Dampfkartoffeln (Boiled Potatoes the German Way)

Recipe Rating:	2 Ratings5
Categories:	Potatoes, Quick & Easy, For Kids, Vegetarian, Healthy
Keywords:	easy, comfort, German-style
Serves:	4-6
Prep Time:	10 Min
Cook Time:	20 Min

Ingredients

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

Pinched by RONSTAHR, and 46 more.

Ellen Bales

Well Seasoned

Indianapolis, IN (pop. 6.5M)

Starwriter

Member Since Jun 2010

Ellen's Notes:

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.

Directions

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.

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.

Peel the potatoes with a sharp knife and place them in a serving dish.

Pour a little melted butter over potatoes in serving dish and sprinkle with parsley. Then they are called Petersilienkartoffeln (parsleyed potatoes).

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)