Tolchenka (mashed potatoes). Choice of mashed potatoes

Mashed potatoes only beginner cooks do not know how to cook. But do you know all the nuances and all the cooking options? Very often on the Internet in recipes they write that the splendor and airiness of mashed potatoes depends on the variety of potatoes. Or rather, the content of starch in it. This is absolutely true. But in Everyday life When buying potatoes in the market or in a store, how often do you have the opportunity to choose the right variety? And where is the guarantee that it will turn out to be so? Today I will not only offer you several options for mashed potatoes to choose from, but I will also tell you some secrets, thanks to which any potato will make a very tasty, airy mashed potatoes.

But still a little about the varieties. There is a question on the net about why the puree turns out to be viscous and viscous. I used to think that this can be obtained if you crush not with a traditional pusher, but with an immersion blender. Until she herself encountered this problem, having bought Egyptian potatoes in the store. Indeed, it turned out to be some kind of viscous mass, of a very unusual consistency, similar to glue. Since then, I have avoided buying this variety (or country of origin).

How to make mashed potatoes with milk

Let's start with the classic and most popular option with milk. We will cook traditionally, in a saucepan, while we use one trick, thanks to which the dish will become magnificent and beautiful.

Ingredients for 2-3 servings:

• potatoes - 2 large tubers;
• butter - 60-70g;
• milk - 0.5 cups (125 ml);
• salt - to taste.

How to cook delicious

By the way, in the same way it is best to warm it up. You can add a little warm milk and heat over low heat, stirring constantly. Even the most thick puree With this warming up, it will become fluffy and light.

How to cook mashed potatoes in a slow cooker

For those who are interested in the method of making mashed potatoes using a slow cooker, I suggest that you familiarize yourself with how this is done. But we must understand that in the bowl we will only boil the vegetable until tender, and then with the handles, as usual. In this option, an egg will be added to the mass.

Ingredients for 4-6 servings:

• potatoes - 1 kg;
• milk - 1 cup (250 ml);
• egg - 1 pc;
• butter - 50g;
• salt - to taste.

Cooking process

The egg is not a required ingredient. Then why is it needed? It is added only to improve the color of the dish, with it the mass has a pleasant yellow, and, perhaps, for satiety. Tenderness and softness, in my opinion, it does not give.

Mashed potatoes in water

As a rule, this recipe is needed for those who fast and during fasting do not consume any products of animal origin, not only meat, but even milk. For them - a recipe on the water.

Ingredients for 4 servings:

• potatoes - 4-5 tubers;
• salt.

How is it done

That's all the difference.

Creamy mashed potatoes

But the cream makes its taste more saturated, and the consistency is creamy and light. In addition, during cooking, we will add onions to the pan. It might scare someone. Don't be afraid, the dish is in ready-made will not smell like onions. If you had not been told about onions, then you would not have understood anything, and you would absolutely consider mashed potatoes to be the most delicious.

Ingredients for 6-8 servings:

• potatoes - 1.5 kg;
• cream 10% - about 3/4 cup (200 ml);
• butter - 60g;
• egg - 1 pc;
• onion - 1 head;
• salt.

How to do

Delicious puree with cream is ready!

For those who prepare a side dish quite often and who have a desire to diversify it in some way, I want to offer additional ingredients for taste and aroma.

Puree with potatoes and parsnips

Parsnip is a plant whose root is similar to large carrots white color. It is also called "white root". The vegetable is very healthy and low-calorie. It gives puree a special aroma and a slightly sweet taste.

• potatoes - 0.5 kg;
• parsnip - 250g;
• cream 10% - 50ml;
• butter - 40g;
• nutmeg - a pinch;
• salt;
• black ground pepper.

How to cook

If you want to increase the amount of parsnips, you will need to increase the amount of butter to keep the puree tender or add extra sour cream.

Can I puree with a blender?

You can beat it, but the consistency of a dish ground with a blender or a combine becomes viscous, for an amateur.

What to do if mashed potatoes are too salty?

If it is only a little salty, then you can correct the situation by adding: 1) a little more milk and butter; 2) raw egg (hot). If the oversalting is large, then you will still have to boil the potatoes, but already in fresh water, crush and mix with salt.

How to thicken puree?

