Mashed potatoes with eggs - another method to prepare a popular side dish

Mashed potatoes with eggs is another method to prepare a popular side dish. Mashed potatoes with egg, with milk and egg, with butter and egg

Mashed potatoes are a favorite side dish for adults and kids.

It is perfect for everyday and special occasions.

Each housewife has her own recipe for making mashed potatoes.

Some add milk to it, others add butter, vegetables or eggs.

But no matter the production method, this side dish will have everyone in ecstasy.

Puree with egg - the main principles of production

In order for the puree to be airy and tasty, it is important to choose the “right” potatoes. The varieties with the highest starch content are ideal for this side dish. The most delicious puree comes from potatoes of the Adretta and Sineglazka varieties.

So, the potatoes have been selected, now you can start making the side dish. The potatoes are peeled and washed well under running water. Large tubers are cut into several parts so that the potatoes are cooked moderately.

Purified water is poured into the pan and put on fire. Potatoes are dipped into boiling water. If desired, add spices and dried herbs. Cook the vegetable over low heat for a quarter of an hour, occasionally checking its readiness with a fork. If it comes in freely, the potatoes are ready. Shortly before the end of cooking, the potatoes are salted.

The broth is carefully poured into a separate bowl, and the pan with potatoes is kept slightly over low heat or placed in a preheated oven for a couple of minutes so that the remaining water evaporates.

Then the hot potatoes are mashed with a masher or rubbed through a sieve. Butter, milk or broth drained from a boiled vegetable are added to potatoes. Lightly beat the eggs, add to the puree and stir quickly.

You can replace the butter with olive oil or create an onion fry.

Mashed potatoes with eggs will turn out even tastier if you cook the rest of the vegetables along with the potatoes and create a vegetable puree.

Recipe 1. Mashed potatoes with egg and cheese

Ingredients

butter - 65 g;

Manufacturing method

1. Peel the potatoes, rinse well and place in a saucepan. Pour filtered water over the vegetable and add 5 g of salt. The water level should be higher than the potatoes. Place the pan on the fire. As soon as the water boils, reduce the heat and simmer for half an hour until the tubers become soft. Drain the water.

2. Put a huge portion of butter in another pan and put it on a very leisurely fire, put the potatoes in it and mash them with a masher. Then pour in the hot broth in a narrow stream, constantly stirring the puree with a wooden spatula.

3. Finely grate the cheese. Leave a little for sprinkling, and put the rest of the cheese in the puree. Add salt and mix.

4. Preheat the oven to 200 C. Place the puree in a heat-resistant form, create 6 hollows and crack one egg into each, add salt and place pieces of butter. Sprinkle everything with cheese and place in the oven for 10 minutes. Serve hot.

Recipe 2. Puree with egg and spinach

Ingredients

table salt and pepper;

a piece of butter;

30 ml vegetable oil.

Manufacturing method

1. Sort the spinach leaves, rinse under running water and dry on a towel.

2. Remove the garlic cloves from the husks and cut into thin slices.

3. Pour a little oil into the frying pan and heat it well. Add the garlic slices and fry, stirring continuously, for several minutes. Then add the spinach leaves, turn the heat down to low, cover and simmer for 10 minutes, stirring occasionally.

4. Place the garlic-spinach mixture into a blender container and blend until smooth. Cool one hundred percent.

5. Beat the eggs with a fork.

6. Peel the potato tubers and wash well. Place in a saucepan and add filtered water. Boil until soft. Drain the water, mash the potatoes, adding butter. Add spinach mixture and egg mixture and stir. Adjust the thickness of the puree using milk. Season the puree with salt and pepper.

Recipe 3. Puree with milk and egg

Ingredients

ground dark pepper;

butter - 100g.

Manufacturing method

1. Peel and wash the potato tubers. To make it cook faster, cut the tubers into pieces. Place the cooked vegetable in a saucepan, add salt and fill it with filtered water so that its level is a couple of centimeters above the vegetable.

2. Place the pan with potatoes on the fire and cook until soft. Check readiness with a fork. If it comes in freely, the potatoes are ready.

3. Pour milk into a saucepan and bring it almost to a boil. Beat the eggs with a whisk into a homogeneous mass.

4. Drain the water from the potatoes, add butter, cut into pieces, and mash the potatoes into a puree.

5. We begin to pour in the milk evenly, without stopping mashing the potatoes. Using this method you can adjust the thickness of the puree. Finally, add the egg mixture and stir quickly. Serve mashed potatoes with milk and eggs as a side dish for fish or meat dishes.

Recipe 4. Puree with butter and egg

Ingredients

butter - 150 g;

dark peppercorns;

Manufacturing method

1. Peel the potato tubers and wash them under running water. Place them in a saucepan, cut large ones in half, fill with drinking water and bring to a boil. We remove the foam. Add salt, peppercorns and bay leaf to the water. Continue cooking for half an hour.

