Mashed potatoes are a versatile side dish for any dish: meat or vegetable. It is served with meatballs, cutlets, it goes well with meat goulash, vegetable stew and fish. Mashed potatoes- beautiful diet dish, it is recommended for those who have some digestive problems. It contains a lot of starch, which has a healing effect on the stomach and intestines. Specialists in diet food recommend preparing mashed potatoes for breakfast and serving it with an omelette and a salad of fresh vegetables, for example, from cabbage and carrots with the addition of apples.

In order for mashed potatoes to turn out delicious, you need to choose certain varieties of potatoes for it. Potatoes with yellow flesh are best suited, in such tubers there is a lot of starch, which makes mashed potatoes crumbly and rich in taste.

How to cook mashed potatoes properly?

For one serving we need products:

• medium-sized potatoes - 2 pieces;
• the yolk of one very fresh egg;
• milk or potato broth- 50 ml;
• salt;
• a tablespoon (level) of butter;
• for decoration: dill sprigs.

Cooking the right mashed potatoes

1. Peeled potato tubers are cut into 4 parts and put to boil in boiling water. Salt the water at the rate of 1 tsp. salt per 1 liter. water. Cooking time for starchy potatoes is 15 minutes.
2. While the potatoes are cooking, wash the eggs. To do this, you need to take a little soda (about a teaspoon), add a few drops of water and wipe the egg shell thoroughly, and then rinse with water. Next, you need to separate the yolk from the protein. Break the egg and separate the yolk by pouring it from one part of the shell to another over a bowl. The protein will remain in the bowl.
3. Drain the potato broth into a bowl (we still need it).
4. Puree the potatoes in a blender or with a potato masher. Boiled potatoes turn into mashed potatoes very easily. Put in hot puree butter.
5. We add milk or potato broth to the puree, the yolk, if necessary, add additional salt.

Thus, it turns out very tasty and rich puree, enriched with vitamins and microelements. Bon Appetit!

Did you like the recipe? Then see mine.

From potatoes quickly and tasty? This question is often of interest to those who want to pamper their loved ones with delicious and hearty lunch. It is worth noting that today there are many options for how to cook such a side dish. Today we will look at just a few ways that you can use to serve a dish to a regular dinner or festive table. However, I still want to start with the classic way.

Delicious and airy crumpled potatoes (mashed potatoes): recipe

To make such a hearty side dish, you need to purchase the following components:

• medium potato tubers - 6-9 pcs.;
• fresh fat milk - 1.5 cups;
• butter not rancid butter - 60 g;
• large chicken egg - 1 or 2 pcs. (optional);
• ground - a few pinches (add to taste).

Preparation of the main ingredients

Subject to all the requirements for the preparation of the presented side dish, you will definitely get tasty and tender wrinkled potatoes. Puree with milk and butter is classic version creating such a dish. But before proceeding directly to the boiled vegetables, they should be handled well.

To do this, you need to clean all the purchased tubers and cut in half. You should also pour fresh fat milk into a separate metal bowl and put the butter. These ingredients must be brought to a boil so that the cooking oil is completely melted. It is recommended to carry out this procedure only after the potatoes are boiled. After all, it is desirable to add milk dressing to vegetables hot.

Heat treatment and mashing

How to make mashed potatoes? To do this, fill a deep saucepan with water (half), add table salt to it and bring to a boil for strong fire. After that, carefully place the peeled vegetables in the hot liquid. Next, you need to wait again for the water to boil, and then mix the tubers with a spoon (so as not to stick to the bottom), close the lid, set the fire to the minimum value and cook in this state for about 25-30 minutes.

After the specified time has passed, the liquid must be completely drained, and the chicken egg should be broken into the remaining hot vegetables and thoroughly mashed into an air puree. During this procedure, be sure to pour boiled milk with melted butter and add a pinch of allspice ground pepper to the potatoes. As a result of such actions, you should get a gentle and airy puree without a single lump.

Proper serving of potato side dish to the table

Now you know how to make mashed potatoes according to the classic recipe. Serve such a side dish to the table should be hot, along with fried chicken, sausages, meatballs, goulash, gravy and other ingredients.

How to cook mashed potatoes (mashed potatoes) in a slow cooker?

Making such a side dish in a modern kitchen device is no more difficult than on a stove. However, this dish is much tastier. Indeed, for its preparation, you should use a special mode, where vegetables are slowly stewed with the minimum amount water. Moreover, it is recommended to add fragrant spices and garlic to such a dish.