If you accidentally spill milk, water or cream and get too much liquid dish, and you also don’t want to additionally boil potatoes, to add it to it, put it in a deep frying pan with a thick bottom, put it on a very small fire and, stirring constantly, thicken it thus. Remember that when cooled (especially in the refrigerator), it will thicken naturally.

How long does puree keep in the refrigerator?

No more than 3 days. If the shelf life has exceeded three days, but still within reason, you can cook some kind of dish from it that requires additional heat treatment- casserole, cakes, pies, pancakes, etc.

What to serve puree with?

In fact, in most cases, this is a side dish, and not the main dish. If you cook it as the main thing, then you can serve it with any sauce of your choice: with cheese, with sour cream, with mushrooms. It is good to serve pickled or pickled cucumbers with mashed potatoes. In general, there is enough room for fantasy. The main thing is delicious, beautiful mashed potatoes.

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

IN cold water place the potatoes in the event that you have already peeled it, and you want to boil it later: this way it will not darken when interacting with oxygen.

To avoid losing nutritional value potatoes and save it taste qualities, 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. My mother's friend told me the recipe, now this is our family favorite way to make delicious puree with a breathtaking 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 the egg white, after beating 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, cover 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 of 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 interpret 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.

It matches perfectly potato dish 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" simply 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, meatballs 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:

It is useful for every housewife to learn how to cook one of the most delicious dishes correctly and tasty. 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. For achievement beautiful color pour only hot milk. 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 yellow varieties they melt better. Russet is often used to make mashed potatoes - potatoes with great content starch, red 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 mashed potatoes it turned out loose and lush, 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 modern world exists great amount 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 mashed potato recipe is highly regarded in all countries. 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 - to taste

Cooking method:

1. Peel potatoes, wash big amount water, cut into small pieces.
2. Put the slices in a saucepan, pour water, salt, wait until it boils, if necessary, remove the foam, cover with a lid. Boil potatoes over low heat for 15-20 minutes until tender.
3. Drain the water from the potatoes and mash with a potato masher.
4. Heat in another saucepan Not a large number of milk and melt the butter there, thanks to this mashed potatoes will become easier. 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 new unique taste. This dish goes well with main meat or fish dishes or roasts, for example, with 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. large potatoes peel, rinse under running water, cut big chunks. Pour the slices with water, bring to a boil and salt a little.
2. Add the peeled onion and a few bay leaves, cook until soft.
3. After the potatoes are cooked, the water is drained from the pan, the onion and laurel are pulled out.
4. Grind the potatoes first with a crush, then by whipping with a mixer. Add non-cold milk and butter.
5. At the end of cooking, salt the dish again, then mix well.

On the water

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

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

Ingredients:

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

Cooking method:

1. Peel and wash potatoes.
2. Boil whole root vegetables in salted or plain water.
3. According to the recipe, the tubers should be in water at a temperature of 62 degrees for half an hour; instead of water, you can use chicken bouillon. After full cooking drain the water.
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 the taste of the dish. Therefore, the question of how to cook mashed potatoes without oil disappears by itself. This type of puree will be an excellent side dish for any main meat or fish dish or filling for pies or buns. This dish has a smooth texture and goes well with fried mushrooms.

Ingredients:

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

Cooking method:

1. Peel the tubers, chop small pieces, toss in lightly salted water. Boil for approximately 20 min.
2. Pour water out of the pan, put on 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 pan and simmer until golden color.
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 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 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. Tubers need to 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, you need to add cream, cheese and butter, mix everything until uniform 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 secret ingredient - 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 the addition of mayonnaise, as a result, has almost perfect consistency and looks very nice 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 very simple and universal dish that everyone can handle. But for real cooking delicious dish some subtleties must be observed. IN Ukrainian cuisine- this is sour cream, which gives the potatoes a special friability, and the taste of such a dish differs from the classic recipe and other variations of mashed potatoes in its delicate creaminess.

Ingredients:

• Potato - 1 kg
• Onion - 1 pc.
• Salt - to taste
• Potato broth- 1 glass
• 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.

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

Features of cooking mashed potatoes

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

Milk puree: a classic of the genre

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

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

Mashed potatoes with champignons

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

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

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

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

Baked mashed potatoes with sour cream

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

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

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

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

Puree in a slow cooker with broccoli

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

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

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

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

Mashed potatoes with minced meat

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

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

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

Video: how to make delicious mashed potatoes