Not every hostess knows how to cook mashed potatoes, since a popularly loved dish has many variations and technologies. In addition to the classic recipe with butter and milk, the mass is savored with yolks, spices and herbs, whisked and baked in the oven, achieving the perfect taste and air consistency.
How to make mashed potatoes?
Puree from potatoes is a delicious and nutritious side dish. It fits perfectly with meat, fish and vegetables, leaving a feeling of satiety for a long time. In accordance with the classical canons, puree is prepared from boiled potatoes, butter and milk. A few tips will help turn the usual potato mass into a perfect dish.
- Before you cook the mashed potatoes, you should choose the right potatoes. The young contains little starch and is not suitable for a dish.
- Purified tubers should be washed and boiled in salted water until cooked.
- Finely chopped potatoes will be cooked faster, but will lose a lot of starch.
- Potatoes should be poured after boiling water.
- Once the potatoes are cooked, the water is drained, and the potatoes are kneaded to homogeneity, gradually adding oil, potato broth or milk.
- Puree must be made from hot potatoes. The liquid added must also be hot, otherwise the potatoes will turn into a gray, sticky mass.
- Fresh greens, ground pepper and garlic will add flavor.
How to cook mashed potatoes with milk?
Mashed potatoes with milk - a nutritious side dish, corresponding to the classical standard. Oil and milk give the potato mass a plastic, delicate texture. For the preservation of which only hot potatoes are used. The added milk should also be hot, otherwise, the dish will turn gray and not appetizing.
Ingredients:
- potatoes - 900 g;
- milk - 250 ml;
- oil - 40 g;
- Shnit-onion - handful;
- salt - 5 g.
Preparation
- Before you cook the mashed potatoes, peeled and sliced potatoes, boil in salted water.
- Drain the water and dry the potatoes on the fire.
- Wipe the potatoes through a sieve, add butter and hot milk.
- Stir and decorate with a handful of green onions.
Puree potato - recipe with milk and egg
Mashed potatoes with eggs and milk differ in creamy taste and delicate texture. With the addition of eggs, the dish acquires a silky and yellowish hue. As the egg mass is laid out in hot mashed potatoes, it is necessary to inject and stir it lightly, to avoid delamination. During this time, raw eggs will have time to undergo heat treatment.
Ingredients:
- potatoes - 1.2 kg;
- milk - 200 ml;
- oil - 70 g;
- egg - 2 pcs.
Preparation
- Pieces of potatoes boil, drain the water and mash.
- Add butter and hot milk. Stir.
- In a separate container, whip the eggs.
- Insert the egg mixture into the air mashed potatoes and mix quickly.
Mashed potatoes on the water
Mashed potatoes without milk are light and nutritious side dishes . This dish can not be called dietary, but low-calorie - quite. It is only necessary to replace fatty components, such as butter and milk, with potato broth and vegetable oil, and boldly include in the diet during weight loss. To strengthen the taste of potatoes, you can add spices.
Ingredients:
- potatoes - 800 g;
- water - 900 ml;
- nutmeg - 5 g;
- vegetable oil - 60 ml.
Preparation
- Slice the potatoes into 900 ml of water.
- Before you cook lean mashed potatoes, drain the broth into a separate container.
- Stir the potatoes, add butter and nutmeg.
- Gradually pour in the potato broth, adjusting the consistency of the dish.
Mashed potatoes with cheese
Mashed potatoes baked in the oven - will be a worthy decoration of the festive table, if you bring a couple of savory notes of cheese and greens. This dish will pleasantly surprise by the simplicity and ease of cooking: you need to mash potatoes, add dairy ingredients, and, having seasoned with cheese and green onions, send to the oven for half an hour.
Ingredients:
- potatoes - 900 g;
- egg - 1 piece;
- cheese - 550 g;
- sour cream - 60 g;
- oil - 80 g;
- green onions - handful;
Preparation
- Boil the potatoes and rastolkite.
- Add the onion, butter and grated cheese.
- Enter sour cream and beaten egg.
- Place the mixture in a mold and bake at 200 degrees for 30 minutes.
Mashed potatoes with mushrooms
Mashed potatoes with mushrooms and onions are an unusually nutritious food, served independently or as a side dish to meat dishes. About an impeccable combination of these components are hundreds of recipes, one of them is tender mashed potatoes with mushrooms. To reveal the taste of the latter, you should fry them in butter.
Ingredients:
- potatoes - 6 pcs .;
- champignons - 250 g;
- cream - 200 ml;
- onion - 1 piece;
- oil - 80 g;
- fresh parsley - a handful.
Preparation
- Boil the potatoes, rastolkite, enter 40 g of butter and warmed cream.
- Onions and champignons grind and fry in the remaining oil until red.
- Add mushroom mass in puree, mix, decorate with greens.
Mashed potatoes with carrots
Potato-carrot puree is an easy and useful side dish, necessary for healthy eating not only for adults, but also for children. An uncomplicated, very simple dish, it has a pleasant taste, a dense texture and an appetizing bright orange color. Sweetness and color of mashed potatoes can be adjusted by the amount of carrots.
Ingredients:
- potatoes - 500 g;
- carrots - 300 g;
- milk - 200 ml;
- oil - 60 g.
Preparation
- Peel the potatoes and carrots and boil them.
- Rinse until smooth, add milk and butter, whisk together with a mixer.
Mashed potatoes with spinach
Delicious mashed potatoes - a way to show imagination and introduce original ingredients. Spinach and garlic will help to shade the taste of potatoes, color the dish with a pleasant green tint, add freshness and sharpness. Garnished garnish can be served on a festive table with fish or meat, giving it an exquisite shape with a confectionery bag.
Ingredients:
- potatoes - 700 g;
- frozen spinach - 250 g;
- cream - 80 ml;
- oil - 100 g;
- cloves of garlic - 3 pcs.
Preparation
- Spinach thaw, squeeze out the liquid.
- Fry with garlic in 50 g of butter, add cream and put out for 2 minutes.
- Boil the potatoes, mash with the remaining oil and mix with spinach.
Potato puree for babies - recipe
Potato puree for babies should be soft and easily digestible. To do this, peeled potatoes should be soaked for a day in water to get rid of excess starch, which can cause indigestion. After you need to boil in the filtered water, twice wipe through a sieve and add to the mixture or breast milk. It is not recommended to salt the dish.
Ingredients:
- potatoes - 200 g;
- Breastmilk or mixture - 80 ml.
Preparation
- Before you cook baby mashed potatoes, peel and cut potatoes soak for a day.
- Pour the potatoes with clean water and cook until done.
- Wipe through a sieve, enter the milk or mixture and mix.
Mashed potatoes in a multivariate
The most delicious mashed potatoes are obtained by the classic recipe, with the addition of butter and milk. Boil potatoes and can be in a saucepan, but with the multivarquet cooking is simplified, because the vegetable is languishing in a sealed bowl, beyond which you do not need to look after. You only need to set the "Quenching" mode and wait for the beep.
Ingredients:
- potatoes - 700 g;
- milk - 200 ml;
- oil - 50 g;
- water - 1.2 liters.
Preparation
- Peel the potatoes in a bowl, pour water and cook in the "Quenching" mode for 25 minutes.
- Transfer to another container, stir, add hot milk.
- Taste the mashed potatoes with butter and mix.