German Mustard Cream Potatoes Recipe by Kelly Collins
Cooking Instructions 1 Cut up potatoes to bite-size chunks. (No need to peel them) put in salted boiling water. Lower temperature to a slow boil for about 10 minutes. You want the potatoes a little softened, but not cooked completely soft. Drain. 2 While potato boils, cut up 2 onions and put in electric skillet with sausage coins and a touch of olive oil (just to prevent sticking) Brown slowly. 3 After draining potatoes, dump them in skillet with onions and sausage. Stir around and get a little crisp on your potato chunks before moving on. 4 Dump in a jar of sauerkraut. (You can drain it, but we like the little bit of extra vinegar...so I don't drain it first. 5 Combine the heavy cream with the mustard and pour into skillet. Stir to incorporate everything. Sprinkle with black pepper. Enjoy! 1 Cut up potatoes to bite-size chunks. (No need to peel them) put in salted boiling water. Lower temperature to a slow boil for about 10 minutes. You want the potatoes a little softened, but not cooked completely soft. Drain. 1 Cut up potatoes to bite-size chunks. (No need to peel them) put in salted boiling water. Lower temperature to a slow boil for about 10 minutes. You want the potatoes a little softened, but not cooked completely soft. Drain. 2 While potato boils, cut up 2 onions and put in electric skillet with sausage coins and a touch of olive oil (just to prevent sticking) Brown slowly. 2 While potato boils, cut up 2 onions and put in electric skillet with sausage coins and a touch of olive oil (just to prevent sticking) Brown slowly. 3 After draining potatoes, dump them in skillet with onions and sausage. Stir around and get a little crisp on your potato chunks before moving on. 3 After draining potatoes, dump them in skillet with onions and sausage. Stir around and get a little crisp on your potato chunks before moving on. 4 Dump in a jar of sauerkraut. (You can drain it, but we like the little bit of extra vinegar...so I don't drain it first. 4 Dump in a jar of sauerkraut. (You can drain it, but we like the little bit of extra vinegar...so I don't drain it first. 5 Combine the heavy cream with the mustard and pour into skillet. Stir to incorporate everything. Sprinkle with black pepper. Enjoy! 5 Combine the heavy cream with the mustard and pour into skillet. Stir to incorporate everything. Sprinkle with black pepper. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Overnight Casserole Stuffed Crust Black Iron Skillet Pizza Keto GF Lemon Bars Italian Stuffed Shells Quick London Broil Overnight Casserole Stuffed Crust Black Iron Skillet Pizza Keto GF Lemon Bars Italian Stuffed Shells Quick London Broil Banashake with ice cream Egg omlet Ring doughnut Mahamri #mycreativesoftmandazicontest Catfish pepper soup Balado terong - Aubergine with chili sauce Malai malpua Quick London Broil Katsu Curry 10 min zucchini scramble Banashake with ice cream Egg omlet Ring doughnut Mahamri #mycreativesoftmandazicontest Catfish pepper soup Balado terong - Aubergine with chili sauce Malai malpua Quick London Broil Katsu Curry 10 min zucchini scramble