Mulgipuder
Mulgipuder is an Estonian potato and pearl-barley mash from Mulgimaa, traditionally enriched with bacon and onions. Barley gives the soft potatoes a pleasantly chewy texture.
From Chef Ilhama’s recipe collection
Photo: M0d3M — Own work · CC BY-SA 4.0 · Sources
How do you make Mulgipuder?
Mulgipuder uses 8 ingredients and 5 clear steps. Allow 1 hour; the recipe yields 6 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Mulgipuder is an Estonian potato and pearl-barley mash from Mulgimaa, traditionally enriched with bacon and onions. Barley gives the soft potatoes a pleasantly chewy texture.
5 steps
Rinse barley and simmer with bay leaf until almost tender.
Add peeled potatoes and enough salted water to cover; cook until both are very soft.
Meanwhile fry bacon until crisp, then cook onions in the rendered fat.
Drain the potato-barley mixture well and mash coarsely with warm milk and butter.
Season and top each portion with bacon and onions.
Spoon over crisp bacon and onions and serve with pickles or sour cream.
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