Mashed potatoes with fish
Tender mashed potatoes made with milk with boiled boneless fish. Suitable for young eaters; can be served with greens.
- Time
- 30 min
- Serving
- 190 kcal
- Ingredients
- ≈ $0.98
- Protein
- 14 g
Ingredients
- 1 Hake filletpack 600 g ≈ $6.50 60 g
- 2 Potatoes≈ $2.15 per kg 100 g
- 3 Milk 2.5%pack 930 ml ≈ $0.91 40 ml
- 4 Butterpack 180 g ≈ $1.60 4 g
- 5 Carrots≈ $1.50 per kg 30 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the fish, remove bones, and cut into pieces about 4 cm; peel the potatoes2 and carrots5, cut the potatoes into 4 cm cubes and the carrots into 1 cm rounds; rinse all vegetables under running water; prepare a pot for boiling the potatoes and a steamer for the fish, bring the water to a boil and reduce the heat to medium.
Put the potatoes2 and carrots5 into a large pot, cover with water by 2 cm, bring to a boil over high heat, then simmer over medium heat about 20 minutes until tender, and drain.
Bring the water in the steamer or pot with a rack to a boil, place the fish pieces, cover and cook over medium heat 12 minutes until the fish is done and flakes easily.
Cool the potatoes2 slightly, mash into puree, gradually pour in milk3 and melted butter4, salt to taste and beat until smooth; the mash should be light and not thick.
Cut the fish into small pieces and fold gently into the mash or place on top of a portion of mash on the plate, serve with greens as desired; drizzle with a little olive oil.
Serve immediately; you may accompany with green peas or dill; store leftovers no more than 1 day in the fridge, reheat over moderate heat, stirring; if needed, replace milk3 with child’s milk or water.
Tips
- Why it works
- Cut potatoes into 4 cm cubes so they cook evenly and don’t turn mushy or stay hard in the center. Smaller pieces overcook faster; larger ones undercook inside.
- Substitutions
- Replace milk with 40 ml of water if you’re out, but the mash will be less creamy. Skip carrots if you dislike their texture; use extra 10 g potatoes instead.
- Common mistakes
- Overcooked fish smells fishy and falls apart at the touch. Check by flaking it with a fork—it should separate cleanly, not crumble into a paste.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge. Reheat gently in a pan with 10 ml water, stirring until warm. Freezing ruins the texture.
- Serve with
- Pair with steamed green peas and a sprinkle of dill for a simple weeknight dinner. Serve in small portions for kids with a side of cucumber sticks.
In short
- A child's portion for ages 1–3; suitable from 11 months. For younger kids, halve it and purée.
Comments 0
Sign in to leave a comment.
No comments yet.