How to make mashed potatoes. Dough preparation: Break 3 eggs into a bowl

What to serve with mashed potatoes
Mashed potatoes go well with grated cheese (you can mix it in mashed potatoes or sprinkle it on top), sour cream, cheese or mushroom sauce, ketchup. When serving, you can sprinkle the puree with herbs.

Spices for mashed potatoes
When chopping mashed potatoes, you can add a spoonful of grated lemon zest, red and black pepper, dill or parsley.

How to thicken mashed potatoes
If you accidentally pour more milk into the puree than planned, and there is no additional boiled potatoes, you can use the methods of thickening mashed potatoes (on mashed potatoes from 1 kilogram of potatoes and poured 2 glasses of milk instead of 1):
- put on a quiet fire and boil for 3-5 minutes, waiting for the excess liquid to evaporate;
- add grated cheese and / or pour in a raw chicken egg, boil for 10 minutes over low heat after boiling;
- add 1 tablespoon of flour, mix thoroughly and also boil for 3-5 minutes;
- add powdered potatoes - 2 tablespoons of powder will be enough for 1 kilogram of potatoes.
It is important to remember that the mashed potatoes will be thicker when cooled - after a few seconds after cooling on a plate, the mashed potatoes will no longer be flimsy.

How to change the color of mashed potatoes
The color of mashed potatoes is easy to change if you add a little beetroot broth.

Calorie content of mashed potatoes
Calorie content of mashed potatoes - 90 kcal / 100 grams.

Varieties of mashed potatoes
The varieties "Sineglazka" and "Pigeon" are most suitable for cooking mashed potatoes - when cooked, they have the highest viscosity.

How to Reduce Boiling Time for Mashed Potatoes
You can reduce the cooking time of potatoes by peeling them and cutting each potato into 4-5 pieces. Firstly, there will be less water (and time for it to boil), and secondly, small pieces of potatoes will be boiled instead of the usual 20 for only 10-12 minutes.

Salt in puree
Salt is added before serving the puree so that the puree retains its airiness.

Mashed Potato Storage Secrets
1. Potatoes must be mashed immediately, do not store potatoes for mashing.
2. If the puree is being prepared for several days, you should immediately add more water during cooking so that the puree retains its airiness. Otherwise, it will begin to "tan" after a few hours.
3. Before serving, beat the puree with an additional whisk - then it will be saturated with oxygen and again acquire its former airiness.

Puree is a tasty and healthy dish, which is widely used in dietary, medical and baby food. The composition of mashed potatoes includes many useful substances, such as:

• vitamins of different groups - A, PP, B1, choline, H, B5, B2, B6, B12, B9, C, D;
• macronutrients - magnesium, potassium, calcium, sodium, phosphorus, sulfur, chlorine;
• trace elements - copper, manganese, iodine, zinc, iron, selenium, fluorine, chromium, strontium, aluminum, rubidium, tin, cobalt, lithium, nickel, boron, vanadium, molybdenum.

Regular moderate consumption of mashed potatoes normalizes the functioning of the nervous, cardiovascular, circulatory and immune systems of the human body, helps to improve the condition of the skin of the face and body, bones, teeth, and enhances the functions of the cerebral cortex.

How to cook puree?

Before cooking, take potato tubers and peel them from the top layer with a knife. Wash the peeled potatoes thoroughly with plenty of water. Whole tubers can be boiled. To speed up the cooking process, potatoes can be cut into several parts. The smaller the pieces, the faster the puree will cook.

We place the prepared potatoes in a cooking container and fill it with enough water. The product should be covered with liquid 2-3 cm above. We put the pan on the stove and bring the liquid to a boil. As it boils, reduce the flame and cook for 35-45 minutes. After the time has passed, drain the water. Boiled potatoes with the help of a pusher, turn into a porridge-like mass. Add pre-boiled milk, butter or sunflower oil and salt to taste. Then mix everything thoroughly.

Potatoes are a universal product that is known all over the world. It is fried, boiled, baked, deep-fried, stuffed in pies. Mashed potatoes are a hearty, tasty and healthy side dish. It is not difficult to make it at all, and therefore in many families where housewives are too lazy to cook a variety of foods, mashed potatoes are eaten almost every day. If you love this dish, then know that its taste can be diversified with additional products, changing it almost beyond recognition.

Mashed potatoes - preparing food and dishes

In order to prepare mashed potatoes, even unusual ones, the preparation of the main product is standard. Potatoes need to be washed under running water, peeled with a knife, cut into 2-3 pieces and put on the stove to boil, filling the pan with water.

Potatoes cook for about 15-20 minutes, depending on the variety. To find out if it's ready, pierce it with a toothpick - the stick should go in gently. Do not overcook the potatoes, otherwise the mashed potatoes will not be homogeneous, but with lumps.

