Potato and mushroom babka

Potato and mushroom babka

Kartoflbabka mit shveml

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

This classic dish is often served with sour cream or smetana on the side.

Ingredients

Quantity Ingredient
900g potatoes
2-3 tablespoons hot milk
4 tablespoons butter
450g mushrooms, thinly sliced
3 tablespoons finely chopped flat-leaf parsley
4 eggs, separated
salt
freshly ground black pepper
sour cream or smetana, to serve

Method

  1. Cook the potatoes in plenty of lightly salted boiling water for 25 minutes or until tender. Drain and, when cool enough to handle, peel and then mash with a potato ricer. Add the milk and half of the butter and mix well.
  2. Melt the remaining butter in a heavy frying pan and add the mushrooms. Cook over a moderate heat until tender, then add to the potato mixture, together with the parsley and egg yolks. Season with salt and pepper. Mix well.
  3. Whisk the egg whites to stiff peaks and fold into the mixture, then pour into a well-buttered baking dish and bake in a preheated 180°C oven for 40 minutes or until nicely puffed and golden brown on top. Serve at once, with sour cream on the side.
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