Kyiv-style cutlets with upgraded mashed potatoes by @svajojantis_olandas

• Package of “Done Cookin” Kyiv-style cutlets
• For the mashed potatoes:
  • 700–800 g potatoes
  • 50 g butter
  • 100 ml milk
  • 100 ml heavy cream
  • Salt
• For the garlic butter:
  • 100 g soft butter
  • 1 tsp garlic granules
  • 1 tsp persillade
  • ½ tsp salt
  • A pinch of dill (optional)
• For the salad:
  • 50 g mixed greens (or other favorite salad greens)
  • 100 g canned corn
  • 70 g black beans
  • 70 g cherry tomatoes
  • 1 avocado
  • 1 small cucumber
  • Juice of ½ lemon
  • 2–3 tbsp hemp oil (olive oil works too)
  • 1–2 tbsp agave syrup
  • A pinch of salt and pepper

Mashed potatoes:

• Peel the potatoes and boil them in salted water.
• Drain the water and return the pot with the potatoes to low heat for a short time to evaporate any remaining moisture, stirring occasionally.
• Add the butter and mash the potatoes with a potato masher until smooth.
• Heat the milk and heavy cream in a small saucepan, but do not bring to a boil.
• Gradually pour in the warm liquid while continuing to mash until you achieve a smooth consistency.
• Add more salt if needed.

Garlic butter:

• Mix the soft, room-temperature butter with a wooden spoon until smooth.
• Add the spices and mix again until well combined.

Vegetable salad:

• Place the salad greens in a bowl.
• Dice the avocado, cut the cherry tomatoes in half, and chop the cucumber into small cubes or slices.
• Add everything to the bowl.
• Add the canned corn and black beans.
• Mix the dressing ingredients and pour over the salad.
• Toss everything together and enjoy!

Serving:

• Remove the Kyiv-style cutlet from the package and bake in a preheated oven at 200°C for 20–22 minutes.
• Serve with mashed potatoes, garlic butter, and vegetable salad on the side.
• Enjoy!