Potato mashed. Mashed potato dishes

Crushed potatoes are a kind of mashed potatoes that are made without a mixer, but only with the help of a pusher. The recipe for crushed potatoes has the simplest and most understandable, the list of ingredients includes available products. And the result is great side dish to meat and fish dishes, mushrooms, vegetables.

How to make mashed potatoes with milk and butter

Despite the simplicity, the process of making mashed potatoes requires a few rules. If everything is done according to the recommendations experienced chefs and in the exact sequence, you get a delicious side dish.

How to prepare mashed potatoes with milk and butter:

1. The tubers intended for puree are thoroughly washed under the tap and peeled (you can simply wash the young varieties with a brush).
2. Put clean vegetables in a saucepan, add water to just cover them, and put to boil.
3. Heat the milk (as an option - bring to a boil and turn off).
4. When the potatoes are cooked - become soft and crumbly - drain the water into a separate pan and mash the tubers with a dry crusher.
5. When all the tubers are mashed to a coarse puree, add salt and pepper (some cooks prefer to add salt at the half-cooked stage), butter and milk, cover with a lid to melt the butter.
6. After the butter has melted, mash the potatoes again. If the puree is too coarse or thick, add a little water drained after cooking.

Before serving, if desired, sprinkle crushed potatoes with paprika, chopped herbs or pour over with your favorite sauce (creamy, sour cream, mayonnaise, cheese).

To make mashed potatoes we need

Mashed potatoes with butter and milk are made from five simple ingredients:

• 6 potatoes;
• 1 full tablespoon fatty butter;
• ¼ st. milk;
• to taste salt;
• to taste of pepper.

Other ingredients are added depending on the selected recipe.

Most often among them are:

• grated cheese;
• egg;
• cauliflower;
• cream (instead of milk);
• fried onion;
• coconut milk(instead of the usual);
• garlic;
• celery;
• pumpkin.

Puree can also be decorated before serving, which requires the following components (optional):

• parsley;
• dill;
• green onions;
• paprika;
• sour cream;
• mayonnaise;
• ketchup;
• cheese sauce.

The total cooking time is 30-45 minutes (depending on the potato variety). Preparation of ingredients takes 20 minutes, cooking - 10-25 minutes.

More interesting recipes

A familiar dish becomes unusual and slightly different in taste if new ingredients are added to it. The same goes for mashed potatoes- There are many cooking options.

Puree with cheese

• 2 kg potatoes;
• 100 g plums. oils;
• 1.5 stack. milk;
• 100 g of hard cheese;
• salt and water to taste.

Cooking process:

1. Put water in a kettle or saucepan to boil, and at this time peel the potatoes.
2. Put clean tubers in a saucepan, pour boiling water and send to the stove to cook.
3. Throw in the salt after the water boils.
4. Grind cheese with a grater with small holes.
5. Heat the milk, but do not boil.
6. When the potatoes are cooked, drain the water from the pan, mash with a crush “dry”.
7. pour out grated cheese and throw a piece of butter, stir with a spoon.
8. Pour hot milk, mix and knead again with a pusher.

Crushed egg

• 1 kg of potatoes;
• 1 tbsp oil drain;
• 1 stack milk;
• 2 eggs;
• salt to taste.

Step by step recipe description:

1. Washed and peeled tubers cut into 2-4 parts, put in a saucepan.
2. Pour the tubers with water to completely cover them, throw in the salt.
3. Put on high heat, bring to a boil. After boiling, reduce the gas and cook until tender.
4. Drain the water from the pan, mash the potatoes.
5. Add butter, wait until it melts.
6. Crush again, then add milk and crush again.
7. Drive eggs into the crush, taste for salt: if not enough, add salt, and crush the potatoes again until the desired consistency is obtained.

Potatoes with cauliflower or pumpkin

• 0.5 kg of potatoes;
• 0.5 kg of cauliflower (or 0.3 kg of pumpkin);
• 2 tbsp oil drain;
• ½ st. cream (or 1 glass of milk);
• ¼ stack. grated cheese (optional)
• salt to taste.

How to cook:

1. Peeled potatoes, cut into pieces hot water and put to boil (if the recipe includes a pumpkin, cut it into pieces too and put it to boil with potatoes).
2. Bring to a boil, and after 10 minutes of boiling, pour out the cabbage (after cutting it into inflorescences).
3. When the vegetables are ready, drain the water, crush. After that, add butter, cream, cheese, mix and crush again.

