Baked potatoes.

Ingredients:

Potatoes
your favorite spices
a little vegetable oil salt

Cooking:

1. Peel the potatoes and cut into slices. Boil in water for 5-7 minutes.
2. Put in a baking dish, sprinkle with your favorite spices, salt, drizzle with oil and bake in a preheated oven until golden brown.
If you want the spices to be more evenly distributed, put the potatoes, spices and oil in a plastic bag, hold it on top with your hand and shake everything there well.
Young potatoes will be ready in 15 minutes. Small potatoes can be baked whole.

Young potatoes in Ukrainian.

What is Ukrainian cuisine without lard?! So, thanks to cracklings, young potatoes in Ukrainian acquire a completely marvelous taste and aroma. And when all this is still poured with amazingly delicious sour cream sauce, then all thoughts about diets are somehow lost in a foggy distance. The only consolation is that new potatoes contain a lot of useful things.

To cook young potatoes in Ukrainian, you will need the following ingredients:

Salo with meat layer - 100 g
small young potatoes - 800 g
sour cream - 2 tbsp. spoons
salt - to taste
onion - 1 head
for sour cream sauce:
sour cream - 0.5 cups
young garlic - 2 cloves
dill greens
salt
ground black pepper

Young potatoes in Ukrainian are prepared as follows:

1. Scrape off the skin from small young potatoes.
2. Finely chop the lard with a meat layer and fry it in a deep frying pan until cracklings.
3. Put the potatoes in a pan and fry over high heat on all sides until golden brown. Please note: do not turn the potatoes over with a spatula, but simply shake the pan.
4. Reduce heat, salt, pour half a glass of water with 2 tbsp. spoons of sour cream, cover and simmer until tender.
5. Cut the onion into thin half rings and fry it separately until golden brown.
6. Prepare a sauce from 0.5 cups of sour cream with 2 cloves of young garlic passed through a garlic press, finely chopped dill, salt and black pepper.
7. Arrange the potatoes on plates, sprinkle with fried onions, pour over the sauce and serve immediately.

Enjoy your meal!

Potato with mustard dressing.

To make grainy mustard potatoes, you will need:

Potato - 1 kg
Olive oil - 125 ml
Coarse-grained mustard - 2 tbsp. l.
White wine vinegar - 2 tbsp. l.
Red wine vinegar - 2 tbsp. l.
Green onion - 2 feathers
Parsley - 4 sprigs
Salt, pepper - to taste

How to cook grainy mustard potatoes:

1. Boil potatoes for 20-25 minutes. in boiling salted water. Drain the water, cool the potatoes, chop, pour white wine vinegar.
2. Combine olive oil, mustard, red vinegar, salt, pepper. Crumble the onion and parsley into the oil with mustard, mix and pour the potatoes with the resulting sauce. Mix again.
It can be a side dish for fish or meat, a separate dish or a base for a salad.

Enjoy your meal!

Fried potatoes with honey.

To prepare fried potatoes with honey, you need the following ingredients:

Small new potatoes - 1 kg
butter - 50 g
honey - 1 tsp (without slide)
young garlic - 2 cloves
salt
ground black pepper
green onion
dill and parsley

Honey fried potatoes are prepared as follows:

1. Pour thoroughly washed young potatoes with cold water, bring to a boil and cook for 15-20 minutes. Salt at the end of cooking. Drain the potatoes in a colander and let dry.
2. Heat the butter in a frying pan, add honey, stir and fry the potatoes in this mixture until golden brown on all sides.
3. Finely chop the garlic, green onion, dill and parsley.
4. Put the finished potatoes on a dish, pepper, add salt if desired, sprinkle with garlic, green onions and herbs and serve.

Enjoy your meal!

Potato with mushroom sauce.

To prepare potatoes with mushroom sauce, you will need:

Potato - 1 kg
champignon mushrooms - 300 g
onion - 1 pc.
mayonnaise - 100 g
greens - a small bunch
salt and pepper to taste

How to cook potatoes with mushroom sauce:

1. Peel potatoes and mushrooms, wash under running water and dry with a towel.
2. Cut into circles 5-7 millimeters thick.
3. Mushrooms cut into strips, onions into cubes.
4. Put in a pan and fry until all the liquid has evaporated.
5. Then add a small amount of sunflower oil and onion. Fry everything together for 2-3 minutes. Remove from heat and let cool.
6. Finely chop the greens.
7. Combine fried mushrooms, mayonnaise and herbs in one bowl. Add salt and pepper to taste. Blend with a blender until smooth.
8. Put potato circles on the foil, pour mushroom sauce on top and “cover” with potatoes.
Wrap the foil tightly. We do this with all the potatoes.
9. Bake in a preheated oven at 180 degrees for about 60 minutes.
Serve as an independent dish in combination with a vegetable salad or your favorite sauce.

