How to make delicious mashed potatoes with milk without lumps. How to make mashed potatoes with milk

Seems like it might be easier cooking mashed potatoes - boil potatoes, mash with a crush, add butter with milk and you're done. That’s right, I won’t open America, but there are only some nuances, without which it may not turn out really tasty and magnificent mashed potatoes.

It is loved by many a traditional dish, this side dish goes well with a salad of fresh vegetables, fish and meat. Now I will tell you how to cook delicious mashed potatoes with milk - the recipe has a number of subtleties that not everyone knows about.

We will need:

potatoes - 1 kg.

milk - 1-1.5 cups (if possible fat content 3.5%)

butter - 70 g (~ 2 tablespoons)

salt - to taste

Mashed Potatoes - Recipe with Milk and Butter

How tasty mashed potatoes will be depends on the variety of potatoes. It is best to choose potatoes with a high starch content. The so-called "loose", from which the puree turns out to be more tender and fluffy, although more high-calorie. You can determine by the color of the skin, potatoes with white skin and white flesh are perfect for making delicious mashed potatoes. Usually, after cleaning such potatoes, white starch stains remain on the knife and hands. These varieties are crumbly and boil quickly.

So, we take tubers of the same variety and preferably not young ones - there is little starch in it. It is better to leave the young for other dishes, for example, you can.

Usually peeled potatoes are placed in a pan with cold water so that it doesn't darken. But it’s better not to do this, but to cook it right away, as it was cleaned, because some of the starch will be washed out of it and the puree will lose its taste and the desired consistency will not turn out.

Potatoes for mashing are placed in boiling water - this is very important, so most of the nutrients will be preserved. Therefore, we put a pot of water on the stove in advance and bring the water to a boil.

Before peeling the tubers, wash them thoroughly so that the potatoes do not absorb the earthy smell and only then peel them, cut out the “eyes” and rinse again. Large potatoes cut into 4 parts, small ones in half. We try to cut the pieces to be the same size - so they will weld at the same time. As soon as the water boils, add salt and send the potatoes there, reduce the heat and cover with a lid. There should be enough water to barely cover the potatoes. You can put another half of the onion in a pot of water. So the puree will turn out with a more interesting taste. And at the end of cooking, pull it out and throw it away.

Now the recipe for mashed potatoes itself, the cooking technology is as follows. Boil potatoes until tender over low heat. In time, it takes from 15 to 30 minutes, it all depends on the variety of potatoes chosen. We check the readiness with a knife or a fork, if the knife enters easily, then it is ready. Better to overcook than undercook.

Drain the liquid. And immediately mash the potatoes (while still hot) with a wooden pusher - in the old fashioned way until the lumps disappear. Some use a blender or mixer, but this way the mashed potatoes will resemble a paste.

To make an air puree, add only hot milk. We heat it in a saucepan and add oil there, it should melt. Next, add butter with milk little by little to the mashed potatoes in small portions and knead without ceasing. If the puree becomes watery, don't worry, it will thicken as it cools. If milk is suddenly not enough, you can add a little hot broth. The amount of milk is adjustable depending on the density. Some more add fresh egg but I prefer without it.

Now you know how to properly cook mashed potatoes with milk. It must be served hot. If you follow all the above recommendations, you will certainly get a tasty and lush puree.

Bon appetit!

It is useful for every housewife to learn how to properly and tasty cook one of the most popular dishes - mashed potatoes. To do this, you need to have some skills and knowledge that will help achieve good result when making puree. To make the dish perfect, you need to be able to choose the right variety of potatoes, learn the basic cooking technologies and recipes for all types this dish.

How to make mashed potatoes

Any hostess, having seen a beautiful, yellow, fluffy crumpled potato in a photo on the Internet, wonders how to make mashed potatoes so that it looks like in a restaurant. First you need to master the basic secrets of preparing ingredients, as well as the standards for cooking this dish. First you need to rinse the potatoes under running water. Then remove the peel and cut into 3-4 parts, then cook the root crops until tender. Then top the potatoes, add a little salt and serve.

How to make delicious puree

An important question is how to prepare mashed potatoes in such a way as to satisfy the most demanding taste. To do this, many chefs use additional ingredients, which give the finished dish a special delicacy. For flavor when cooking, add a clove of garlic or carrots to the pan, some use onions. To achieve a beautiful color, only hot milk is poured in. In order to achieve a delicate creamy texture of the main ingredients, you need to heat the milk, and then pour it into the potatoes while mashing with a blender or wooden pestle.

No lumps

To cook right delicious potatoes, it is best to use tubers of yellow varieties, they are better boiled. Often, Russet potatoes are used to make mashed potatoes - potatoes with a high content of starch, red skin potatoes, or Yukon Gold. To achieve a homogeneous mass without lumps, excessive boiling of the product should not be allowed. Many cooks use a sieve instead of standard potato chopping tools, through which the product is rubbed with a wooden spoon, which eliminates the formation of lumps.

Air

To make crushed potatoes loose and fluffy, there are several nuances. To begin with, you should pay attention to the fact that finely chopped potatoes cook faster and pound better. This will enable the hostess to more carefully ceiling the potatoes, so that it will become airy. It is worth noting that potatoes, crushed dry, are better saturated with oxygen, which also affects the splendor and friability of the finished product.

Mashed Potato Recipes

In the modern world, there are a huge number of mashed potatoes recipes, as this potato dish is one of the popular side dishes. It is served with both meat and fish, a variety of salads or as an independent dish. But, like any other dish, mashed potatoes have their own classic recipe, and several popular variations.

Classic recipe

• Cooking time: 25-35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 106 kcal per 100 grams.
• Purpose: side dish for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for Classic mashed potatoes is one of the most common in Russian cuisine. This soft and tender dish is suitable as a side dish for any holiday table or just for breakfast, lunch or dinner. The classic recipe for mashed potatoes is highly valued in all countries of the former USSR and beyond, and even a child can cook it.

Ingredients:

• Potato - 1 kg
• Milk - 150-200 ml
• Butter - 50 g
• Salt - a couple of pinches
• Black ground pepper- taste

Cooking method:

1. Peel the potatoes, rinse with plenty of water, cut into small pieces.
2. Put the slices in a saucepan, pour water, salt, wait until it boils, if necessary, remove the foam, cover with a lid. Boil potatoes over low heat for 15-20 minutes until tender.
3. Drain the water from the potatoes and mash with a potato masher.
4. Heat up in another saucepan a large number of milk and melt the butter there, thanks to this, the crumpled potatoes will become lighter. Pour mixture into potatoes.
5. Salt and pepper the finished dish, then beat with a wooden spoon.

On milk

• Servings: 4 persons.
• Calorie content of the dish: 80 kcal per 100 grams.
• Purpose: for breakfast.
• Cuisine: Ukrainian.
• Difficulty: easy.

Often, housewives think about how to make mashed potatoes with milk tasty and healthy. The answer is simple: by adding any dairy product in potatoes, it does not lose color, remains loose, airy for a long time and is saturated with a new unique taste. This dish goes well with main meat or fish dishes or roasts, such as fried onions.

Ingredients:

• Potato - 1 kilogram
• Onion - 1 piece
• Bay leaf - 2 pieces
• Butter - 100 grams
• Milk - 150 milliliters
• Salt - to taste

Cooking method:

1. Peel large potatoes, rinse under running water, cut big chunks. Pour the slices with water, bring to a boil and salt a little.
2. Add the peeled onion and a few bay leaves, cook until soft.
3. After the potatoes are cooked, the water is drained from the pan, the onion and laurel are pulled out.
4. Grind the potatoes first with a crush, then by whipping with a mixer. Add non-cold milk and butter.
5. At the end of cooking, salt the dish again, then mix well.

On the water

• Cooking time: 25 minutes.
• Servings: 2 persons.
• Purpose: for breakfast.
• Cuisine: English.
• Difficulty: easy.

Any person who is engaged in cooking knows that mashed potatoes can be prepared both in milk and in water. If you strictly follow the technology, then the taste of potatoes mashed with water will be no worse than mashed potatoes with milk. Cooking a dish on the water has its own special name - according to Blumenthal. Thanks to this recipe you can be sure that milk is far from being an obligatory ingredient in mashed potatoes.

Ingredients:

• Potato - 1 kg
• Salt - to taste
• Butter - 100-150 g

Cooking method:

1. Peel and wash potatoes.
2. Boil whole root vegetables in salted or plain water.
3. According to the recipe, the tubers should be in water at a temperature of 62 degrees for half an hour; instead of water, you can use chicken bouillon. Drain the water after complete cooking.
4. Next, add butter. Mash the potatoes using standard means.
5. For uniformity, pour the potato mass into a sieve, then grind.
6. Garnish puree green onion and serve to the table.

Butter free

• Cooking time: 27 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 74 kcal per 100 grams.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: easy.

The absence of butter in the puree does not affect the appearance(you can verify this by looking at any photo where such potatoes are presented) and taste qualities dishes. Therefore, the question of how to cook mashed potatoes without oil disappears by itself. This type of puree will be an excellent side dish for any main meat or fish dish or filling for pies or buns. This dish has a smooth texture and goes well with fried mushrooms.

Ingredients:

• Potato - 6 pcs.
• Milk - 100 ml
• Onion - 1 pc.
• Sugar - 1 tbsp. spoon
• Salt - to taste

Cooking method:

1. Peel the tubers, cut into small pieces, throw in lightly salted water. Boil for approximately 20 min.
2. Pour water out of the pan, put on a slow fire, then pour in the milk. Wait until it boils, salt and ceiling, if desired, you can add a few chicken eggs.
3. Peel the onion and chop finely. Pour 5 tablespoons of water into the pan, then add sugar. Once the sugar has dissolved, add the onion to the skillet and saute until golden brown.
4. Transfer the onion to the pot with the potatoes, mix well.

With cream cheese

• Cooking time: 40 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 133 kcal per 100 grams.
• Purpose: afternoon tea.
• Cuisine: English.
• Difficulty: medium.

Puree is a great side dish for any meal. The classic recipe has long gained popularity among residents around the world, but it can also be improved by making the taste a little spicy. Expanding standard recipe, many cooks drive in egg whites or yolks, some use the whole egg to achieve the perfect consistency, but there are those who like unusual combinations of potatoes with cheese or heavy cream.

Ingredients:

• Potato - 1 kg
• Heavy cream - 100 ml
• Butter - 50 g
• Cream cheese - 100 g
• food salt- taste

Cooking method:

1. The tubers must be cleaned and washed with plenty of running water. Then cut them into large pieces. Throw the workpiece into the water, cook until tender. Salt the vegetables while cooking.
2. Boiled potatoes need to be crushed with a special press (you can see the design of this device in the photo on the Internet) or use a pusher. At this stage, it is necessary to add cream, cheese and butter, mix everything until a homogeneous consistency. Puree becomes dense, but at the same time retains airiness.
3. Serving to the table, sprinkle with fresh herbs.

With vegetable oil

• Cooking time: 35 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1101 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Puree with vegetable oil is diet dish which can be consumed even by the sick. The dish is very simple to prepare, therefore it is in demand in many countries of the world. Some chefs use a secret ingredient to add spice and flavor to the taste - olive oil which gives the dish a special charm.

Ingredients:

• Potato - 1 kg
• Vegetable oil - 50 g
• Milk 3.2% - 250 ml
• Salt - 10 g

Cooking method:

1. Peel the tubers, wash, cut into pieces and boil until tender.
2. Drain the water. Hot potatoes are passed through a blender, at this time it is necessary to gradually pour in milk (it should be hot). Beat well until you get an airy homogeneous mass.
3. Serve hot, drizzled with vegetable oil.

with mayonnaise

• Cooking time: 60 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 269 kcal per 100 grams.
• Purpose: dinner.
• Cuisine: European.
• Difficulty: easy.

Puree prepared with mayonnaise, as a result, has an almost perfect consistency and looks very beautiful on a plate when served. Potatoes made according to this recipe are in no way inferior classic puree with the addition of milk. Mayonnaise gives the dish more softness, airiness and helps to avoid the appearance of a gray color in the finished product.

Ingredients:

• Potato tubers - 1.2 kilograms
• Onion - 1 piece
• Bay leaf - 2 jokes
• Salt - to taste
• Mayonnaise - 4 tbsp. spoons

Cooking method:

1. Peel the potatoes, rinse, place in a cooking container, add water and put on a strong fire.
2. Throw the peeled onion into the same pan.
3. Close the pot with a lid. Cook until it boils, then reduce heat and add 1.5 tsp. salt. After 10 minutes, put 2 bay leaves and cook until tender.
4. Drain the water, leaving 1 cup of liquid in the pan. Discard laurel with onion.
5. Crush all the potatoes with a crush, add mayonnaise.
6. Mix until smooth. Serve at the table.

