Everyone knows the story of how Peter I sent potatoes to Russia from Holland, but it was not immediately accepted in our country. Now we can say that he has got accustomed, and we already can hardly imagine our diet without potatoes.

What else do we know about potatoes?

About history

The potato is over 4 thousand years old, it was discovered by the Indians of South America, who revered the fruits of the plant as a first-class delicacy. Much later, the tubers took their place of honor on the table.

About the name

The German version says that it comes from the two words "craft" and "toyefel", which means "the fruit of the devil's power."

About color

In addition to the usual white and yellow potatoes, there is still red, purple and even black.

Unusual color is associated primarily with a high content of beneficial trace elements. For example, red-violet varieties are rich in anthocyanin, an antioxidant anti-aging agent; yellow has a lot of carotene that improves eyesight; black potatoes - just a storehouse of vitamins and minerals.

True, his appearance is so unusual that he is not particularly popular. In any case, in our latitudes.

About varieties

Despite the fact that there are more than 50 thousand of them, new ones constantly appear. For example, Peruvian experts at the International Center for the Study of Potatoes have bred varieties with an increased amount of protein, American scientists are a hybrid who are not afraid of pests, and Hungarian breeders have a potato in which there is twice as much protein as starch.


By nutritional value, it is not inferior to veal, besides, it can be eaten raw. And in Germany they grew potatoes containing 130 times more carotene than regular varieties.

About holidays

Magnificent celebrations in honor of the potato arrange around the world.

So, in the small town of Lombardy (Italy) they hold the oldest potato harvest festival in Europe. In the program of the holiday, which is almost 60 years old, there are competitions for gathering vegetables, fighting vats with mashed potatoes, processions, parades, craft and food fairs, humorous competitions.

About calorie

Those who love potatoes should think about these numbers: 100 grams mashed potatoes   contains only 54 kilocalories, in the same amount fried in oil - 10 times more. Boiled “in uniform” is much lighter - it has 66 kilocalories, and 136 in baked skin.

About the benefits

Potatoes contain starch and proteins. They contain all the essential amino acids, pectins, sugars, fiber, almost all B vitamins, as well as vitamins C, P, K, PP and A, mineral salts (especially potassium and phosphorus), macro- and microelements, organic acids and sterols .

By the way the greatest number   nutrients are found just under the skin, so the thinner it will be cut - the better.

About recognition

Of the 130 countries that grow potatoes, most of all they love it in Germany - about 168 kilograms per year fall on each inhabitant, the Belgians eat 132 kilograms during the year, and the descendants of Rzeczpospolita 123 kilograms.

About cooking methods

From the potato you can cook almost 2,000 dishes - from salad to jelly.

So how do you make mashed potatoes?

All of us since childhood love air mashed potatoes. It would seem to boil the potatoes, mash it and eat a tasty, nutritious dish. Let's look at the cooking process in more detail.

Classic mashed potatoes

1. To start, the potatoes must be peeled, washed and put in water. In no case do not leave the peeled potatoes for a long time without water, it quickly darkens.

A family of 4-5 people will need 1 kg of medium-sized potatoes (these are about 7 tubers).

2. When cooking potatoes, you should strive to mash the potatoes as quickly as possible to reduce the loss of nutrients.

To do this, it is put in boiling water and cooked in a saucepan, closed with a lid. When preparing mashed potatoes, they should be covered with water not more than 1 cm.

3.Potatoes are prepared in salted water (10 grams of salt per 1 liter of water).

Some varieties of potatoes are highly boiled soft and soaked with water. From this product can not be cooked tasty mashed potatoes. Therefore, when cooking crumbly varieties, water is drained about 15 minutes after it boils, then cover the dishes with a lid and cook the potatoes with a minimum amount of water over low heat.

4. While the potatoes are boiled, you can make milk for mashed potatoes.

About 1 glass of milk and 50 g butter   heat up without boiling.

The fact is that if you pour cold milk into potatoes, it will turn black   and mashed potatoes will have an unsightly look. After that, the milk must be well salted. Mashed potatoes "love" salt.

Mashed potatoes can be diluted with sour cream, cream, water from under the potatoes, as well as some for this purpose use mayonnaise. You must be guided by your taste and availability of products.

5. It is possible to learn about the readiness of potatoes by piercing it with a fork.

In the event that the fork enters the tuber is easy - the potatoes are ready, if with an effort, then continue to cook. The second sign of the readiness of the potato is the reduction of the noise of the water in the pan: as the potato “stopped”, so it boiled.

Before the end of cooking, you can put a couple of bay leaves and a clove of garlic in a saucepan.

6. After the potato tubers are brewed, excess water is drained from the pan. But be careful not to burn yourself with boiling water or steam.

Some housewives prefer to leave some water out from under the potatoes so that they can then “adjust” the mashed potatoes liquid.

7. Actively mash boiled potatoes in mashed potatoes.

You can knead the mash with a mixer, however, the nozzle for mashed potatoes can scratch the edges of the pan and not reach the transitions between the wall and the bottom of the pan.

For these purposes, you can use a wooden powder, but the puree can absorb the smell of wood. Wooden powder after each use must be well dried.

It is best to use a special tolkushku for mashed stainless steel. It looks like a perforated disc on the handle. I like this kind of tolkushka most of all, the puree turns out to be very lush, the potatoes during cooking not only warm up, but also beaten.

