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Jacket potatoes with creamed herb curd

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 4 cups of cream cheese (40%)
  • 2 bunches of chives
  • 1 bunch curly parsley
  • 1 bunch of dill
  • Salt and pepper from the mill
  • some milk
  • 2 pinches of sugar
  • linseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Boil the potatoes until tender. While the potatoes are cooking, prepare the quark: In a bowl, combine it with a little milk, about 150 ml, depending on how thick or thin you like your quark. Then chop the herbs and add them. Season to taste with salt, pepper, and 2 pinches of sugar. Season generously with pepper, turning the pepper mill at least 20 times. Stir well. Serve the boiled potatoes with the quark and drizzle with linseed oil, to taste, over the quark and potatoes.

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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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