Crushed with coconut milk and fried onions

• 1 kg of potatoes;
• 1 onion;
• 1 tbsp sunflower oil;
• to taste salt;
• ½ tsp Sahara;
• 1 tsp vinegar;
• 2 stack fresh coconut milk;
• 1 tbsp dried garlic (replaced with fresh chopped).

Prepared as follows:

1. Finely chop the onion, put it in the oil boiling in a frying pan, add vinegar, sugar, a little salt and fry until golden brown.
2. Wash potatoes, peel, boil, drain water, crush.
3. Add coconut milk, garlic, fried onions to the pan with mashed potatoes. Stir with a spoon, crush again if necessary.

Prepare delicious dishes, delighting loved ones - it's simple and interesting!

cook mashed potatoes? It would seem that there is nothing easier. But it wasn't there... For some reason, sometimes it turns out to be completely tasteless, here the most appropriate characteristic is “none”. I used to think that it all depends on the crop and the variety of potatoes. And that if you already got such a potato, then you can’t fix it. It turned out that it is possible, and it is quite simple to do it.

Recently from my friend's mom, a woman with a "huge" culinary experience, who periodically moonlights as a cook at weddings, learned win-win recipe cooking delicious mashed potatoes. At first I didn't believe it. that he is able to make tasty even a not very successful potato crop. But no - it works! It's ingeniously simple! Forgot to mention? that this recipe was inherited from an aunt who worked as a cook at a government dacha in the Crimea back in Soviet times!

I know two recipes for making mashed potatoes. The first method is that after the potatoes are boiled, water is drained from it, butter and milk are added. The second method is to add butter and a raw chicken egg to the boiled potatoes, while leaving a little of the water in which the potatoes were boiled, then pound. There is also a variation with butter, milk and a chicken egg.

In general, having tried mashed potatoes at a party, my husband admired his taste. And the mother of a friend said that this puree is prepared with the addition of onions. I was very much surprised by this fact - it was completely inaudible in the dish. And then we asked about all the nuances of making branded mashed potatoes. So, the onion gives the potatoes a special slightly sweetish aftertaste, during the cooking process it is cooked for the same amount of time as the potatoes, it becomes soft and after it has already been crushed along with the potatoes, it becomes “invisible” and imperceptible to taste.

To make delicious mashed potatoes, you will need:

potatoes - 800 g
onion- 1 PC.
Bay leaf- 1 PC.
butter - 70 g
salt - to taste
black ground pepper- on the tip of a knife (optional)

How to make delicious mashed potatoes:

1. Peel, wash and cut each potato into quarters to speed up the cooking process. Then pour water, put on the stove and bring to a boil.

2. Peel the onion and finely chop.

3. After the potatoes have boiled, collect the foam, add finely chopped onions to the pan. Add the bay leaf, let it simmer for a couple of minutes, and then take it out, because if overcooked, it can give a bitter taste.

4. Salt and lightly pepper the potatoes, this is optional. When to salt potatoes? The question is very interesting. Everyone salts it in different ways, to whom it is more convenient. But personally, I am a staunch supporter of the fact that you need to salt when the potatoes are half-cooked or almost ready, that is, closer to the end. It has been noticed that in salted water, potatoes are cooked longer and acquire bad taste. And if you put vegetables in salted water, then useful ones are digested faster. nutrients. Therefore, it is considered that it is best to salt 2-3 minutes before the end of cooking. It is better not to add salt, in this case you can solve the problem by adding spices to water or milk, then thoroughly mash the potatoes.

5. Drain excess potato broth in a bowl for safety net, leave water in a saucepan, at a level corresponding to a little less than half of the finished potato. Add butter

Puree potato recipe hasn't changed mine since. But you have the opportunity to diversify the recipe, because, you see, tastes change with age.

Which potato tastes better

For mashed potatoes, select large potato tubers. Their flesh should be white, and the structure should be fine-grained.

Mashed potatoes are not prepared from young potatoes: there is little starch in it, thanks to which (but not only), the dish acquires its appetizing splendor.

A dish made from freshly picked tubers of ripe potatoes will turn out to be especially tasty. In addition, they are rich in vitamin C. Please note that after two months of storage, its amount is almost halved.

Old potatoes are also quite suitable for cooking if they have been observed. It will be tastier and will not darken if you add a little lemon juice and a pinch of sugar to the water during cooking.

Attention!

Do not use potatoes that have been stored in the light: its green flesh indicates that it has accumulated a poisonous substance - solanine.

If we talk about varieties, then the starch content is important here - the higher its percentage, the better the tubers boil, that is, the more tender the side dish will be. Adreta, Lasunak, etc. have an indicator of 15-20%, that is, they fit perfectly.

How to make puree

How to cook mashed potatoes is studied as a separate topic in culinary colleges and schools, there are also separate technological maps For different types puree, where all the necessary ingredients are indicated up to a gram.

There is an opinion that puree will reach perfect consistency if before cooking hold the peeled potatoes in cold water about half an hour. After listening to him, keep in mind that only whole tubers should be immersed in water.

Place the potatoes in cold water even if you have already peeled them and want to boil them later: this way they will not darken when interacting with oxygen.

To avoid losing nutritional value potatoes and preserve its taste, you should remember the basic rules:

• do not keep it for a long time purified in water or in the air;
• do not cook in copper and tin dishes, use enameled, ceramic, glass;
• water should cover the potatoes, but no more than a finger;
• The pot must be covered with a lid.

Potatoes are washed, peeled, suspicious fragments are removed, each is cut into several parts.

It should be filled cold water, bring to a boil, and then cook over moderate heat. If you are not guided "by eye" how much to cook potatoes for mashed potatoes, set the timer for 20 minutes after boiling. To cook faster, dissolve a tablespoon of margarine in water.

Salt is introduced into the water after it boils.

And for those for whom taste is most important, we can advise the following: boil potatoes in milk - you get a very tender and fragrant puree.

To make the potatoes even tastier, add bay leaves, dill pods, onions, a clove of garlic, cumin, a block of hard cheese (you can also stale) to boiled water.

For a delicious, lush and tender dish, you will certainly need milk, cream, butter, spices, sour cream, an egg. These components are added to boiled potatoes at your discretion: milk is replaced with cream, butter with sour cream, or all components are introduced in the desired proportion. The amount of salt and spices is also a matter of taste.

Fragrant mashed potatoes

Every housewife will surely have her own recipe for making delicious mashed potatoes. I'm not an exception. Mom's friend told me the recipe, now it's our family favorite cooking method. delicious puree with an amazing aroma


The secret is simple - spices and garlic are added to the pan during cooking. Boiled garlic kneads with potatoes. This gives some special piquancy to the finished side dish.

Recipe Information

• Cuisine:Russian
• Type of dish: garnish
• Cooking method: boiling
• Servings:3-4
• 30 min

Ingredients:

• potatoes - 800 g
• butter - 100 g
• milk - 250 ml
• garlic - 2-3 cloves
• bay leaf - 1 pc.
• peppercorns (allspice) - 2 pcs.
• salt, black ground pepper - to taste.

Cooking method

Before making delicious mashed potatoes, choose the tubers. The ideal option there will be yellow potatoes, such a high starch content. It turns out ready-made puree soft, lush. Potatoes must be peeled, large tubers cut in half.


We put the chopped potatoes in a saucepan, pour cold water, add bay leaf, peppercorns, salt, a few cloves of peeled garlic. We put on fire. We cook until ready.


The potatoes are ready in 30 minutes, drain the water, remove the spices, leave the boiled garlic cloves. We shift everything into a bowl.


Knead with a crush, pour in the butter, previously melted in microwave oven. We continue to stretch.


Add warmed milk and continue to actively knead with a crush.


That's it, delicious mashed potatoes are ready. The side dish is best served hot.


Bon appetit!

Recipe for mashed potatoes with milk and egg

This mashed potato can be attributed to the most popular, as the recipe with milk is time-tested and familiar to every housewife.

Milk gives the dish a delicate flavor notes, egg yolk- appetizing color, and protein - splendor.

If you prefer a snow-white garnish, enter only egg white, having previously whipped it.

You will need:

• 6 potatoes
• 150 ml milk
• 20 g butter
• a pair of green onion feathers
• salt (to taste).

Cooking step by step

1. Before preparing mashed potatoes, peel the tubers, cut into 3-4 parts, fill with water.
2. Put to boil, and when the water boils, salt, reduce the heat to a medium level.
3. Drain the water, let the vegetables stand for a couple of minutes, removing the lid.
4. Add oil and start crushing with a wooden pestle or a special metal pusher.
5. Having achieved the homogeneity of the mass, gradually, portionwise, pour in the milk. Don't stop pushing.
6. Add an egg, don't be afraid, it won't curdle. Stir, whisking mashed potatoes with milk, until the last lump disappears.

