in Germany

Grandma's creamed potatoes

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 750 ml water
  • Salt
  • 50 g butter
  • 2 tbsp flour
  • 250 ml milk
  • 500 ml meat broth (not instant!)
  • 250 ml sweet cream
  • Parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into 1/2 cm thick slices. Bring to a boil in salted water and let stand for 5 minutes. Drain and keep warm. Melt the butter, sprinkle over the flour, and stir to make a light roux. Once the flour is slightly toasted, deglaze first with the hot meat broth, then with the milk, stirring constantly, and season with salt. Bring to a boil, stirring constantly, reduce slightly, and then add the potato slices. Simmer gently until the potatoes are tender. Just before serving, add the warmed cream and sprinkle with parsley.

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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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