Mashed potatoes with frozen champignons

Russian cuisine

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Description Products Steps

Tender, creamy mashed potatoes that simply melt in your mouth are an excellent side dish for fish, meat, cutlets, poultry, vegetables, and salads. Puree is any aggregate state of potatoes since childhood. Nowadays we use masher to make puree, but at the beginning of the 20th century we used metal devices similar to a garlic press, only 2-3 times larger.

1. Calories
   121,97 kcal
2. Protein
   2,24 gram
3. Fat
   8,09 gram
4. Carbohydrates
   10,2 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Potato

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   600 g
2. Butter

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   80 g
3. Milk

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   100 ml = 100 g
4. Champignons

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   300 g
5. Salt

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   to taste
6. Black pepper ground

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   to taste
7. Vegetable oil

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   1 tbsp. l. = 17 g

Steps:

1. 
   Wash the potatoes. Remove the butter from the refrigerator in advance.
2. 
   Peel the potatoes, cut into equal parts and cook. Bring to a boil, then reduce heat and simmer for another 20-30 minutes until tender. Check readiness with a knife or fork. The knife should easily enter the tuber.
3. 
   Heat a frying pan with vegetable oil and fry the champignons.
4. 
   When the potatoes are ready, drain the water and mash them into mints. Pour in milk and butter, mash together until smooth. Add salt to taste.
5. 
   Serve the mushrooms with potatoes warm. Bon appetit!
6. 
   To serve the puree beautifully, use a metal round mold, place the puree in it, compact it, then the champignons.

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