This cucumber dish is a favorite among my husband's family. I learned to make this as a new bride back in the late 70's, and whenever we have an abundance of cucumbers in our garden. My mother-in-law would eyeball the recipe, as I did too, but today I decided to post the exact amount of ingredients I used to make this recipe. For those who love cucumbers in cream and vinegar, plus mash potatoes as well, I hope you will enjoy this dish too!
1Peel and (thinly slice) each cucumber into a colander. And between each layer of cucumber, peeled and sliced, sprinkle with a bit of salt over each. (I normally set my colander inside a larger bowl, to allow the liquid from the cucumbers, to drain into the larger bowl.)
2Let cucumbers sit in the colander for 1-3 hours. Then transfer the cucumbers into another bowl. (Discard the remaining liquid that has drained into the larger bowl.)
3Now add the cream and vinegar to the cucumbers, and gently stir the cucumbers.
4Add the salt and pepper, and once again, gently stir the cucumbers.
5Cover the cucumbers, and place the bowl in the refrigerator for at least 2 hours.
6Serve the creamy cucumbers over the 'hot' mashed potatoes. (For each serving: Just place desired amount of mashed potatoes onto your plate, and top with desired amount of the creamy cucumbers.)
7Note: Before I top my potatoes with the cucumbers and cream, I first top my taters with a bit of butter, and let it melt into the potatoes just a bit. I just enjoy mine served this way!