Pomeranian buttermilk potatoes

Ingredients for 3 servings:

• 1,300 g potato(s), floury, weighed with skin
• 2 onions
• 2 bay leaves
• 500 g buttermilk
• 2 tsp vegetable broth
• salt and pepper
• Water
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

an old family recipe, originally from Pomerania, passed down orally

Peel the potatoes, dice them into small pieces (walnut-sized), and place them in a pot (I use a pressure cooker). Add the two bay leaves and the stock, and pour water over everything (just enough to cover the potatoes). Cook the potatoes until tender. Meanwhile, peel and chop the onions, and sauté them in oil. Once the potatoes are cooked, drain them, reserving the cooking water in a bowl. Remove the bay leaves and add the onions and buttermilk to the potatoes. Puree everything. For a better flavor, use an electric blender. Add enough of the reserved potato water until the desired consistency is reached. Season to taste with pepper and salt, if desired. If necessary (depending on how cold the buttermilk was), gently reheat.