Mashed potatoes with cutlets is a classic comfort meal that’s both satisfying and delicious. The creamy, buttery mashed potatoes complement the savory, crispy cutlets perfectly. Here’s how to make this hearty dish:
Mashed Potatoes Recipe:
Ingredients:
- 2 lbs (900g) potatoes (russet or Yukon Gold, peeled and cut into chunks)
- 1/2 cup milk (warm)
- 1/4 cup butter (unsalted)
- Salt and pepper (to taste)
- Chives or parsley (optional, for garnish)
Instructions:
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Cook the Potatoes:
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat.
- Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes. You can test for tenderness by poking a fork into a potato chunk; it should easily break apart.
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Drain and Mash:
- Drain the potatoes well and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
- Mash the potatoes using a potato masher or a ricer until smooth.
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Add Butter and Milk:
- Add the butter to the potatoes and stir until melted. Gradually add the warm milk, mixing until the potatoes are creamy and smooth.
- Season with salt and pepper to taste. Garnish with chopped chives or parsley if desired.
Cutlets Recipe:
Ingredients:
- 1 lb (450g) ground meat (beef, pork, chicken, or a mix)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg
- 1 tablespoon fresh parsley (chopped, or 1 teaspoon dried parsley)
- 1 clove garlic (minced)
- Salt and pepper (to taste)
- Flour (for dredging)
- Vegetable oil (for frying)
Instructions:
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Prepare the Mixture:
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese (if using), egg, parsley, garlic, salt, and pepper. Mix until well combined, but don’t overmix.
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Form the Cutlets:
- Shape the meat mixture into patties or cutlets, about 1/2 inch thick.
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Dredge and Fry:
- Lightly dredge each cutlet in flour, shaking off excess.
- Heat vegetable oil in a skillet over medium-high heat. Fry the cutlets until golden brown and cooked through, about 4-5 minutes per side. The internal temperature should reach 160°F (71°C) for beef and pork or 165°F (74°C) for chicken.
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Drain and Serve:
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
Serving:
- Serve the hot cutlets over a bed of creamy mashed potatoes. You can also add a side of steamed vegetables or a simple salad for a complete meal.
Tips:
- Potatoes: For the creamiest mashed potatoes, use starchy potatoes like russets or Yukon Golds.
- Cutlets: To make the cutlets extra crispy, you can dip them in an egg wash before dredging in flour and then in breadcrumbs.
This combination of creamy mashed potatoes and crispy cutlets is a classic, comforting meal that’s sure to please.
