Barnaul woman shares Soviet canteen mashed potato recipe

Creamy, fragrant, with a soft texture—this is the mashed potato still fondly remembered from Soviet times. Anna Vetrova, a resident of Barnaul, shared with NGS22.RU how to make it and its secrets.

According to our reader, the key to this recipe is taking your time and selecting the right potato variety. For delicious mashed potatoes, a floury type was usually preferred.

Ingredients:

• Potatoes — 700 grams (about 1.5 lb);

• Milk (2.5%) — 150 grams (about 0.33 lb);

• Chicken egg — to taste;

• Butter — 60–100 grams (about 0.13–0.22 lb);

• Salt — to taste.

Preparation:

Peel the potatoes and cut them into uniform pieces—this is important for even cooking. Boil in salted water until soft, without overcooking the potatoes into mush. Drain the water, but reserve some of the cooking liquid—this is one of the key points in making that Soviet-style side dish.

Next, mash the potatoes with the reserved liquid using a masher—this helps maintain a tender, non-sticky texture. At the same time, gradually add warm milk, and then, at the end, all the butter specified in the recipe.

A chicken egg can also be added to taste—thanks to it, the side dish will become denser, and it hardly affects the flavor. Serve hot—the mashed potatoes will be creamy and with that nostalgic flavor from childhood.

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