How to make mashed potatoes fluffy without a mixer. How to cook delicious mashed potatoes: rules, secrets, unusual ingredients

It's hard to come up with a more classic side dish than mashed potatoes. Mashed potatoes are a welcome dish not only on the festive table, but also on ordinary 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 in flavor. 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 potatoes are cooking, heat chicken bouillon or milk and take the butter out of 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 get a delicious dish with a 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. The larger the pieces, the longer the potatoes will cook.

What could be easier than mashed potatoes? It would seem that this is one of the most banal dishes of our traditional cuisine and everyone can do it (as well as the no less traditional Olivier). And this is true - with one amendment. Not everyone knows how to make it tasty. What do you need to pay attention to in order for your mashed potatoes to really succeed?

General advice: Never use a blender for mashed potatoes, otherwise it will turn into glue. Perfect option- only a crush.

1. Choose yellowish-colored potatoes for mashing: they boil better.

2. To add flavor to the potatoes, you can put a clove of garlic, a whole onion, or a small whole carrot into the pan while cooking.

3. Don't skimp on mashing. It is not enough just to crush the potatoes, you need to actually beat them - then there will be no lumps in it and that same creaminess will appear.

4. The taste of puree will be more delicate if you add a couple of tablespoons of mayonnaise, sour cream, unsweetened yogurt or processed cheese to it.

5. Mashed potatoes will be more plastic if you add to crushed potatoes a raw egg and beat well.

6. First of all, potatoes need to be boiled. Sometimes problems in the form of small lumps are precisely the result of undercooked potatoes. Checking readiness is very simple - if a knife or fork pierces a potato without any resistance, then it is no doubt already cooked. To speed up the cooking of mashed potatoes, you can cut them into smaller pieces instead of boiling them whole.

7. Don't skimp on butter. Its presence makes the puree soft, helps to achieve a creamy texture and gives a light creamy taste. The main sign of "stolovsky" mashed potatoes is wateriness, which indicates the absence of fat in it. And butter (moreover, normal, with a fat content of about 80%, and not margarine, coquettishly called low-fat butter) is the best thing you can add to puree. Of course, there are situations when it is simply not at hand or it is absolutely impossible to use it. Then it is forced to replace the butter with vegetable, necessarily refined oil, alone or in combination with finely chopped and fried to a golden color onions. This will make the mashed potatoes much more edible. But back to butter. For 0.5 kg of potatoes, it will take 50-100 grams.

8. The presence of fluid. You have two options - either not completely drain the water in which the potatoes were boiled, or add milk. Liquid is required, again, to make it creamy - otherwise the potatoes will fall apart into crumbs. Adding milk is optional. In my opinion, it adds a certain flavor that spoils the impression of mashed potatoes a little, and in addition, it exposes the dish to the danger of rapid souring.

9. Do not add cold milk - the puree will turn gray.

10. When the potatoes are cooked, drain the water and return the pan (with potatoes, but without water) to the fire. Keep on low heat under the lid for 2-3 minutes, shaking the pan from time to time. Thus, the absorbed water will evaporate from the potatoes and it will become more crumbly.

11. Puree remarkably "friendly" with the following additives and spices: white pepper, baked garlic, fried onions, fried mushrooms, chives, parsley, dill, mustard, grated parmesan, thyme, rosemary.

12. If you need to reduce calories, in addition to replacing milk with potato broth, you can replace half of the potatoes with another well-boiled vegetable with a mild taste: turnip, kohlrabi, parsnip, Jerusalem artichoke.

Mashed potatoes are a side dish that cooks the fastest and is considered the most favorite among the Slavic peoples. In words, even children know how to cook mashed potatoes, but in practice, even experienced housewives it rarely comes out airy and creamy. Some sin on the "wrong" potatoes, others explain the failure by adding a small amount of milk. Indeed, there are a lot of nuances in the preparation of this dish, but knowing them, you can pamper your relatives. delicious side dish at least every day.

