I often make mashed potatoes using this recipe when I want something quick and reliable to accompany a steak or even just by itself, with pickles. I use only a few ingredients, nothing complicated, and the result is always fluffy. A small difference in this version is that a raw egg is added at the end, which gives it a creamy texture. The recipe is classic, without extra steps or unnecessary ingredients.
Quick Info
Total Time: about 40 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Difficulty: easy
Recipe Type: side dish, suitable for lunch or dinner
Ingredients
1 kg potatoes
A pinch of salt
2 tablespoons margarine (I used Rama)
100 ml milk
1 raw egg
Preparation Method
1. Peel the potatoes, wash them well, then cut them into suitable pieces so they cook evenly.
2. Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt.
3. Cover the pot with a lid and let the potatoes boil over medium heat. From the moment the water starts to boil, it takes about 30 minutes. They are ready when a fork easily goes into them.
4. Drain the potatoes well immediately after boiling.
5. While they are hot, add the margarine and pour in the hot milk.
6. Mix everything with a hand whisk (not with a blender). You need to get a fine and airy paste.
7. Add the raw egg while the mash is still hot, and quickly incorporate it with the whisk until everything becomes fluffy.
Why I make the recipe often
It’s quick and I’ve never had surprises with the texture. Simple ingredients, always on hand. The mash comes out fluffy and holds up well even if you leave it aside for a bit while finishing the rest of the dishes. It’s a classic side dish, suitable next to any type of meat or even by itself.
Tips and Variations
Tips
Use starchy potatoes, the mash will be finer.
The milk should be hot, so it doesn’t cool the mash and mixes well.
Do not use a blender, as it may turn out sticky.
Substitutions
You can use butter instead of margarine if you don’t have margarine on hand or prefer butter.
The milk can be replaced with hot water if you want a dairy-free version, but the mash will be less creamy.
If you don’t want to use an egg, simply omit it, but the texture will be slightly different.
Variations
For a richer flavor, you can add a bit of sour cream, but it's not necessary for this recipe.
If you want a more flavorful mash, add a little white pepper or chopped herbs at the end (dill or parsley).
You can also add a small clove of garlic boiled with the potatoes if you like the flavor.
Serving Ideas
Serve the mash hot, alongside pork, chicken, or fish.
It’s also good with meatballs, schnitzel, or sautéed vegetables.
Almost any type of pickle or a simple tomato salad goes well with the mash.
Frequently Asked Questions
Is it safe to add a raw egg to the mash?
Yes, the egg is added while the mash is very hot, which partially cooks it. If you prefer, you can omit it without any problem.
Why do I need to use hot milk?
Hot milk helps with homogenization and keeps the mash warm. If you add cold milk, the mash can cool suddenly and the texture won’t be as airy.
Can I use butter instead of margarine?
Yes, butter works very well in this recipe, but I have mostly used margarine as it is more convenient.
How do I prevent the mash from becoming sticky?
Do not use a mixer or blender. Mix the mash with a whisk or a wooden spoon while the potatoes are hot.
How many eggs should I use if I make more?
Keep the ratio: for one kilogram of potatoes, one egg. If you increase the amounts, increase the eggs proportionally.
Nutritional Values
Estimate for one serving (out of 4):
Calories: approximately 210-250 kcal
Carbohydrates: 40 g
Protein: 5 g
Fats: 5-7 g
The values are indicative and can vary depending on the type of margarine or if you use butter. If you use skim milk or light margarine, the calories will be lower.
Storage and Reheating
The mash can be stored in the refrigerator in a closed container for up to 2 days. When reheating, add a tablespoon of milk and mix well over low heat or in the microwave. The texture won’t be as airy as at the beginning, but it is still good to eat. For optimal taste, I recommend serving it fresh.
Quick Info
Total Time: about 40 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Difficulty: easy
Recipe Type: side dish, suitable for lunch or dinner
Ingredients
1 kg potatoes
A pinch of salt
2 tablespoons margarine (I used Rama)
100 ml milk
1 raw egg
Preparation Method
1. Peel the potatoes, wash them well, then cut them into suitable pieces so they cook evenly.
2. Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt.
3. Cover the pot with a lid and let the potatoes boil over medium heat. From the moment the water starts to boil, it takes about 30 minutes. They are ready when a fork easily goes into them.
4. Drain the potatoes well immediately after boiling.
5. While they are hot, add the margarine and pour in the hot milk.
6. Mix everything with a hand whisk (not with a blender). You need to get a fine and airy paste.
7. Add the raw egg while the mash is still hot, and quickly incorporate it with the whisk until everything becomes fluffy.
Why I make the recipe often
It’s quick and I’ve never had surprises with the texture. Simple ingredients, always on hand. The mash comes out fluffy and holds up well even if you leave it aside for a bit while finishing the rest of the dishes. It’s a classic side dish, suitable next to any type of meat or even by itself.
Tips and Variations
Tips
Use starchy potatoes, the mash will be finer.
The milk should be hot, so it doesn’t cool the mash and mixes well.
Do not use a blender, as it may turn out sticky.
Substitutions
You can use butter instead of margarine if you don’t have margarine on hand or prefer butter.
The milk can be replaced with hot water if you want a dairy-free version, but the mash will be less creamy.
If you don’t want to use an egg, simply omit it, but the texture will be slightly different.
Variations
For a richer flavor, you can add a bit of sour cream, but it's not necessary for this recipe.
If you want a more flavorful mash, add a little white pepper or chopped herbs at the end (dill or parsley).
You can also add a small clove of garlic boiled with the potatoes if you like the flavor.
Serving Ideas
Serve the mash hot, alongside pork, chicken, or fish.
It’s also good with meatballs, schnitzel, or sautéed vegetables.
Almost any type of pickle or a simple tomato salad goes well with the mash.
Frequently Asked Questions
Is it safe to add a raw egg to the mash?
Yes, the egg is added while the mash is very hot, which partially cooks it. If you prefer, you can omit it without any problem.
Why do I need to use hot milk?
Hot milk helps with homogenization and keeps the mash warm. If you add cold milk, the mash can cool suddenly and the texture won’t be as airy.
Can I use butter instead of margarine?
Yes, butter works very well in this recipe, but I have mostly used margarine as it is more convenient.
How do I prevent the mash from becoming sticky?
Do not use a mixer or blender. Mix the mash with a whisk or a wooden spoon while the potatoes are hot.
How many eggs should I use if I make more?
Keep the ratio: for one kilogram of potatoes, one egg. If you increase the amounts, increase the eggs proportionally.
Nutritional Values
Estimate for one serving (out of 4):
Calories: approximately 210-250 kcal
Carbohydrates: 40 g
Protein: 5 g
Fats: 5-7 g
The values are indicative and can vary depending on the type of margarine or if you use butter. If you use skim milk or light margarine, the calories will be lower.
Storage and Reheating
The mash can be stored in the refrigerator in a closed container for up to 2 days. When reheating, add a tablespoon of milk and mix well over low heat or in the microwave. The texture won’t be as airy as at the beginning, but it is still good to eat. For optimal taste, I recommend serving it fresh.