Nordic cream potatoes

Ingredients for 4 servings:

• 12 small potatoes
• 1 shallot(s), finely chopped
• 50 g butter
• 400 ml cream
• Salt and pepper, white, ground
• possibly nutmeg if required

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

Peel three small potatoes per person. Melt the butter in a saucepan and toss the finely chopped shallot in it until translucent. Add the potatoes to the butter, tossing once. Pour in the cream. The potatoes should not be completely covered, but they should be almost covered. Add salt. Slowly simmer the potatoes in the cream over low heat until the cream becomes a cream and the potatoes are soft. Cook very carefully, stirring occasionally. This will take up to 30 minutes, depending on the type of potato. Season with pepper at the end and perhaps with nutmeg to taste. Creamed potatoes go well with all dishes that require little sauce. They are particularly good with meat with little sauce, such as whole roast pork fillet, roast beef, or even briefly fried fish without sauce. Serve with salad or blanched vegetables.