Mashed potatoes with chicken
Composition / ingredients
7
Servings:
Step-by-step cooking
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I most often take not a whole chicken, but a ham or breast. So, boil the chicken, and cool it.
Potatoes and carrots are cleaned. Cut the carrots into circles. Boil everything in salted water.
While our vegetables are cooking, let's do the chicken. Separate the meat from the bones and cut into small pieces. If you cook for kids, then chop with a blender or scroll through a meat grinder.
When the carrot is ready, we take it out and cut it into small cubes. Drain the potatoes, leaving a little broth for mashed potatoes. Knead well with a pusher so that there are no lumps left.
Add milk, butter and knead well again and mix.
Add carrots and chicken meat to the finished puree. Mix again.
Next, there are two options - either serve the dish on the table, or add broth to the consistency of a thick soup. I like the second option more. The puree turns out to be light, tender. And it gets even tastier. And for children, the second option is preferable. We usually eat such mashed potatoes with a pickle.
Potatoes and carrots are cleaned. Cut the carrots into circles. Boil everything in salted water.
While our vegetables are cooking, let's do the chicken. Separate the meat from the bones and cut into small pieces. If you cook for kids, then chop with a blender or scroll through a meat grinder.
When the carrot is ready, we take it out and cut it into small cubes. Drain the potatoes, leaving a little broth for mashed potatoes. Knead well with a pusher so that there are no lumps left.
Add milk, butter and knead well again and mix.
Add carrots and chicken meat to the finished puree. Mix again.
Next, there are two options - either serve the dish on the table, or add broth to the consistency of a thick soup. I like the second option more. The puree turns out to be light, tender. And it gets even tastier. And for children, the second option is preferable. We usually eat such mashed potatoes with a pickle.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- 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
- 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
