both. Heat the butter in a small saucepan and sauté the onion and parsley. Sprinkle over the flour to make a roux. Pour in the cream and bring to a boil while stirring, then reduce the heat to low and simmer for about 10 minutes. Season the sauce with salt, pepper, nutmeg, sugar, and lemon juice. Drain and peel the potatoes, then let them cool slightly, then press them through a potato ricer into a saucepan or bowl. Mix in the cream sauce. Season the mashed potatoes again if desired, or add a little more cream if desired. Serve the mashed potatoes as a side dish. It goes well with meatballs, sausages, and much more.