Egg puree is another way to make a popular side dish. Mashed potatoes with egg, with milk and egg, with butter and egg

Egg puree is another way to make a popular side dish. Mashed potatoes with egg, with milk and egg, with butter and egg

Mashed potatoes are a favorite side dish of adults and children.

It is great for everyday and holiday table.

Each housewife has his own recipe for mashed potatoes.

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

But regardless of the method of cooking, everyone will be delighted with this side dish.

Mashed potatoes with egg - the basic principles of cooking

In order for the puree to be airy and tasty, it is important to choose the “right” potato. Best for this garnish suitable varieties with high starch content. The most delicious mashed potatoes are obtained from Adretta and Sineglazka varieties.

So, the potato is selected, you can now proceed to the preparation of a side dish. Potatoes are cleaned and well washed under running water. Large tubers are cut into several pieces so that the potatoes cook evenly.

Purified water is poured into the pot and set on fire. Potato dipped in boiling water. If desired, add spices and dried herbs. Cook the vegetable on low heat for a quarter of an hour, periodically checking its readiness with a fork. If she freely enters - the potato is ready. Shortly before the end of boiling the potatoes are salted.

The broth is gently poured into a separate dish, and the pot and potatoes are kept still low over low heat or put in a preheated oven for a few minutes to allow the remaining moisture to evaporate.

Then hot potatoes mash tolkushkoy or fray through a sieve. Add butter, milk or broth from the boiled vegetable to the potatoes. Beat eggs lightly, add to mashed potatoes and mix quickly.

Butter can be replaced with olive oil or make onion fried.

Mashed potatoes with egg will turn out even tastier if you boil other vegetables together with potatoes and make vegetable puree.

Recipe 1. Mashed potatoes with egg and cheese



kg of potatoes;

six eggs;

butter - 65 g;

cheese - 100 g;

a glass of broth.

Method of preparation

1. Peel the potatoes, wash them well and put them in the pan. Pour the vegetable in filtered water and add 5 g of salt. The water level should be above the potato. Put the pot on the fire. As soon as the water boils, reduce the heat and cook for half an hour until the tubers are soft. Water to drain. 2. Put another piece of butter in another saucepan and put it on a very slow fire, put the potatoes in it and mash it with tolkushka. Then, pour a thin stream of hot broth, without ceasing to stir the mashed potatoes with a wooden spatula.

3. Finely grate cheese. Leave a little for the dressing, and put the rest of the cheese in mashed potatoes. Salt and mix.

4. Heat oven to 200C. Puree put in a heat-resistant form, make six grooves and drive into them one egg, salt and spread out the pieces of butter. Sprinkle with cheese and put in the oven for ten minutes. Serve hot.

Recipe 2. Egg and Spinach Puree



600 g potatoes;

salt and pepper;

clove of garlic;

two eggs;

a piece of butter;

300 g of spinach;

30 ml of vegetable oil.

Method of preparation

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

2. Free the chives from the peel and cut into thin slices.

3. Pour some oil into the pan and heat it well. Put the garlic slices and fry, stirring constantly for a couple of minutes. Then add the spinach leaves, twist the fire to a minimum, cover and simmer for ten minutes, stirring occasionally.

4. Put the garlic-spinach mass into the blender container and kill everything until uniform. Cool completely.

5. Beat eggs with a fork.

6. Peel the potato tubers and wash well. Put in a saucepan and pour filtered water. Boil until soft. Drain the water, mash potatoes in mashed potatoes, add butter. Add the spinach mass and egg mixture and mix. Adjust the consistency of mashed potatoes with milk. Puree salt and season with pepper.

Recipe 3. Puree with milk and egg



potatoes - kg;

milk - 150 ml;

two eggs;

ground black pepper;

butter - 100g.

Method of preparation

1. Peel and wash the potato tubers. To he cooked faster, cut the tubers into pieces. We shift the prepared vegetable into the saucepan, salt it and fill with filtered water so that its level is a couple of centimeters higher than the vegetable. 2. We put the pot with the potatoes on the fire and cook until soft. Readiness check with plug. If she freely enters - the potato is ready.

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

4. Drain the water from the potatoes, add the butter, cut into pieces, and mash the potatoes in mashed potatoes.

5. We start gradually pouring in the milk, without stopping to knead the potatoes. In this way, you can adjust the consistency of mashed potatoes. At the end, pour in the egg mixture and mix quickly. Serve mashed potatoes with milk and eggs as a side dish for fish or meat dishes.

Recipe 4. Butter and Egg Puree


potatoes - kg;


butter - 150 g;

black pepper peas;

eggs - two pcs .;

bay leaf.

Method of preparation

1. Peel and wash potato tubers under running water. Put them in a saucepan, large cut in half, pour drinking water and bring to a boil. Remove the foam. Add salt, peppercorns and bay leaf to the water. We continue to cook for half an hour.

2. In a separate bowl, pour the broth from the potatoes and remove the bay leaf and peppercorns.

3. Cut butter into small pieces and add to potato, pour in some potato broth and mash it in mashed potatoes. When it reaches the desired consistency, add slightly beaten eggs into it and mix quickly. Serve mashed potatoes with butter and eggs to fish or meat dishes.

Recipe 5. Egg and Sour Cream Puree


iodized salt;

kg of potatoes;


a glass of hot milk;

half a cup of sour cream;

100 g butter.

Method of preparation

1. Kilogram of potatoes, peeled, thoroughly washed, large tubers cut in half. Put the prepared vegetable into the pan and pour it with filtered water so that its level is two centimeters above the potato. Boil the potatoes until soft and drain the broth.

2. In a skillet, heat the milk until hot. Pour a glass of hot milk into the potatoes and mash with a crush. Next, beat with a mixer. 3. When the mashed potatoes acquire a uniform consistency, beat a raw egg into it, without stopping to beat with a mixer.

4. Continuing to beat, put in mashed half a glass of sour cream and mix. Cut butter into slices and add it to puree. Beat again. Egg and sour cream will give a puree of a yellowish shade that will make it similar to a cream.

Recipe 6. Mashed potatoes with egg and green peas


50 g canned green peas;


250 g of potatoes;

50 ml of milk;

a piece of butter.

Method of preparation

1. Boil peeled and washed potatoes until cooked in lightly salted water. Pour broth into a separate bowl. Potatoes are poured with tolkushkoy until a homogeneous mass without lumps.

2. Spread peas in potato broth and boil for two minutes. Drop it on a sieve and add to mashed potatoes. Pour in preheated milk, stir and heat over low heat.

3. Put the butter and mix. Salt puree and serve to fish or meat.

Puree with eggs - tricks and tips from the chef

  • To make mashed potatoes a creamy taste, add butter to it. A pound of vegetable need 100 g of oil.
  • Begin to push the potato with a tolkushka, and then beat it with a mixer. So, you will get airy, fluffy and gentle.
  • Add a couple of spoons of sour cream, melted cheese or mayonnaise to the mash to make it taste more tender.
  • In puree, add only hot milk so that it does not become gray.
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