German Butter Potatoes
I call it German butter potatoes because my mom and
dad are German and we eat
this pretty much when money was always a scarce item in the Hensgens
household here in Louisiana.
Country Crock Butter
Peel (5) pounds of red potatoes and cube to a one inch size.
Place in a pot of water on stove top at med / high
temp with about two inches of water covering the top of the potatoes.
Now this is the catch, pour sugar into the water and taste until
the water is sweet to taste. Sorta like when your kid
brother made Kool-aid or Root Beer and it made
you blink your eyes a lot and draw your lips
Bring to a boil and remember "DO NOT"
stir the potatoes. This will only ruin the process.
Test the potatoes by pushing a fork into them
until they fall apart easily. Drain the unstirred
potatoes into a strainer until all water is removed and then return to
Take Cajun seasoning ( Tony's, ) and lightly cover
the top of the potatoes and remember that the more you put, the
hotter it gets. Add several spoonfuls of butter to the
potatoes (I like to use Country Crock butter)
and stir. The potatoes should be left lumpy and
not mashed like home made mashed potatoes.
Taste and then bring out the
boxing gloves because there will be a fight at that stove
top. Its quick, cheap, and the taste will make you cook it over
and over again. I use it for barbeques, fish fries,
baked chicken, steaks, pork chops and the list
goes on. Some folks have added to the recipe with
broken bacon bits, hamburger, onions, etc... Remember to cook plenty,
they go kinda quick.