8. When there are no lumps in the potatoes, pour the warmed milk with butter into it and mix well, as if beating the mashed potatoes a little.

Milk should be enough, mashed potatoes should be quite liquid, because after a while it will "thicken". If there is not enough milk for such a lush consistency, then you can use the water left from under the potatoes or heat a small amount of milk.

9.If it is assumed that the mash should stand for a while, then it should be “wrapped up” in a blanket, having previously wrapped the saucepan in a towel.

It retains heat for a long time and does not require additional heating.

10. You can serve mashed potatoes by putting a small piece of butter (for beauty) on it and sprinkling with dill or other herbs.

Sumptuous Mashed Potatoes




Make mashed potatoes according to the recipe above, but add the egg yolk, and use milk and cream in half. Serve the top with a slice of butter and chopped chives.

Garlic mashed potatoes

Add 3 cloves of garlic in the water when boiling potatoes for a classic mashed potatoes. Mash potatoes with 150 ml of hot milk, 2 pinches of nutmeg and season with pepper. Add 1/2 sliced ​​and fried red onion, with butter, in which it was fried.

Savoy mashed potatoes




Boil 1.5 kg of potatoes. Cut 1/2 savoy cabbage and boil in not large quantities   water with oil and black pepper. Heat 150 ml of milk with 4 green onion feathers.

Mash potatoes with butter, stir in milk and season. Add cabbage and serve hot.

Garlic Puree




Cook the classic mashed potatoes. Crush 2 cloves of garlic in a press, put in a bowl and cover with unrefined sunflower oil.

Let it brew, then add to the cooked mashed potatoes. Sprinkle with chopped fresh dill.

Puree with olive oil and parmesan




Add to freshly softened mashed potatoes 3-4   st. l finely grated Parmesan cheese and 2 tbsp. l olive oil

Mix well and serve.

Pesto Puree

Cook the classic mashed potatoes.

Cook the pesto sauce:

Put a bunch of green basil (leaves only), 3-4 tbsp into the bowl of the blender. l pine nuts dried in a pan, 1-2 cloves of garlic and 1/3 cup of olive oil.

Grind until smooth and add to ready mashed potatoes 2-3   st.l.sousse pesto.

  Mashed potatoes with mustard and butter

Add to puree 2 tbsp. l granular (French) unsharp mustard and 50 g of butter. Stir. Serve with greens and meat.

Pumpkin Puree




Boil the potatoes, and in the oven bake until soft, a couple of slices of pumpkin. Mash the ingredients in mashed potatoes. It will turn out nice colored pureewhich will decorate any table.

Mashed potatoes with crispy bacon and green onions




Boil 1.5 kg of potatoes. Fry 6 slices of chopped crispy bacon and 2 chopped feathers of green onions.

Add to potatoes along with butter (as described above). Serve with grilled white fish or sausages.

Potatoes with cheese in a pot




Make mashed potatoes. Add butter (leaving 1 teaspoon), beaten egg, chopped onion and cheese in cubes. Puree salt and pepper very, put in a greased pot, spread out on the surface of the cubes of butter.

Bake in the oven at 200 degrees C for 30 minutes.

Garlic Potatoes

Boil 1 kg. Potatoes. Bake 4 whole heads of garlic in the oven, peel and crush together with boiled potatoes, 1 tbsp of butter, hot milk, add 1 tsp of black pepper and salt.

Hot Chorizo ​​Mashed Potato Salad

Ingredients

1 kg of potatoes - crumbly, high in starch

125 ml natural yogurt

apple cider vinegar - 2 tbsp. l

1.5 tsp. Dijon mustard

1 tsp crushed rosemary leaves

salt, ground black pepper

olive oil

0.5 cup

1 tbsp. l chopped green onions

1 tsp finely chopped parsley

200 g sliced ​​thin chorizo ​​sausage

Cooking:

Peel potatoes, cut into large pieces, put in a large pan, pour cold water, bring to a boil, cover tightly with a lid and cook until soft, for 15-20 minutes.

Meanwhile, beat yogurt, vinegar and mustard in a bowl, add rosemary, season with salt and pepper to taste. Continuing to beat, pour a thin stream of olive oil into the dressing (except for 1 teaspoon).

Put the ready potatoes back into a colander, put them back in a saucepan and dry over medium heat for 30 seconds, then knead. Pour half a dressing into mashed potatoes, add onion and parsley, mix and season to taste.

Heat the remaining butter in a frying pan and fry chorizo ​​sausage cut into 1.5 cm wide strips on it in a frying pan, 1 min.

Put mashed potatoes on a platter, in the center make a well, pour the remaining dressing into it. Spread the slices of sausage on the surface, sprinkle with parsley. Serve warm.

Mashed potatoes are the most popular and favorite dish   in our country, no other is prepared as often. It is universal: it is ideally combined with fish, meat, vegetables. There are a large number of variations of mashed potatoes - with eggs, cream, herbs, milk. It is not difficult to prepare a dish, but there are a number of secrets that allow you to create a real culinary masterpiece, with which we want to introduce you.

The classic composition of mashed potatoes

There are over a thousand recipes for mashed potatoes: with cabbage, onions, milk, greens, mayonnaise, ketchup, vegetable broth, mushroom, etc. However, no one has yet invented a better version of the classic version of this dish. The secret of its preparation lies in the selection of products. Let's look at the set of ingredients you need for classic mashed potatoes.