Enjoy your meal.

Fried potatoes with porcini mushrooms and onions.

To cook fried potatoes with porcini mushrooms and onions, you will need:

Potato - 1 kg
white mushrooms - 0.5 kg
onion - 2 pcs.
frying oil
salt, pepper - to taste

How to cook fried potatoes with porcini mushrooms and onions:

1. Peel the legs of porcini mushrooms, then rinse the mushrooms well. Boil the mushrooms for 10-15 minutes. Then drain the water and dry the mushrooms.
2. Separate the legs from the caps of the mushrooms and cut everything into equal pieces.
3. Peel, wash and cut the onion, you can use half rings, or you can just cubes. How do you like. Fry the onion until golden brown.
4. Put the mushrooms in a pan with onions. Since the caps of porcini mushrooms are more fragile than the stems, they require less cooking time than the stems. Therefore, you can first fry the legs, and then add the hats. Fry the mushrooms with onions over low heat until the mushroom juice has evaporated, about 25 minutes.
5. Peel the potatoes, rinse and cut into slices. Pour into the pan with the mushrooms. Salt, pepper, cover and fry until the potatoes are cooked.

Serve hot.

Enjoy your meal!

Potato croquettes.

To make potato croquettes, you will need the following ingredients:

Potato - 500 g
grated cheese - 100 g
flour, breadcrumbs
eggs - 1 pc.

seasonings - optional
mayonnaise - optional

Potato croquettes are prepared as follows:

1. Boil the peeled potatoes, mash with a crush, salt and pepper. If desired, you can add a little mayonnaise for taste. Mix everything well and let cool.
2. Form croquettes: take the potato mass in small handfuls, flatten it, spread the grated cheese in the middle, then roll into a ball.
3. In a small bowl, shake the egg, mix the breadcrumbs with flour on a plate.
4. Dip the croquettes first in the egg, then roll in breadcrumbs with flour, put on a plate and refrigerate for 1 hour.
5. Croquettes are deep-fried, so use either a deep fryer or a deep frying pan, where you need to pour 2-3 fingers of sunflower oil.
6. Before frying, roll each croquette again in breadcrumbs with flour and fry until golden brown for 5 minutes.

Croquettes can be served with garlic sauce or ketchup.

Enjoy your meal!

French mashed potatoes.

French-style mashed potatoes also use parchment, which allows you to cook potatoes unchanged on the outside and baked on the inside! Believe me, you and your family will be delighted with such a combination of tastes and aroma!

To prepare this dish we need:

Potatoes - 8-10 pcs.
butter - 2 tbsp.
sour cream - 3/4 tbsp.
pepper and salt - to taste
nutmeg - on the tip of a knife

How to make french mashed potatoes:

1. To begin with, it is worth noting that for this recipe, if possible, it is better to choose even and preferably the same size potatoes. So, first of all, wash the potatoes well (after drying). Now we cut off two large pieces from parchment, fold each in half, and then draw it up in the form of an envelope.
2. We spread 5 potatoes on one half and close it with the second half, while wrapping the edges under the envelope itself so that it does not open. We do the same with the second part of our potatoes.
3. After that, put the “sealed” potatoes on a baking sheet and bake them in the oven for about 1 hour (at 220 ° C). Please note that the cooking time will depend on the size of the potatoes used.
4. Next, slightly cool the finished potatoes and peel them. We put it in a deep bowl (bowl or saucepan) and mash it into a puree.
5. Meanwhile, melt the butter in a separate bowl, add salt and pepper, as well as nutmeg to it and mix everything well. After we add the oil dressing to the potatoes and carefully “mix” it (knead).
6. We put the resulting mass in a clay pot (or other baking dish). Immediately it is worth noting that you should not lay the potatoes too full, because in the oven they will begin to rise. In this case, it is better to use 2 separate pots (forms).
7. So, fill the stacked potatoes with sour cream (we level it evenly over the entire surface) and send it back to the oven for 12-15 minutes.

Serve the dish hot! If desired, potatoes can be sprinkled with fresh herbs on top!

Bon Appetit everyone!

Potatoes with spinach and tomatoes.

