Estonian-Style Mashed Potatoes with Meat Gravy

Peel the potatoes, cut into large chunks and place in a pot. Cover with water, add salt and boil for 18–20 minutes after it comes to a boil, until the potatoes are easily pierced with a knife.

Drain the water from the potatoes. Add 40 g butter and 100 ml warm milk, then mash with a potato masher until smooth; cover with a lid and keep warm.

Finely chop the onion. In a wide skillet, melt 40 g butter over low heat, add the onion and cook for 5–8 minutes until soft, without browning.

Add the ground pork, breaking up any lumps with a spatula, and cook for 8–10 minutes until the meat is no longer pink. Season with salt and black pepper, and add the bay leaf.

Sprinkle the meat with wheat flour, stir and cook for 1–2 minutes. Gradually pour in 250 ml milk, stirring constantly to prevent lumps from forming.

Bring the gravy to a gentle simmer and cook over low heat for 10–15 minutes, until thickened. Remove from the heat, stir in the sour cream and finely chopped dill; discard the bay leaf.

Divide the mashed potatoes among plates, top with the meat gravy and serve hot.