Our German Thanksgiving continues with some German style smashed potatoes. Every Thanksgiving needs potatoes, right?
Truthfully, I’m not a huge fan potatoes at the big meal. I save my room for stuffing and other bread items. Let me be clear though- I do love potatoes, and I will fight you over the last Frenched and fried one on a plate. But fried>mashed.
However, my family has other preferences, and go for the creamiest, butter-iest mashed that Mom makes all year. As do many, so this is my version of German-style potatoes. I thought about basically making German potato salad, but though that would be weird, and not particularly go with the other flavors around the table. Therefore, I borrowed some elements of that classic (mustard, bacon and paprika, namely) and added others from traditional mashed potatoes.
The result had my guests clambering for seconds and thirds, so I guess I’d call that a success!
German Style Smashed Potatoes
German potato salad gets a wintery, Thanksgiving revamp in theses German Style Smashed Potatoes.
Ingredients
- 1 pound small red-skinned potatoes
- 2 TB unsalted butter
- 1/4 cup heavy cream
- 1 1/2 TB dry mustard powder
- 2 tsp Hungarian sweet paprika
- 2 tsp salt
- 1/4 pound thick cut bacon
- 1/2 cup fresh parsley, chopped
Directions
- Step 1 Add the potatoes to a large stock pot. Cover with water and cook over medium heat until the potatoes are fork-tender.
- Step 2 While the potatoes are cooking, cook the bacon, draining it of the fat and dice. Set aside.
- Step 3 Once the potatoes are cooked, drain and return the potatoes to the pot. Add the butter, cream, and spices. Using a fork or a potato masher, smash the potatoes to desired consistency. Fold in the parsley and serve hot.