Air puree without milk

Delicious mashed potatoes (recipe for fasting) are not difficult to make without the addition of milk, eggs, butter.

You can always think of what components to introduce additionally so that it turns out to be also original.

Use onions, carrots, you can even add apple and pumpkin puree to crushed potatoes.

We need:

• kilo of potatoes
• 2 medium onions
• 50 ml refined vegetable oil
• 1.5 st. potato broth
• pepper, salt (to taste)
• parsley, dill (optional)

How to cook

1. Peel and cut each potato into 3-4 pieces, cover with water, put on the stove, bring to a boil.
2. Salt, moderate the fire.
3. Boil until cooked, drain the potato broth into a separate container.
4. In parallel, chop the onion into cubes, fry over low heat in vegetable oil.
5. Finely chop the greens
6. Combine onions, herbs, salt a little, mix.
7. Peel the potatoes.
8. Gradually introduce warm broth, constantly stirring and whisking.
9. Season mashed potatoes without milk, butter and eggs with fried onions. Mix well again.

A simple recipe in a slow cooker

Very tender dish is obtained from potatoes cooked in a slow cooker when the “Steam cooking” mode is set.

When the vegetables are ready, transfer them from the multibowl to another container.

If you crush mashed potatoes in a multicooker, directly in a multibowl, you risk damaging it.

Ingredients:

• 6 potatoes
• 200 ml milk
• 50 g butter
• 100 g sour cream (fat content to taste)
• a pinch of salt.

How to do:

1. Peel potatoes and cut each vegetable into pieces.
2. Put in a multicooker bowl, fill with water, salt, close the lid.
3. Set the mode to “Steaming”, and set the timer to “30 minutes”.
4. Transfer the finished potatoes to a deep container, add oil, pound.
5. Enter sour cream, mix.
6. Gradually pour in the milk. Continue pounding and stirring to get rid of lumps.

We show imagination

Creative approach to cooking any dish is always perceived with approval by eaters, and mashed potatoes are no exception. By adding a couple of interesting components to the tender potato mass, you can not only diversify the taste of the dish, but also “dress up” it.

Multicolored mashed potatoes

To create this dish, before cooking mashed potatoes, prepare spinach, carrots, beets, turmeric.

Divide the prepared puree into 5 parts.

Sort the spinach, rinse, let the water drain, put in a small amount liquid and grind.

Boil carrots and beets separately until tender.

Combine one part of the puree with spinach, the second with carrots, the third with beets, the fourth with turmeric.

Purée each separately.

Form a pyramid slide, where each face will have its own color, or arrange it in the form of a cake, or you can simply put it on a plate. Your child will surely love this treat.

Puree with cheese

Do you know how to make brightly colored mashed potatoes? creamy taste? The secret is not in the oil at all! Boiled potatoes pound with butter.

Boil the milk and add the chopped on a grater to it. hard cheese. Stir until a homogeneous mass is obtained.

Pour the mixture into the crushed puree and beat well.

Mashed potatoes are a great side dish

This side dish is delicate. Serve it to smoked hams, fried meat, leaking fat, is possible, but not worth it. Accompany with a delicate dish stewed beef, veal under cream sauce or gravy based tomato paste, liver, chicken hearts, mushrooms with a golden onion and even ordinary stew. Good companions are fish and sauce.

This potato dish goes well with other vegetables. Classic variant- green canned peas. You can serve mashed potatoes with cauliflower, lightly fried in white croutons, a salad of grated carrots and celery.

When adding milk to the puree, heat it up, otherwise the potato mass will darken.

What to do if you oversalted a dish? If it is very strong, then there is only one way out - boil a couple more potatoes without salt and add them to mashed potatoes. With a slight "oversalting" just increase the amount of milk and butter.

Try not to puree with a mixer or blender. Of course, there will be no lumps in it, but the mass itself will acquire an unpleasant stickiness. The dish will look much more attractive if you first grind the boiled potatoes through a sieve, and then crush it manually: with a wooden pestle or pusher. Beat by hand with a regular whisk from a mixer.

Features of the calorie content of mashed potatoes

How satisfying mashed potatoes will turn out, its calorie content, depends only on you.