So, for cooking we need:

• small potato tubers - 6-9 pcs.;
• fresh fat milk - 1.5 cups;
• butter - 60 g;
• large chicken egg - 1 pc.;
• coarse table salt - ½ large spoon (add to taste);
• ground allspice - a few pinches (add to taste)
• refined olive oil - 2 large spoons;
• fresh garlic cloves - 2 large pieces;
• fresh parsley - a few branches;
• coriander, saffron - a couple of pinches;
• Parmesan cheese - 50 g.

Food preparation

Before mashing potatoes, you should take small tubers, peel them and leave them in cold water for a while. Next, you need to grate fresh garlic cloves, mix them together with refined olive oil, as well as ground allspice, saffron and coriander. After that, it is required to grind the Parmesan cheese separately and, having mixed milk with butter, bring them to a boil.

Heat treatment of the dish

Peeled potato tubers must be placed in the bowl of the device, and then pour a little water (1-1.5 cups) into them, season with salt and turn on the stew mode for 30 minutes. After this time, it is required to drain the excess liquid from the container, and then put the garlic-spicy mass, grated cheese, break the chicken egg and pour in boiled milk with butter. Next, all the ingredients must be strongly crushed into an air puree. As a result, you will get a fragrant and very delicious side dish, which can be served with any meat product, gravy or sausages.

Other Ways to Make Mashed Potatoes

How delicious to cook potatoes? Puree from such a hearty and starchy vegetable can be made using different ingredients. Consider some original ways in details.

Useful information

Recently, it has become very fashionable to use a blender. We do not recommend using this kitchen device to prepare such a side dish. Indeed, under the influence of high speeds, starch, thoroughly mixing with chicken egg, butter and milk, becomes more sticky, as a result of which the puree turns into a viscous dough, a little like a second course.

What could be easier than mashed potatoes? But, at one hostess it is tasty, and the other is even tastier. And the third one...
In the meantime, there are a few secrets that turn a simple mashed potato into gourmet dish.

Cooking mashed potatoes

1 secret mashed potato

For cooking delicious puree it is better to take middle-aged potatoes. But not old either. And in no case should the potatoes be sprouted (such potatoes have an aftertaste that is undesirable in mashed potatoes).

Tubers should be elastic with a dense and even skin. And from starchy varieties. If the potatoes remain firm after cooking and do not crumble, then this variety is best used for frying. It's not good for purees.

2 secret mashed potatoes

Boiling potatoes for mashed potatoes is not at all difficult. Potatoes must first be peeled and cut into equal (as far as possible) pieces of medium size. You can also cut the potatoes into small pieces - this way it will cook faster, but will lose a large number of starch, and this will worsen the taste of the puree.

Chopped potatoes should be run in boiling and lightly salted water.

Potatoes must be fully cooked. And not overcooked. There needs to be a middle ground here.

After the potatoes are cooked, drain the water and dry the potatoes on a hot stove or low heat.

3 secret mashed potatoes

Some housewives (or hosts) use a food processor, mixer, or blender to make mashed potatoes. But, it is better to do this with a wooden pusher and a special pusher with holes. Try it and see that the "handmade" puree is simply radically different in both taste and appearance.
Yes, in good puree there should be no lumps.

4 secret mashed potatoes

Quite often it is recommended to use only hot milk when preparing mashed potatoes. This is done so that the puree does not turn gray. Such a statement, to put it mildly, is not true. The color of the puree will depend on the variety of potatoes, and the temperature of the milk has little effect on the color of the finished puree.

But if the puree is poured with cold milk, then the overall temperature of the entire dish will decrease. Do you like cold mashed potatoes? It is not advisable to reheat this dish.

Because the milk just needs to be hot. And you will definitely need butter. The oil must be real oil. And it should be at least 80-100 g per 500 g of potatoes. If you want a real puree - do not spare butter. It is butter that gives the puree a soft, delicate taste.

Melt the butter in hot milk and add this mixture to the potatoes in small portions, whisking constantly - this is what a pusher with holes is for. Then the puree will turn out light and airy. Potatoes should not be crushed, but beaten. Make potato cream.

And at this stage, the puree needs to be salted.