Potatoes - 4 pcs.
tomato - 2 pcs.
spinach - 2 bunches
onion - 1 pc.
garlic - 2 heads
coriander - 1 tsp
mustard seeds - 1 tsp
vegetable oil - 1.5 tbsp.
salt - to taste

How to cook potatoes with spinach and tomatoes:

1. Soak the spinach in a bowl of cold salted water for 20 minutes.
2. Peel the potatoes, I took 4 medium potatoes. Cut each tuber into 4 pieces.
3. Warm up 1 tbsp. vegetable oil in a frying pan and fry the potatoes in it until golden brown. Let's leave it on low heat.
4. Peel the onion, chop finely.
5. Heat the remaining vegetable oil in a small frying pan, fry the onion until golden brown. Transfer the onion to the fried potatoes.
6. Peel the garlic, finely chop and put to the potatoes. Let's salt a little.
7. Add mustard seeds and coriander, mix and leave for another 1 minute.
8. Pour a little hot water into the pan, cover with a lid and leave to simmer for 10 minutes.
9. Take out the spinach from the water, dry it, chop coarsely.
10. Add chopped spinach to stewed vegetables and mix.
11. Wash the tomatoes, cut into large pieces, put them also to the vegetables and simmer for another 1 minute.
12. Turn off the stove, let the potatoes with spinach and tomatoes cool down a bit.

Our wonderful fragrant dish - potatoes with spinach and tomatoes - is ready! Rather, we try it, it seems to me that the taste of this dish is simply amazing.

Enjoy your meal!

Potato soufflé.

The potato soufflé is airy and very tender, and the bechamel sauce gives it an exquisite taste.

To make potato soufflé, you need the following ingredients:

Potato - 700 g
onion - 1 head
eggs - 3 pcs.
milk - 300 ml
grated parmesan cheese - 100 g
grainy mustard - 1 tbsp. a spoon
butter - 1 tbsp. a spoon
flour - 0.5 tbsp. spoons
salt, ground black pepper - to taste

Potato soufflé is prepared as follows:

1. Cut the peeled potatoes into several pieces, throw into boiling salted water and cook under the lid until cooked for 15-20 minutes. Drain the water and put the pan with potatoes without a lid for a couple of minutes on a minimum fire so that the potatoes dry well.
2. Mash potatoes, season with salt and pepper.
3. To prepare the bechamel sauce in a saucepan, melt the butter, add the flour and fry, stirring, for 1 minute. Gradually pour in the milk and cook, stirring constantly, over low heat for another 7-9 minutes, until the sauce thickens. Add half of the grated cheese, season to taste with salt and pepper, and set aside to cool.
4. Separate the yolks from the whites. Mix mashed potatoes with bechamel sauce, egg yolks and mustard.
5. In a separate bowl, beat egg whites until stiff and add to potato mixture.
6. Grease a fireproof baking dish with oil, transfer to its potato mixture, sprinkle the remaining grated parmesan on top and bake for 30-35 minutes. in an oven preheated to 200°C. When the potato soufflé has risen and has a golden hue, serve it to the table.

Enjoy your meal!

Mashed potatoes with spinach and garlic.

To make mashed potatoes with spinach and garlic, you will need:

Potatoes - 3 pcs.
butter - 3 tbsp.
spinach - 1 tbsp.
milk - 2/3 tbsp.
ground nutmeg - ½ tsp
garlic - 2 pcs.
salt - to taste
ground black pepper - to taste

How to make mashed potatoes with spinach and garlic:

1. Peel the potatoes, wash and cut into quarters, boil until tender (about 20-25 minutes).
2. We take spinach either frozen or fresh. If frozen, then defrost it and squeeze out excess water, but if you take fresh, then keep it in the pan for several minutes, or steam it. We will need 1 cup of this cooked tightly packed spinach.
3. Heat the butter in a small saucepan and cook the spinach on it over medium heat (2-3 minutes).
4. Add milk and nutmeg to the saucepan, cook for a couple more minutes, put salt and pepper to taste.
5. We need baked garlic. To do this, peel the garlic from the husk, but only the outer one (the one that peels off well). Cut off the tops of the garlic heads so that the cloves are visible. Next, drizzle the garlic with olive oil. Pour 1 teaspoon of oil on each head, distribute it well over all the cloves. Wrap the garlic tightly in foil (in 2 layers) and place in the oven, preheated to 205 degrees, for 35-40 minutes. Cooked garlic is soft and golden brown in color. The pulp of garlic, which we need for the sauce recipe, is easily squeezed out by hand.
6. Mash the finished potatoes with a fork, add spinach with milk, garlic to it and knead again until the puree becomes homogeneous. Taste for salt, adding more salt and pepper if needed.
7. Serve with any second course.

Enjoy your meal!

Potatoes with cheese, fried in the oven.

