Hungarian Christmas Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I found reference to this recipe at a Budapest Tourist Guide. There it was called 'Mashed potatoes with mustard seeds and deep fried onion'. The onions need to be very soft & caramelized. This looks like a bowl of sweet potatoes with all that paprika. I would love some feedback. Ingredients:
1 tablespoon black mustard seeds |
2 tablespoons butter |
3 large onions (coarsely chopped) |
2 tablespoons sweet hungarian paprika |
10 potatoes, peeled and quartered |
1/2 cup butter (1 stick) |
3/4 cup sour cream |
1 egg |
salt, to taste |
Directions:
1. Boil peeled and quartered potatoes in salted water till tender.
2. While potatoes are cooking -.
3. Heat skillet. Add mustard seeds. Cover & shake until the popping slows. Add the butter & when melted, add the onions. Cover and cook over low heat for 15 minutes. Uncover, continue cooking over low heat for until very soft, dark & caramelized. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste. Set aside.
4. Back to the potatoes -.
5. Strain off cooking water & mash. Add 1/2c of the sour cream and blend into potatoes. Add the egg into the potatoes and whip. Add the stick of butter & the remaining sour cream to taste. Stir in the onion mixture. Add salt to taste.
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