ReceptnaptárMashed potatoes with butter and milk (kartofelnoye pyure)
Mashed potatoes are one of the most important side dish classics of the Russian table, served with cutlets, fish and meats. Silky, buttery, milky, the foundation of home flavours. Simple, but a good mash takes know-how.
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Method
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- Peel the potatoes and cut into even pieces.
- Cook in salted water for 20 minutes until completely soft.
- Drain and let steam dry in the pot for 2 minutes.
- Warm the milk and melt the butter into it.
- Mash the potatoes with a masher, gradually adding the warm buttery milk.
- Season with salt and grated nutmeg and serve with dill butter.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use floury potatoes for the best mash.
- Warm the milk; cold milk makes the mash stiff.
- Do not blend, as it turns gluey; use a masher or ricer.
Frequently asked questions
Why is the mash gluey?
If made with an electric blender, too much starch is released.
Can it be frozen?
Yes, for 1 month, reheated with a splash of milk.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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