To make oven fried potatoes with cheese, you will need:

Potato - 1 kg
hard cheese - 50 g
paprika - 1 tbsp
breadcrumbs - 1 tbsp. l.
garlic - 2 cloves
salt and pepper to taste

How to cook potatoes with cheese, fried in the oven:

1. Peel potatoes. Wash and dry. Cut into small cubes.

2. Combine breadcrumbs, paprika, ground pepper and salt in one plate. Mix well.

3. Line the baking dish with parchment paper.

4. Transfer the potatoes to a baking dish. Add spices to the mold. Mix well, trying to ensure that each piece of potato is breaded.

5. Grate the cheese.

6. Put on top of the potatoes.

7. Place the form in an oven preheated to 180 degrees. Bake for about 30-40 minutes, stirring occasionally.

Serve with herbs and your favorite sauce. Enjoy your meal!

Spicy potatoes in mustard sauce.

To make Spicy Potatoes in Mustard Sauce, you will need:

Potato - 0.5 kg
mustard - 1 tbsp.
vegetable oil - 2 tbsp.
ground black pepper - 1/3 tsp
spices - provencal herbs
garlic - 1 clove
salt

How to cook spicy potatoes in mustard sauce:

1. Peel the potatoes and cut into large pieces.
2. Put in a saucepan, fill with water and cook for 5 minutes.
3. While the potatoes are cooking, prepare the marinade. To do this, finely chop the peeled garlic, add salt, Provencal herbs, mustard and pepper to it. Mix everything.
4. Add potatoes to the marinade and mix well again.
5. Put the potatoes in the marinade in a mold and bake in the microwave on the grill.

Serve the potatoes hot, sprinkled with herbs. Enjoy your meal.

Potatoes with champignons in sour cream.

To cook potatoes with champignons in sour cream, you will need:

Potato - 1.2 kg
champignons - 400 g
onion - 1 pc.
flour - 1 tbsp. l.
sour cream - 400 g
vegetable oil - to taste
ground black pepper - to taste
seasoning for potatoes - to taste
salt - to taste

How to cook potatoes with champignons in sour cream:

1. Peel potatoes, cut into thin circles.

2. Finely chop the onion and mix with a tablespoon of flour.

This will make the onion beautiful (it will acquire a golden color) and give the right consistency to the finished dish. This method also works well in the preparation of various sauces. Onion, respectively, fry in a heated pan with vegetable oil.

3. Mushrooms cut into small pieces. And also fry in a heated pan with vegetable oil, separately from onions.

4. Put the potatoes in a baking dish, salt, pepper, season with seasoning for potatoes if desired.

5. Add fried mushrooms, onions. Mix everything thoroughly.

6. Season with sour cream and send to the oven, preheated to 180 degrees, bake for 40 minutes.

Serve the dish hot, sprinkling it on top of the chopped green onion. Various pickles are ideal for potatoes with champignons in sour cream, so you are guaranteed to enjoy a delicious dinner.

Enjoy your meal!

Potatoes with bacon.

Potatoes with bacon, to paraphrase a classic, are twin brothers. True, for some reason, the third indispensable ingredient immediately pops up in my memory - vodka, but this is already for a purely male company. We will offer you a marvelous recipe of Ukrainian cuisine, when "two in one" perfectly complement each other, and they look so that you just salivate. It turns out quickly, unusually and incredibly tasty!

As a matter of fact, to cook potatoes with bacon, they are the only ones needed. It would be nice to take lard with meat, closer to bacon, but it will be delicious in any case, because it turns out to be impossibly appetizing and crispy. Well, and also, of course, a little salt and ground black pepper, and even an onion there, all kinds of greens, cucumbers with tomatoes, fresh or salted - it's as the soul requires.

Preparing potatoes with lard is nowhere easier: wrap medium-sized peeled potatoes in thinly sliced ​​\u200b\u200blard plates, salt, pepper and place on a baking sheet, and then bake in the oven at a temperature of 180-200 ° C until cooked. Readiness can be checked with a match or a wooden toothpick.

Enjoy your meal!

Potato gratin.

Gratin is not the name of a dish, but a cooking method, when any dish, sweet or savory, is baked in the oven until a delicious crust forms. Potato gratin prepared according to our recipe will become a real table decoration. Spices and cheese give it a special taste and aroma.

