Young mashed potatoes with butter on milk
Composition / ingredients
6
servings:
Cooking method
Each potato is thoroughly washed under running water. After that, boil the potatoes until fully cooked.
As soon as it is cooked, drain the water and knead the potatoes to a state of coarse puree. A little salt and pepper, add butter and milk.
We wait for the butter to melt, and knead the potatoes again. When serving, if desired, sprinkle the puree with fresh chopped dill. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- New potatoes - 61 kcal/100g
