Ingredients with Measurements:
- 1 pound potatoes, peeled and diced
- 1 large onion, chopped
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, boil the diced potatoes until tender. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Sprinkle the flour over the onions and stir until well combined.
4. Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
5. Add the cooked potatoes, salt, black pepper, and nutmeg to the pot. Use an immersion blender to blend the mixture until smooth (or transfer to a blender and blend in batches).
6. Stir in the sour cream and chopped parsley.
7. Cook over low heat for 5-10 minutes, stirring occasionally, until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat until the mixture comes to a simmer, then reduce heat to low.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 210
Total fat: 7g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 350mg
Total carbohydrates: 30g
Dietary fiber: 3g
Sugar: 6g
Protein: 6g
Substitutions for ingredients:
- Potatoes: You can use any type of potato for this recipe, such as Yukon Gold or red potatoes.
- Onion: Shallots or leeks can be used instead of onion.
- Milk: You can use any type of milk, such as whole milk or almond milk.
- Sour cream: Greek yogurt or crème fraîche can be used instead of sour cream.
Variations:
- Add cooked bacon or ham for a meatier version.
- Top with grated cheese or croutons for a crunchy texture.
- Use vegetable broth instead of milk for a vegan version.
Tips and tricks:
- Be sure to blend the mixture until smooth to achieve the creamy texture.
- Adjust the seasoning to taste.
- If the mixture is too thick, add more milk or broth until desired consistency is reached.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Beamtenstippe in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Beamtenstippe in individual bowls and garnish with chopped parsley or chives.
Garnishes:
Chopped parsley, chives, grated cheese, or croutons.
Pairings:
This dish pairs well with a crisp salad or crusty bread.
Suggested side dishes:
Roasted vegetables, sautéed mushrooms, or a side of mashed sweet potatoes.
Troubleshooting advice:
- If the mixture is too thin, add more flour to thicken it.
- If the mixture is too thick, add more milk or broth to thin it out.
Food safety advice:
Be sure to cook the potatoes until tender and to store any leftovers in the refrigerator.
Food history:
Beamtenstippe is a traditional German dish that originated in the 19th century. It was a popular dish among civil servants, hence the name "Beamtenstippe" which translates to "civil servant's mash."
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the Beamtenstippe as a main dish or as a side dish.
Related Categories
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Region: German
Taste: Savory, Rich, Oniony, Herbal, Comforting