Dutch Schnitzel with Mashed Potatoes

First, prepare the mashed potatoes: Peel, wash, and cut the potatoes into cubes approximately 3 cm × 3 cm in size and place them in a pot with cold salted water and a bay leaf. Cook over medium heat for 18–20 minutes from the boiling point.

Meanwhile, prepare the schnitzel mixture: In a large bowl, combine the ground pork, finely grated Gouda, spring onion, nutmeg, salt, and pepper, and mix everything together. From the finished meat mixture, form oval patties weighing 150 g each. Each oval should be approximately 1 cm high.

Once the potatoes are cooked, drain them and remove the bay leaf. Then, in a smaller saucepan, bring the milk with butter to a boil. Once the milk starts to boil, reduce the heat to low and let the butter melt. Mash the drained potatoes with a potato masher, then take an immersion blender with a whisk attachment (or a hand whisk) and gradually whisk the warm milk with butter into the mash. Transfer the finished mash to a small pot and reheat it before serving.