The main ingredient is potatoes, best homemade, but the store will do. Some inexperienced housewives tend to get young vegetables, but for this case, need matured tubers. Secondly, you need fresh whole, not too fat milk, but not less than 3.5%, butter, salt. In the presence of all products it remains only to wash the vegetables and put them to cook. While the tubers are boiling, the head will start to think about how to diversify classic version   the dishes.

Making mashed potatoes: step by step recipes with photos

With mashed potatoes, the situation is the same as with popular borsch - as there are housewives and cooks, as many recipes for dishes. However, each wants to make something new, special in a long-known dish. Thanks to such creative culinary specialists, a huge number of variations appeared. We offer you several recipes for this nutritional and simple dishes.

How to cook mashed potatoes with milk and egg

This version of the dish is similar to the recipe for classic mashed potatoes. However, the egg included in the composition makes the mass more airy and nutritious. To cook potatoes for this recipe, you will need the following set of products:

  • 5 potatoes;
  • 1/3 Art. cream;
  • one thing egg;
  • salt, pepper, bay leaf.

Step by step preparation:

  1. Put water to bask.
  2. Wash and clean each tuber. Cut: large potatoes into four parts, medium - 2.
  3. In boiling water in small portions send chopped tubers. This is done so that the process of boiling water does not stop. Add bay leaf.
  4. Cook on medium intensity fire for about 20 minutes.
  5. Salt the potatoes for a couple of minutes before turning it off.
  6. With ready-made vegetables drain the water. Put the pot and potatoes back on the stove to evaporate the remaining liquid.
  7. Mash vegetables with tolkushkoy.
  8. Add cream and butter. Continue to rub. Butter and cream should be warm.
  9. Beat the mass with a mixer. To achieve uniformity, you need to beat up at least 5-7 minutes.
  10. Add egg to homogeneous potato mixture. Depending on the requirements for the dish they use whole eggs or only protein. If you add a whole egg, then the mashed potatoes will turn out to be creamy, and when only protein is found, then the potatoes will get lightness.
  11. Before the introduction of the egg, it is necessary to whisk slightly to obtain a homogeneous mixture, and pour in a thin stream, with the mixer turned on.
  12. Such potatoes are served as a side dish to all kinds of meat, fish or stewed vegetables   and as an independent vegetable dish.

How to cook butter mash in a slow cooker

With the advent of various types of kitchen appliances, the list of recipes for mashed potatoes has expanded. This dish is prepared not only in a regular saucepan. Puree, amazing to taste, is obtained by using a multicooker. For him, take:

  • 6 medium sized tubers;
  • ½ tbsp. milk;
  • garlic;
  • 2 tbsp. l butter.

How to cook:

  1. Peeled, washed potatoes cut into 2 parts, put in a bowl from the multicooker, pour water to the height of the back side of the fingers from vegetables. Put a clove of garlic, salt.
  2. Choose the "Soup" mode on the slow cooker and cook the vegetables for about 25 minutes.
  3. Drain the water. Potato mash tolkushkoy.
  4. Add butter to milk and heat. Pour this mixture into the potato. Stir.
  5. Beat with a mixer.

Puree without milk with minced meat and onions in the oven

Mashed potatoes can also be used to prepare a more complex dish. These include the option with minced meat and onions in the oven. In this case, the mash is no longer a garnish, but a ready-made dish. For the preparation of 6 servings take:

  • 1 kg of old potatoes;
  • 0.5 kg of ground fat beef;
  • one large onion;
  • one chicken egg;
  • 3 tbsp. l butter with a mountain;
  • 50-70 grams of cheese;
  • salt pepper.

Cooking Instructions:

  1. Boiled peeled potatoes, salt. Do not drain the whole broth, leave about half a cup. Add to the potato 1 tbsp. l oil and crush to a puree state.
  2. Peel the onions and chop them with 30 g of butter.
  3. Add minced meat to onions. Then stew the meat until done. In order not to over-salt the dish, mince is better not to salt.
  4. To the minced meat add spices and egg. Mix.
  5. Heat the oven to 180 gr.
  6. Brush with residual butter dishes for baking. Add half mashed potatoes.
  7. Put mince on potatoes.
  8. Top close the remaining mashed potatoes, sprinkle the top with cheese.
  9. Send bake for 20 minutes.
  10. Serve this casserole hot.

Recipe for mashed potatoes for the first feeding of the baby

A young child needs a special diet rich in vitamins and minerals to ensure the growth and development of the body. Therefore, pediatricians recommend introducing vegetable dishes, including mashed potatoes, into the baby food. The preparation of this dish for the baby has some peculiarities, let's consider them.

Ingredients:

  • 1 potato;
  • 40 g of milk fat content of 2.5%.

How to make mashed potatoes for babies:

  1. Peel the potatoes so that there are no eyes and no rind. Soak the clock for 5.
  2. Cut into medium pieces. Put to simmer for 25 minutes.
  3. Do not salt.
  4. Water from cooked potatoes drain. Vegetables mash.
  5. Add hot boiled milk. Stir, mix with a mixer.
  6. The consistency of mashed potatoes is regulated by the addition of milk.

Delicious mashed cheese in a blender

Amazingly tender potatoes with savory taste   is obtained by adding semi-solid varieties to cheese. Preparing the dish as quickly, can be used as the main hot. To prepare 4 servings you will need:

  • ½ kg of potatoes;
  • 1/4 kg of cheese;
  • 2 tbsp. l butter;
  • 2 cloves of garlic;
  • salt pepper.

