Mashed potatoes with egg and milk

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make mashed potatoes with egg and milk? Prepare your food. Rinse the potatoes well in running water to remove dirt. You can take an egg of any size, and milk of any fat content. Choose high-quality, natural oil, without vegetable fats.

2. STEP 2

   

   Place the peeled potatoes in a saucepan in which you will prepare the puree. If the tubers are large, then cut them into 2-3 parts. Fill the potatoes with cold, clean water so that they are completely covered with it. Place the pan on the fire, add salt to taste and bring to a boil. Reduce heat and cook potatoes for 20-25 minutes until tender. The exact time will depend on the type of potato and the size of the pieces.

3. STEP 3

   

   Heat the milk until hot. This can be done in any convenient way - on the stove in a ladle or in the microwave. Don't skip this step - adding cold milk will cause the puree to turn an unattractive gray color.

4. STEP 4

   

   You can check the readiness of the potatoes by piercing them with a knife - they should easily enter the tuber. When the boiled potatoes become soft, drain the hot water from them and add a little butter. On hot potatoes, the butter will immediately begin to melt.

5. STEP 5

   

   Mash the potatoes and butter using a potato masher. Then pour in a little milk and remember again.

6. STEP 6

   

   The first heat has already come out of the potatoes, so you can add an egg. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Also mash the added egg along with the potatoes.

7. STEP 7

   

   Add the remaining milk to the mashed potatoes and mash. The mashed potatoes will absorb the milk. Adjust the consistency of the finished puree by adding milk. For a fluffier and more uniform consistency, you can use a mixer and beat the puree with it. But I don't like this method. In my opinion, the whipped puree becomes too gooey and sticky.

8. STEP 8

   

   If you like mashed potatoes with a thinner consistency, then add a little more milk. The mashed potatoes are ready. Serve it as a side dish for any meat or fish dishes. Bon appetit!

Comments on the recipe

Rubik's Cube

15.09.2023

4.7

Adding an egg is a revelation for me! I only add butter and milk.

Olga

15.09.2023

4.9

I also added black and red ground pepper to the mashed potatoes with egg and milk, but still used cold milk, poured it into the potatoes, waited a little for it to heat up and stirred. The puree did not turn gray, but remained just as beautiful. A simple, tasty and tender side dish recipe.

Natalia M

15.09.2023

4.8

I made mashed potatoes with eggs and milk. I had 700 g of potatoes, so I recalculated the amount of other products on the site’s calculator. I cut the peeled potatoes into small pieces so that they cook faster. When the potatoes were boiled, I poured the broth into a mug just in case to dilute the mashed potatoes. But I had enough milk! For this amount of potatoes, I took one quail egg, which I washed well with soap. I added it after milk and butter. I beat everything with a masher. The puree turned out soft, airy and very tasty! My mother always made mashed potatoes with eggs. Only she beat it with a mixer until smooth.