Boiling potatoes whole is tricky. The key is to make sure that your potatoes are all generally the same size. That way they all cook at the same rate.
I ended up boiling my potatoes for about thirty minutes. They were cooked through, but not too mushy.
I used my potato masher to smash the potatoes. This broke the potatoes up nicely. Some of the pieces were large, some small.
The onion, while raw, didn’t taste too crunchy because of it being grated. It added the onion flavor, without big chunks of onion.
The caraway seed was quite interesting. It gave the dish a very unique flavor.
They really were nice potatoes. They were a great side dish for my Baby Chicken Breasts.
BOHEMIAN POTATO STUFFING
5 Large Potatoes
1 Onion, Grated
1 Teaspoon Caraway Seeds
1 Tablespoon Minced Parsley
1 Tablespoon Melted Butter
Boil potatoes in their skins until tender. Drain peel and mash. Add remaining ingredients and mix well.
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