Ingredients with Measurements:
- 1 kg potatoes, peeled and boiled
- 250 g flour
- 2 eggs
- 1 tsp salt
- 1 tsp pepper
- 500 g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Potato ricer or masher
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Boil the potatoes until they are soft and tender. Drain and let cool for a few minutes.
2. Mash the potatoes using a ricer or masher until they are smooth and lump-free.
3. In a mixing bowl, combine the mashed potatoes, flour, eggs, salt, and pepper. Mix until well combined.
4. Form the potato mixture into small balls, about the size of a golf ball.
5. Bring a large pot of salted water to a boil. Add the potato balls and cook for 15-20 minutes, or until they float to the surface.
6. While the potato balls are cooking, heat the olive oil and butter in a skillet over medium heat. Add the onions and garlic and sauté until softened.
7. Add the sliced mushrooms to the skillet and cook until they are tender and browned.
8. Pour in the heavy cream and stir until well combined. Season with salt and pepper to taste.
9. Serve the potato balls with the mushroom cream sauce on top.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 55g
Protein: 10g
Sodium: 500mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of regular flour for a gluten-free version.
- Vegetable broth can be used instead of heavy cream for a vegan version.
Variations:
- Add chopped fresh herbs, such as parsley or chives, to the potato mixture for extra flavor.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor profile.
Tips and tricks:
- Make sure the potato mixture is well combined before forming into balls to prevent them from falling apart while cooking.
- To make the potato balls easier to form, wet your hands with water before rolling them.
- To make the mushroom cream sauce thicker, add a tablespoon of cornstarch to the skillet before adding the cream.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potato balls and mushroom cream sauce in a skillet over medium heat and cook until heated through.
Presentation ideas:
Serve the potato balls and mushroom cream sauce on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, such as parsley or chives, can be used as a garnish.
Pairings:
This dish pairs well with roasted chicken or pork.
Suggested side dishes:
Green beans or roasted vegetables make a great side dish for this recipe.
Troubleshooting advice:
If the potato balls are falling apart while cooking, try adding more flour to the mixture to make it thicker.
Food safety advice:
Make sure the potato balls are cooked all the way through before serving to prevent foodborne illness.
Food history:
Schlesische Kartoffelklöße, or Silesian potato dumplings, are a traditional dish from the Silesia region of Germany. They are typically served with a variety of sauces, including mushroom cream sauce.
Flavor profiles:
This dish has a creamy and savory flavor profile, with a hint of earthiness from the mushrooms.
Serving suggestions:
Serve this dish as a main course for dinner or as a side dish for a larger meal.
Related Categories
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Region: German
Taste: Savory, Creamy, Mushroomy, Potato, Comforting, Potato-Y