Composition / ingredients
Step-by-step cooking
Step 1:
How to bake mashed potatoes with cheese in the oven? Prepare the products. Take high-quality, natural butter, conforming to GOST, without vegetable additives. Choose a hard cheese with a piquant bright taste. And also without milk fat substitutes.
Step 2:
Wash and peel the potatoes well. Cut it into pieces and fill it with cold clean water. Take filtered or bottled water, it may have an unpleasant taste from the tap, which will affect the taste of the dish. Put the potatoes to cook over medium heat. When the water boils, reduce the heat, and add salt to the water. Cook the potatoes until tender, from 25 to 30 minutes, depending on the variety and size of the pieces.
Step 3:
Check readiness with a sharp knife — it should easily pierce the potatoes. Drain the potatoes with water.
Step 4:
Mash the potatoes with a potato masher. Put butter in it. Continue to knead the potatoes until smooth together with the butter.
Step 5:
Grate the cheese on a medium grater.
Step 6:
Add the cheese to the puree. Mix, you can directly push.
Step 7:
Beat the egg into the puree. Pepper it.
Step 8:
Stir the egg into the puree. You should get a homogeneous thick mass. Try it, add salt to taste, if necessary.
Step 9:
Put the mashed potatoes in a pastry bag with a nozzle, I have an open star. Cover the baking sheet with baking paper. Put mashed potatoes on it in the form of "turrets" at a distance from each other.
Step 10:
Preheat the oven to 200 °C. Bake the puree for 15-20 minutes, until golden brown.
Step 11:
Remove the finished puree from the paper — it's easy to do with a spatula. Immediately serve it to the table — it tastes better hot. Enjoy your meal!
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Root vegetables are best washed with a brush or a hard sponge under running water.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
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
- 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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 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
