Dampfkartoffeln (Boiled Potatoes the German Way)

Ellen Bales

By
@Starwriter

Unbeknownst to me as a child, my mother made boiled potatoes the German way, and fried potatoes too. When she made a roast, she didn't make gravy, she served the potatoes smashed with butter or broth on top. To this day, I still love them that way.


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

20 Min

Ingredients

6 to 8 medium
red-skinned potatoes or yukon gold
1 tsp
salt
water to cover potatoes
butter
parsley

Directions Step-By-Step

1
Wash the potatoes well and dry. If large cut them in half or quarters. Fill a pot with enough water to almost cover potatoes; add salt. Cover the pot and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 20 minutes or until a fork easily pierces the potatoes.
2
Drain water and place the pot back on the hot burner without cover and steam dry for a minute or two, shaking the pot a few times to evaporate the water.
3
Peel the potatoes with a sharp knife and place them in a serving dish.
4
Pour a little melted butter over potatoes in serving dish and sprinkle with parsley. Then they are called Petersilienkartoffeln (parsleyed potatoes).
5
Eat the potatoes by mashing them with a fork on the plate, adding salt, pepper, and a bit of butter or some broth from your meat.

Nothing like it! This is Deutsch Kochen! (German cooking)

About this Recipe

Course/Dish: Potatoes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy