How to make puree fluffy. How to cook mashed potatoes for a side dish - simple and delicious recipes with photos

Experienced housewives may decide that this recipe is not for them. After all, preparing breakfasts, lunches and dinners every day, they have already cooked more than one hundred times mashed potatoes for your family. What other secrets - combined potatoes, milk and butter. Here is your puree. But young housewives information can be very useful.

The main secret of airy and tasty mashed potatoes is starch, which is found in potatoes. During the cooking of potatoes, everything should be done so that this starch is preserved as much as possible. And then mashed potatoes will delight you and your family with great taste.

When preparing mashed potatoes, consider the following nuances:

For mashing potatoes, choose a potato variety with a high starch content. Checking this is very simple: cut the potato in half, rub these 2 parts several times against each other. And then, take 1 part in your hands. If the second part does not fall off, then the potato contains enough starch and an excellent puree will come out of it.

Don't keep potatoes that you've already peeled too long in water before boiling.

Do not cut the potatoes into pieces, but leave the potatoes whole. In this form, potatoes will lose less starch during cooking.

Do not add too much water when boiling potatoes. The water should only lightly cover the tubers.

Put potatoes in already boiled water. With this method of cooking, starch will remain more.

Do not boil potatoes for more than 20-25 minutes. Watch the boil time for the potatoes. Overcooked potatoes will fall apart and spoil the taste of the dish.

When mashing potatoes, do not use a mixer or blender. It is the pusher that will make your puree airy and especially tasty.

Add milk to mashed potatoes only hot.

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 splendor and friability. 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. In another pan, heat a small amount of milk and melt the butter there, thanks to this, the mashed potatoes will become lighter. Pour mixture into potatoes.
5. Salt and pepper ready meal 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 into large pieces. 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; chicken broth can be used instead of water. 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 the puree with green onions and serve.

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.

Absence butter in puree does not affect 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 as a 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. a 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 a dietary dish that 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 to the classic mashed potatoes 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 to prepare a truly delicious dish, you need to observe some subtleties. AT Ukrainian cuisine- this is sour cream, which gives the potatoes a special friability, and the taste of such a dish is different from classic recipe and other variations of mashed potatoes for their 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. Serve the finished dish to the table, after sprinkling with dill.

Mashed potatoes are the most popular and favorite dish in our country, no other is prepared as often. It is universal: it goes well with fish, meat, vegetables. There are a large number of variations of mashed potatoes - with eggs, cream, herbs, milk. It is not difficult to prepare a dish, but there are a number of secrets that allow you to create a real cooking masterpiece with which we would like to introduce you.

Classic composition of mashed potatoes

There are more than a thousand recipes for mashed potatoes: with cabbage, onions, milk, herbs, mayonnaise, ketchup, vegetable broth, mushroom, etc. At the same time, no one has come up with a better classic version of this dish. The secret of its preparation lies in the selection of products. Let's look at the set of ingredients that will be needed for classic puree.

The main ingredient is potatoes, homemade is best, but store-bought is also suitable. Some inexperienced housewives seek to purchase young vegetables, but for this case, mature tubers are needed. Secondly, you will need fresh whole, not too fat milk, but not less than 3.5%, butter, salt. In the presence of all the products, it remains only to wash the vegetables and put them to boil. While the tubers are boiling, thoughts will begin to visit the head on how to diversify classic version dishes.

Making mashed potatoes: step by step recipes with photos

With mashed potatoes, the situation is the same as with the popular borscht - as many housewives and cooks, as many recipes for the dish. At the same time, everyone wants to bring something new, special to a long-known dish. Thanks to such creative chefs, a huge number of variations were born. We offer you several recipes for this nutritious and a simple dish.

How to make mashed potatoes with milk and egg

This version of the dish is similar to the recipe for classic mashed potatoes. However, the egg included in the composition makes the mass more airy and nutritious. To cook potatoes according to this recipe, you will need the following set of products:

• 5 potatoes;
• 1/3 st. cream;
• one egg;
• salt, pepper, bay leaf.

Step by step preparation:

1. Put the water on to heat up.
2. Wash and clean each tuber. Cut: large potatoes into four parts, medium - into 2.
3. Send chopped tubers into boiling water in small portions. They do this so that the process of boiling water does not stop. Add bay leaf.
4. Cook over medium heat for 20 minutes.
5. Salt the potatoes a couple of minutes before turning off.
6. Drain water from cooked vegetables. Put the pot with potatoes back on the stove to evaporate the remaining liquid.
7. Mash the vegetables with a masher.
8. Add cream and butter. Continue rubbing. Butter and cream should be warm.
9. Beat the mass with a mixer. To achieve uniformity, beat for at least 5-7 minutes.
10. Add an egg to a homogeneous potato mass. Depending on the requirements for the dish, use the whole egg or only the protein. If you add a whole egg, then the mashed potatoes will turn out to be creamy, and when only the protein, the potatoes will become airy.
11. The egg before the introduction must be slightly beaten to obtain a homogeneous mixture, and pour in a thin stream, with the mixer turned on.
12. Serve such potatoes as a side dish for all types of meat, fish or stewed vegetables and as an independent vegetable dish.

How to cook mashed potatoes with butter in a slow cooker

With the advent various kinds kitchen appliances, the list of mashed potato recipes has expanded. This dish is prepared not only in an ordinary pan. An amazingly tasty puree is obtained using a slow cooker. For him, take:

• 6 medium sized potatoes;
• Art. milk;
• garlic;
• 2 tbsp. l. butter.

How to cook:

1. Peeled, washed potatoes cut into 2 parts, put in a multicooker bowl, pour water to the height of the back of your fingers from vegetables. Put a clove of garlic, salt.
2. Select the "Soup" mode on the multicooker and cook the vegetables for 25 minutes.
3. Drain the water. Mash potatoes with a masher.
4. Add butter to milk and heat. Pour this mixture into potatoes. Stir.
5. Beat with a mixer.

Puree without milk with minced meat and onions in the oven

Mashed potatoes can also be used to make more complicated dish. These include the option with minced meat and onions in the oven. In this case, the puree no longer acts as a side dish, but as a ready-made dish. To prepare 6 servings, take:

• 1 kg of middle-aged potatoes;
• 0.5 kg of fatty minced beef;
• one large onion;
• one chicken egg;
• 3 art. l. butter with a mountain;
• 50-70 g of cheese;
• salt pepper.

Cooking instruction:

1. Peeled potatoes boil, salt. Do not drain the entire broth, leave about half a glass. Add to potatoes 1 tbsp. l. butter and mash to a puree.
2. Cut the peeled onion and fry with 30 g of oil.
3. Add minced meat to the onion. Then simmer the meat until done. In order not to oversalt the dish, it is better not to salt the minced meat.
4. Add spices and egg to the cooled minced meat. Mix.
5. Heat up the oven to 180 gr.
6. Grease a baking dish with the rest of the oil. Spread half of the puree.
7. Put minced meat on potatoes.
8. Top with the remaining mashed potatoes, the top of which is sprinkled with cheese.
9. Send to bake for 20 minutes.
10. This casserole is served hot.

Recipe for mashed potatoes for the first baby food

Small child needs a special diet rich in vitamins and minerals that ensure the growth and development of the body. Therefore, pediatricians recommend introducing vegetable dishes into complementary foods for babies, including mashed potatoes. The preparation of this dish for the baby has some features, let's look at them.

Ingredients:

• 1 potato;
• 40 g of milk with a fat content of 2.5%.

How to prepare mashed potatoes for babies:

1. Peel the potatoes so that there are no eyes or traces of peel. Soak for 5 hours.
2. Cut into medium pieces. Let cook over low heat for 25 minutes.
3. Do not salt.
4. Drain the water from the boiled potatoes. Mash vegetables.
5. Add hot boiled milk. Mix, beat with a mixer.
6. The consistency of the puree is adjusted by adding milk.

Delicious mashed potatoes with cheese in a blender

amazing tender potatoes with a piquant taste is obtained by adding semi-cheese to vegetables durum varieties. The dish is prepared just as quickly, it can be used as the main hot dish. To prepare 4 servings you will need:

• kg of potatoes;
• 1/4 kg of cheese;
• 2 tbsp. l. butter;
• 2 cloves of garlic;
• salt pepper.

How to cook:

1. Boil peeled, coarsely chopped tubers in boiling water. Salt the vegetables before removing the potatoes from the stove.
2. Drain the water. Dry the potatoes and mash until mashed.
3. Melt the butter in a frying pan, add the peeled and chopped garlic, simmer for about one minute.
4. Transfer the puree to a blender.
5. Add garlic mixture to potatoes. Whisk.
6. Grate the cheese and add to the puree, beat.
7. The dish should be served immediately after preparation.

What can be prepared from mashed potatoes - original dishes

Because there is never enough mashed potatoes, many housewives cook a little more than is required. But even the most devoted fans do not always agree to eat yesterday's dish. But this does not mean that the products are spoiled and the potatoes will have to be thrown away. There are many dishes that require mashed potatoes to cook. Mashed potato dishes include: classic pies and exquisite potato balls. Let's look at some recipes original dishes:

cutlets

To prepare delicious vegetable cutlets Leftovers from yesterday's mashed potatoes will do. Their peculiarity lies in the fact that the top of the product turns out to be crispy, and inside it remains tender and airy. Serve these cutlets with sauce (tomato, cheese) or use as a side dish for meat, seafood or fish. To prepare cutlets for 4 people you will need:

• 600 g of finished puree;
• 1 egg;
• 1 st. breadcrumbs for breading;
• 50 g flour;
• salt pepper;
• greens;
• vegetable oil.

Cooking order:

1. We take mashed potatoes, ideally if the potatoes have stood for 12 hours.
2. Add the egg, chopped herbs, flour, pepper and salt. We mix everything.
3. We form cutlets.
4. Dip them in the breading mixture.
5. Heat the oil in a frying pan and fry the meatballs on both sides.
6. Serve potato cutlets warm.

potato balls

This dish is distinguished not only by its special taste, but also by its exquisite, beautiful view. Serve potato balls independent dish not only on weekdays, but also in holidays. In addition, they are suitable for vegetable, meat, fish dishes. To prepare 5 servings, you need to take:

• mashed potatoes - 700 g;
• egg - 1;
• flour - 100 g;
• salt;
• breadcrumbs;
• vegetable oil.

How to cook:

1. Lightly beat the egg with a fork.
2. We roll the finished puree into balls, roll in flour.
3. We repeat the procedure, but with the egg, dip the balls in the egg.
4. Then roll them in the breading mixture.
5. Heat up the oil and fry the balls in it.
6. We take out the finished balls, put them on napkins or a sieve to get rid of excess fat.
7. We serve to the table.

Fritters

Based on mashed potatoes, they make wonderful, hearty pancakes. They are distinguished from ordinary ones by a more crispy crust and delicate texture. Serve such pancakes for breakfast or dinner with sour cream, hot sauce, ketchup, vegetable dressing. For 4 servings potato pancakes take:

• 2 tbsp. mashed potatoes;
• one chicken egg;
• one onion;
• salt pepper;
• vegetable oil.

Cooking:

1. We beat the egg.
2. Finely chop the onion and add to the puree. We send the egg there. Salt, pepper. We mix the mass.
3. We heat up the oil in a frying pan.
4. We put small cakes on the pan. The thickness of pancakes should not exceed 2 cm.
5. Fry the products on each side for 10 minutes. To prevent the mass from disintegrating in a pan, it is better to fry over low heat.
6. Serve warm.

Patties

One of the most favorite dishes of Russians are pies stuffed with mashed potatoes. Each housewife has her own dough recipe for this dish, the filling remains unchanged. We suggest using our test recipe, which will require:

• 1 kg of flour;
• half a glass of water;
• 2 tbsp. milk;
• 11 g fast-acting yeast;
• 2 eggs;
• salt, sugar;
• 100 g - butter.

Step-by-step instruction:

1. Cooking classic mashed potatoes. Let's cool down.
2. We dilute the dry yeast mixture in slightly warmed water. Add sugar to them and place the solution in a warm place for 25 minutes.
3. As the “cap” rises, pour the mixture into a cup, add warm milk, salt, eggs, flour. Then knead the dough. The process is long, the finished mass should lag behind the hands.
4. Add melted butter to the dough, knead until elastic.
5. To make the dough come up, put the cup with it in a warm place for an hour.
6. When the dough reaches, cut it. We roll out cakes. Put cold puree in the center. We pinch the pie, fry the products in a pan in in large numbers heated vegetable oil.

Dough

potato dough- versatile product, suitable for cooking different pastries: buns, pizza, pies and even bread. Products from it always turn out to be airy and very tasty. To prepare this test you will need:

• 3 potatoes;
• 300 ml of milk or whey;
• 2 tbsp. l. grows. oils;
• 8 g dry yeast;
• 20 ml cream 10-20% fat;
• 400 g flour;
• 1 st. l. sugar, 11/2 tsp. salt.

Cooking:

1. Cooking mashed potatoes and cream. We leave to cool.
2. Warm up half of the milk.
3. Separately, dilute the yeast in water and add it to the milk.
4. Pour half of the flour into the mixture. Knead dough dough. It should be liquid.
5. Leave for 2.5 hours to fit.
6. Then mix mashed potatoes, salt, sugar, vegetable oil.
7. Add the second part of the flour. Knead. Add steam to it.
8. We leave to approach for another two or three hours. As the dough approaches, the mass should be punched down.
9. We take ready dough, form buns or pies and bake in the oven.

How many calories in mashed potatoes

mashed potatoes - light vegetable dish, however, depending on the characteristics of its preparation, it may receive additional "weight" in the form of calories. A puree made with vegetable broth is less heavy than one containing butter or milk. The calorie content of 100 g of mashed potatoes with 3.2% fat milk is 93.7 kcal, while without milk it will contain 75 kcal.

Video recipe: air puree without lumps

It's hard to think of a more classic side dish than mashed potatoes. Mashed potatoes are a welcome dish not only on festive table but also on regular weekdays. You can serve mashed potatoes with different dishes: fried chicken, baked turkey, stew or as the main ingredient in shepherd's pie. Mashed potatoes can be fluffy and creamy, or thicker and richer. rich taste. In any case, mashed potatoes are not at all a monotonous side dish. After reading this article, you will learn how to make delicious mashed potatoes.

Ingredients

• 4 or 5 medium sized potatoes
• 1/2 - 1 cup milk or chicken broth (depending on how you want to puree)
• 2 or 3 tablespoons butter
• Salt and pepper to taste

Steps

Village puree preparation

Choose a potato. When choosing potatoes, think about what you will cook from it. Different varieties potatoes intended for boiling, frying, baking have different properties, as well as taste and texture.

1. Wash the potatoes. Wash each potato thoroughly with cold water. Carefully inspect each potato so that there is no dirt left anywhere. If you wash your potatoes in a bowl of water, do so thoroughly before cutting the potatoes.

   • You can use a small brush specially designed for washing potatoes. You will be able to remove all the dirt.

2. You can either cook the potatoes with the skins on, or you can peel the skins before cutting the potatoes into pieces. Cut the potatoes into quarters or cut them into cubes.

   • If you decide to boil potatoes with their skins on, be aware that this will affect the texture of the mashed potatoes. Therefore, it is better to use Yukon Gold, as this variety of potatoes has a thin skin than Russet potatoes.

3. Prepare potatoes. Place the prepared potatoes in a large saucepan and pour over cold water. Potatoes should be covered with water for a few centimeters. Bring water to a boil, then reduce heat and simmer for 10 to 20 minutes. Check the readiness of the potatoes with a fork. The potatoes should be soft when pierced with a fork.

   Prepare additional ingredients. While the potatoes are cooking, heat up the chicken broth or milk and remove the butter from the refrigerator.

   • Use chicken broth if you want a richly flavored puree. Thanks to milk, you can cook potatoes with a creamy taste.
   • If you heat milk or broth, your puree will stay hot longer. In addition, potatoes absorb warm liquids better.

4. Drain the water and prepare the potatoes. Use a colander to drain water from potatoes. Put the pot back on the stove. Add butter room temperature and top the potatoes.

   • Crushing potatoes is better than a regular crush. However, do not overdo it, otherwise you will get a mashed potatoes of the wrong consistency, which is suggested by this recipe. Small pieces and peel should remain intact.

5. Add milk or broth. Do it gradually. Stir gently and add a little more liquid if you think your potatoes are dry. Continue adding liquid gradually until the mashed potatoes are the right consistency.

   • Do not add all the milk or broth at once. In the end, you can add too much liquid, and you will end up with not puree, but potato soup. Add liquid according to the type of potato and its level of starch.

6. Add spices and serve. Add salt, pepper and/or more oil to taste. Serve the puree warm.

   • Alternatively, you can add chopped onions or peppers to your dish.

   Making Creamy Smooth Mashed Potatoes

   1. Choose a potato. When choosing potatoes, consider what you will cook from it. Different varieties of potatoes intended for boiling, frying, baking have different properties, as well as taste and texture.

      • Russet is a common potato variety with a high starch content. Nothing can beat it when baking and cooking lung and fluffy mashed potatoes.
      • Use potatoes that are low in starch, such as red skinned potatoes. Such potatoes are sometimes called waxy, they keep their shape better than other varieties.
      • Yukon Gold potatoes can be cooked different dishes. You can fry, boil, bake this variety of potatoes. If you decide to make mashed potatoes from this variety of potatoes, you will succeed tasty dish with creamy taste.

   2. Wash the potatoes. Wash each potato thoroughly with cold water. Carefully inspect each potato so that there is no dirt left anywhere. If you wash your potatoes in a bowl of water, do so thoroughly before you cut the potatoes.

      Prepare potatoes for cooking. Peel the potatoes before cutting them into pieces. Cut the potatoes into quarters or cut them into cubes. How more pieces the longer the potatoes will cook.

Mashed Potato Secrets

What could be easier than making mashed potatoes? But for some reason, not every housewife has it delicious. How to make mashed potatoes the right way?

Everyone knows that mashed potatoes are mashed boiled potatoes with butter and milk. It is usually used as a side dish, sometimes as a main dish for a child.
This is surprising, but some housewives turn out such a simple dish to look like a gray paste or a lumpy mass that gets stuck in the throat.

How to make mashed potatoes

The recipe for mashed potatoes is surprisingly simple:

Peel and boil potatoes, salting at the end of cooking;
Drain the water and mash the potatoes with a potato masher;
Add butter and milk;
Blend the puree well again.

Why do you sometimes have to choke on tasteless mashed potatoes? What is wrong with housewives?

Secrets of Delicious Mashed Potatoes

1. Potatoes must be cooked completely. Check with a fork, it should freely pierce the tubers.

2. There should be a lot of butter, and not a small piece in a huge pan.
Take at least 80-100 grams per pound of potatoes.
It is butter that makes the puree tender and gives a pleasant creamy taste.
All kinds of butter substitutes, spreads and margarines are not the products that can be considered healthy.
And they won't make mashed potatoes delicious.

3. There should also be a lot of liquid in the puree. Usually it is warm milk.

Often on culinary sites you can find the statement: do not add cold milk to hot mashed potatoes - the mashed potatoes will turn gray. This is not always true, but rather not true at all.
The color of the puree depends on the variety of potatoes, and not on the temperature of the milk being poured.
There are varieties whose boiled tubers turn blue when cooled and retain this color, even if the cooled potatoes are heated.
If the puree is of this kind and it has cooled down from adding cold milk, there’s nothing to be done about it. In all other cases, the temperature of the milk does not really matter if the mashed potatoes are served immediately.
From yellow tubers, the puree turns yellow, from white tubers - yellowish-cream.

4. Boiled potatoes are not just crushed, they need to be turned into homogeneous mass without lumps. In fact, you need to whip the puree, then it will become like a cream.

Quite often it is advised to beat the puree with a mixer. However, an ordinary pulp with holes works great.
At first, the process is quite difficult: you need to crush all the potatoes, adding milk and butter, make sure that the hot liquid does not splash on your hands.

As the puree turns into a homogeneous mass, the process becomes easier - you need not stop there, but continue to beat vigorously further.
Mashed potatoes in front of the eyes becomes more magnificent, more creamy.
If at the beginning of the process it seemed liquidish, similar to porridge-slurry, then by the end it will become thicker.

What can be added to mashed potatoes?

To give a special taste, sour cream, cream, melted cheese are added to mashed potatoes.
Sometimes they drive in fresh a raw egg.

Someone likes mashed potatoes with a clove of garlic or grated Parmesan, and someone likes well-fried on vegetable oil onions or bacon.

Mashed potatoes are diet dish for children and the sick, and a popular side dish for meat and fish. In addition to potatoes, butter and milk, you can add a variety of ingredients to it.

How to choose mashed potatoes

Classic mashed potatoes are boiled and mashed potatoes with hot milk and butter.

To make mashed potatoes delicious, you need to follow a few rules. Potatoes should be from those varieties that loosen and crumble during cooking - “starchy”. If the tuber remains externally unchanged, although it is cooked, then such a potato is suitable for frying, but gentle puree it won't work out of it.

How to prepare mashed potatoes

First, the potatoes should be thoroughly peeled. This applies not only to the peel, but also to the “eyes”.
The pulp around them does not boil well, so you should not spoil your lunch or dinner, it is better to remove these places immediately.
Cooking whole potatoes for mashed potatoes is impractical.
It deserves to be cut.
In this case, the pieces should be approximately the same shape and size.
This will allow them to cook at the same time.
You also don’t need to cut it finely, otherwise you risk getting useless mashed potatoes.
All its nutrients and useful material will remain in the decoction.

Milk must be hot.

Puree likes to be whipped for a long time.
When it has a uniform creamy consistency, it means that it can be served on the table.
And if it is still far from homogeneity and creaminess, we work further with a pusher or blender. puree should only be served hot.
When heated, it loses its wonderful taste.

Best Mashed Potato Recipes

1. Boil potatoes for 10 minutes in water, then drain the water, pour boiling milk over it and bring to readiness. Mash into puree.

2. Mash potatoes. Mix sour cream with grated cheese and finely chopped garlic, season potatoes with this mixture. The mashed potatoes need to be held in the oven for a while so that the sour cream warms up.

3. Mash the potatoes, pour boiling chicken broth(by analogy with the recipe for mashed potatoes with milk), beat well.

4. Fill the puree with garlic crushed with herbs, dill seeds, diluted with melted butter.

5. Beat 1-2 egg yolks with a few tablespoons of sour cream, season with mashed potatoes with this mixture. If you are not sure about the quality of the eggs, then do not use this version of the dish. Otherwise, you run the risk of catching unpleasant, and even dangerous diseases.

6. Add cracklings (roasts) with a small amount of melted fat to mashed potatoes and beat.

7. Grate hard cheese on a fine grater. Slightly dilute the puree with boiling milk, add cheese and mix thoroughly. The volume of cheese should be about a quarter of the volume of puree.

8. Mash the potatoes, add a piece of butter, mix with finely chopped greens (dill, green onion, parsley) and garlic.

9. Pour a handful of crushed walnuts into mashed potatoes diluted with milk.