With sour cream

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 250 kcal per 100 grams.
• Purpose: side dish for lunch.
• Cuisine: Ukrainian.
• Difficulty: medium.

Puree is a very simple and versatile dish that anyone can handle. But for real cooking delicious dish some subtleties must be observed. IN Ukrainian cuisine- this is sour cream, which gives the potatoes a special friability, and the taste of such a dish differs from the classic recipe and other variations of mashed potatoes in its delicate creaminess.

Ingredients:

• Potato - 1 kg
• Onion - 1 pc.
• Salt - to taste
• Potato broth - 1 cup
• Sour cream - 5 tablespoons
• Butter - 3 tablespoons

Cooking method:

1. Peel medium-sized tubers, cut and transfer to a saucepan.
2. Put the onion to the slices, pour everything with boiling water, so that the vegetables are covered by 1 - 2 cm.
3. For crumbly varieties of potatoes, 12-15 minutes of cooking after boiling is enough.
4. Drain the potato broth into a bowl.
5. Turn off the fire, add sour cream. The product should be chosen for maximum fat content and freshness.
6. Add butter.
7. Use a potato masher to mash the ingredients until a puree is formed. Use the blender with care - if you beat it hard, the dish can turn into a sticky mass.
8. Ready meal serve to the table, after sprinkling with dill.

Since childhood, we all remember the taste of mom's puree, airy and made with love. To repeat exactly that taste, you need to know how to make mashed potatoes with milk. It is unlikely that today you will meet a person who would not try, who left from childhood pleasant taste. It seems that there is nothing to cook, wash, peel potatoes, pour water and wait until it is cooked. But everything is not so simple. If cooking were such a simple matter, it would not be classified as an art, and gourmets around the world would not go crazy with dishes prepared skillfully and with soul.

The right kind of potato

As you know, potatoes are different varieties, each of which has its own characteristics. There are two concepts about potatoes that are common today. The first type is tubers for sale. They belong to the breed of the root crop, which gives a good harvest, but such potatoes cannot boast of taste. Its purpose is to give itself, as a commodity, a rich and beautiful appearance.

The second type of potato is homemade. It includes many varieties, including "blue-eye", which taste perfect. Mashed potatoes should be prepared from this category of potato varieties.

In addition, according to experts, it is necessary to choose not young, but rich in starch, loose and old large potatoes for mashed potatoes.

Peeling potatoes the right way is an art. It doesn't have to be done manually though. Today, a large number of vegetable peelers are sold that will perfectly cope with this task. With the help of a good vegetable peeler, it is possible to cut the skin as thin as possible, thereby saving on the product and, most importantly, leaving more in it. useful substances, which are often disposed of with too thick a skin.

This is also a whole science. Potatoes need to be cut with a sharp knife so that the juices come out of the potato less. The pieces should be even, not too small. If the potato is large, then it should be cut into four parts, and if the root crop is small, then in half.

Milk puree preparation

For cooking you will need the following ingredients:

- raw potatoes - 0.5 kg
- medium fat milk - 1 cup
- butter - 1 teaspoon
- salt to taste

Cooking steps:

1. Peel the potatoes and remove all the “eyes” from them, cut into small pieces.
2. Boil it until cooked (the fork or the tip of the knife should gently enter the potatoes).
3. Drain and reheat.
4. Mash potatoes, adding warm milk little by little.
5. Put a piece of butter and salt.

It is best to boil the potatoes in salted water for about 25 minutes. Naturally, the tubers must be completely cooked, otherwise lumps will get into the puree, which can ruin the dish. You can check the potatoes for readiness with a fork. If it pierces the potatoes with a slight pressure, then you need to remove it from the fire. It is best to cook in a double boiler, and then finished product transfer to a saucepan and cover with a lid, and preferably with a towel. Wait a few minutes for the towel to absorb excess steam before adding the rest of the ingredients to the dish.

Delicious mashed potatoes

Ingredients:

Large potatoes - 5 pcs
- milk - 70 gr
- butter - 200 gr
- egg white - 1 pc.
-salt and pepper
- Vinegar or lemon juice - 1 tsp. Spoon

Potatoes need to be freed from the skin, and then cut into pieces. After adding vinegar or lemon juice, boil in salted water. It is recommended to put the tubers into the water in portions. This is done so that the boiling does not stop. The fire should not be too strong or weak.

You need to cook potatoes for no more than 20-25 minutes. If you keep the potatoes in boiling water for longer, then the tubers will soften too much, which will lead to a loss of vitamins and a sharp deterioration in taste.

If the potatoes were not boiled in salted water, then five minutes before removing them from the heat, they must be salted. Transfer cooked potatoes to a bowl and cover with a towel.

You can also dry the potatoes on low heat, draining the water in advance, 2-3 minutes. Potatoes that have given up their moisture are able to absorb more oil and milk, and this puree will be even tastier.

We knead with a special pusher. It is best not to use a blender or food processor, as this can result in a sticky and tasteless paste. While the puree is hot, you need to add butter there and mix.

Take a mixer and start whipping the puree, gradually pouring hot milk into it, because if it is warm, this puree will get an ugly color.

Beat with a mixer for no more than five minutes. The final stage of whipping involves the addition of a separately whipped protein. This gives the mashed potatoes even more airiness and an elegant appearance.

Incredible delicious recipe puree with milk can be seen on the video.

Mashed potatoes with milk is absolutely inseparable from the generally accepted ideas about home cooking dish. Delicious mashed potatoes are very easy to make if you know how. Each housewife has her own chips and crown tricks in the preparation of this uncomplicated side dish. I have them too. Almost any dish can be both irreparably spoiled and significantly improved with the help of a number of certain actions. Now I’ll be happy to tell you about my potato secrets, but first let’s designate the ingredients.

To prepare mashed potatoes with milk, we need:

• 12-16 medium potatoes
• 150ml milk
• 30 g butter
• A pinch of salt
• 2st. spoons of mayonnaise

mashed potatoes with milk recipe:

1. Pour about a liter of water into the pan and put on fire. We salt the water. To preserve the maximum amount of vitamins, potatoes should be placed in boiling salted water and, after boiling again, cook under a lid over low heat.
2. While the water comes to a boil, peel the potatoes and cut into halves, and if large, then into quarters, so it will cook faster.
3. Place the potatoes carefully in a pot of boiling water. It is necessary that the water covers the potatoes no more than half a centimeter - so the broth will be richer, and the potatoes will retain their taste as much as possible. Excess water can be scooped out with a ladle and poured into the sink.
4. After 15-20 minutes, we check our potatoes with a knife. If it is already ready, we go to the refrigerator for milk, butter and mayonnaise.
5. Pour cold milk into a large 300 ml mug. We take our pan and pour the broth out of it into a mug of milk (so you don’t need to specially bother with its preliminary boiling). The rest of the broth, if it remains, is drained into the sink. In general, it is tasty and it is full of vitamins, you can screw a mug.
6. We diligently crush the potatoes so that there are no lumps left in it (some nervous people react painfully to all sorts of lumps 🙂. Put butter and mayonnaise. Gradually add the hot mixture of broth with milk and mix. It is not necessary to use all the liquid from the mug - control the density of the puree yourself. Personally, I usually take the whole mug.
7. Then we put the puree in a saucepan on the fire and, stirring constantly, warm it up for a couple of minutes. If you plan to mash the puree all at once, you can skip this step.

One more moment. If you are frying chicken in parallel with cooking mashed potatoes with milk, for example, you can add a couple of tablespoons of “chicken” oil from a frying pan to the potatoes instead of butter (provided that the chicken is ready or almost ready and the oil has been saturated with its smell). It will also be very emotional.

Sincerely, Maria Nosova.

Mashed potatoes are considered to be a favorite and easy-to-prepare side dish. Thanks to universal taste crushed meat is served with meat, poultry, fish, mushrooms and even stewed vegetables. Puree saturates the body for a long time without weighing down the stomach. However, despite the low-component composition, the preparation of the dish includes its own characteristics. To end up with fluffy mashed potatoes, you need to follow the step-by-step instructions.

Features of cooking mashed potatoes

1. The dish is prepared from mature potatoes, which contain a large amount of starch. Choose tubers with yellowish patches, young fruits are not suitable.
2. To make mashed potatoes ruddy, add not cold, but preheated milk to 60 degrees. Otherwise, the composition will acquire an undesirable gray tint.
3. In the preparation of mashed potatoes, it is very important to preserve the starch contained in the vegetable. It is not necessary to withstand pre-peeled tubers in cold water so that the necessary component is not washed out of the fruits.
4. After cooking, start chopping potatoes. Work intensively with the kitchen pestle. It is important not only to crush the fruits, but also to beat them at the same time.
5. When the vegetable is cooked, do not drain all the water. Leave 100-150 ml, later you will mix the liquid with milk. Don't save on butter, with it the puree will turn out tender and tasty.

