(gf) pictureless, but tasty

Oh, boy, this food blogging is severely addictive during the holidays. There's time to make the food look pretty on the plate, mind the lighting, change camera angles. Also, time to discover that minced meat sauce has a tendency to be utterly unphotogenic. Hence, this post will go sans picture. (Since this is a frequent recipe in my home, this post might be updated to include a photo in the future.) But I will jot down the recipe. It is a joint reciple for an Estonian classic, really. This recipe includes amounts for one, since I am home alone, and abandoned, for the time being, and I prefer not to reheat, if possible.

An Estonian Classic
(for 1)

This dish consists of the forementioned minced meat sauce, and mashed potatoes. But the sauce may also be enjoyed with regular boiled potatoes. Up to you. But despite the fact that I'm quite good at following basically any recipe, and producing edible dishes, I am incapable of boiling potatoes that actually end up looking good, but I rock at making mashed potatoes.

Sauce:
~140 g minced meat
3/4 glass of milk
1 tb spoon of flour
seasoning

Mash:
4 potatoes (medium-sized)
1/4 glass of warm milk
~25 g butter (2 tb spoons melted)
salt

Before starting: the minced meat I used was a mix of pork and beef, and the glass measured at about 250 ml.

Firstly, peel the potatoes and let them sit in cold water for about 10 minutes, to remove the excess starch. Or that's what I heard you're supposed to do.
Then, put them to boil, add salt. When they're almost done, you can get started on the sauce. Fry the minced meat, I usually don't add any oil, since there is enough fat in the meat, so it won't burn. Add seasoning according to taste: I used a general meat seasoning sold here, which consists mostly of salt, powdered red paprika and pepper (note, that the sauce may have a reddish colouring due to this). Also, I add garlic pepper, and no extra salt. Now prepare the milk and flour blend. I usually pre-mix them in a bowl: put the flour into a bowl, and then gradually add the milk and whisk through it, to prevent clumping. When the meat is done, add the mix to it, and slowly heat it, avoid boiling, until it's more or less of the right consistency. It will thicken a bit later.

Now for the mashed potatoes. Pour off the water from the potatoes, and mash them in the pot. Then add the heated milk and melted butter and keep on mashing with the - drumroll - masher. And then, eventually, the stick blender. Add salt before this, if the mash needs it. Also, it is difficult to establish the exact amount of milk and butter needed for the recipe, the best thing is to follow the consistency of the mash, and just add more, when needed.. or less when it's getting too mash-y. Pun intended, albeit not being very creative.

Add sauce to mashed potatoes and enjoy! Head isu!