An important tip - use clean drinking water to boil potatoes. Then, with the liquid in which the potatoes were boiled, you will dilute the mashed potatoes, making it more rare.

How to turn boiled potatoes into mashed potatoes? It is best to use a wooden pestle or pusher - this item made of natural material will not transfer any foreign tastes or odors to hot potatoes. You can also grind slightly chilled potatoes with a blender or mixer.

Mashed Potato Recipes:

Recipe 1: Mashed Potatoes

The presented recipe is the simplest and most common, without any frills. Such mashed potatoes will be delicious served with meat products, pouring gravy or adding a little butter. Such potatoes can be seasoned with ground pepper, dried basil or chopped herbs.

Required Ingredients:

• Potatoes 4-5 medium-sized root vegetables
• Water for potatoes
• condiments
• Butter

Cooking method:

1. Pour the peeled and chopped potatoes in a saucepan with water and put to boil on the stove. After the water boils, salt the water. Boil potatoes for about 15-20 minutes over low heat under a closed lid.
2. When the potatoes are soft, drain some of the water where they boiled into a cup, and pour the rest. Start mashing the potatoes with a potato masher, turning it into a puree. Add liquid little by little, thinning the puree.
3. When you see that the mashed potatoes have acquired the desired consistency, add a piece of butter and spices to it, mix.

Recipe 2: Paprichnoe Mashed Potatoes

A small amount of bell pepper in the recipe will change the taste of mashed potatoes, and also give the dish a pleasant pinkish tint. The spices are perfect for thyme and basil.

Required Ingredients:

• Medium potatoes 4-5 pieces
• Bulgarian pepper 1 piece
• Puree water
• Butter
• Ketchup with bell pepper 100 ml
• Thyme

Cooking method:

1. Peeled and chopped potatoes should be poured with water and boiled on the stove. After the water has boiled, salt the potatoes.
2. Wash the bell pepper, remove the middle and cut into pieces. Add it to the pot with the potatoes ten minutes after the water boils.
3. After 8-10 minutes, remove the potatoes and peppers from the stove, pour some of the liquid into a cup, and pour the rest. Mash the potatoes with a masher, turning them into a puree. Add liquid and ketchup little by little, thinning the puree. If you use spicy ketchup, the puree will get a spicy taste.
4. When you see that the paprika mashed potatoes have reached the desired consistency, add a piece of butter and thyme leaves to it, mix.

Recipe 3: Mashed Potatoes with Cream Cheese and Tomatoes

Such a dish will resemble the usual potato very remotely, only a delicate taste and texture will be preserved. This puree is prepared in Italian restaurants and is most often served with fish.

Required Ingredients:

• Potatoes 5-6 pieces
• 2 medium sized tomatoes
• Pasty cream cheese 100 grams
• Garlic 2 cloves
• White sesame 1 tablespoon
• Sunflower oil
• Butter
• condiments

Cooking method:

1. Peeled and chopped potatoes should be poured with water and boiled on the stove. After the water boils, salt the potatoes and boil them until soft.
2. While the potatoes are cooking, prepare the tomatoes. Wash, cut them into cubes as small as possible. Remove the husk from the garlic and cut it into pieces. Heat the pan, grease with oil and put the garlic first, then the tomatoes. Saute vegetables for about 5 minutes. At the last minute, sprinkle the mixture with sesame seeds.
3. As soon as the potatoes are cooked, start mashing them, adding quite a bit of liquid, cream cheese, butter.
4. Put the vegetables from the pan into the finished puree, gently mix with a spoon and serve.

Recipe 4: Abkhazian Mashed Potatoes

Do not be alarmed when you see orange juice in the recipe - it will not spoil the taste of potatoes, but, on the contrary, will emphasize the overall softness and spice of the dish. Serve this mashed potato with grilled meats, especially pork or lamb. The turmeric in the recipe will give the puree an unusual orange color, but you can choose not to use it.

Required Ingredients:

• Potatoes 5-6 pieces
• Carrot 1 piece
• Puree water
• Milk 100 ml
• condiments
• Turmeric 1 teaspoon
• Orange juice 50 ml

Cooking method:

1. Wash the carrots and cut into cubes. Add it to the pot 10 minutes after the water and potatoes have boiled.
2. Remove the cooked potatoes from the stove, drain the liquid and mash with a potato masher. Gradually add juice and milk to puree. Milk should not be cold, but at room temperature. Add turmeric and butter, mix well and serve.

Recipe 5: French Mashed Potatoes

French mustard with grains will change the taste of mashed potatoes, and sour cream in the recipe will make the dish very juicy and satisfying. Instead of sour cream, you can also add heavy cream warmed to room temperature.