How to cook:

  1. Peeled, coarsely chopped tubers boil in boiling water. Before removing the potatoes from the stove, vegetables should be salted.
  2. Drain the water. Potatoes "dry" and knead to a state of mashed potatoes.
  3. Dissolve the oil in the pan, add the peeled and chopped garlic, then about one minute.
  4. Puree shift into the bowl blender.
  5. Add garlic to the potatoes. Beat up.
  6. Grate the cheese and add to the puree, beat.
  7. The dish should be served immediately after cooking.

What can be mashed - original dishes

Because mashed potatoes are always few, many housewives cook a little more than is required. But to eat yesterday's dish, even the most loyal fans do not always agree. But this does not mean that the products are spoiled, and the potatoes will have to be thrown away. There are lots of dishes that require puree for cooking. Dishes from mashed potatoes include both classic patties and gourmet potato balls. Let's look at some recipes. original dishes:

Cutlets

For cooking delicious vegetable cutlets, leftovers from yesterday’s mashed potatoes will do. Their peculiarity lies in the fact that the top of the product is crisp, and inside it remains soft and airy. They are served with a sauce (tomato, cheese) or used as a side dish for meat, seafood or fish. For cooking meatballs for 4 persons you will need:

  • 600 g finished mashed potatoes;
  • 1 egg;
  • 1 tbsp. breadcrumbs for breading;
  • 50 g of flour;
  • salt pepper;
  • greenery;
  • vegetable oil.

Preparation Procedure:

  1. Take mashed potatoes, ideally, if the potatoes have stood for 12 hours.
  2. Add the egg, chopped herbs, flour, pepper and salt. Mix everything.
  3. Form the burgers.
  4. Dip them in the mixture for breading.
  5. Heat oil in a pan and fry the patties on both sides.
  6. Serve potato patties warm.

Potato balls

This dish is distinguished not only by its special taste, but also by its exquisite, beautiful view. Potato balls are served as an independent dish not only on weekdays, but also on holidays. In addition, they are suitable for vegetables, meat, fish dishes. To cook 5 servings, you need to take:

  • mashed potatoes - 700 g;
  • egg - 1;
  • flour - 100 g;
  • salt;
  • breadcrumbs;
  • vegetable oil.

How to cook:

  1. Slightly beat the egg with a fork.
  2. Ready mashed potatoes roll into balls, roll in flour.
  3. Repeat the procedure, but with the egg, dip the balls in the egg.
  4. Then we roll them in breading mixture.
  5. Heat the oil and fry the balls in it.
  6. Ready balls take out, put on napkins or sieve to get rid of excess fat.
  7. Serve to the table.

Pancakes

On the basis of mashed potatoes make wonderful, hearty pancakes. They are distinguished from ordinary ones by a more crisp crust and a delicate texture. Serve such pancakes for breakfast or for dinner with sour cream, spicy sauce, ketchup, vegetable dressing. For the preparation of 4 servings of potato pancakes take:

  • 2 tbsp. mashed potatoes;
  • one chicken egg;
  • one onion;
  • salt pepper;
  • vegetable oil.

Cooking:

  1. Beat the egg.
  2. Finely chop the onion and add to the puree. There we send an egg. We salt, we pepper. Mix the mass.
  3. Heat the oil in a frying pan.
  4. Put small pellets in the pan. The thickness of the pancakes should not exceed 2 cm.
  5. Fry the products on each side for 10 minutes. So that the mass does not break up in the pan, it is better to fry over low heat.
  6. Serve warm.

Patties

One of the most favorite dishes of Russians are pies stuffed with mashed potatoes. Each housewife has her own dough recipe for this dish, the filling remains unchanged. We offer to use our test recipe, for which you will need:

  • 1 kg of flour;
  • half a glass of water;
  • 2 tbsp. milk;
  • 11 g of high-speed yeast;
  • 2 eggs;
  • salt, sugar;
  • 100 g - butter.

Step-by-step instruction:

  1. Cooking classic mashed potatoes. Set to cool.
  2. Dry yeast mixture is diluted in slightly heated water. Add sugar to them and place the solution in a warm place for 25 minutes.
  3. As the "cap" rises, pour the mixture into the cup, add warm milk, salt, eggs, flour. Then knead the dough. The process is long, the finished mass should lag behind the hands.
  4. Add the melted butter to the dough, knead until elastic.
  5. To make the dough fit, we place the cup with it in a warm place for an hour.
  6. As the dough comes, we finish it. Roll out cakes. In the center we put cold mashed potatoes. Pinch the pie, fry the products on the pan in a large amount of heated vegetable oil.

Dough

Potato dough - a versatile product, suitable for the preparation of various pastries: buns, pizza, pies and even bread. Products from it always turn out air and very tasty. To prepare such a test will need:

  • 3 potatoes;
  • 300 ml of milk or whey;
  • 2 tbsp. l grows oils;
  • 8 g dry yeast;
  • 20 ml of cream 10-20% fat;
  • 400 g of flour;
  • 1 tbsp. l sugar, 11/2 tsp. salt.

