Potatoes with cream
4 servings
30 minutes
Potatoes with cream is a tender and cozy dish of Russian cuisine that combines simplicity and richness of flavor. Historically, this recipe reflects the traditional love for potatoes, which have become one of the main food staples in Russia. Tender slices of potato, boiled to perfect softness, are soaked in a thick creamy flour sauce with meat broth, acquiring a rich and velvety taste. Parsley adds fresh, aromatic notes, while light hints of butter provide special depth. This dish pairs perfectly with boiled beef and a fresh vegetable salad, creating a harmonious and balanced lunch. Potatoes with cream embody home comfort and warmth that brings back family traditions and cozy gatherings from the very first bite.
1
Wash, peel, and slice the potatoes into 1 cm thick pieces. Boil them in salted boiling water without overcooking.
- Potato: 2 kg
- Salt: to taste
2
Brown the flour in heated butter. Pour in the broth and reduce until thick like sour cream.
- Wheat flour: 3 tablespoons
- Butter: 125 g
- Meat broth: 250 ml
3
Chop the parsley finely. Whisk in the cream into the sauce. Drain the potato water. Add it to the sauce along with the parsley.
- Parsley: 1 bunch
- Cream: 125 ml
4
Let the dish steep for about 10 minutes, season with salt and pepper to taste. Serve the potatoes with sauce, boiled beef, and a salad of fresh cucumbers and tomatoes.
- Salt: to taste
- Ground black pepper: to taste