To make potato gratin, you need the following ingredients:

Potato - 1.5 kg
salt, ground black pepper - to taste
low-fat cream - 0.5 l
garlic - 3 cloves
hard cheese - 150 g
butter - 2 tbsp.
grated nutmeg - 1 pinch

Potato gratin is prepared as follows:

1. Cut the peeled potatoes into very thin slices.
2. Pass the peeled garlic through a garlic press.
3. Mix cream, salt, pepper and nutmeg, bring to a boil, cool slightly. Add chopped garlic to the cream, mix thoroughly.
4. Grease a heat-resistant rectangular shape with butter, put the potatoes in it in layers, pouring each layer with a butter-garlic mixture.
5. Bake in an oven preheated to 150°C for 40 minutes.
6. In the meantime, grate the cheese, remove the gratin dish from the oven and sprinkle the potatoes with the grated cheese.
7. Raise the oven temperature to 200°C, place the tray in the oven and bake until golden brown, about 5 minutes.

Enjoy your meal!

French new potatoes.

French-style young potatoes baked with butter are a great side dish for both meat and fish. The best is not crumbly potatoes. You need to bake it either in a cast-iron pan, or in a thick-walled ceramic or glass form. Of course, such potatoes cannot be called a low-calorie dish, but what a yummy!

To cook new potatoes in French, you will need the following ingredients:

Potatoes - 4 pcs.
butter - 2 tbsp. spoons
salt
ground black pepper
greens

New French potatoes are prepared like this:

1. Cut the potatoes into thin layers no thicker than 4-5 mm (do not rinse).
2. Melt the butter and grease the mold.
3. Lay out the potatoes in layers, brush each layer with oil and sprinkle with salt and pepper.
4. Bake at 220°C for about an hour until the slices can be easily pierced with a fork.
5. When serving, sprinkle with chopped herbs.

Enjoy your meal!

Breaded new potatoes.

Breaded new potatoes are not fried, but baked in the oven, but not just like that, but with a wonderful fragrant dressing. It turns out not only very tasty, but also beautiful.

To prepare new breaded potatoes, you will need the following ingredients:

1 kg of new potatoes (preferably small ones)
30 g breadcrumbs
bunch of green parsley

For refueling:

3-4 garlic cloves
50-60 ml sunflower oil
salt, spices and spices to taste

Breaded new potatoes are prepared as follows:

1. Pass the garlic through a garlic press, mix in a small bowl with salt, spices and spices, pour in sunflower oil and let it brew in the refrigerator for at least 1 hour.
2. Wash the potatoes thoroughly, as they will be baked right in their skins. If the potatoes are too big, cut them into wedges.
3. Pour the garlic dressing over the potatoes, mix thoroughly, sprinkle with breadcrumbs, put on a baking sheet and bake in the oven for 50-60 minutes. at a temperature of 250°C.
4. Sprinkle the finished potatoes with finely chopped parsley and serve hot.

Enjoy your meal!

Potatoes in orange sauce.

Potatoes in orange sauce are prepared with the following ingredients:

Potatoes - 8 pcs. medium size
soft cream cheese - 200 g
oranges - 2 pcs. big size
ground hot pepper - 0.5 tsp
eggs - 4 pcs.
lettuce - half a head
salt - to taste.

Potatoes in orange sauce are prepared as follows:

1. Squeeze the juice from the oranges and mix it in a saucepan with soft cheese, pepper and a little salt.
2. Cut the peeled potatoes into large pieces, mix in a saucepan with sauce and simmer for 35-40 minutes. covered, stirring occasionally.
3. Wash the lettuce leaves, dry and arrange on plates.
4. Hard boil the eggs and cut in half.
5. Put potatoes in orange sauce on lettuce leaves, garnish with egg halves and serve.

Enjoy your meal!

French potato.

To make french fries you need:

Potato
cheddar cheese
onion
heavy cream

How to cook French Potatoes:

1. Potatoes should be peeled, washed, cut into thin slices.
2. Lubricate the baking dish with oil, put slices of potatoes on the bottom, then sliced ​​\u200b\u200bonions into rings, sprinkle with cheese. Layers can be alternated several times, but it is important that cheese always remains on top.
3. Before putting in the oven, the potatoes are poured with cream. Baking temperature - 180 degrees.

Enjoy your meal!

Potato - escalope.

Ingredients:

6 medium potatoes
4 tablespoons unsalted butter
3 tablespoons of umka
2.5 cups of milk
200 g grated cheese
salt and pepper

Cooking:

Heat the oven to 200 degrees.
Heat a skillet over medium heat and melt the butter in it. Add flour to melted butter and stir until browned. Salt, pepper. Pour in milk and stir.
Remove the skillet from the heat and pour the entire mixture into a large bowl. In a separate bowl, toss the sliced ​​potatoes in salt and pepper. Put these circles in our pan on a whip and top the potatoes with the milk mixture. Sprinkle potatoes with grated cheese between layers (it should take about half the cheese in total). Sprinkle the other half on top, salt and pepper.
Cover the pan with foil and bake for 60 minutes. Remove the foil and hold the broiler for another 5-10 minutes until golden brown. Remove from oven and let stand 10 minutes before serving.