Milk puree: a classic of the genre

• milk with a fat content of 2.5% - 380 ml.
• potatoes - 1.2 kg.
• salt - 20-30 gr.
• butter - 80 gr.

1. Prepare the potatoes for boiling by washing and peeling the tubers. Now chop each fruit into 4 pieces, put in a saucepan and pour boiling water over it. Put to boil, simmer on medium power until cooked.
2. Now drain the broth, leave the potatoes for 5 minutes with the lid open. At this time, heat the milk, melt the butter in the microwave.
3. Take a pestle, mash the tubers and salt the contents to taste. Start introducing milk while kneading the composition. Add oil, grind too large lumps with a blender.
4. Using a mixer, beat the potato mass so that the mashed potatoes become fluffy and thick. Serve to the table, decorating the dish with fresh chopped dill or a sprig of parsley.

Mashed potatoes with champignons

• thick cream (fat content from 23%) - 80 gr.
• potatoes - 1.3 kg.
• champignons - 250 gr.
• milk - 200 ml.
• butter - 70 gr.
• fat sour cream - 60 gr.
• garlic - 3 cloves

1. Prepare potato tubers for cooking (cleaning, washing, cutting). Send the fruits to a pot of cold water, salt. Boil until cooked, the vegetable should crumble in water.
2. When the fruits are cooked, drain the liquid. Add milk, mash the lumps with a pestle or blender. Warm up the cream, add them to the mass. Bring the dish to homogeneity, salt again if necessary.
3. Grind the garlic in a mortar, send it to a pan with butter, fry until golden brown. Chop the champignons along the stem, add to the garlic, add sour cream.
4. Saute the mushrooms until tender, they will decrease in volume. Arrange the finished mashed potatoes on serving plates, place the mushrooms in garlic-sour cream sauce on the side.

• milk (fat content from 3.2%) - 220 ml.
• potatoes - 850 gr.
• vegetable oil (can be replaced with olive) - 60 ml.
• purple onion - 1 pc.

1. Peel and rinse potato tubers under the tap. Cut the fruit into pieces of the same size, place in a saucepan. Pour in water to cover all vegetables.
2. Boil the potatoes until tender, they should start to crumble. As soon as this happens, drain the water. Leave vegetables uncovered for 5 minutes to dry partially.
3. Chop the onion, fry it in hot oil until golden brown. Now start making the puree. Salt the potatoes, add hot milk and butter.
4. Beat the composition with a blender to eliminate lumps. When you cook homogeneous mass, add the onion and mix the puree. Assess the taste, salt if necessary. Serve garnished with a sprig of dill.

Baked mashed potatoes with sour cream

• high-fat milk - 230-250 ml.
• potatoes (not young) - 1 kg.
• butter - 65 gr.
• sour cream (fat content not more than 15%) - 40 gr.
• chicken egg - 6 pcs.
• onion - 2 pcs.

1. Wash the tubers and remove the peel from them. Chop into pieces, send to boil in salted water. When the liquid boils, reduce the power of the stove. Boil the ingredients until the potatoes begin to crumble.
2. Now drain the water, leaving 100 ml. decoction. Microwave the butter to reheat, then carefully fold it over the potatoes. Mash the mass with a pestle, salt the dish.
3. Start slowly pouring in the hot but not boiling milk. Mash all the lumps with a blender to get a homogeneous mass. Prepare a baking dish in the oven, grease the cavity with margarine.
4. Pour the mashed potatoes into a heat-resistant container. In a separate bowl, combine sour cream with one chicken egg, beat with a fork. Now smooth the puree with a spatula, cover it with the mixture.
5. Preheat the oven to 180 degrees, send the form inside. Leave for 10-15 minutes until a golden crust appears on the surface. Then remove the mold with the dish, make 5 holes in the surface.
6. Break one egg into each hole, trying to keep the yolk intact. Put the dish back in the oven, bake until the eggs set (about 5 minutes).
7. The yolks should remain liquid, so keep an eye on the process. When the dish is ready, sprinkle the mashed eggs with salt. Serve the dish to the table.

• milk with a fat content of 2.5% - 225 ml.
• potatoes - 1.1 kg.
• butter - 55 gr.
• salt - 20 gr.
• processed cheese (briquettes) - 200 gr.