Stage 1. We select the products from which we will prepare mashed potatoes

All of them are available and are in every kitchen. So, according to the recipe, we take:

1. Potato, but not young, but one that was stored in the cellar for at least 1-2 months after being dug up. As for the variety, it is advisable to take starchy varieties of potatoes for cooking. Checking if the tuber is rich in starch is simple: cut it into two halves and rub it against each other. If they are tightly fastened together, then the puree will come out of them excellent!
2. Butter with a fat content of at least 80%. This ingredient will give the finished dish a delicate creamy taste and creamy texture.
3. Milk. Let's make a reservation right away - you can do without it (for example, if you are afraid that the puree will quickly turn sour or want to reduce the calorie content of the side dish). In general, milk is added so that the mashed potatoes are not dry and do not come across small granular crumbs.
4. Egg white. It is always added to the recipe for mashed potatoes by French chefs to give the dish airiness.

Now about the amount of this or that ingredient.

Ingredients

• Potato -1 kg. (6-8 medium sized tubers)
• Butter - 50-100 gr.
• Milk - 150 ml.
• Egg white - 1 pc.
• Salt to taste.

Stage 2. Cook potatoes

1. Armed with a brush, we wash the tubers from the ground under running water. We remove the peel, cut out the eyes and spoiled places with the tip of a knife. We cut the potato into halves or even quarters and lay it in already boiling water. A few words about the amount of water: if you cook according to the classic recipe, then it should only cover the potatoes.
2. We make a small fire, close the pan with a lid and cook the potatoes for 20-25 minutes, but it’s better to focus not on mean numbers (after all, each variety has its own cooking time), but on the state of the potato: if a knife / fork easily enters it, then the water can be drained . Yes, almost ready potatoes need to be salted.

Step 3. Push and beat the mashed potatoes

Step 4. Serve the airy mashed potatoes.

We put a pile of puree on a plate (for example, as in our photo), make a deepening in the center and put it in a piece of butter. If desired, you can sprinkle the side dish with chopped herbs.

cook by basic recipe you can also use festive mashed potatoes, but you will have to decorate it in a special way. We will offer only two options: turn a pile of mashed potatoes into a volcano (fiery lava can easily be replaced tomato sauce), or make a "cobweb" and place a miniature spider on it.

The above puree recipe is a classic, but even on its basis you can make a side dish that is original in appearance. So, you can stew spinach until soft, then chop it in a blender and add it during cooking - the puree will come out bright green. The air mass will be orange if you cook and beat potatoes with carrots, and pink if you add beetroot juice. Men will like mashed potatoes with cracklings and fried onions, bacon, mushrooms or mustard. Gourmets should try cooking mashed potatoes in French or Italian recipe. According to them, grated nutmeg (French version) or tomatoes are added to the whipped mass, olive oil, tomatoes and ricotta cheese.

To make the puree homogeneous and airy, choose starchy varieties. It is a round potato with a light brown skin and light flesh. Starchy potatoes are very soft during cooking, which provides a delicate texture of mashed potatoes.

But it is better not to use potatoes with a red skin. It does not boil so much, and the puree may turn out with lumps.

What to put in mashed potatoes, except for potatoes

Classic mashed potatoes can not do without or cream. If you want the dish to have an exquisite flavor, add a few sprigs of thyme, rosemary or other sprigs to the liquid. herbs and heat over low heat.

Skillet.lifehacker.com

Another product that makes mashed potatoes tasty and airy is butter. Do not feel sorry for him and do not be stingy when buying: the oil should be high in fat. Alternatively, you can take refined sunflower or olive oil. However, the taste of puree in this case will be slightly different.

skillet.lifehacker.com

Both milk and butter should be at room temperature. If they are cold, the potatoes will cool faster and the mashed potatoes will take longer to mix. Which means it can be sticky.

Some put a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese. You can also add a raw egg, fried onions or mushrooms for flavor.

If you want to give the puree an unusual color, boil the potatoes with beets, carrots or pumpkin.

Fresh greens will add a special aroma to the finished puree. It can be mixed with the rest of the ingredients or sprinkled on a dish.

How to make mashed potatoes

Peel the tubers and cut them into equal large cubes. Thus, the potatoes will boil more evenly and.

Put the cubes in a saucepan and cover with cold water so that it covers them by about 1 cm. Salt and put on fire.