To make the puree homogeneous and airy, choose starchy varieties. It is a round potato with a light brown skin and light flesh. Starchy potatoes are very soft during cooking, which provides a delicate texture of mashed potatoes.

But it is better not to use potatoes with a red skin. It does not boil so much, and the puree may turn out with lumps.

What to put in mashed potatoes, except for potatoes

Classic mashed potatoes can not do without or cream. If you want the dish to have an exquisite flavor, add a few sprigs of thyme, rosemary or other herbs to the liquid and heat over low heat.

Skillet.lifehacker.com

Another product that makes mashed potatoes tasty and airy is butter. Do not feel sorry for him and do not be stingy when buying: the oil should be high in fat. Alternatively, you can take refined sunflower or olive oil. However, the taste of puree in this case will be slightly different.

skillet.lifehacker.com

Both milk and butter should be at room temperature. If they are cold, the potatoes will cool faster and the mashed potatoes will take longer to mix. Which means it can be sticky.

Some put a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese in mashed potatoes. You can also add a raw egg, fried onions or mushrooms for flavor.

If you want to give the puree an unusual color, boil the potatoes with beets, carrots or pumpkin.

Fresh greens will add a special aroma to the finished puree. It can be mixed with the rest of the ingredients or sprinkled on a dish.

How to make mashed potatoes

Peel the tubers and cut them into equal large cubes. Thus, the potatoes will boil more evenly and.

Put the cubes in a saucepan and cover with cold water so that it covers them by about 1 cm. Salt and put on fire.

By the way, about when to salt mashed potatoes, they are still arguing. Alone Perfect Mashed Potatoes , Mashed Potatoes with Buttermilk, Black Pepper and Green Onion chefs salt at the beginning, others Emeril Lagasse's Garlic Mashed Potatoes- at the end, third Mashed Potatoes, Kind Of Robuchon-Style- after boiling water. Opinions were divided among famous professionals about what water to put potatoes in: in cold Perfect Mashed Potatoes or already boiling How to make mashed potatoes.

One thing can be said for sure: the potatoes should be completely boiled. It is easier to check the degree of readiness with a knife. It should easily pierce a cube of potatoes.

pluckytree/Flickr.com

When the potatoes are ready, drain the liquid from the pan, put the cubes in a colander and dry them slightly. To do this, put them again in a hot pan and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not needed at all in mashed potatoes.

Remember: the colder the potatoes, the more difficult it is to mash them.

Puree should not be mixed in a blender: because of this, it can become viscous, sticky and, of course, tasteless. It is better to mash by hand using a pusher with holes. This won't take much effort from you, because starchy potatoes become very soft after boiling.

Harder varieties can be mashed using a potato press. It will help get rid of lumps.

LexnGer/Flickr.com

Then add the rest of the ingredients to the puree and mix well. Do not spare time and effort on this if you want the puree to turn out airy. At the end, you can season the puree with spices to taste and mix everything again.

Bonus: 4 Unusual Mashed Potato Recipes

Stacy Spenceley / flickr.com

Ingredients

• 400 g potatoes;
• 400 g of cauliflower;
• 1 tablespoon of butter;
• ½ cup cream;
• ¼ cup grated cheese;
• salt - to taste;
• a few sprigs of green onions.

Cooking

Put the potatoes to boil. 10 minutes after the water boils, add the cauliflower florets and cook until tender.

Put butter, cream, cheese, salt into the mashed vegetables and mix well until smooth.

Sprinkle with chopped green onions before serving.

Ernesto Andrade/flickr.com

Ingredients

• 1 kg of potatoes;
• 1 onion;
• 1 tablespoon vegetable or olive oil;
• 1 teaspoon balsamic vinegar;
• a few teaspoons of salt;
• ½ teaspoon of sugar;
• 2 cups unsalted coconut milk;
• 1 tablespoon dried garlic.

Cooking

Boil potatoes. Put the chopped onion in a frying pan drizzled with oil, add vinegar, a teaspoon of salt and sugar and cook for a few minutes. The onion should soften and become golden brown.

In crushed potatoes, add garlic and fried onions. Mix well until smooth.

3. Mashed Baked Potatoes and Celery - Jamie Oliver's Recipe

jamieoliver.com

Ingredients

• 4 potatoes;
• sea ​​salt - to taste;
• 300 g of celery root;
• 1 head of garlic;
• 4 tablespoons of olive oil;
• 3 sprigs of fresh thyme;
• spices - to taste.

