Creamy Potato Sauce

Name: Creamy Potato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 4 medium potatoes; 4 cups water; 2 teaspoons salt; ½ teaspoon caraway seeds; ¼ teaspoon ground black pepper; 1 medium onion; 1 cup milk; ⅔ cup all-purpose flour; 1 Teaspoon unsalted butter; 3 medium eggs

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
231 kcal
Course
Main Course
Cuisine
Czech

Creamy Potato Sauce

Nora Tran

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I want to share with you an old Czech recipe for creamy potato sauce from Slovácko, a Moravian region rich in folk traditions. This sauce is very easy to make, and the result is absolutely delicious.

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Ingredients

Servings

4 medium potatoes
4 cups water (or vegetable broth)
2 teaspoons salt
½ teaspoon caraway seeds
¼ teaspoon ground black pepper
1 medium onion
1 cup milk
⅔ cup all-purpose flour
1 Teaspoon unsalted butter or pork lard
3 medium eggs

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Instructions

Peel 4 medium potatoes and cut them into 1-inch (2.5 cm) cubes. Peel and finely chop 1 medium onion.
Pour 4 cups water into a pot and season with 2 teaspoons salt, ½ teaspoon caraway seeds, ¼ teaspoon ground black pepper, and 1 Teaspoon unsalted butter. Add the cubed potatoes and chopped onions, then bring to a boil.
Pour 1 cup milk into a bowl and add a ladleful of hot water from boiling potatoes. Add ⅔ cup all-purpose flour to the lukewarm milk-water mixture and whisk thoroughly until smooth.
Remove the pot with the simmering water from the heat. Slowly pour in the milk with whisked flour, continuously whisking until the sauce is smooth.
Put the pot back on the stove, reduce the heat to low, half cover with a lid, and let it simmer for 15-20 minutes, or until the potatoes are soft.
In another bowl, whisk 3 medium eggs.
Set the pot of sauce aside; you will not cook it anymore. Gradually pour the egg mixture into the hot sauce, mixing well. The egg will enhance the sauce's richness, soften its texture, and thicken it even more.
If necessary, season with salt and pepper to taste, and serve.

Notes

SERVING:
SERVING: The potato sauce is served warm, poured into a shallow bowl. It pairs best with bread dumplings or fresh bread.
If any sauce is left for the next day, it will likely thicken overnight. Reheat it by pouring it into a saucepan and adding a tablespoon or two of water. Stir and heat over medium heat until warmed through.
Whisk the flour into the milk pre-mixed with hot water. The flour will dissolve better in the warm (but not hot) liquid, preventing lumps from forming.
For a richer taste, use lard or goose fat instead of butter and vegetable stock instead of water. Alternatively, you can fry the onions in a bit of fat beforehand before adding them to the sauce.

Nutrition Information

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Calories 231kcal (12%) Carbohydrates 39g (13%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.04g Cholesterol 89mg (30%) Sodium 840mg (35%) Potassium 736mg (21%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 211IU (4%) Vitamin C 29mg (32%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 231 kcal

% Daily Value*

Calories	231kcal	12%
Carbohydrates	39g	13%
Protein	9g	18%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.04g	2%
Cholesterol	89mg	30%
Sodium	840mg	35%
Potassium	736mg	16%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	211IU	4%
Vitamin C	29mg	32%
Calcium	93mg	9%
Iron	2mg	11%