Composition / ingredients
Cooking method
1. Potatoes are washed, cleaned, and then put to cook on the stove.
2. The water has boiled - add salt to taste and cook until ready. The fire needs to be turned down.
3. Potatoes are ready - drain the broth. Let the potatoes stand a little, literally 3-4 minutes.
4. We put butter to the potatoes, mash the potatoes in mashed potatoes. You can do this with a blender or a mixer, but I like a pusher more. But the technique will help to get a more tender and homogeneous puree.
5. Pour in some of the milk, push on. Milk should be poured in little by little.
6. When the puree has almost reached the desired consistency, break an egg into it. Mix thoroughly with a mixer or blender, whisk.
The puree is ready and you can serve it to the table as a side dish for any meat, fish or vegetable dishes.
Bon appetit!
Caloric content of the products possible in the composition of 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
- 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
