Ingredients with Measurements:
- 1 kg potatoes
- 2 eggs
- 200g flour
- 1 tsp salt
- 500g mushrooms
- 1 onion
- 2 cloves garlic
- 1 tbsp butter
- 200ml heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Potato ricer
- Large pot
- Skillet
Step-by-step instructions:
- Peel and boil potatoes in a large pot until tender.
- Drain and let cool for a few minutes.
- Mash potatoes using a potato ricer.
- Add eggs, flour, and salt to the mashed potatoes and mix well.
- Form the mixture into small balls and set aside.
- In a skillet, melt butter and sauté onions and garlic until fragrant.
- Add sliced mushrooms and cook until tender.
- Pour in heavy cream and let simmer for a few minutes.
- Season with salt and pepper to taste.
- In a separate pot, bring salted water to a boil.
- Drop the potato balls into the boiling water and cook for 10-15 minutes or until they float to the surface.
- Remove the potato balls from the water and drain.
- Serve the potato balls with the mushroom cream sauce.
- Garnish with fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Potatoes should be boiled until tender. Mushroom cream sauce should be simmered over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- Gluten-free flour can be used instead of regular flour.
- Any type of mushroom can be used in the mushroom cream sauce.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add cooked bacon or sausage to the mushroom cream sauce for a heartier dish.
- Add grated cheese to the potato mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a different twist.
Tips and tricks:
- Be sure to mash the potatoes well to avoid lumps in the potato balls.
- Use a slotted spoon to remove the potato balls from the boiling water to avoid breaking them.
- Add a splash of white wine to the mushroom cream sauce for extra flavor.
Storage instructions:
Leftover potato balls and mushroom cream sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat potato balls in boiling water for a few minutes until heated through. Reheat mushroom cream sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the potato balls and mushroom cream sauce in separate bowls for a rustic presentation. Garnish with fresh parsley.
Garnishes:
Fresh parsley or chopped chives can be used as a garnish.
Pairings:
This dish pairs well with roasted vegetables or a side salad.
Suggested side dishes:
Roasted Brussels sprouts or a mixed green salad would be great side dishes for this recipe.
Troubleshooting advice:
If the potato balls are falling apart in the boiling water, add more flour to the mixture to help bind it together.
Food safety advice:
Be sure to cook the potato balls and mushroom cream sauce to the appropriate temperature to avoid foodborne illness.
Food history:
Kartoffelklöße mit Pilzrahmsoße is a traditional German dish that is typically served as a main course.
Flavor profiles:
This dish is savory and creamy with a hint of earthy mushroom flavor.
Serving suggestions:
Serve this dish with a glass of white wine or a cold beer.
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Region: German