Cooking

Rinse potatoes and sprinkle with salt. Pierce the skin with a fork and place the tubers on a baking sheet. Bake for 30 minutes in a preheated oven at 190°C.

Cut the celery root into large pieces. Place it and the garlic cloves on baking paper, sprinkle with salt, pepper, drizzle with two tablespoons of olive oil and toss with your hands. Wrap the paper so that you get a bundle.

Half an hour after the start of cooking potatoes, put the bundle on a baking sheet and bake for another 20-30 minutes. Potatoes and celery root should be completely baked.

Peel the potatoes, squeeze out the pulp of the baked garlic and mix these ingredients with the celery. Add thyme leaves, olive oil and mix well. Season the puree with spices.

finedininglovers.com

Ingredients

• 800 g potatoes;
• 500 g pumpkin;
• a little melted butter;
• 1 clove of garlic;
• salt - to taste;
• 125 ml of milk;
• 100 ml cream;
• 2 tablespoons of butter;
• ground black pepper - to taste;
• a little nutmeg;

Cooking

Peeled potatoes and cut into cubes and boil for 25-30 minutes. Heat the ghee in a frying pan and fry the chopped garlic in it.

Drain the liquid from the pan, dry the vegetables and add milk, cream and butter to them. Mix well, season with salt, pepper, garlic and nutmeg and mix again.

Real brutal mashed potatoes - from potatoes fried in oil with onions and spices, seasoned with full-fat milk and, in addition, flavored with butter. Not for the faint of heart, I would say. But seriously, an interesting option for preparing the now familiar mashed potatoes. A little more stages, but they are worth it. The result is a hearty and tasty side dish. And by the way, this is a very festive option.

To prepare one large portion of mashed potatoes, take the following ingredients.

So let's start with potatoes. I have - a little less than 300 grams. It must be washed, cleaned, of course. Next, cut into thin slices and preferably dry with a towel. This is necessary for the formation of a golden crust.

We spread it in a pan heated with vegetable oil, and, stirring occasionally, fry for 2-3 minutes.

In the meantime, cut the onion into small cubes. I took a half (35 g), but you can also have a whole head - for lovers of fried onions.

Spread to potatoes, add spices to taste: salt, pepper, Provence herbs.

Stir and fry until the ingredients are ready and a very golden crust is formed.

While the potatoes are fried, heat the milk almost to the boiling point - as for regular mashed potatoes. We spread the finished fried potatoes in a saucepan and knead with a crush until the most homogeneous state. This will be more difficult to make than boiled potatoes, but it's worth it. Especially lazy I advise you to use a blender.

Pour in hot milk and continue to knead. The amount of milk depends on your taste preferences. Start with a small amount and work up to your desired thickness. Part of the milk can be replaced with water or broth, if suddenly you have it.

The puree should turn out homogeneous, with a beautiful interspersing of not completely mashed fried potatoes and onions.

That, in fact, is all! Mashed potatoes are ready! Serve the dish as a side dish, flavoring, if desired, also with butter - it will turn out even fatter, but tastier and more satisfying. Enjoy your meal!

NICHOLAS MARK AMOS

How can I fry leftover puree?

Today I need some tips on reusing mashed potatoes. And not "don't do it" advice. I mean how can I fry it?

So far, I've pretty much limited my reuse of mashed potatoes to fried brownies, but I've found it doesn't work that well with every mashed potato I come across. Sometimes it is either too dry or too wet. How can I fix this?

I usually put some cheese in mine when I make it, but the people I live with make it very easy, and anything from crumbly to watery. For me, the crumbly ones were essentially useless because I don't know what I can do with it after it's done to make everything good again. For example, can I later add cheese or even an egg or some other binding agent so that it stays together in the pan long enough to seal and survive if manipulated a bit by flipping the egg?

On the other hand, when it's really watery, what can I do about it? The limits of my knowledge of the thickeners available in your average kitchen are flour and gravox, but I haven't been playful enough to mix it with mashed potatoes and fry it since I had dry mashed potatoes and some leftover gravy. which I just mixed it all together and fried, thinking, of course, it will all just blend together and be wonderful. But it was terrible. Not to mention it almost burned because the sauce seems to seal much faster.

Edit. I'm really after any suggestion, not limited to hot. @Jefromi thought I'd edit my question to sound like I'm only interested in how to fry it.

Jolenealaska ♦

You can bake it in potato bread, you can use it to thicken soup or sauce; and yes, you can add binders to make better pancakes. The leftover puree is actually a very versatile ingredient. Here is a link to the BBC with some ideas to get you started.

Optionparty

Hash or even Lefse come to mind.

Doug

Just use it like puree? Reheat it with butter and cream... Professional kitchens always mash in bulk and use it for the following days.

