A universal side dish for a festive and everyday table - mashed potatoes with meat broth at home. Step-by-step recipe with a photo. Video recipe.
Mashed potatoes are the most popular way to prepare potatoes in all countries of the world. It is tasty, tender, plastic and versatile, because allows you to experiment with designs and flavors. Mashed potatoes are combined with any kind of meat, vegetables, fish. The dish saturates well and leaves a feeling of fullness for a long time. According to the classical canons, developed back in the Soviet years, this dish is prepared from boiled potatoes, salt, butter and milk. But any cook tries to improve the classic mashed potatoes.
For example, sophisticated gourmets set off the taste of mashed potatoes with ground pepper, garlic, cheese, nuts and many other products. Instead of butter and milk, sour cream or eggs are used. And ordinary water for cooking tubers is replaced with vegetable broths. In this article, we will learn how to cook mashed potatoes in meat broth. This will produce a delicate, creamy white mashed potato. The main thing is to immediately serve it to the table and never reheat the cooled one. The shelf life of fresh mashed potatoes is only 2 hours. Then it can be used to make potato pie, casseroles, zraz, fillings … but it is no longer suitable for a side dish.
- Caloric content per 100 g - 229 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Potatoes - 5-6 pcs.
- Boiled and stewed meat with gravy - 100 g
- Meat broth - 1 l
- Dried ground garlic - 1 tsp
- Eggs - 1 pc.
- Salt to taste
Step by step preparation of mashed potatoes in meat broth, recipe with photo:
1. Choose firm tubers with a smooth and firm skin. Peel the selected potatoes, rinse well with running water, cut into pieces and put in a cooking pot. Do not cut the potatoes very finely, of course, it will cook faster, but it will also lose a lot of starch.
2. Add the stewed meat to the saucepan along with the gravy in which it was cooked.
3. Pour the hot broth into the pot so that it only covers the tubers and stir to spread the meat throughout the pot.
4. Place the pot on the stove and simmer over high heat. Bring the temperature to the minimum setting and cook the tubers until tender, covered. As soon as the broth boils, immediately add salt and season with dried ground garlic. However, if you used salted broth, you may not need additional salt.
5. Add a raw egg to a pot of cooked potatoes. If there is a lot of broth after cooking, drain it a little beforehand so that the puree is not too liquid. With a wooden pestle pestle, prepare the perfect smooth mashed potatoes by chopping the tubers.
Mashed potatoes can turn out to be very viscous and with a grayish tinge. The secret is that mashed potatoes should only be made from hot potatoes, the temperature of which is not lower than 80 ° C.
6. Serve the finished mashed potatoes in meat broth. If you want to serve it beautifully, garnish with curly parsley, finely chopped dill, or carrot puree.
