Kräuterquark mit Kartoffeln

Ingredients

• 1 lb waxy potatoes (such as Yukon Gold or red potatoes)
• 1 cup quark (or sour cream as substitute)
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 2 tbsp butter
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Rinse the potatoes under cold water and scrub them gently with a brush to remove dirt, leaving the skin on.

2. 2

   Place the potatoes in a medium pot and cover them with cold water by about 1 inch.

3. 3

   Chop the fresh dill into pieces smaller than a grain of rice and place in a small bowl.

4. 4

   Chop the fresh chives into small pieces about the size of a grain of rice and add to the bowl with dill.

5. 5

   Place the pot over high heat and bring the water to a rolling boil—you'll hear loud bubbling and see vigorous steam rising.

6. 6

   Once boiling, reduce heat to medium and simmer uncovered until a fork inserted into the largest potato slides through easily with no resistance, about 12 minutes.

7. 7

   Drain the potatoes in a colander and let them sit in the pot off the heat.

8. 8

   Pour the quark into a small serving bowl and stir in the chopped dill and chives until evenly distributed.

9. 9

   Season the herb mixture with a pinch of salt and a small pinch of pepper, then stir until uniform.

10. 10

    Add the 2 tablespoons of butter to the warm potatoes in the pot and gently stir until the butter coats them.

11. 11

    Divide the buttered potatoes between two plates and place the herb quark in a small mound to the side of each serving.

Tools you’ll need

• medium pot with lid
• vegetable brush
• cutting board
• chef's knife
• small bowl
• colander
• wooden spoon
• fork for testing doneness

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