Keep in mind that the potato itself is high in calories: 100 g of the vegetable contains 82 kcal.

And now add the energy indicators of the traditional components of the dish: 63 kcal (egg), 59 kcal (100 ml of milk) and 749 kcal (100 g of butter).

For example, how many calories are in mashed potatoes with milk alone?

In a serving (250-300 g) there will be about 230 kcal, but the calorie content of mashed potatoes with milk and butter is already more - about 300 kcal per serving. The minimum calorie content of mashed potatoes on water is about 160 kcal per serving.

So it turns out that this delicate dish for a diet is not suitable. But you're not going to overeat them every day, are you?

Secrets of delicious puree

Serve puree in portions, give it a wavy shape with a spatula, accompany with parsley or basil leaves. If a sauce is provided for the dish, serve it in a separate gravy bowl. And here green pea, baked or fresh vegetables can be put on a plate next to the puree.

Puree is a very malleable substance. With the help of cookie cutters, you can make beautiful figurines. Kids will be especially happy with this dish.

Here's another idea: arrange the puree in the form of a donut, and put in the center fried mushrooms, vegetables, olives or the same ubiquitous peas. On the outside of the potato “donut”, lay out, for example, curved sausages, pieces, etc.

We cook rationally

Mashed potatoes are best prepared immediately before serving - with repeated heat treatment, it loses its taste, not to mention useful qualities. And potatoes boiled in milk, reheated, have a frankly repulsive taste.

So that the mashed potatoes left after the meal serve again tasty treat First of all, put it in the refrigerator. What can you make with mashed potatoes left over from dinner or lunch? Plenty of options! The next day, you can bake yesterday's leftovers in the oven, brushing the top with a beaten egg with sour cream, cook a roll, cutlets or balls stuffed with mushrooms, minced meat or vegetables, such as fried onions or young boiled peas.

You can even bake if the puree was prepared exclusively on the broth.

are good potato fritters(pancakes), meatballs, zrazy, pancakes and Tatar flatbread based on potato mass.

If the products are poorly molded and spread, add a little flour.

You can even make a hot dog by wrapping potato dough sausages.

And the puree itself can serve delicious stuffing For big pie and ruddy pies, cheesecakes.

Useful video

And you can make these very original potato spirals from mashed potatoes that could not be eaten at a time:

Settlers from the Ukrainian provinces have long lived in Siberian villages. They brought the recipe for real mashed potatoes with fried lard, onions, white beans and poppy seeds. Gradually, local harsh conditions simplified this recipe. Beans and poppy seeds are gone. The main difference between mashed potatoes and mashed potatoes is in the consistency of the dish. Puree is extremely crushed boiled potatoes with the addition of milk, butter and other ingredients. Lightness and airiness are valued in puree. Therefore, after adding "additives", the puree is whipped. The pounded is much rougher; pieces of potatoes are acceptable in it. And no whipping. Wash and peel several potatoes.

Pour cold water into a saucepan, add a little salt and potatoes, which are chopped large pieces(halves or quarters). Put the saucepan on medium heat.



Take a small piece of salty lard, some carrots and peel one onion.



Let's cut the fat into small cubes, and carrots can be cut into circles or their halves. Heat up a couple of tablespoons in a deep frying pan. vegetable oil and add some bacon. They need to be fried a little, then add the carrots. Mix everything and continue to fry vegetables with bacon over medium heat.



Finely chop the onion and add to the pan. Stir, salt and continue to fry until the onion is cooked.



Our dressing is ready. Don't overcook the onion. He must retain some of his juice.



Check potatoes for readiness. You can pierce it with a fork or a small knife. This should happen effortlessly. If it is cooked, drain all the water.



Finely chop parsley or dill.



pour out ready potatoes in a saucepan, on top of fried vegetables with lard. And sprinkle it with herbs.



We begin to crush the potatoes right in the saucepan. We don't shrink too much. A well-cooked potato falls apart before our eyes. Mix all the contents of the saucepan big spoon. It is convenient to mix the finished dish with a special pusher. Such as in the picture. We put the pan on the fire, literally for one minute. As a result, we got a delicious rustic potato mash. Fast, cheap and cheerful.



This dish is used in two guises: as an independent and as hearty side dish. A piece of salted fish, any homemade corned beef from vegetables, mushrooms, all kinds of homemade vegetable caviar and many many others. Everything is easier for me - salty watermelon and pickled ranetki.

