(Kartofel’noe puree)
Servings: 4
- 3 lbs potatoes
- 2 oz butter
- 5 oz milk
- 1 generous teaspoon salt
Mashed potatoes are probably the most beloved and popular side dish in Russian cuisine. They are served alongside various meat, fish and poultry dishes. They also go extremely well with vegetable salads.
Peel the potatoes and place them into a medium pot. Add water to cover the potatoes.
Add a generous teaspoon of salt and place the potatoes on the stove.
After the water boils, continue cooking for another 20-30 minutes.
Warm up the milk separately.
You can check the doneness of potatoes by sticking a small knife through one of them: if the knife goes through easily, the potatoes are done.
Pour the water out. Keep the potatoes in the same pot where they were cooking.
Add butter and mash the potatoes using potato masher.
If you do it right away while potatoes and their pot are still hot, you’ll end up with perfect, lump-free mashed potatoes without too much effort.
Then pour in the hot milk, a little at a time, and continue to stir the potatoes.
While you’re mashing and stirring, the butter will melt and mix with the rest of the ingredients.
Serve hot.