Wednesday,22 August, 2018
Current issue | Issue 1286, (10 - 16 March 2016)
Wednesday,22 August, 2018
Issue 1286, (10 - 16 March 2016)

Ahram Weekly

Sufra Dayma: Creamy cheesy mashed potato bake

Serves 4-6

1 kg potatoes (washed, scrubbed)
2 eggs (beaten with a dash of cream and a pinch of pepper))
1/2 cup cooked minced beef
1/2 cup milk
Shredded mozzarella (to sprinkle on top)
30 gm butter
Salt (to taste)

Fill a large deep cooking pan with boiling water.  Add potatoes.  Cover and cook, over medium heat, until skin breaks and potato is done.  Remove with a slotted spatula.  When slightly cooled off, peel skin.  Put butter into a large cooking pan.  Place a non-electrical vintage legume hand moulin, with the finest holes; on to the pan.  Mash the peeled, hot potato to fall down over the butter and melts.  Remove pan to stove, over medium heat, stirring potato to integrate into melted butter.  When potato and butter collect and integrate together, make a hole in the middle and pour milk, gradually, while stirring.  Repeat process until milk quantity is used, integrated in the mixture and you reach the thickness consistency of normal potato mash; allowing for the end result you will reach, after the egg addition.  Remove away from heat.  Whisk in cooked minced meat; making sure quantity is well distributed into potato.  When cooled off, add egg mixture to potato mash.  Whisk it well until completely integrated within.  Slightly grease, with butter, a rectangular oven-proof baking tray of 24 x 16 cm, or a round one with a 24 cm diameter.  Smooth top by means of a flat spatula.  Sprinkle mozzarella to cover top and bake on the middle shelf of a preheated oven, at 180 to 200 degrees C.  Remove when top is slightly golden.  Allow to slightly set for a few minutes, then slice and serve.

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