By the way, about when to salt mashed potatoes, they are still arguing. Alone Perfect Mashed Potatoes , Mashed Potatoes with Buttermilk, Black Pepper and Green Onion chefs salt at the beginning, others Emeril Lagasse's Garlic Mashed Potatoes- at the end, third Mashed Potatoes, Kind Of Robuchon-Style- after boiling water. Opinions were divided among famous professionals about what water to put potatoes in: in cold Perfect Mashed Potatoes or already boiling How to make mashed potatoes.

One thing can be said for sure: the potatoes should be completely boiled. It is easier to check the degree of readiness with a knife. It should easily pierce a cube of potatoes.

pluckytree/Flickr.com

When the potatoes are ready, drain the liquid from the pan, put the cubes in a colander and dry them slightly. To do this, put them again in a hot pan and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not needed at all in mashed potatoes.

Remember: the colder the potatoes, the more difficult it is to mash them.

Puree should not be mixed in a blender: because of this, it can become viscous, sticky and, of course, tasteless. It is better to mash by hand using a pusher with holes. This won't take much energy from you, because starchy potatoes become very soft after boiling.

To purée more hard varieties You can use a potato press. It will help get rid of lumps.

LexnGer/Flickr.com

Then add the rest of the ingredients to the puree and mix well. Do not spare time and effort on this if you want the puree to turn out airy. At the end, you can season the puree with spices to taste and mix everything again.

Bonus: 4 Unusual Mashed Potato Recipes

Stacy Spenceley / flickr.com

Ingredients

• 400 g potatoes;
• 400 g of cauliflower;
• 1 tablespoon of butter;
• ½ cup cream;
• ¼ cup grated cheese;
• salt - to taste;
• a few sprigs of green onions.

Cooking

Put the potatoes to boil. 10 minutes after the water boils, add the cauliflower florets and cook until tender.

Put butter, cream, cheese, salt into the mashed vegetables and mix well until smooth.

Sprinkle with chopped green onions before serving.

Ernesto Andrade/flickr.com

Ingredients

• 1 kg of potatoes;
• 1 onion;
• 1 tablespoon vegetable or olive oil;
• 1 teaspoon balsamic vinegar;
• a few teaspoons of salt;
• ½ teaspoon of sugar;
• 2 cups unsalted coconut milk;
• 1 tablespoon dried garlic.

Cooking

Boil potatoes. Put the chopped onion in a frying pan drizzled with oil, add vinegar, a teaspoon of salt and sugar and cook for a few minutes. The onion should soften and become golden brown.

In crushed potatoes, add garlic and fried onions. Mix well until smooth.

3. Mashed Baked Potatoes and Celery - Jamie Oliver's Recipe

jamieoliver.com

Ingredients

• 4 potatoes;
• sea ​​salt - to taste;
• 300 g of celery root;
• 1 head of garlic;
• 4 tablespoons of olive oil;
• 3 sprigs of fresh thyme;
• spices - to taste.

Cooking

Rinse potatoes and sprinkle with salt. Pierce the skin with a fork and place the tubers on a baking sheet. Bake for 30 minutes in a preheated oven at 190°C.

Cut the celery root into large pieces. Place it and the garlic cloves on baking paper, sprinkle with salt, pepper, drizzle with two tablespoons of olive oil and toss with your hands. Wrap the paper so that you get a bundle.

Half an hour after the start of cooking potatoes, put the bundle on a baking sheet and bake for another 20-30 minutes. Potatoes and celery root should be completely baked.

Peel the potatoes, squeeze out the pulp of the baked garlic and mix these ingredients with the celery. Add thyme leaves, olive oil and mix well. Season the puree with spices.

finedininglovers.com

Ingredients

• 800 g potatoes;
• 500 g pumpkin;
• a little melted butter;
• 1 clove of garlic;
• salt - to taste;
• 125 ml of milk;
• 100 ml cream;
• 2 tablespoons of butter;
• ground black pepper - to taste;
• a little nutmeg;

Cooking

Peeled potatoes and cut into cubes and boil for 25-30 minutes. Heat the ghee in a frying pan and fry the chopped garlic in it.

Drain the liquid from the pan, dry the vegetables and add milk, cream and butter to them. Mix well, season with salt, pepper, garlic and nutmeg and stir again.

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 that 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 structure 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 devices, 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 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; 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 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. 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 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 - olive oil, which gives the dish a special charm to add piquancy and specialty to the taste.

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. 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. Ready meal serve to the table, after sprinkling with dill.