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Homemade dinner
Mashed potatoes with egg and milk

Mashed Potatoes with Egg and Milk

Tasty, filling, and fragrant — a family dinner side! Mashed potatoes with egg and milk make a great side for all kinds of dishes, fit for any table, weeknight or holiday. The egg makes the mash heartier and fluffier.

Julia M.

Recipe author

Composition / ingredients

Servings:

Potatoes

Water

2.5

Milk

250

Egg

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

35 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make mashed potatoes with egg and milk? Gather your ingredients. Scrub the potatoes clean under running water. The egg can be any size, and the milk any fat content. Choose good-quality, natural butter with no vegetable fats.
Step 2:

Put the peeled potatoes in the pot you'll mash them in. If the potatoes are large, cut them into 2–3 pieces. Cover them with cold clean water so they're fully submerged. Set the pot over the heat, add salt to taste, and bring it to a boil. Lower the heat and cook the potatoes for 20–25 minutes, until tender. The exact time depends on the variety and the size of the pieces.
Step 3:

Heat the milk until hot, however is easiest — on the stove or in the microwave. Don't skip this: adding cold milk will turn the mash an unappetizing gray.
Step 4:

To check the potatoes, pierce one with a knife — it should slide in easily. Once they're soft, drain off the hot water and add a little butter. On the hot potatoes, the butter will start melting right away.
Step 5:

Mash the potatoes together with the butter using a potato masher. Then pour in a little milk and keep mashing.
Step 6:

The potatoes will have cooled a bit by now, so you can add the egg. Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best. Mash the egg in with the potatoes too.
Step 7:

Pour in the rest of the milk a little at a time, mashing as you go — the potatoes will drink it up. Use the milk to dial in the consistency you want. For a fluffier, smoother mash, you can use a mixer, but I don't care for that method — to me, whipped mash turns gluey and gummy.
Step 8:

If you like a looser mash, add a little more milk. The mashed potatoes are ready. Serve them as a side for any meat or fish dish. Enjoy!

For a richer, creamier taste, use cream instead of milk — though it will raise the calorie count. If you use a farm-fresh egg, the finished mash will take on a yellowish color.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
For tips on choosing the perfect pot for soup, porridge, or pickling, see our article on pots.
It's best to cook with neutral-tasting filtered or bottled water. Tap water can give the dish an off, characteristic taste.