Ingredients with Measurements:
- 1 kg potatoes
- 200 g potato starch
- 2 eggs
- 1 tsp salt
- 200 g Schmand (sour cream)
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling water
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft.
2. Drain the potatoes and let them cool for a few minutes.
3. Mash or rice the potatoes until they are smooth.
4. Add the potato starch, eggs, and salt to the mashed potatoes and mix until well combined.
5. Form the mixture into small balls, about the size of a golf ball.
6. Bring a large pot of salted water to a boil.
7. Carefully drop the potato balls into the boiling water and let them cook for about 15-20 minutes, or until they float to the surface.
8. Remove the potato balls from the water with a slotted spoon and let them drain on a paper towel.
9. Serve the potato balls with a dollop of Schmand on top.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 6g
Substitutions for ingredients:
- Instead of Schmand, you can use crème fraîche or Greek yogurt.
Variations:
- Add chopped herbs, such as parsley or chives, to the potato mixture for extra flavor.
- Stuff the potato balls with a small cube of cheese or a piece of bacon before boiling them.
Tips and tricks:
- Be sure to use starchy potatoes, such as russet or Yukon gold, for the best texture.
- Don't overwork the potato mixture, as this can make the potato balls tough.
- Wet your hands with cold water before forming the potato balls to prevent sticking.
Storage instructions:
Leftover potato balls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potato balls, simply boil them in salted water for a few minutes until heated through.
Presentation ideas:
Serve the potato balls on a platter with a dollop of Schmand on top and a sprinkle of chopped herbs.
Garnishes:
Chopped herbs, such as parsley or chives
Pairings:
- Serve with a hearty meat dish, such as roasted pork or beef.
- Pair with a crisp green salad for a lighter meal.
Suggested side dishes:
- Braised red cabbage
- Roasted root vegetables
- Steamed green beans
Troubleshooting advice:
- If the potato balls fall apart in the water, the mixture may be too wet. Add more potato starch to thicken it up.
- If the potato balls are too dense, the mixture may be overworked. Be sure to mix the ingredients just until combined.
Food safety advice:
- Be sure to cook the potato balls thoroughly to prevent any foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before eating.
Food history:
Schlesische Kartoffelklöße, or Silesian potato dumplings, are a traditional dish from the Silesia region of Germany. They are often served with hearty meat dishes, such as pork or beef.
Flavor profiles:
The potato balls are starchy and savory, with a creamy tang from the Schmand.
Serving suggestions:
Serve the potato balls as a side dish with a hearty meat dish, such as roasted pork or beef.
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Region: German