Cooking:

  1. Cooking mashed potatoes and cream. Leave to cool.
  2. Half of the milk is heated a little.
  3. Separately, dilute the yeast in water and add them to the milk.
  4. In the mixture pour half the flour. Knead dough brew. It should be liquid.
  5. Leave for 2.5 hours to fit.
  6. Then mix mashed potatoes, salt, sugar, vegetable oil.
  7. Add the second part of the flour. Knead. We add to it a brew.
  8. We leave to approach for another two or three hours. As the dough approaches, the mass should be crushed.
  9. Take ready dough, make buns or pies and bake in the oven.

How many calories in mashed potatoes

Potato puree is a light vegetable dish, but depending on the characteristics of its preparation, it can get an extra "weight" in the form of calories. Mashed potatoes cooked in vegetable broth are a less heavy dish than that which contains butter or milk. Calorie content 100 grams of mashed potatoes milk 3,2% fat content is 93.7 kcal, whereas without milk it will contain 75 kcal.

Video recipe: airless mashed potatoes without lumps

If you are interested in how to make a tasty mashed potato, then the video from YouTube will become your helpers. The leading heading "Cooking Together" will tell all the secrets of cooking this dish. Puree made according to this recipe, always turns out to be airy and free of lumps. The peculiarity of the recipe of its preparation lies in the fact that the potatoes are immediately boiled in salted water in an open saucepan with an enamelled surface. WITH detailed recipe   perfect mashed potatoes and step by step instructions   You will get acquainted by watching the following video story:

The best recipes for mashed potatoes. The secrets of mashed potatoes.

Mashed Potatoes Secrets

What could be simpler than making mashed potatoes? But for some reason, not every housewife is tasty. How to make mashed potatoes right?

Everyone knows that mashed potatoes are crushed boiled potatoes with butter and milk. It is usually used as a side dish, sometimes as a main dish for a child.
  This is surprising, but such a simple dish for some housewives turns out to be similar to a gray paste or a lumpy mass stuck in the throat.

How to cook mashed potatoes

The potato mashed potatoes recipe is surprisingly simple:

Peel and boil the potatoes, salting at the end of cooking;
   Drain and mash potatoes tolkushkoy;
   Add butter and milk;
   Once again, a good grind of mashed potatoes.

Why do you sometimes have to choke on tasteless mashed potatoes? What is wrong with the mistress?

The secrets of delicious mashed potatoes

1. Potatoes should be cooked completely. Check with a fork, it should pierce the tubers freely.

2. Butter should be a lot, not a small piece on a huge pan.
  Take at least 80-100 grams per pound of potatoes.
  It is butter that makes mashed potatoes tender and gives a pleasant creamy taste.
  All kinds of butter substitutes, spreads and margarines are not products that can be considered beneficial to health.
  And they will not make mashed potatoes tasty.

3. The liquid in the mash should also be a lot. This is usually warm milk.

Often on culinary sites you can find a statement: do not add cold milk to hot mashed potatoes - mashed potatoes will turn gray. This is far from always true, rather not at all true.
  The color of the puree depends on the type of potato, not on the temperature of the milk being poured.
  There are varieties that boil the tubers of which turn blue when cooled and retain this color, even if the cooled potatoes are heated.
  If the mashed potatoes are of this kind, and it is cold from topping up with cold milk - nothing can be done about it. In all other cases, the temperature of the milk is of no particular importance if the mashed potatoes are immediately served on the table.
  From yellow tubers puree turns yellow, from white - yellowish-cream.

4. Boiled potatoes are not enough just to crush, it must be turned into a homogeneous mass without lumps. In fact, you want to beat the mashed potatoes, then it will look like a cream.

Quite often advised to beat mashed potatoes with a mixer. However, an ordinary grinder with holes works great.
  Initially, the process is quite difficult: you need to crush all the potatoes, adding milk and butter to make sure that no hot liquid splashes onto your hands.

As the mashed potatoes turn into a homogeneous mass, the process becomes easier - you should not stop there, but continue to vigorously beat them further.
  Mashed potatoes on the eyes becomes more magnificent, creamy.
  If at the beginning of the process it seemed to be watery, similar to a mush-porridge, then by the end it will become thicker.

What can be added to mashed potatoes?

To make a special taste, add sour cream, cream, melted cheese to mashed potatoes.
Sometimes a fresh raw egg is driven in.

Some people like mashed potatoes with a clove of garlic or grated parmesan, and some with well-roasted onion or bacon.

Mashed potatoes - this and dietary meal   for children and the sick, and a popular side dish for meat and fish. In addition to potatoes, butter and milk, you can add a variety of ingredients.

How to choose mashed potatoes

Classic mashed potatoes are boiled and whipped potatoes with hot milk and butter.

To make mashed potatoes tasty, you need to follow a few rules. Potatoes should be one of those varieties that are cooked when being cooked, crumbled - “starchy”. If the tuber remains outwardly unchanged, although it is boiled, then such potatoes are suitable for frying, but gentle mashed potatoes from it will not work.

How to prepare potatoes for mashed potatoes

First, the potatoes should be thoroughly peeled. This applies not only to the peel, but also "eyes".
  The flesh around them is badly boiled soft, because you should not spoil your lunch or dinner, it is better to remove these places immediately.
  Boil potatoes for mashed potatoes entirely impractical.
  It is worth chopping.
  In this case, the pieces should be approximately the same shape and size.
  This will allow them to cook at the same time.
  Small, too, do not need to cut, otherwise you risk getting useless mashed potatoes.
  All its nutritional and useful material   will remain in the broth.