Required Ingredients:

• Potatoes 5-6 pieces
• Puree water
• Dijon mustard 3 tablespoons
• Sour cream 100 ml (or heavy cream)
• Pine nut
• Butter
• condiments

Cooking method:

1. Pour the peeled and chopped potatoes with water and boil on the stove. After the water boils, salt the water. Boil potatoes until soft.
2. While the potatoes are cooking, roast the pine nuts in a dry frying pan for 4-5 minutes, and then chop.
3. As soon as the potatoes are cooked, remove them from the stove, drain the liquid and mash with a potato masher. Gradually add the sour cream, pine nuts and Dijon mustard, stirring constantly.

Recipe 6: Mashed Potatoes with Broccoli and Herbs

A dish with fragrant herbs and broccoli will take you to a spring meadow at any time of the year.

Required Ingredients:

• Potatoes 5-6 pieces
• Puree water
• Broccoli 200 grams
• Dill fresh
• White sesame
• Butter
• condiments

Cooking method:

1. Pour the peeled and chopped potatoes with water and boil on the stove. After the water boils, salt the water. Boil potatoes until soft.
2. Boil the broccoli in a separate saucepan for about 5 minutes in boiling water.
3. Cool the broccoli and puree it in a blender along with the dill, butter and parsley.
4. Once the potatoes are cooked, remove them from the stove, drain some of the liquid into a cup and mash with a potato masher. Gradually add liquid from the cup, mashed broccoli, sesame seeds. To make this puree more savory, add a teaspoon of wasabi to it.

1. One of the secrets to a delicious puree is thorough cleaning. It is not only about peeling off the skin, but also cutting out all the “eyes”, green and unripe places. If such black and dense pieces are caught in mashed potatoes, it will spoil the impression of a delicious dish.
2. When cutting potatoes into pieces before you start cooking them, do not try to chop them too much. It is believed that finely chopped potatoes lose more of their vitamins. A tuber cut into three or four parts is the most correct number of pieces.
3. Don't overcook the potatoes, but don't leave them undercooked either, or the mashed potatoes will be patchy even if you grind them a lot.
4. To make the finished mashed potatoes more fluffy, beat it twice. The first time is standard, using a pusher or pestle. And when the puree has cooled down a bit, beat it with a mixer for 2-3 minutes.
5. When you mash boiled potatoes, instead of the liquid where the potatoes were boiled, you can use meat broth or milk. Milk must be warmed up or at least at room temperature.
6. Mashed potatoes will turn out more satisfying and nutritious if you add egg yolk or light cream to it.
7. What spices can be added to puree? In addition to the usual salt and pepper, use thyme, basil, saffron, fried onions, chopped herbs.

Do you love potato dishes, but they don't always turn out delicious? Let's figure out how to cook mashed potatoes correctly, and what ingredients you need for this.

This is the easiest and fastest recipe without unnecessary additives. The dish prepared according to it is ideally combined with meat and gravy.

Required products:

• 0.2 liters of milk;
• about 50 grams of butter;
• kilogram of potatoes.

Cooking process:

1. Potatoes must be peeled and if the tubers are too large, then cut them into halves. You should not chop the root crops too much, otherwise the dish will turn out not so tasty.
2. Put the sliced ​​\u200b\u200bin a saucepan, cover with water and immediately add a little salt. Keep on fire for about 20 minutes after the boiling process has begun - the potatoes should become soft. You can check this by simply piercing it with a fork.
3. After that, remove excess water and knead the contents of the pan with a pusher. Then pour in the pre-melted butter along with the milk. This mixture must be hot. Mix everything thoroughly (you can even beat a little with a mixer), season with spices to your taste.

Mashed potatoes in a slow cooker

Required products:

• a glass of milk;
• a quarter of a pack of butter;
• spices to your taste;
• one and a half kilograms of potatoes.

Cooking process:

1. All tubers are peeled, washed thoroughly, turned into medium-sized cubes and sent to the bowl.
2. Now fill its contents with water so that the liquid covers the potatoes by about a centimeter. Salt immediately and add a little more bay leaf and garlic to taste.
3. Turn on the appliance in the "Soup" mode and set the operating time to 20 minutes.
4. Drain the remaining water after cooking and mash the potatoes in any convenient way. This should be done in a different container - the multicooker bowl is not intended for such manipulations.
5. We warm the milk, but do not bring it to a boil, heat the butter and pour all these ingredients into the potatoes. Mix well until smooth.

Mashed potatoes with egg and milk

Required products:

• 0.15 liters of milk;
• about a kilogram of potatoes;
• one egg;
• seasonings to your taste;
• a piece of butter weighing 30 grams.

