Entree: Estonia – Central Culinary Region – Kartulipuder ja Kaste (Creamy mashed potatoes served with a savory brown meat or onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and cut into 1–2 inch (2.5–5 cm) chunks
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1/4 cup (60 ml) sour cream (optional for extra creaminess)
- 1 tsp (6 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Pinch ground nutmeg (optional)
- 6 oz (170 g) smoked bacon or salted pork, diced
- 1 medium onion, finely chopped
- 1 tbsp (15 ml) vegetable oil or lard
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) beef or pork stock (preferably homemade or low-sodium)
- 1 tsp (5 ml) brown mustard (Dijon or whole grain), optional
- 1 tsp (5 ml) apple cider vinegar or a squeeze of lemon juice
- Fresh chopped parsley for garnish

Instructions

1. Place the potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer until tender, about 15–20 minutes. Drain well.
2. Mash the potatoes with butter, warmed milk, and sour cream if using; season with salt, pepper, and nutmeg. Keep warm.
3. While potatoes cook, heat oil or lard in a skillet over medium heat. Add diced bacon or pork and cook until fat renders and pieces are browned, about 6–8 minutes.
4. Add the chopped onion to the pan and sauté until soft and caramelized, about 8–10 minutes.
5. Sprinkle the flour over the bacon and onion, stir to coat and cook 1–2 minutes to remove raw flour taste.
6. Gradually whisk in stock, scraping up browned bits, and simmer until the sauce thickens to a gravy consistency, 3–5 minutes. Stir in mustard and vinegar, adjust seasoning with salt and pepper.
7. Spoon the mashed potatoes onto plates and ladle the hot kaste (gravy) over the top. Garnish with chopped parsley and serve immediately.