1. Pour water into a saucepan, salt it. Peel the potatoes, wash and cut into equal slices. Send for cooking, bring to readiness (the fruits will begin to exfoliate).
2. Now drain the rest of the broth, let the potatoes dry. Heat up the milk until it starts to boil. Turn off the burner, crumble into the composition processed cheese, stir.
3. Enter the milk mixture to the potatoes. Start mashing the tubers with a pestle while mashing. Use a blender if necessary.
4. Send the butter to warm up in the microwave, then add it to the main composition. Put the saucepan with mashed potatoes on a slow fire, simmer for 3 minutes, stir at the same time.
5. Beat the dish again with a pestle, mixer or blender. Let stand for 10 minutes, serve garnished with chopped dill or parsley.

Puree in a slow cooker with broccoli

• garlic - 3 cloves
• butter - 75 gr.
• hard cheese - 90 gr.
• potatoes - 1.2 kg.
• milk - 300 gr.
• broccoli - 3 pcs.
• salt - in fact
• chicken egg - 1 pc.
• vegetable oil - 60 ml.
• pepper - 2 gr.
• fresh dill - 50 gr.
• spices (any) - optional

1. Peel the tubers from the peel, put in cool water, after chopping into pieces. Rinse the cabbage, chop into cubes. Remove the husk from the garlic and pass the cloves through a press, add vegetable oil, pepper, seasonings (optional).
2. Grate the cheese. Mix water with butter, put on the stove, simmer until boiling. Prepare a multicooker bowl, send chopped potatoes and broccoli into it.
3. Pour the resulting mixture with water with dissolved oil, salt. Set the "Extinguishing" function (duration - half an hour). When the device beeps to finish, drain some of the water, add garlic and vegetable oil.
4. Sprinkle the dish with cheese, set the Stew on the multicooker, simmer for another quarter of an hour. When potatoes and broccoli are ready, pour in hot milk, grind the ingredients into a puree. You can use a pestle or a blender. Garnish with herbs when serving.

• full fat milk - in fact
• butter - 75 gr.
• potatoes - 1.7 kg.
• egg - 2 pcs.
• salt - 30-40 gr.

1. Rinse the tubers under the tap, remove the peel and chop the fruits into pieces of the same size. Prepare a saucepan, send a vegetable into it, fill it with water, cook.
2. When the liquid boils, salt the dish, reduce the power of the stove to a minimum. Now simmer the dish until the fruits begin to fall apart.
3. As soon as this happens, drain the water from the pan. Start mashing the potatoes with a pestle, at the same time put the milk to warm up. You can work the vegetable with a blender if there are too large lumps.
4. Whisk in a separate bowl raw eggs, add them to the puree while whisking the dish. Add hot milk and melted butter in the same way.
5. Enter chicken eggs quickly, otherwise they will curl up in the hot potato mass. After mixing all the ingredients, beat the finished puree with a blender again, serve.

Mashed potatoes with minced meat

• minced meat (preferably pork-beef) - 550 gr.
• cheese hard grade("Dutch" or "Russian") - 170 gr.
• potatoes - 800 gr.
• salt - 35 gr.
• onion - 2 pcs.
• butter - 120 gr.
• fat milk (from 3.2%) - 180 ml.

1. Prepare potato tubers for further manipulations. You need to wash them, clean them, chop them. Pour cold water into the pan, add salt, place the potatoes.
2. Set the maximum power, simmer until boiling, reduce the heat. Boil potatoes until crumbling. Drain the broth, let the vegetables stand for 10 minutes.
3. At this time, heat the milk, pour over the potatoes. Grind the ingredients with a pestle to get a homogeneous mass. You can use a blender to break up lumps.
4. Chop the onion, mix it with minced meat. Fry in one part of butter until fully cooked. Lubricate the baking dish in the oven, put in it chopped meat topped with mashed potatoes.
5. Grate the cheese, sprinkle it with a semi-finished dish. Preheat the oven to 190 degrees, put a baking sheet inside. Bake until the cheese is completely melted, serve in portions.

Prepare mashed potatoes classic recipe. Add fried onions, broccoli or cauliflower, processed cheese, fatty sour cream, cream. Consider technologies based on fried champignons, pork or ground beef, eggs. Don't skimp on butter. Always puree until smooth using a blender or kitchen pestle.

Video: how to make delicious mashed potatoes