Mashed potatoes with a patty - 2 recipes how to cook a delicious hearty dish

Mashed potatoes with a patty is a popular and beloved dish. Fortunately, cooking it is pretty straightforward.

The classic recipe for a hearty dish

As a complement to this dish, a salad of fresh vegetables or canned cucumbers with tomatoes is suitable.

Product Set:

• potatoes - 6 tubers;
• milk - a glass;
• butter - a third of the pack;
• salt and pepper - to taste;
• meat (beef + pork) - 0.6 kg;
• bulb - head;
• loaf soaked in water - 2 slices;
• cream - 2 tbsp. l .;
• vegetable oil - as needed.

Mashed potatoes with cutlets are prepared in the following way:

1. Grind beef with pork by passing through a meat grinder.
2. Squeeze the loaf soaked in water / milk and introduce into the minced meat. Chop the onion into pieces. The second time to pass the mass through a meat grinder with a vegetable. Salt, season to taste with spices, add cream. Knead thoroughly.
3. To form products in the desired shape (round, oval). Fry in a pan until cooked. At the end of the process, all products can be put in a saucepan, pour a little water and put out.
4. Peeled potatoes pour boiling water and cook for a third of an hour. 3-4 minutes before salting, draining water. Heat the milk.
5. Add hot milk, pieces of butter to soft tubers. It’s good to eat.

A hearty and mouth-watering dinner is ready!

Mashed potatoes with cutlet and gravy

Mashed potatoes may seem too fresh to someone, in which case gravy is often served with such a dish.

Necessary components:

• potatoes - 7 tubers;
• milk - 200 ml;
• butter - a 75 gram slice;
• minced meat - 600 g;
• onion - 2 heads;
• garlic - 2 cloves;
• white bread - 2 slices;
• broth - 400 ml;
• tomato paste - 4 tbsp. l .;
• flour - 1 tbsp. l .;
• salt, spices, oil - as needed.

Sequencing:

1. Salt and season the minced meat. Add bread soaked in water, chopped garlic, 1 onion, knead thoroughly.
2. Form the blanks and fry them until brown on both sides. Put on a plate.
3. Grind the remaining onion and fry in the same pan. When the slices become transparent, introduce the flour, a little later add the tomato paste and broth (you can just water). Darken the mass, stirring constantly. Add spices as you wish (laurel, pepper).
4. Put the workpiece in gravy. Close the dishes and simmer for a quarter of an hour.
5. Pour the peeled tubers with boiling water and cook until soft.
6. Add salt, butter, milk to the finished potato, carefully mix the composition.

It turns out a very tasty and mouth-watering treat.

Cooking recommendations

Cooking perfect mashed potatoes sometimes fails.

The fact is that often the housewives do not know the basic rules:

1. It is better to give preference to starchy varieties of potatoes, then the food is tender and airy.
2. Before cooking, be sure to wash the tubers well.
3. Do not peel potatoes for the future. When it will stand in cold water for a long time, a large amount of starch will leave it.
4. It is better to lay the product in boiling slightly salted water. But you can season with spices at the end of cooking.
5. For grinding, it is better to use an ordinary pusher. First, the tubers are kneaded without adding anything (or with salt). Then add pieces of butter and only then pour hot milk.

To make the cutlets as tender and dietary as possible, it is better not to fry them, but bake them in the oven in some sauce.

In fact, everything is very simple. You just need to take note of these simple tips.