Milk should be hot.

Mashed potatoes like to be whipped for a long time.
  When it has a uniform creamy consistency, it means that you can serve on the table.
  And if homogeneity and creaminess are still far away, we work as a tolkushka or blender further. Serve puree only hot.
  Preheated it loses its wonderful taste.

Best Mashed Potato Recipes

1. Boil the potatoes for 10 minutes in water, then drain the water, pour boiling milk and bring to readiness. Mash in puree.

2. Mash the mashed potatoes in mashed potatoes. Sour cream mixed with grated cheese and finely chopped garlic, season with this mixture potatoes. Mashed potatoes need to hold a little in the oven to warm the sour cream.

3. Mash the potato mash, pour boiling water chicken broth   (by analogy of the recipe of mashed potatoes with milk), beat well.

4. Fill the mashed potatoes with garlic, pounded with greens, fennel seeds, diluted with melted butter.

5. Beat 1-2 egg yolks with a few spoons of sour cream, season with mashed potatoes. If you are not sure about the quality of eggs, then do not use this version of the dish. Otherwise, you risk picking up unpleasant and even dangerous diseases.

6. Shrvarki (vyzharki) with a small amount of melted fat add in mashed potatoes and beat.

7. Grated durum cheese grate. Puree slightly dilute with boiling milk, add cheese and mix thoroughly. The volume of cheese should be about a quarter of the volume of mashed potatoes.

8. Mash karttoshku, add a piece of butter, mix with finely chopped greens (dill, green onions, parsley) and garlic.

9. In a potato puree, diluted with milk, add a handful of crushed walnuts.

Mashed potatoes - the most popular and favorite dish in our country, no one else is prepared as often. It is universal: it is ideally combined with fish, meat, vegetables. There are a large number of variations of mashed potatoes - with eggs, cream, herbs, milk. It is not difficult to prepare a dish, but there are a number of secrets that allow you to create a real culinary masterpiece, with which we want to introduce you.

The classic composition of mashed potatoes

There are over a thousand recipes for mashed potatoes: with cabbage, onions, milk, greens, mayonnaise, ketchup, vegetable broth, mushroom, etc. However, no one has yet invented a better version of the classic version of this dish. The secret of its preparation lies in the selection of products. Let's look at the set of ingredients you need for classic mashed potatoes.

The main ingredient is potatoes, best homemade, but the store will do. Some inexperienced housewives tend to get young vegetables, but for this case, need matured tubers. Secondly, you need fresh whole, not too fat milk, but not less than 3.5%, butter, salt. In the presence of all products it remains only to wash the vegetables and put them to cook. While the tubers are boiling, they will start to think about how to diversify the classic version of the dish.

Making mashed potatoes: step by step recipes with photos

With mashed potatoes, the situation is the same as with popular borsch - as there are housewives and cooks, as many recipes for dishes. However, each wants to make something new, special in a long-known dish. Thanks to such creative culinary specialists, a huge number of variations appeared. We offer you several recipes for this nutritious and simple dish.

How to cook mashed potatoes with milk and egg

This version of the dish is similar to the recipe for classic mashed potatoes. However, the egg included in the composition makes the mass more airy and nutritious. To cook potatoes for this recipe, you will need the following set of products:

  • 5 potatoes;
  • 1/3 Art. cream;
  • one chicken egg;
  • salt, pepper, bay leaf.

Step by step preparation:

  1. Put water to bask.
  2. Wash and clean each tuber. Cut: large potatoes into four parts, medium - 2.
  3. In boiling water in small portions send chopped tubers. This is done so that the process of boiling water does not stop. Add bay leaf.
  4. Cook on medium intensity fire for about 20 minutes.
  5. Salt the potatoes for a couple of minutes before turning it off.
  6. With ready-made vegetables drain the water. Put the pot and potatoes back on the stove to evaporate the remaining liquid.
  7. Mash vegetables with tolkushkoy.
  8. Add cream and butter. Continue to rub. Butter and cream should be warm.
  9. Beat the mass with a mixer. To achieve uniformity, you need to beat up at least 5-7 minutes.
  10. Add egg to homogeneous potato mixture. Depending on the requirements for the dish they use whole eggs or only protein. If you add a whole egg, then the mashed potatoes will turn out to be creamy, and when only protein is found, then the potatoes will get lightness.
  11. Before the introduction of the egg, it is necessary to whisk slightly to obtain a homogeneous mixture, and pour in a thin stream, with the mixer turned on.
  12. Such potatoes are served as a side dish to all types of meat, fish or stewed vegetables and as an independent vegetable dish.

How to cook butter mash in a slow cooker

With the advent of various types of kitchen appliances, the list of recipes for mashed potatoes has expanded. This dish is prepared not only in a regular saucepan. Puree, amazing to taste, is obtained by using a multicooker. For him, take:

  • 6 medium sized tubers;
  • st. milk;
  • garlic;
  • 2 tbsp. l butter.


How to cook:

  1. Peeled, washed potatoes cut into 2 parts, put in a bowl from the multicooker, pour water to the height of the back side of the fingers from vegetables. Put a clove of garlic, salt.
  2. Choose the "Soup" mode on the slow cooker and cook the vegetables for about 25 minutes.
  3. Drain the water. Potato mash tolkushkoy.
  4. Add butter to milk and heat. Pour this mixture into the potato. Stir.
  5. Beat with a mixer.

