Mashed Potatoes with Homemade Cutlets

Peel the potatoes, cut into even pieces, cover with 1200 ml water, add salt and cook over medium heat for 15–20 minutes, until the pieces are easily pierced with a fork.

Soak the white bread in 80 ml milk and let sit for 5 minutes. Grate or very finely chop the onion.

Combine the pork-and-beef mince, soaked bread, egg, onion, salt and black pepper. Mix for 2–3 minutes until the mixture is smooth and even.

Shape into 8 flat cutlets and coat them in breadcrumbs. Heat vegetable oil in a skillet and fry the cutlets for 4–5 minutes on each side until golden brown, then cover with a lid and simmer over low heat for another 7–10 minutes.

For the gravy, stir the flour into 500 ml cold broth until smooth. Pour the mixture into the skillet after removing the cutlets, bring to a boil and simmer for 3–5 minutes, stirring, until the gravy thickens slightly.

Drain the cooked potatoes. Add 180 ml hot milk and the butter, mash with a potato masher until smooth and creamy, and add more salt if needed.

Plate the mashed potatoes, place a homemade cutlet alongside, drizzle with the gravy and serve hot.