This is a basic German Mashed Potato recipe.
5 potatoes, medium size. Fingerlings and Yukon Gold are great!
Salted boiling water to cover.
1/2 cup sour cream
2 Tbs. butter
1/2 tsp. salt, fresh white pepper to taste.
! Tbs. of horseradish
2 tsp, or more of parsley or chives; I prefer chives.
Add sour cream, horseradish or even a garlic mustard, minced parsley or chives. Whip as for mashed potatoes.
Serve and top with garnishings, I like chives and a dash of paprika. Milk can be substituted, sour milk being very good. I added a parsnip to my last batch, it came out thicker but very good. Turnips can be added as well. If you add a bit of butter on top, one can finish it off in the broiler to get a light crust.
This would be served with Schnitzel, and many other dishes. I have an updated version. From that site I added this.
Tricks and alternatives to change the tempo:
1. One trick I learned from an old family friend: reserve about 1/4 c. of the starchy water that the potatoes boiled in, and whip that in when you add the creams. If you want a creamy version this is the way to go. Not adding this gives a lumpier version.
2. I tend to add freshly grated Parmesan cheese, paprika, black pepper, onion powder and garlic!
3. The best part about mashed potatoes is making potato cakes from them. Press a handful of cold mashed potato into a cake, dust each side with seasoned flour and fry them in a butter/oil combination. Talk about out of this world! Hot and crunchy on the outside, creamy inside.
4. Germans and other Europeans frequently add a good dollop of ground horseradish to them.
5. American: Crumbled bacon and shredded cheddar cheese
6. Vegan: Minced green herbs and garlic especially roasted garlic.
7. Mediterranean: Goat cheese, Caramelized onions, roasted garlic and c 3 Tbs grated Parmigiano or Reggiano cheese
The bird does not seek the past, it flies every hopeful into the future.
Oh I should add why German books are so much bigger.
Himmelherrgottkreuzmillionendonnenderwetter IS godamn