Mashed potatoes with milk and dill

Slavic cuisine

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Description Products Steps

The favorite side dish of almost all children and adults is mashed potatoes with milk. To make it not only tasty, but also beautiful, do not leave peeled potatoes in the air for a long time: the starch contained in potato juice begins to turn blue, thereby giving the potatoes an untidy appearance. After peeling, it is better to immerse the potatoes in water. You can immediately cut the potatoes into pieces of approximately the same size so that they cook evenly. The slices do not need to be made too small or large.

1. Calories
   108,92 kcal
2. Protein
   2,06 gram
3. Fat
   6 gram
4. Carbohydrates
   11,66 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Potato

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   1 kg = 1000 g
2. Milk

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   400 ml = 400 g
3. Butter

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   100 g
4. Salt

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   1 tsp. = 7 g
5. Carrot

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   100 g
6. Dill

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   1 sprig = 2 g

Steps:

1. 
   Wash and peel the potatoes and carrots. Wash and dry the dill.
2. 
   Prepare the potatoes. Boil the chopped potatoes and carrots in salted water for 20 minutes. Remove the carrots from the pan, cool slightly, and grate on a coarse grater. Using a potato masher, turn the potatoes into a homogeneous mass.
3. 
   Prepare the puree. Heat milk and butter over low heat until almost boiling, stir well. Gradually add milk to the puree, continuing to mash the potatoes until creamy. Add grated carrots, mix thoroughly.
4. 
   Serve mashed potatoes garnished with a sprig of dill.

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