Potatoes — 1.5 kg
Milk — 200 ml
Butter — 50g
Eggs — 2-3 pieces
Flour — 3 tbsp
Sour cream — 2-3 tbsp
Meat boiled — 300-400 g
Mushrooms — 450-500 g
For the filling of potato rolls you can use boiled meat or fried mushrooms.
Option 1. The meat filling. 300-400 grams of cooked meat mince. In a frying pan with vegetable oil fry the chopped onion, add the meat and fry until cooked. Salt and pepper to taste. For a juicy stuffing, you can add 1-2 tablespoons of broth.
Option 2 mushroom filling. 450-500 grams of mushrooms cut into pieces, plates, fry in a pan until soft. Add chopped onion, a little sour cream, salt and pepper to taste. Simmer over low heat until tender.
Fillings can be complemented by a variety of ingredients to your preference. After filling for potato roll is ready, proceed to the preparation of the base.
Peel the potatoes, cut and boil in salted water until tender. Drain off the excess water, add the hot milk, butter, turn the mass into a puree, add the eggs and well mixed. Puree should be dense, lush. Cool.
On the plastic wrap to put the mashed potatoes evenly in the shape of a rectangle. In the midst of the lay out the filling, lift the two edges of the potato mass and combine to form a roll. Or filling laying on the one end, roll roll.
Ready to shift the roll gently onto a greased baking sheet, brush with cream and place in a preheated 180 ° C oven. Sour cream can be replaced at the request of raw egg yolk and cheese. Bake until golden brown for 10-15 minutes.