Cooking process:

1. Put the prepared potatoes in a saucepan, fill with water, put salt and other seasonings to your liking, cook until soft.
2. Remove the remaining liquid, keep a couple of minutes on a warm stove to dry the potatoes, combine with oil and turn into a homogeneous mass using a pusher or mixer.
3. Pour warm milk, while continuing to mix or beat, and then beat in the egg.

Please note that the potatoes should have cooled slightly by this point, and it is better to remove the egg from the refrigerator in advance. Cold protein dipped in a very hot potato mass may curdle.

Festive option in the oven

Required products:

• a quarter of a pack of butter;
• kilogram of potatoes;
• spices to your taste;
• three tablespoons of sour cream.

Cooking process:

1. First, boil the potatoes in the usual way until tender, not forgetting to add salt to the water.
2. Knead it to a homogeneous consistency, combine with butter and sour cream.
3. We shift everything into a baking dish and keep it in the oven for literally 15 minutes at 190 degrees, until the dish forms a beautiful golden crust.

How to make tasty puree without milk

Usually mashed potatoes with milk are prepared, but what if you suddenly didn’t have it at hand? Do not be upset, because you can make an equally tasty dish without it.

Required products:

• about a kilogram of potatoes;
• butter - 100 grams;
• spices to taste.

Cooking process:

1. We clean the tubers, wash them well, chop them into cubes of approximately the same size and send them to the pan.
2. Fill it with water so that the liquid slightly covers the potato cubes. Pour salt and other spices, you can put a bay leaf.
3. We cook root vegetables after boiling for about 20 minutes - the potatoes should become soft.
4. We drain the water, but not all. Since we are cooking without milk, it is necessary to leave a little liquid, otherwise the puree will be dry.
5. We spread the oil and knead everything.

If you are going to cook mashed potatoes, responsibly approach the choice of the root crops themselves. Some varieties are very poorly boiled soft and the puree from them does not turn out tender.

Cheese Recipe

Required products:

• 0.15 kg of hard cheese;
• kilogram of potatoes;
• seasonings to your taste;
• half a glass of milk or cream.

Cooking process:

1. We clean the tubers, cut them, fill them with water and bring to readiness for 20 minutes on the stove, not forgetting to add the selected spices.
2. Drain the liquid that remains, knead in any convenient way, combine with hot milk and cheese, grated on a coarse grater. Knead the puree until smooth.

With milk and butter

Required products:

• one and a half kilograms of potatoes;
• seasonings to taste;
• 100 grams of butter;
• about a glass of milk.

Cooking process:

1. Prepare potatoes for cooking: peel, wash and cut into medium-sized pieces.
2. We send the resulting pieces to a suitable container, completely cover them with water (even a little with a margin), add salt and other seasonings to your taste.
3. Cook for about 25 minutes until the tubers become soft. Then remove excess liquid.
4. Warm the milk well and mix with butter to melt it. Pour this mixture into the already prepared potatoes. Mix until smooth and serve.

Mashed potatoes with fried onions

This puree will not only be an excellent side dish, but it can also be used as a filling for various pastries.

Required products:

• two bulbs;
• any spices;
• about a kilogram of potatoes;
• milk - about a glass.

It is permissible to fry onions in both vegetable and butter.

Cooking process:

1. As always, first prepare the potatoes and place them in a pot of water (the liquid should completely cover the contents). Cook until soft, and then drain the remaining broth.
2. While the cooking process is in progress, chop the onion into cubes and fry in oil until a beautiful color.
3. Mix already prepared and softened potatoes with preheated milk and onions, mix well so that there are no lumps left in the dish.

Required products:

• a glass of milk;
• spices at will;
• about 100 grams of butter;
• one and a half kilograms of potatoes.

Cooking process:

1. We clean the potatoes from the skin, rinse thoroughly so that there is no dirt. We cut too large tubers into pieces, which we put in a cooking container and fill with water. At this stage, you can add salt and put a bay leaf.
2. We keep the potatoes on the stove until they become soft, after which we remove the remaining liquid.
3. We warm the milk well, but do not bring it to a boil, pour it into a container and beat the mass with a mixer so that it becomes lighter, more airy and completely without lumps.

It remains to add only oil. It can be put in pieces or pre-melted.

We mix our most delicate puree and serve with any meat and salad.

Mashed potatoes are a dish that never goes out of style. It goes perfectly with any meat and vegetables, it becomes even tastier if you add gravy or sauce to it.

It's hard to think of 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. Mashed potatoes can be served with a variety of dishes: fried chicken, roast 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 of 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 cover with 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 room temperature butter and mash 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. You can end up adding too much liquid and end up with potato soup instead of mashed potatoes. 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 beats it when baking and making light 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.
      • You can cook various dishes from Yukon Gold potatoes. 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.