2. Pour the broth from the potatoes into a separate bowl and remove the bay leaf and peppercorns.

3. Cut the butter into small pieces and add to the potatoes, add a little potato broth and mash into a puree. When it reaches the desired mixture, add lightly beaten eggs and mix quickly. Serve the puree with butter and eggs with fish or meat dishes.

Recipe 5. Puree with egg and sour cream

Ingredients

a glass of hot milk;

100 g butter.

Manufacturing method

1. Peel a kilogram of potatoes, rinse well, cut large tubers in half. Place the cooked vegetable in a saucepan and fill it with filtered water so that its level is two centimeters higher than the potatoes. Boil the potatoes until soft and drain the broth.

2. Heat milk in a saucepan until hot. Pour a glass of hot milk into the potatoes and mash with a potato masher. Then beat with a mixer.

3. When the puree becomes uniformly thick, beat the raw egg into it, continuously whisking with a mixer.

4. Continuing to beat, add half a glass of sour cream to the puree and stir. Cut the butter into pieces and add it to the puree. Beat again. The egg and sour cream will give the puree a yellow color, which will make it look like cream.

Recipe 6. Mashed potatoes with eggs and green peas

Ingredients

50 g canned green peas;

250 g potatoes;

a piece of butter.

Manufacturing method

1. Boil peeled and washed potatoes in lightly salted water until tender. Pour the broth into a separate bowl. Puree the potatoes with a masher until smooth and without lumps.

2. Place the peas in the potato broth and boil for 2 minutes. Place it on a sieve and add to the puree. Pour in the previously heated milk, stir and heat over low heat.

3. Add butter and mix. Salt the puree and serve with fish or meat.

Puree with eggs - tricks and tips from the chef

To give mashed potatoes a creamy taste, add butter to it. For half a kilogram of vegetable you need 100 g of oil.

Start pounding the potatoes with a potato masher, and then beat them with a mixer. So, you will get it airy, fluffy and tender.

Add a couple of spoons of sour cream, processed cheese or mayonnaise to the puree to make its taste more tender.

Add only hot milk to the puree so that it does not turn greyish.

Mashed potatoes with eggs and butter: an airy and savory side dish

Recipe contents:

Ingredients
Step-by-step production
Video recipe

Mashed potatoes are a favorite hearty side dish in almost all families. Both adults and children love him. This is a universal dish that is suitable for everyday and special occasions. There are many options for its manufacture. A variety of products are added to the puree: milk, sour cream, butter, cream, eggs, potato broth, vegetables, etc. Every housewife has her own proven recipe. At the same time, regardless of the production method, the side dish will still turn out delicious and everyone will be in ecstasy from it.

In this review I will share a delicious version of mashed potatoes with eggs and butter. In order for the mashed potatoes to be airy, it is important to choose the appropriate potato variety. Give preference to varieties with the highest starch content, for example, “Adretta” and “Sineglazka”. They will make the most delicious puree. In addition to making the puree airy, you need to use homemade eggs. They will also give a wonderful yellowish color.

It should be noted that savory puree is only freshly prepared. Therefore, immediately cook the required amount. But if it remains uneaten, it can be disposed of by preparing zrazy, balls, sticks, used for the inside of pies, or kneaded into dough for cookies, pie or roll.

Calorie content per 100 g - 108 kcal.
Number of servings - 2
Production time - 40 minutes

Ingredients:

Potatoes - 4-5 tubers
Butter - 50 g
Testicles - 1 pc.
Salt - 1.5 tsp. or to taste

Step-by-step preparation of mashed potatoes with eggs and butter, recipe with photo:

1. Peel and rinse the potatoes.

2. Cut it into pieces so that the tubers are cooked moderately and immediately, and place them in a cooking pan.

3. Add salt to the pan.

4. Fill the potatoes with drinking water.

5. And put it on the stove to cook. If you wish, you can add spices, dried herbs, peeled onions, garlic, carrots, etc.

6. Cook the vegetable over low heat for 15 minutes, checking the readiness with a fork from time to time. If it comes in freely, it means the potatoes are ready. Then carefully pour the broth into a separate bowl, and keep the pan with the potatoes on low heat until the remaining water evaporates.

7. Put butter in the potatoes.

8. Mash the fried potatoes with a masher. If you don’t have a crush, then grind it through a fine sieve and later add oil. Instead of butter, you can pour warm milk.

9. Beat the eggs into the potatoes.

10. And quickly stir the puree. If it seems thick to you or you want to get the most watery consistency, then add the broth drained from the boiled vegetable and bring the puree to the desired mixture.

Immediately after making, place the mashed potatoes into portioned plates and serve. It can be mixed with any side dish: herring, meat, fish, liver, mushrooms. It is very tasty to eat it with gravy or just a vegetable salad.

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Mashed Potatoes with Egg

Posted 11/08/2014 creator Maria Khorolets
2nd courses

Mashed boiled potatoes have been my favorite side dish since I was a teenager, because my mother prepared this indescribably tender puree for me almost from the age of six months. Years passed, I grew up and one day I asked her: “Mother, what is your secret for making such amazingly tender mashed potatoes?” To which she answered me: “The secret is very simple, the main thing is to add an egg to it, and add milk along with the broth.” Since then, this is the only way I prepare mashed potatoes, and now I want you to try making everyone’s favorite mashed potatoes using this recipe.

