Polish Potatoes and Buttermilk

August 4, 2006

Polish Potatoes and Buttermilk

Lorraine Glazar, Tucson CSA

This recipe comes from my father’s Polish side. These folks survived the Great Depression, and this dish, which came out of it, was served as the main meal in our household, often on meatless Friday nights. Like all humble, honest food that kept people from hunger, the flavors are clear and simple and the ingredients are few.—Lorraine

1 onion for every 2-3 servings (our sweet onions taste great with this dish)
3 medium Red La Soda potatoes
Butter or oil for cooking the onions
1 quart buttermilk

· Place the buttermilk in the freezer while you make the rest of the recipe.
· Slice the onion(s) thinly and sauté in butter or oil until soft but not browned.
· Cut the potatoes into chunks and boil until softened, about 10 minutes.
· Combine the onions with the hot potatoes in individual serving bowls.
· Pour buttermilk over to taste.
· Add salt and ground black pepper to taste.

Editor’s note: This may have kept people from hunger in the past, but I definitely find it to be comfort food in the present!
–Christa