Mashed potatoes with egg on cream
Composition / ingredients
4
Servings:
Cooking method
1. Potatoes are washed, peeled and cut in half, if the tuber is very large, then into four parts.
2. We put it in a saucepan and fill it with clean, cold water. Bring to a boil, remove the foam. Cover the pan with a lid and cook over low heat for 20-30 minutes.
3. When the potatoes are cooked, they become crumbly, drain the water from the pan into another container, do not pour it out.
4. It is important that there are no mixers and a blender, the puree becomes viscous, we use only a pusher.
5. The cream with which we will dilute must be hot. Crush the potatoes and pour in the cream, salt to taste. At the end, add raw chicken eggs and a piece of butter. Our side dish is ready!
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Chicken egg - 80 kcal/100g
