With German creamed potatoes, you get a very delicious comfort food for cold days. There is quite a bit of cream involved but that is one one of the ingredients that make it so finger licking good.
Creamed potatoes are very easy and straight forward with few ingredients but lots of taste. Whether it is a side dish or a main dish – that is your decision.
My recipe for creamed potatoes comes from the NORTH of Germany. It fits very well with any meat dish but also in combination with roasted vegetables if you want it to be vegetarian. I like to eat this with Frikadellen (German Meatballs) or – as I did it in the video – with sliced bratwurst.
The potatoes that I am using, are golden potatoes but any other starchy potato will do, too. You should cut the potatoes into smaller pieces so they don’t have to boil for too long. Bite size or walnut size would be my recommendation.
Creamed Potatoes – German Style
- 12 ct. small potatoes, peeled and cut starchy potatoes
- 50 g butter
- 1 small onion diced small
- 400 ml heavy cream
- some salt
- some white pepper, ground
- some nutmeg, ground
- Melt the butter in a pot.
- Add the diced onion and fry for a minute, then add the raw potatoes and fry both for several minutes.
- Now, add the cream and bring back to a boil.
- Add salt to the cream – it might need more salt than when you cook with water.
- Let boil on a low temperature for about 30 minutes or until the potatoes are cooked through and the cream has thickened.
- Spice with salt, white pepper, and (optional) nutmeg.
- Optional: Slice some sausages and fry the slices while the potatoes boil, then add the sausage to the potatoes when serving.
5 thoughts on “German Creamed Potatoes”
It’s like an easier version of gratin potatoes as that requires using a mandolin or slicing a ton of potatoes super tin and it tends to take perhaps 2 hours to cook through in the oven. Thanks for this recipe. ?
That should say Super THIN lol.
Do you have an estimate for total weight of the potatoes you used? I have some Yukon Golds to use up, but don’t think they would be considered small.
I actually haven’t but if your potatoes are rather large, maybe just use 6 large potatoes instead of 12 small ones. After all, it is mostly important to have enough cream to almost cover the potatoes in the pot.
I ended up having 7 I would say medium to large Yukon golds. I weighed them after peeling and it was just over a kilo. The 400ml of cream and a splash extra if milk was enough to cover and it turned out very tasty! (But was that ever in doubt for potatoes simmered in cream? ?)
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