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Mashed potatoes with paprika and onion

Mashed potatoes are popular all over the world and most countries have their own version.  This recipe is the Hungarian way to make it. We serve it on the side of fasírt (Hungarian meatballs) or schnitzel, but you can serve these mashed potatoes with paprika and onion with grilled/fried sausages, steak, lamb & pork chops.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g floury potatoes peeled and diced
  • 1 red onion
  • Olive oil
  • 2 cloves of garlic minced (optional)
  • 1 Tbsp Hungarian paprika
  • 1 knob butter or dairy-free spread
  • 50 ml milk or plant-based milk luke-warm

Method
 

  1. Put the diced potatoes into a saucepan, cover with water and bring to a boil. Simmer for about 15 minutes until tender. Drain then put them back into the saucepan. Cover and keep warm.
  2. Meanwhile, thinly slice or chop the onion and mince the garlic.
  3. Heat a little oil in a frying pan and gently sauté the onion for about 8 minutes.
  4. Add the paprika and garlic, if used, and stir for a minute.
  5. By now the potatoes should be cooked.
  6. Add half of the milk and the butter to the potatoes. Mash them with a potato masher then fold in the paprika-fried onion and its jus.
  7. Season with salt and pepper, then add more milk, if you want it creamy. Stir well with a wooden spoon.
  8. Serve warm.