In our family, mashed potatoes are a favorite side dish. It is practically combined with all meat, fish and vegetable dishes, so we cook it often, both for everyday meals and for a festive feast.
Despite the simplicity of this recipe, there are many options. Some housewives prepare mashed potatoes with milk, others - with sour cream, potato broth, cream, butter, etc. Today I want to propose a recipe for its preparation with egg and milk. In my opinion, this method is the best. The puree turns out to be tender with a creamy structure, and due to the egg it acquires a beautiful yellowish color.
Ingredients:
Potatoes - 1.5 kg.
Milk - 200 ml.
Salt to taste
Butter - 70 g.
Chicken egg - 1 pc.
Step by step recipe:
1. To make mashed potatoes with egg and milk, prepare the food listed. Choose the right potatoes, favoring varieties that boil well.
2. Peel and wash the tubers under running water.
3. To make them cook faster, cut them into 4-6 pieces, depending on the size.
4. Place the potatoes in a suitable cooking pot. Fill with clean, cold water. Put on fire and bring to a boil. Remove the resulting foam, add salt and cook over low heat until the potatoes are soft. The cooking time will depend only on its variety, so periodically pierce the potato wedges with a fork or knife, checking for readiness.
5. Drain the potato broth carefully, we will no longer need it.
6. Heat the milk and add to the pan with the butter.
7. Mash the potatoes with a crush.
8. Then beat in a raw egg and stir in quick movements. If you use a homemade egg, the mashed potatoes will turn bright yellow.
9. The puree can be considered ready, but to make its structure more uniform and fluffy, use a mixer. Beat it for 2-3 minutes on medium speed.
10. The dish is ready.
Serve the mashed potatoes immediately after cooking. It will be an excellent side dish for many dishes.
Bon Appetit!
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