5 secret mashed potatoes

The pot with ready-made mashed potatoes should be wrapped in a towel and left for 15-20 minutes - this is how the mashed potatoes will form perfect consistency. And don't be afraid - potatoes keep heat for a long time and you don't have to reheat them.

Yes, mashed potatoes should not be stored or reheated. And if it so happened that you could not eat everything at one time - use mashed potatoes for stuffing pies or for making casseroles.

Mashed Potato Recipes

All recipes for making mashed potatoes involve mashing (as described above. Or almost so). And only then - add zest.

1. Substituting milk for chicken bouillon. We don't give up butter. Whisk well;


2. Season the finished puree with a mixture: finely chopped garlic, crushed herbs, dill seeds and melted butter


3. 2-3 egg yolks beaten with homemade sour cream and season the mashed potatoes with this mixture. But, you must be sure of the quality of the eggs;


4. We prepare small cracklings, add to the puree and beat well;


5. Cheese durum varieties rub on a fine grater, add to hot mashed potatoes and beat. Cheese should be up to about a quarter of the volume of mashed potatoes;


6. Ignite walnuts (a handful), grind well and season them with mashed potatoes, beat;


7. Grate nutmeg and season mashed potatoes with fresh nuts;


8. For 500 g potatoes - 1 bell pepper, 50-80 g of dry paprika and 5 sprigs of thyme. Finely chop and grind the pepper, hang with dry paprika and finely chopped thyme. Fill the puree with this mixture and beat;


9. For 500 g of potatoes - 200 g of tomatoes, 100 g of hard cheese, 50 g of chopped pine nuts. Chop the tomatoes and put in vegetable oil, mix with grated cheese and pine nuts. With this mixture, “decorate” the finished mashed potatoes;


10. For 500 g of potatoes - 400 g of carrots, 100 g of orange juice, 4 tablespoons of sesame seeds or sesame paste, a little cumin. Boil potatoes and carrots and mash them. Stew sesame (or sesame paste) in a pan with the addition of orange juice and milk - add to mashed potatoes and beat well, garnish with cumin;

Mashed potatoes are rightfully considered one of the most popular side dishes in the world - a very tasty and seemingly easy dish to prepare. Nevertheless, this process (or rather, its result) still requires knowledge of some subtleties, including the answer to the question of how much to boil mashed potatoes.

Each of us quite often meets with mashed potatoes both in daily and in holiday menu. However, everyone will agree that this dish is not always equally airy and tender. What is the secret to making puree? One of them is in the time that you allot for boiling potatoes. It will depend on the way the root crop is prepared. But on average, potatoes in a saucepan reach the desired condition in 30-40 minutes. True, here you should take into account the amount of vegetable and the size of the pan: the larger the potatoes, the wider the dishes should be. Classic recipe involves the addition of full-fat milk.

Potato mashed potatoes recipe

Ingredients:

• 1 kg of potatoes;
• 40-50 g butter;
• 1 st. home milk;
• salt.

Cooking:

1. Peel the skin off the potatoes and rinse well with cold water.
2. Cut each potato into halves. If the vegetable is large, then it can be quartered.
3. We spread the potatoes in a wide saucepan and pour cold filtered water 4-5 cm above the level of the vegetable.
4. We bet on medium fire and cook for about 25 minutes from the moment of boiling.
5. Melt the butter in a separate bowl and heat the milk.
6. We push soft potatoes with a pusher, salt, pour in milk and butter, mix intensively. Puree is ready. To give an even more appetizing look, you can add finely chopped dill.

Those who cannot imagine their life without a multicooker will be interested in the option of cooking potatoes in this useful device. The amount of ingredients is taken the same as for boiling in a saucepan, and it will take about half an hour.

Cooking:

1. Peeled, washed and cut into halves of potatoes are placed in a multicooker bowl, filled with water.
2. Select the "Extinguishing" mode for 30 minutes.
3. Melt the butter in a separate bowl, heat the milk.
4. Drain the broth from the finished potato, salt, add milk, butter and carefully push. Puree is ready.

The microwave is also a great way to prepare mashed potatoes in just 7 minutes. Only one caveat: if you have guests coming, you will have to cook in two steps, since you cannot load more than 400 g of potatoes at a time into the microwave oven, otherwise it will not boil.

Ingredients:

• 400 g potatoes;
• 2/3 st. homemade milk;
• 30 g melted fatty butter;
• salt, spices.

