Creamy Mashed Potatoes with Egg
Light, fluffy mashed potatoes — soft as a cloud! This is a wonderful recipe, and kids absolutely love this side. It's a staple in many homes; serve it with cutlets, or it's especially good alongside goulash. That's why it's worth knowing how to make it right. Enjoy!
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Creamy Mashed Potatoes with Egg
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
2 g
Fats 18 %
4 g
Carbohydrates 73 %
16 g
110 kcal
GI:
100
/
0
/
0
- Wash and peel the potatoes, then cut them in half — or into quarters if a potato is very large. 2. Put them in a pot and cover with clean, cold water. Bring to a boil and skim off any foam. Cover the pot and cook over low heat for 20-30 minutes. 3. When the potatoes are cooked and tender, drain the water into another container — don't throw it out. 4. Important: no mixers or blenders, which turn the potatoes gummy — use only a hand masher. 5. The cream you'll use to loosen the potatoes should be hot. Mash the potatoes, pour in the cream, and season with salt to taste. At the end, stir in the raw egg and a pat of butter. Your side dish is ready!
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
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Chicken egg - 80 kcal/100g
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