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Sides

Mulgi Puder (Barley and Potato Mash)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15
Prep
30
Cook
4
Servings

Ingredients

  • 600 g (1 lb 5 oz) Potatoes, peeled
  • 150 g (3/4 cup) Pearl barley
  • 100 g (3 1/2 oz) Bacon, diced
  • 1 medium Onion, chopped
  • 20 g (1 1/2 tbsp) Butter
  • to taste Salt

Method

  1. Rinse the barley and cook it in salted water for about 25 minutes until tender; drain.
  2. Meanwhile, boil the potatoes in salted water until tender, about 15 to 20 minutes; drain.
  3. In a frying pan, cook the diced bacon over medium heat until crisp, then add the chopped onion and cook until softened.
  4. Mash the potatoes and cooked barley together with the butter until combined but still slightly textured.
  5. Stir in most of the bacon and onion mixture, reserving a little for garnish.
  6. Season with salt to taste and serve warm, topped with the reserved bacon and onion.

Introduction: Also from the Mulgimaa region, this rustic mash of potatoes and pearl barley bound together with fried bacon fat and onion has long served as a filling side dish, especially during colder months when hearty, warming food was essential.

Cultural Background: Also from the Mulgimaa region, this rustic mash of potatoes and pearl barley bound together with fried bacon fat and onion has long served as a filling side dish, especially during colder months when hearty, warming food was essential.

Tips: Do not over-mash; mulgi puder traditionally has a slightly coarse, rustic texture rather than being perfectly smooth. Cook the barley until fully tender, as undercooked barley can make the mash unpleasantly chewy.

Variations: Some versions add a splash of cream for extra richness. A vegetarian version replaces bacon with sautéed mushrooms and uses extra butter for richness. Sauerkraut is sometimes served alongside as a tangy contrast. For a vegetarian version, replace the bacon with 150 g of sautéed mushrooms cooked in butter with a pinch of smoked paprika, keeping the onion and barley base unchanged.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: Reheat in a saucepan over low heat with a splash of milk or water, stirring frequently until warmed through.

FAQs:

Q: Why is barley used instead of just potatoes?
A: Barley was a staple grain of the Mulgimaa region and adds a nutty flavour and heartier texture that distinguishes this dish from plain mashed potatoes.

Q: Can I make this without bacon?
A: Yes, sautéed mushrooms with a little extra butter make a good vegetarian substitute while keeping the dish's savoury depth.

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