Potatoes with cucumber

Ingredients for 4 servings:

• 1 kg potatoes
• 1 cucumber(s)
• 100 g bacon, diced
• 50 g butter
• Vinegar (preferably essence)
• Salt
• pepper
• nutmeg
• 0.38 liters of milk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Kummere cod de Krumbere (Moselian vineyard stew)

Peel, salt, and boil the potatoes. Heat the butter and milk and pour over the potatoes. Mash the potatoes (don’t use too much milk, as the cucumbers will still have liquid) or press them through a potato ricer. Thinly slice the unpeeled cucumber into the hot mixture. Heat the butter and fry the bacon in it. Add the mixture to the potato mixture and season with a little salt, pepper, and plenty of nutmeg. Add a little vinegar to make it acidic (be careful with vinegar essence, as it tastes much better than white wine vinegar, for example). Heat again if necessary. The cucumber slices should remain firm to the bite and only be warmed up. It goes well with hot sausage or roast pork, saumagen, or something similar. On the Moselle, however, it is often eaten on its own.