Chunky mashed potatoes with onions: with meatloaf, sauerkraut, or cultured milk

Tip: tap a step to mark it as done.

1. Boil the potatoes

   25 min

   Peel the potatoes, cut them into large cubes, and add enough water to cover. Add 1 tsp salt and boil for 15–20 minutes, until tender.

2. Fry the onions

   15 min

   While the potatoes cook, finely chop the onions. Heat the lard in a skillet and fry the onions over low heat, stirring occasionally, for 12–15 minutes, until soft and golden brown. Add the caraway seeds at the end and fry briefly.

3. Mash the potatoes

   5 min

   Drain the potatoes and let them steam dry for a minute. Coarsely mash them in the pot with a potato masher or wooden spoon, leaving some chunks.

4. Stir in the onions

   5 min

   Stir the onions and their cooking fat into the potatoes, season with pepper, and add salt to taste. For lightly browned potatoes, return them to the skillet and cook for 3–4 minutes, until they begin to catch on the bottom.

5. Serve

   2 min

   Sprinkle with chives and serve warm as a side with meatloaf, roast meat, or braised sauerkraut. They are also good on their own with a glass of cultured sour milk.

Tip: Do not blend the potatoes or put them through a potato ricer; blending makes them gluey. For a bacon version, dice 100 g smoked bacon, render the fat, and fry the onions in it. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Voňavé pučené zemiaky s cibuľkou: k sekanej, kyslej kapuste aj samé s kyslým mliekom