Beef Rissoles with Fluffiest Mashed Potatoes
There’s a reason that meatloaf, mashed potatoes, and green veg was on the dinner table so often in times passed. It’s an incredibly balanced meal, simple to prepare, and made with normal everyday ingredients. The fact that it’s usually devoured by children (and husbands, too!) is just icing on the cake or ketchup on the meatloaf. I learned of these little flattened meatball patties while reading a French cookbook and thought to myself, these are just little mini-meatloafs with a highfalutin name! And so, you can serve these tasty little morsels to your family as “rissoles,” but you’ll know. The mashed potatoes are the fluffiest version I’ve come up with yet, just a few tweaks and we had a pot of mashed potatoes we couldn’t stop eating straight from the pot.
Ingredients:
Makes 8 servings
Rissoles:
2 pounds ground beef
2 shallots, finely grated
4 cloves garlic, finely grated
2 eggs
2 cups of breadcrumbs
2 tablespoons ketchup, plus more for topping
2 tablespoons worcestershire sauce
2 teaspoons salt
fresh pepper to taste
Fluffiest Mashed Potatoes
2 pounds russet potatoes, peeled and quarted
¼ cup of butter
½ cup milk
salt and pepper to taste
Directions:
Preheat your oven to 425 degrees F. Line a large baking sheet with parchment and set aside. In a large bowl, whisk the two eggs for the rissoles. Add the breadcrumbs, grated shallots and garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix well. Add the ground beef and use your hands to gently mix them together. Roll about 2 tablespoons of the mixture into a loosely packed ball and place on the baking sheet. Repeat until all the mixture is gone. Put a little bloop of ketchup on each little rissole and use the back of a spoon (or your finger : ) to spread it over top. Pop the baking sheet in the oven. You’ll bake them for about 30 minutes. While those are cooking, get your potatoes boiling. Put the peeled and quartered potatoes in a pot and just cover with water. Bring to a boil and boil until a fork will easily pierce the potatoes. Drain the potatoes in a colander. Let them steam dry for a minute in the sink. Use the same pot to melt the butter and milk together for the mashed potatoes. Add the potatoes back in and use a potato masher or large fork to mash, mash, mash! Add some salt and pepper and taste for seasoning, that’s the best part. You can leave them on the stove on very low while the rest of the meal cooks.
