-
Prep Time15 Mins
-
Serving5
-
Ready in:60 Mins
7 Reasons Why This Hungarian Potato Pasta is Pure Comfort
Some dishes don’t need caviar or truffles to be unforgettable; they thrive on the memories they evoke. Hungarian Potato Pasta—or Grenadirmars, as our grandmothers called it—is exactly that kind of meal.
The secret lies in its humble simplicity. The soul of an authentic krumplis tészta is the “juicy,” coarsely mashed potatoes that coat the square noodles, creating that perfect harmony we’ve adored since childhood.
Originally a simple meal for soldiers, it has evolved into the ultimate comfort food. A steaming bowl of Grenadirmars, served with crunchy pickles or homemade mixed salad, makes for a perfect lunch. Sometimes, the fewest ingredients create the greatest experiences.
Don’t miss out on our latest kitchen adventures! Follow us on Facebook and Instagram to be the first to see our best recipes. Looking for more inspiration? Dive into our full collection of recipes!
Ingredients
Nutrition
Per Serving:
- Daily Value*
-
Calories 785kcal39%
-
Protein 20.7g41%
-
Total Carbohydrates 136.2g52%
-
Total Fat 14g20%
-
Dietary Fiber 12g48%
- Percent Daily Values are based on a 2,000 calorie diet.
Directions
The Flavor Base Sauté the finely chopped onions in oil or lard until golden and translucent. Add the minced garlic towards the end. (Pro tip: Feel free to add some diced smoked bacon or sausage at this stage for an extra smoky kick!)
Simmering the Potatoes Add the cubed potatoes to the onions. Pour in just enough water to barely cover them. Stir in the Hungarian paprika, salt, and pepper. Cover and simmer until the potatoes are fork-tender.
Creating the "Sauce" Once the potatoes are soft, use a potato masher to crush them directly in the pot with the remaining cooking liquid. This creates the thick, starchy coating that makes this dish so special.
The Final Toss Boil the pasta in salted water according to package instructions, then drain. Fold the pasta into the mashed potato mixture until every noodle is well-coated. Serve hot with your favorite pickles or a side of sour cabbage!
Leave a Review