Puree without milk with minced meat and onions in the oven

Mashed potatoes can also be used to prepare a more complex dish. These include the option with minced meat and onions in the oven. In this case, the mash is no longer a garnish, but a ready-made dish. For the preparation of 6 servings take:

  • 1 kg of old potatoes;
  • 0.5 kg of ground fat beef;
  • one large onion;
  • one chicken egg;
  • 3 tbsp. l butter with a mountain;
  • 50-70 grams of cheese;
  • salt pepper.


Cooking Instructions:

  1. Boiled peeled potatoes, salt. Do not drain the whole broth, leave about half a cup. Add to the potato 1 tbsp. l oil and crush to a puree state.
  2. Peel the onions and chop them with 30 g of butter.
  3. Add minced meat to onions. Then stew the meat until done. In order not to over-salt the dish, mince is better not to salt.
  4. To the minced meat add spices and egg. Mix.
  5. Heat the oven to 180 gr.
  6. Brush with residual butter dishes for baking. Add half mashed potatoes.
  7. Put mince on potatoes.
  8. Top close the remaining mashed potatoes, sprinkle the top with cheese.
  9. Send bake for 20 minutes.
  10. Serve this casserole hot.

Recipe for mashed potatoes for the first feeding of the baby

A young child needs a special diet rich in vitamins and minerals to ensure the growth and development of the body. Therefore, pediatricians recommend introducing vegetable dishes, including mashed potatoes, into the baby food. The preparation of this dish for the baby has some peculiarities, let's consider them.

Ingredients:

  • 1 potato;
  • 40 g of milk fat content of 2.5%.


How to make mashed potatoes for babies:

  1. Peel the potatoes so that there are no eyes and no rind. Soak the clock for 5.
  2. Cut into medium pieces. Put to simmer for 25 minutes.
  3. Do not salt.
  4. Water from cooked potatoes drain. Vegetables mash.
  5. Add hot boiled milk. Stir, mix with a mixer.
  6. The consistency of mashed potatoes is regulated by the addition of milk.

Delicious mashed cheese in a blender

An amazingly tender potato with a spicy taste is obtained by adding semi-solid varieties to cheese. Preparing the dish as quickly, can be used as the main hot. To prepare 4 servings you will need:

  • kg of potatoes;
  • 1/4 kg of cheese;
  • 2 tbsp. l butter;
  • 2 cloves of garlic;
  • salt pepper.


How to cook:

  1. Peeled, coarsely chopped tubers boil in boiling water. Before removing the potatoes from the stove, vegetables should be salted.
  2. Drain the water. Potatoes "dry" and knead to a state of mashed potatoes.
  3. Dissolve the oil in the pan, add the peeled and chopped garlic, then about one minute.
  4. Puree shift into the bowl blender.
  5. Add garlic to the potatoes. Beat up.
  6. Grate the cheese and add to the puree, beat.
  7. The dish should be served immediately after cooking.

What can be mashed - original dishes

Because mashed potatoes are always few, many housewives cook a little more than is required. But to eat yesterday's dish, even the most loyal fans do not always agree. But this does not mean that the products are spoiled, and the potatoes will have to be thrown away. There are lots of dishes that require puree for cooking. Dishes from mashed potatoes include both classic patties and gourmet potato balls. Let's look at a few recipes for original dishes:

Cutlets

For cooking delicious vegetable cutlets, leftovers from yesterday’s mashed potatoes will do. Their peculiarity lies in the fact that the top of the product is crisp, and inside it remains soft and airy. They are served with a sauce (tomato, cheese) or used as a side dish for meat, seafood or fish. For cooking meatballs for 4 persons you will need:

  • 600 g finished mashed potatoes;
  • 1 egg;
  • 1 tbsp. breadcrumbs for breading;
  • 50 g of flour;
  • salt pepper;
  • greenery;
  • vegetable oil.


Preparation Procedure:

  1. Take mashed potatoes, ideally, if the potatoes have stood for 12 hours.
  2. Add the egg, chopped herbs, flour, pepper and salt. Mix everything.
  3. Form the burgers.
  4. Dip them in the mixture for breading.
  5. Heat oil in a pan and fry the patties on both sides.
  6. Serve potato patties warm.

Potato balls

This dish is distinguished not only by its special taste, but also by its exquisite, beautiful view. Potato balls are served as an independent dish not only on weekdays, but also on holidays. In addition, they are suitable for vegetable, meat, fish dishes. To cook 5 servings, you need to take:

  • mashed potatoes - 700 g;
  • egg - 1;
  • flour - 100 g;
  • salt;
  • breadcrumbs;
  • vegetable oil.


How to cook:

  1. Slightly beat the egg with a fork.
  2. Ready mashed potatoes roll into balls, roll in flour.
  3. Repeat the procedure, but with the egg, dip the balls in the egg.
  4. Then we roll them in breading mixture.
  5. Heat the oil and fry the balls in it.
  6. Ready balls take out, put on napkins or sieve to get rid of excess fat.
  7. Serve to the table.

Pancakes

On the basis of mashed potatoes make wonderful, hearty pancakes. They are distinguished from ordinary ones by a more crisp crust and a delicate texture. Serve such pancakes for breakfast or for dinner with sour cream, spicy sauce, ketchup, vegetable dressing. For the preparation of 4 servings of potato pancakes take:

  • 2 tbsp. mashed potatoes;
  • one chicken egg;
  • one onion;
  • salt pepper;
  • vegetable oil.


