Russian Beef Kotleti with Mashed Potatoes
Beef Kotleti with Potatoes
Juicy Russian-style beef patties pan-fried until browned and served with creamy mashed potatoes, dill, and crisp pickles.
Russian beef kotleti are tender pan-fried patties made with ground meat, soaked bread, onion, and simple seasoning. The bread keeps the patties soft rather than dense, while a light coating of breadcrumbs helps them brown evenly in the skillet.
This version uses beef for a rich, savory kotleta that pairs naturally with buttery mashed potatoes. A brief rest after mixing helps the meat mixture hold together, and shaping the patties with damp hands makes them smooth without packing them too firmly.
Mashed potatoes turn the meal into the kind of comforting plate often served at home with dill and pickles. The acidity of the pickles cuts through the richness of the beef and potatoes, so each bite stays balanced instead of heavy.
For the best texture, cook the kotleti over moderate heat so the crust forms before the inside overcooks. They should be deeply golden outside, juicy in the center, and served hot with a spoonful of potatoes and a few crisp pickle spears.
Nutrition (per serving)
Directions
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1
Place the potatoes in a pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Simmer for 18 to 22 minutes, until the chunks are very tender.
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2
While the potatoes cook, soak the bread slices in 1/2 cup milk for 5 minutes, then squeeze lightly and tear the softened bread into small pieces.
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3
Combine the beef, soaked bread, grated onion, garlic, egg, 1 teaspoon salt, and pepper in a bowl. Mix gently with your hands until evenly combined, then rest for 10 minutes.
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4
Shape the meat mixture into 8 oval patties with damp hands, keeping them about 3/4 inch thick. Coat each patty lightly in breadcrumbs and shake off the excess.
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5
Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Fry the kotleti for 4 to 5 minutes per side, until deeply browned and cooked through to 160°F.
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6
Transfer the kotleti to a warm plate and let them rest for 5 minutes while finishing the potatoes.
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7
Drain the potatoes well, return them to the hot pot, and mash until smooth. Warm the remaining 1/4 cup milk with 4 tablespoons butter, then beat it into the potatoes with the sour cream.
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8
Taste the mashed potatoes and adjust with salt and pepper. Fold in half of the dill just before serving.
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9
Serve the hot kotleti with mashed potatoes, pickle spears, and the remaining dill scattered over the plate.
Ingredients
- Ground Beef:1 1/2 lb
- Russet Potatoes, peeled and cut into chunks:2 lb
- Soft White Bread, crusts removed:2 slices
- Whole Milk:3/4 cup
- Yellow Onion, finely grated:1 small
- Garlic Clove, minced:1
- Large Egg:1
- Fine Breadcrumbs:3/4 cup
- Unsalted Butter:5 tbsp
- Neutral Oil:3 tbsp
- Sour Cream:1/4 cup
- Chopped Fresh Dill:2 tbsp
- Kosher Salt:2 tsp
- Black Pepper:1/2 tsp
- Dill Pickle Spears, for serving:8
Tips & Notes
- Do not squeeze every drop of milk from the bread; a little moisture keeps the kotleti tender.
- If the patties brown too quickly, lower the heat and cover the skillet for the final 2 minutes so the centers cook through.
- For a smoother mash, let the drained potatoes steam in the hot pot for 1 minute before adding butter and milk.