Cooking:

1. Peel potatoes, cut into small squares.
2. Put the potatoes in a microwaveable bowl, fill it with water halfway.
3. We set the oven power to 700 W and cook for 8 minutes.
4. Pour warm milk into the cooked potatoes and soft butter, salt and push with a pusher. Puree is ready.

In addition to the need to respect the cooking time frame, it is equally important to choose the right vegetable variety. The best for boiling are granular, loose varieties. The fact is that they have more “viscosity”, which is absolutely necessary for mashed potatoes. That is, if you take "Sineglazka" or "Pigeon", the dish is guaranteed to be very tender and light.

Cooking Tricks

Experts in molecular cooking, so popular today, say that for mashed potatoes it is equally important not only how much to cook, but also how to cook potatoes. Therefore, they recommend some methods of boiling and preparing a vegetable side dish.

• In order for excess starch to come out of the potato, you need to put the peeled vegetable in warm water for 30 minutes.
• Salt should not be added after the water boils: the vegetable will lose its airy texture. It is better to do this during the pushing process.
• Most harmonious combination obtained by adding to potatoes hard cheese or homemade sour cream.
• You can give the puree a beautiful shade with ½ tbsp. beetroot juice added to the finished dish.
• Various spices, for example, dry mustard, horseradish, allow you to enhance the taste of potatoes. A pleasant bitterness will appear if you add 1 tsp. lemon or lime zest.
• Before serving, the dish must be whipped with a whisk.
• So that the puree does not lose its lightness the next day, you should make it similar in texture to sour cream.
• If you have slightly overdone with milk, then you can put the mashed potatoes on a slow fire and boil for 10 minutes.

Mashed potatoes are the most popular and beloved side dish in our country. It is difficult to say which dish the hostesses cook as often as mashed potatoes. It is truly universal: tasty, plastic, allows you to experiment with design. Mashed potatoes are wonderfully combined with any meat, vegetables, fish, leaving a feeling of satiety for a long time. Perhaps, in Russia, in popularity, this dish confidently overtakes even pasta, not to mention cereals and vegetables.

But in order for puree to really deliver pleasure - and not only in taste, but also in appearance - it must be properly prepared. It doesn't require any special talent. According to the classical canons (or rather, technical and technological maps developed in the blessed Soviet years), this dish is prepared from boiled potatoes, butter, milk and salt. Everything. None secret ingredients, no fancy electrical appliances. Armed with an ordinary wooden pestle, you can make the perfect mashed potatoes.

Cook the right potatoes the right way

For the perfect puree, you want to buy the best, young, freshly harvested potatoes. And this is exactly what you shouldn't do. Young potatoes have their own charm: they are crumbly, tasty, but completely unsuitable for mashing. It is better to cook it in its uniform, and for mashed potatoes, take potatoes from the previous crop. Of course, this does not mean that the tubers should be green and sprouted.

Elastic, with even dense skin, the tubers are cleaned, washed thoroughly with water and boiled until cooked, dipped in hot water. Salt should be as soon as the water boils. You don’t need to cut the potatoes very finely: this way, of course, it will cook faster, but it will lose a lot of starch. As soon as the potatoes are ready, they need to be drained and slightly dried over a fire.

Everything must be hot.

Directly preparing mashed potatoes is as easy as shelling pears: dried potatoes are kneaded, and during this process butter and milk are added to it in several stages. The main problem that most cooks have when making mashed potatoes is color and consistency. Let us omit the cases when, in order to save money, water is taken instead of butter - here one cannot count on excellent results. But even with the right ingredients, mashed potatoes can be too gooey and nasty greyish. And the secret is that mashed potatoes should be made exclusively from hot potatoes, the temperature of which is not lower than 80 ° C. The butter and milk added to the potatoes should also be hot. This mixture of hot ingredients will give you smooth, creamy white mashed potatoes.

Options are possible

Any self-respecting chef will try to improve the classic mashed potatoes depending on the moment. Sometimes it turns out so beautifully if you add curly parsley, finely chopped dill or carrot puree to ordinary puree. For children, you can build whole pictures of mashed potatoes, vegetables and herbs on a plate. Sophisticated gourmets emphasize the taste of mashed potatoes with ground pepper, garlic, cheese and even nuts. But most importantly, never reheat cold mashed potatoes. Its shelf life is only two hours. The puree can then be used to make potato pie, zraz, casseroles, toppings, but he can no longer become a side dish.