Cooking:

  1. Beat the egg.
  2. Finely chop the onion and add to the puree. There we send an egg. We salt, we pepper. Mix the mass.
  3. Heat the oil in a frying pan.
  4. Put small pellets in the pan. The thickness of the pancakes should not exceed 2 cm.
  5. Fry the products on each side for 10 minutes. So that the mass does not break up in the pan, it is better to fry over low heat.
  6. Serve warm.

Patties

One of the most favorite dishes of Russians are pies stuffed with mashed potatoes. Each housewife has her own dough recipe for this dish, the filling remains unchanged. We offer to use our test recipe, for which you will need:

  • 1 kg of flour;
  • half a glass of water;
  • 2 tbsp. milk;
  • 11 g of high-speed yeast;
  • 2 eggs;
  • salt, sugar;
  • 100 g - butter.


Step-by-step instruction:

  1. Cooking classic mashed potatoes. Set to cool.
  2. Dry yeast mixture is diluted in slightly heated water. Add sugar to them and place the solution in a warm place for 25 minutes.
  3. As the "cap" rises, pour the mixture into the cup, add warm milk, salt, eggs, flour. Then knead the dough. The process is long, the finished mass should lag behind the hands.
  4. Add the melted butter to the dough, knead until elastic.
  5. To make the dough fit, we place the cup with it in a warm place for an hour.
  6. As the dough comes, we finish it. Roll out cakes. In the center we put cold mashed potatoes. Pinch the pie, fry the products on the pan in a large amount of heated vegetable oil.

Dough

Potato dough is a universal product, suitable for preparing various pastries: buns, pizza, pies and even bread. Products from it always turn out air and very tasty. To prepare such a test will need:

  • 3 potatoes;
  • 300 ml of milk or whey;
  • 2 tbsp. l grows oils;
  • 8 g dry yeast;
  • 20 ml of cream 10-20% fat;
  • 400 g of flour;
  • 1 tbsp. l sugar, 11/2 tsp. salt.


Cooking:

  1. Cooking mashed potatoes and cream. Leave to cool.
  2. Half of the milk is heated a little.
  3. Separately, dilute the yeast in water and add them to the milk.
  4. In the mixture pour half the flour. Knead dough brew. It should be liquid.
  5. Leave for 2.5 hours to fit.
  6. Then mix mashed potatoes, salt, sugar, vegetable oil.
  7. Add the second part of the flour. Knead. We add to it a brew.
  8. We leave to approach for another two or three hours. As the dough approaches, the mass should be crushed.
  9. We take ready dough, form buns or pies and bake in the oven.

How many calories in mashed potatoes

Potato puree is a light vegetable dish, but depending on the characteristics of its preparation, it can get an extra "weight" in the form of calories. Mashed potatoes cooked in vegetable broth are a less heavy dish than that which contains butter or milk. The caloric value of 100 g of puree on milk of 3.2% fat content is 93.7 kcal, whereas without milk it will contain 75 kcal.

Video recipe: airless mashed potatoes without lumps

If you are interested in how to make a tasty mashed potato, then the video from YouTube will become your helpers. The leading heading "Cooking Together" will tell all the secrets of cooking this dish. Puree made according to this recipe, always turns out to be airy and free of lumps. The peculiarity of the recipe of its preparation lies in the fact that the potatoes are immediately cooked in salted water in an open saucepan with an enamelled surface. You will get acquainted with the detailed recipe for the perfect mashed potatoes and step-by-step instructions by watching the following video story:

Mashed potatoes are a universal side dish for any dish: meat or vegetable. It is served to meatballs, meatballs, it goes well with meat goulash, vegetable stew and fish. Mashed potatoes are an excellent dietary dish, it is recommended for those who have some problems with digestion. It contains a lot of starch, which has a therapeutic effect on the stomach and intestines. Nutritionists recommend cooking mashed potatoes for breakfast and serving it with an omelette and a salad of fresh vegetables, such as cabbage and carrots and apples.

In order to puree turned out delicious, for him to choose certain varieties of potatoes. The best suited potatoes with yellow flesh, in such tubers a lot of starch, which makes mashed potatoes crumbly and rich in taste.

How to cook mashed potatoes?

For one portion we need products:

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

Cook mashed potatoes correctly

  1. Peeled potato tubers are cut into 4 parts and put to boil in boiling water. Water salt in the calculation of 1 tsp. salt per liter. water. Cooking time for starch potatoes is 15 minutes.
  2. While the potatoes are boiling, we will wash the egg. To do this, take a little soda (about a teaspoon), add a few drops of water and wipe the eggshell thoroughly, then rinse with water. Next you need to separate the yolk from the protein. Break the egg and separate the yolk, transferring it from one part of the shell to another over the bowl. The protein will remain in the bowl.
  3. Drain the potato broth into the dishes (we still need it).
  4. Flavor potatoes in a blender or with the help of tolkushki. The boiled potatoes very easily turn into mashed potatoes. In hot mashed potatoes put the butter.
  5. Add the puree milk or potato broth, the yolk, if necessary - add some salt.

Thus, it turns out very tasty and rich mashed potatoes, enriched with vitamins and minerals. Enjoy your meal!

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