Buttermilk Mashed Potatoes With Shrimp & Poached Eggs

30m
Prep Time
20m
Cook Time
50m
Ready In

Recipe: #32658

June 22, 2019



"Flemish buttermilk mashed potatoes "Karnemelkstampers" with shrimp, creamy poached egg and butter sauce! I wonder if the Southern version of Shrimp and Grits evolved from this Belgium recipe....Hmmmm. Source: Simple, Tasty, Good."

Original is 1 serving

Nutritional

  • Serving Size: 1 (527.8 g)
  • Calories 825.2
  • Total Fat - 48.7 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 1058.3 mg
  • Sodium - 866.8 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 3.9 g
  • Sugars - 17.7 g
  • Protein - 51.9 g
  • Calcium - 565.1 mg
  • Iron - 5.5 mg
  • Vitamin C - 21 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Peel the potatoes and chop them into smaller bits. Transfer them to a medium saucepan and fill it with water until they are submerged. Season with a good pinch of salt.

Step 2

Place the potatoes over high heat and boil them until cooked through. Then drain them and add them back to the pan with half of the butter and the sour cream (optional).

Step 3

Mash the potatoes. Then add the freshly chopped parsley or chives, pour in the buttermilk and season with a little pepper and salt.

Step 4

Mash the potatoes again. Check the seasoning and add extra pepper and salt to taste if necessary. Then cover the buttermilk mash and put it aside for now. Fill a pan with water and bring to a gentle boil. Add the egg.

Step 5

Then poach the egg for 4 minutes.

Step 6

This is the classic way to poach eggs. You can also use my cling film method, very easy! In the meantime melt the remaining butter in a small pan until lightly nutty. Don't burn it! Scoop the buttermilk mashed potatoes in a deep plate. Top with the poached egg and sprinkle with the grey shrimp. Drizzle with the melted butter, extra chopped chives or parsley, and some pepper and salt. Serve hot.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for North Sea shrimp, which are smaller and sweeter than other varieties.
  • Choose waxy potatoes, which are starchier and hold their shape better when boiled.

  • Substitute the potatoes for sweet potatoes - the benefit of this substitution is that sweet potatoes are higher in fiber and vitamins than regular potatoes, and they also have a naturally sweet flavor that will add a unique flavor to the dish.
  • Substitute the buttermilk for Greek yogurt - the benefit of this substitution is that Greek yogurt is a healthier alternative to buttermilk, as it is lower in fat and calories and higher in protein and calcium. Greek yogurt also has a tangy flavor that will add a unique twist to the dish.

Mushroom and Bacon Buttermilk Mashed Potatoes Heat a pan over medium heat and add 1 tablespoon of butter. Once melted, add 1/2 cup of diced mushrooms and 1/4 cup of diced bacon. Cook until the mushrooms and bacon are lightly browned. Add to the buttermilk mashed potatoes and mix to combine. Top with the poached egg and sprinkle with the grey shrimp. Drizzle with the melted butter, extra chopped chives or parsley, and some pepper and salt. Serve hot.



: Roasted Asparagus

: Roasted asparagus is a great side dish to complement this Buttermilk Mashed Potatoes with Shrimp & Poached Eggs recipe. The crunchy texture of the asparagus and its mild flavor will bring out the flavors of the shrimp, egg, and butter sauce in the mashed potatoes, creating a delicious and balanced meal.


Sauteed Spinach: Sauteed spinach is a great accompaniment to this Buttermilk Mashed Potatoes with Shrimp & Poached Eggs recipe. The spinach's earthy flavor and vibrant green color will provide a pleasant contrast to the creamy mashed potatoes and the delicate flavor of the shrimp and eggs. It is also a great source of nutrients, adding to the overall health benefits of the meal.




FAQ

Q: How long should I poach the egg?

A: Poach the egg for 4 minutes for a classic poached egg. You can also use the cling film method, which is very easy.



Q: What is the best way to make scrambled eggs?

A: Crack the eggs into a bowl and whisk them with a pinch of salt until they are combined. Heat a non-stick pan over medium-low heat and add a knob of butter. Pour the eggs into the pan and stir continuously with a wooden spoon or spatula until they are creamy and cooked through. Serve immediately.

1 Reviews

dienia b

This a nice breakfast. Very tasty

5.0

review by:
(8 Feb 2021)

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Fun facts:

Fun Fact 1: The Flemish buttermilk mashed potatoes dish, also known as "Karnemelkstampers", is said to have evolved from the classic Southern dish of shrimp and grits. It is believed to have been a favorite of the late Elvis Presley!

Fun Fact 2: The poached egg is a classic French technique, and is said to have been popularized by the famous chef Auguste Escoffier in the late 19th century. It is still used in many modern dishes today!