Lunches
Kartulipuder ja Kaste (Mashed Potatoes with Meat Gravy)
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) Potatoes, peeled
- 50 g (3 1/2 tbsp) Butter
- 150 ml (2/3 cup) Milk, warmed
- 300 g (10 1/2 oz) Minced pork or beef
- 1 small Onion, finely chopped
- 2 tbsp Flour
- 300 ml (1 1/4 cups) Meat stock
- to taste Salt
- to taste Black pepper
Method
- Boil the potatoes in salted water until fork-tender, about 15 to 20 minutes, then drain.
- Mash the potatoes with butter and warmed milk until smooth; season with salt and keep warm.
- Meanwhile, brown the minced meat with the chopped onion in a frying pan over medium heat.
- Sprinkle the flour over the meat and stir for 1 minute to cook off the raw flour taste.
- Gradually whisk in the meat stock, simmering until the gravy thickens, about 5 minutes.
- Season the gravy with salt and pepper.
- Serve the mashed potatoes topped generously with the meat gravy.
Introduction: A cornerstone of Estonian home cooking, buttery mashed potatoes served with a rich pan gravy made from meat drippings has been an everyday lunch across generations, reflecting the country's reliance on the potato as a staple crop since the 18th century.
Cultural Background: A cornerstone of Estonian home cooking, buttery mashed potatoes served with a rich pan gravy made from meat drippings has been an everyday lunch across generations, reflecting the country's reliance on the potato as a staple crop since the 18th century.
Tips: Warm the milk before adding it to the potatoes to keep the mash light and smooth. Whisk the stock in gradually to avoid lumps forming in the gravy.
Variations: Add sautéed mushrooms to the gravy for extra depth. A vegetarian gravy can be made using mushrooms and vegetable stock instead of meat. Some households finish the mash with a spoonful of sour cream. For a vegetarian version, replace the minced meat with 300 g of finely chopped mushrooms browned in butter, and use vegetable stock in place of meat stock; the potato and gravy structure of the dish remains authentic.
Storage: Store mash and gravy separately, covered, in the refrigerator for up to 2 days.
Reheating: Reheat the mash in a saucepan over low heat with a splash of milk, stirring constantly; reheat gravy gently in a small pan, adding a little stock if too thick.
FAQs:
Q: Why is my gravy lumpy?
A: This usually happens if the stock is added too quickly; add it in a slow stream while whisking continuously.
Q: What cut of meat is best for the gravy?
A: Minced pork, beef, or a mix of both work well; leaner cuts produce a lighter gravy.
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