Crushed potatoes are also called mashed potatoes. The garnish is known among our compatriots due to its light texture and palatability. Mashed potatoes go well with mushrooms, minced meat, vegetables, meat, poultry, fish. This makes them love him even more. Let's look at the basic recipes and the subtleties of cooking.

Choice of mashed potatoes

As can be understood from the foregoing, crushed potatoes are prepared on the basis of potatoes. There are also requirements for the main ingredient of the dish. Potato tubers must accumulate a lot of starch. This puree will be soft and fluffy.

To understand if there is enough starch, you need to wash the tuber and cut it. After that, try to squeeze the two halves and rub them together. If the parts stick together, there is enough starch, the crush can be cooked.

Technology for making mashed potatoes

After choosing the right tubers, you need to study the subtleties heat treatment potatoes.

1. Potatoes are peeled, peeled, cut into 4 equal sections. Many people make the mistake of leaving potatoes in cold water after peeling. All starch is washed out as a result of such actions. It is necessary to immediately send the tubers to boiling water and cook.
2. For a uniform broth of potatoes, you need to set the appropriate fire. Do not simmer the tubers at maximum power, set the minimum or average. Also an important aspect is the amount of water, the liquid should slightly cover the vegetables.
3. The duration of cooking potato tubers for mashed potatoes varies from a third to a quarter of an hour. Don't overcook as the potatoes will crumble. In the process of whipping, you will get some lumps.
4. To determine whether the tubers are cooked or not, stick them on a knife or fork. Potatoes should fall off the appliance, not hang on it. After cooking, drain the water, proceed to grinding.
5. Crushed potatoes are prepared with the help of improvised tools. You can skip the boiled tubers through a combine, send to a blender or beat with a pestle. For softness, milk is added to the eye in parallel.

Classic mashed potatoes

• potatoes - 0.9-1 kg.
• butter - 60 gr.
• fat milk - 300 ml.
• salt - to your taste

1. First, prepare the tubers for further manipulations. Rinse them thoroughly under the tap, get rid of the dirt with a sponge. Remove the peel, cut the potatoes into 2-4 parts for simplification and uniformity of cooking.
2. Send the prepared vegetable to a container, pour boiling water. The liquid should rise above the cut potatoes by 1-2 cm, no more. Add water during the evaporation process.
3. Note the time after the start of bubbling. After 15-20 minutes, the potatoes will be ready, you can determine this with a knife or fork. Drain the water. Heat the milk to match the temperature of the potatoes.
4. Send butter to potatoes, add a little milk. Arm yourself with a pusher, start crushing the tubers. You can simplify the process by using an immersion blender. At this stage, you need to salt the puree.

Puree with tomatoes and sesame

• tomato - 2 pcs.
• potatoes - 7 tubers
• butter - 50 gr.
• garlic - 2 cloves
• white sesame - 10 gr.
• soft cream cheese- 0.1 kg.

1. Peel, cut, boil potatoes. Wash the tomatoes, free them from the stalks, cut into cubes. Remove the husk from the garlic, crush with a press or chop.
2. Heat the frying pan, add butter, send garlic and tomatoes for frying. Fry them on medium power for 2 minutes, stirring constantly. After this time, add the sesame seeds.
3. Mash the potatoes with a pestle with the rest of the broth. Enter the grated cheese and a little butter, salt. Send tomatoes and garlic inside, mix, serve.

• butter - 50-60 gr.
• salt - to your taste
• potatoes - 1.2 kg.

1. Prepare the potatoes by washing and removing the skins. Cut into 2-4 sections, throw into a saucepan for cooking. Fill with boiling water, it should cover the tubers by a couple of centimeters.
2. After boiling, boil the potatoes for a third of an hour. When it slides off the knife easily, drain most of the liquid, reserving some of the broth for thinning.
3. Add oil to the potatoes, salt, pour in the broth gradually. Mash the tubers with a pestle or immersion blender, serve with any other food.

Puree with minced meat

• butter - 110 gr.
• minced meat - 470 gr.
• cheese - 140 gr.
• mashed potatoes - 500 gr.
• cream - 450 ml.