Doug

In addition, dry mashed potatoes just need to add oil, and wet mashed potatoes need to be dried somehow ... I would say that if wet mashed potatoes, then it is overcooked and garbage.

Cascabel ♦

@NICHOLASMARKAMOS The only problem that comes up is asking for a list of things to do with them. If the thing that's too wet/too dry isn't just for frying, feel free to put it all in here. But if you have 20 different problems with 20 different things you want to do, by all means ask 20 questions.

Answers

Yamikuronue

For one half of your problem: You can add some milk to dry mashed potatoes to make it moist if it's too dry to use in this application. The other half is a little more difficult, but instant mashed potatoes can be used to "soak up" some of the moisture and make it drier.

Neels

When life throws lemons at you, make a lemonade!!

I know this saying is meant differently, but I'm trying to start by saying that when you have mashed potatoes on hand, try all of these delicious recipes that I'm about to suggest here and now.

To start with, I'm assuming that the mashed potatoes we're talking about here are just potatoes (of course), some oil, and minimal dressing, say salt and pepper, and the texture is still sticky, not on the wet side. ! With this on hand, you can try the following recipes, considering you want more than mashed potatoes:

1. Leftover Mashed Potato Sandwich: Take a frying pan and add some oil (2-3 drops) to it. When the oil is hot, add some quenching like cumin, chili flakes, finely chopped onion, minced garlic, green chili, etc. (mostly for flavor). Then add the puree and fry everything together until the potatoes are very light golden brown. You may need to stir it to keep it from sticking to the pan. You can use this puree filling inside any vegetable sandwich or subwoofer. Just lay a layer between slices of bread, add your favorite vegetables and cheese, and you have a great sandwich in front of you.
2. Indian Potato Curry: If you love Indian food and have any Indian spices like cumin, asafoetida, turmeric powder, chili powder, coriander powder in your cupboard, then you might want to try making this quick curry. Start with the oil in a saucepan and let it heat up. Add cumin and let it crackle. Then add all these powdered masalas directly into the oil, then put in the potatoes, 2-3 tablespoons of yogurt and water and let everything boil. It can be eaten with hot rice or croutons!
3. Puff Potato Pasties Puff Potato Pasties: If you buy puff pastry sheets and know how to use it, you can use potato sandwich mix and roll it into a puff pastry sheet and put it in the oven to make a delicious snack!
4. Potato Patty: You can add some cornmeal or refined wheat flour to the puree, along with spices like chili, garlic, and other flavorings, and turn it into a dry dough. You can then form this dough into balls and flatten it until deep frying until a deep golden brown. These pies can be used in a burger instead of meat patties.

Maybe I gave you enough ideas to try next time!

What could be simpler than potatoes? Boiled, fried and mashed ... But the simplest dishes, as you know, turn out to be the most difficult to check. So, in order to deliciously fry potatoes or prepare tender mashed potatoes, you should know some culinary tricks, without which it is better not to approach the tubers.

AiF.ru has collected culinary secrets for you on how to cook perfect potato dishes.

Training

When peeling potatoes, so that they do not darken, they should be put in water with the addition of a couple of tablespoons of lemon juice.

How to save more vitamins

How to cook

How to fry

Photo: Shutterstock.com

To get crispy potatoes, you need to remove the starch from the slices. To do this, chopped potatoes are washed with water. Then dry with a paper towel.

To get a crust, you can also roll the slices in flour.

Put the potatoes in a preheated pan and in hot oil.

Do not put wet potatoes in hot oil. It will splatter.

When frying, the potatoes should be salted when the slices are browned on all sides.

To make the potatoes crispy, you do not need to cover it with a lid. And you don't need to stir it often.

How to puree

Photo: Shutterstock.com

For mashed potatoes, you need to take potatoes, which are well boiled and contain a lot of starch.

Only hot milk should be added to mashed potatoes; cold mashed potatoes become gray and tasteless.

If the puree is too runny, adjust to desired consistency by adding a tablespoon of potato starch.

The puree will turn out to be especially tasty if, at the last moment before serving, add whipped egg white to it.

To make the puree tender and fluffy, the potatoes need to be not only crushed and rubbed, but also whipped with a blender or mixer.

How to cook pancakes

When preparing potato pancakes or potato pancakes. To remove excess mucus from grated potatoes, it must be properly squeezed through cheesecloth.

Miscellaneous

If you steam a cold jacket potato, it will become as if freshly cooked.

Potatoes boiled in their skins will become as fresh again if they are steamed.

Boiled potatoes will be easier to peel if they are immediately covered with cold water for a couple of minutes.