in Germany

Jacket potatoes with buttermilk

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Ingredients for 3 servings:

  • 500 ml buttermilk
  • 750 g potatoes, waxy
  • 2 tomatoes
  • 2 gherkins
  • ½ shallot(s) or 2 spring onions
  • 1 tsp mustard, medium hot
  • 1 tbsp sunflower oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Recipe from the Saxon Ore Mountains – like boiled potatoes with quark, but with buttermilk.

Boil the potatoes with their skins on. Meanwhile, finely dice the tomatoes, gherkins, and onion and mix with the buttermilk along with the mustard and sunflower oil. Season to taste with salt and pepper. When the potatoes are tender, drain the water and peel them. If using new potatoes, the skins can remain on. Arrange the potatoes on plates and pour in the buttermilk. Roughly mash the potatoes with a fork and spoon the buttermilk over them.

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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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