1. Warm up the potato mixture convenient way and beat again. Prepare a baking sheet by generously brushing it with oil. Lay the puree on a tray. In parallel, fry the minced meat in a pan, add onions to enhance the taste.
2. Lay out meat mass over potatoes. Sprinkle food with grated cheese. The dish will turn out with unique taste And appetizing crust. Preheat the oven to 200 degrees, send a baking sheet into it.
3. Set the timer on the stove and wait half an hour. After the allotted time, take out the tray with ready meal. Wait a bit to cool down. Divide the pie into portioned pieces, serve with sour cream sauce.

Puree with hard cheese

• cheese hard varieties- 220 gr.
• salt - to taste
• butter - 70 gr.
• allspice - in fact
• potatoes - 500 gr.
• garlic - 10 teeth

1. Place a pot of water on the stove, turn on the gas at maximum power. At the same time, wash and peel the potatoes. To make the boiling process faster, chop the root crop into pieces. Send the vegetable to boiling water.
2. After cooking, mash the potatoes until a homogeneous mass is formed. classic recipe. Peel the garlic and send to fry in a hot frying pan with butter. In parallel, grate the cheese on a grater.
3. Mix cheese, spices to taste and oil into the finished puree, garlic is not needed, get rid of it. Mix ingredients thoroughly and serve. potato dish can be decorated with sprigs of fresh herbs.

Puree with garlic

• milk - 180 ml.
• Dutch cheese - 110 gr.
• milk - 210 ml.
• garlic - 3 cloves
• butter - 60 gr.
• potatoes - 400 gr.

1. Wash and peel the potatoes, cut into several pieces, send to boil. For quick cooking, cover the pan with a lid and set the stove to maximum power.
2. After the potatoes have boiled, drain the water and stir in the milk. Turn the products into a homogeneous gruel. Add salt as needed, keep in mind that the cheese gives its taste.
3. Peel the garlic and turn it into a pulp with improvised tools. Combine raw materials with soft butter. Grate the cheese and mix all the ingredients. Serve puree at the table.

• pumpkin pulp - 400 gr.
• Parmesan cheese - 45 gr.
• potatoes - 480 gr.
• butter - 60 gr.
• sage - 3 sprigs
• salt - in fact
• milk - 190 ml.
• ground nutmeg - to taste

1. Boil potatoes according to the usual scheme, turn into a homogeneous mass the classic way. Use a separate container, fill with water, put a sprig of sage and add pieces of pumpkin. Boil the vegetable until tender.
2. The procedure may take 10 to 15 minutes. Grate cheese on coarse grater. After that, heat up a frying pan with butter. Simmer the product with sage. The output should be fragrant sauce. Warm up the milk.
3. Mix mashed potatoes and boiled pumpkin. Gradually pour in the milk. Once the mixture has a uniform consistency, add the missing ingredients. Powder nutmeg and salt to taste.

Puree with mushrooms

• sour cream - 60 gr.
• garlic - 4 cloves
• mashed potatoes - 900 gr.
• mushrooms - 250 gr.
• butter - 65 gr.

1. Warm the puree and combine with milk, mix thoroughly until uniform consistency. You can add spices and fragrant seasonings to the mass to taste. set aside finished product to the side.
2. Turn garlic into pulp with special device. fry ready composition V butter. Next, enter the prepared mushrooms. Stir the product until a golden crust forms.
3. Pack puree according to portioned plates, put a side dish on top or next to it in the form fried mushrooms. The dish goes well with various sauces.

Puree with mustard

• cream - 100 ml.
• potatoes - 300 gr.
• pine nuts - in fact
• Dijon mustard - 90 gr.
• seasonings - to taste

1. Prepare the potatoes in the classic way and mash them. Stir in cream and seasonings to taste. Next, fry in a dry frying pan. Pine nuts. The procedure will take no more than 5 minutes.
2. Enter nuts and mustard into the finished mass. Stir the ingredients until smooth. Serve puree with meat or fish delicacies.

1. To make the puree really tasty and not have flaws, it is important to thoroughly peel the potatoes. The tubers should not have damage and dark eyes. It is best to use a young root vegetable for the dish.
2. To facilitate the process and cooking time, it is best to divide the potatoes into 4 parts before cooking. In addition, in this form, the root crop retains enough useful substances.
3. If you like lush and airy mashed potatoes, then the first time you should knead the mass with a crush. The second time it is recommended to resort to the help of a mixer.

It's easy to make mashed potatoes at home, just follow the instructions. Almost any product goes well with the root crop. Don't be afraid to experiment and add something new to the recipe.

Video: how to make delicious mashed potatoes