Ingredients for mashed potatoes with eggs.

Potatoes – 1 kg
Butter – 1 tbsp.
Egg – 1 pc.
Milk - optional
Salt - to taste

How to cook mashed potatoes with eggs.

1. Peel the potatoes, cut them into large cubes or slices, cutting the potatoes into four parts.
Pour the chopped potatoes into a saucepan and fill them with water. Do not add too much water; it should lightly cover the potatoes. Cook the potatoes until tender. When the potatoes are almost ready, add salt; if desired, you can also add a little pepper and a couple of bay leaves for flavor. After cooking, do not pour out the potato broth. 2. Pour the broth into a separate bowl, mash the boiled potatoes well with a fork or masher, add hot milk evenly, watch the puree mixture: it should not be watery, and not dry either, maintain the right balance, because we will also add an egg.
3. Next, beat in a chicken egg, while the puree is still hot, add a small piece of natural butter. Adjust the final thickness of the puree at your own discretion. If your mashed potatoes are very thick and you want to make them thinner, add a little more milk or potato broth.

This is how our mashed potatoes turned out. We hope that your family will like it, especially the children. And for kids, you can prepare pumpkin puree using this method, replacing potatoes with a sunny, autumn vegetable - pumpkin, which is also very healthy. Well, for those who like mashed potatoes specifically, we also suggest you try creamy mashed potatoes . We wish you bon appetit!

Mashed potatoes with eggs is another method to prepare a popular side dish. Mashed potatoes with egg, with milk and egg, with butter and egg

Mashed potatoes are a favorite side dish for adults and kids.

It is perfect for everyday and special occasions.

Each housewife has her own recipe for making mashed potatoes.

Some add milk to it, others add butter, vegetables or eggs.

But no matter the production method, this side dish will have everyone in ecstasy.

Puree with egg - the main principles of production

You can replace the butter with olive oil or create an onion fry.

Mashed potatoes with eggs will turn out even tastier if you cook the rest of the vegetables along with the potatoes and create a vegetable puree.

Recipe 1. Mashed potatoes with egg and cheese

Ingredients

butter - 65 g;

Manufacturing method

3. Finely grate the cheese. Leave a little for sprinkling, and put the rest of the cheese in the puree. Add salt and mix.

Recipe 2. Puree with egg and spinach

Ingredients

table salt and pepper;

a piece of butter;

30 ml vegetable oil.

Manufacturing method

1. Sort the spinach leaves, rinse under running water and dry on a towel.

2. Remove the garlic cloves from the husks and cut into thin slices.

4. Place the garlic-spinach mixture into a blender container and blend until smooth. Cool one hundred percent.

5. Beat the eggs with a fork.

Recipe 3. Puree with milk and egg

Ingredients

ground dark pepper;

butter - 100g.

Manufacturing method

2. Place the pan with potatoes on the fire and cook until soft. Check readiness with a fork. If it comes in freely, the potatoes are ready.

3. Pour milk into a saucepan and bring it almost to a boil. Beat the eggs with a whisk into a homogeneous mass.

4. Drain the water from the potatoes, add butter, cut into pieces, and mash the potatoes into a puree.

Recipe 4. Puree with butter and egg

Ingredients

butter - 150 g;

dark peppercorns;

Manufacturing method

2. Pour the broth from the potatoes into a separate bowl and remove the bay leaf and peppercorns.

Recipe 5. Puree with egg and sour cream

Ingredients

a glass of hot milk;

100 g butter.

Manufacturing method

2. Heat milk in a saucepan until hot. Pour a glass of hot milk into the potatoes and mash with a potato masher. Then beat with a mixer.

3. When the puree becomes uniformly thick, beat the raw egg into it, continuously whisking with a mixer.

Recipe 6. Mashed potatoes with eggs and green peas

Ingredients

50 g canned green peas;

250 g potatoes;

a piece of butter.

Manufacturing method

1. Boil peeled and washed potatoes in lightly salted water until tender. Pour the broth into a separate bowl. Puree the potatoes with a masher until smooth and without lumps.

2. Place the peas in the potato broth and boil for 2 minutes. Place it on a sieve and add to the puree. Pour in the previously heated milk, stir and heat over low heat.

3. Add butter and mix. Salt the puree and serve with fish or meat.

Puree with eggs - tricks and tips from the chef

To give mashed potatoes a creamy taste, add butter to it. For half a kilogram of vegetable you need 100 g of oil.

Start pounding the potatoes with a potato masher, and then beat them with a mixer. So, you will get it airy, fluffy and tender.

Add a couple of spoons of sour cream, processed cheese or mayonnaise to the puree to make its taste more tender.

Add only hot milk to the puree so that it does not turn greyish.