How to cook mashed potatoes. How to make mashed potatoes - what to look for. Air puree without milk

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

Delicious and airy wrinkled potatoes (mashed potatoes): cooking recipe

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

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

Preparation of the main ingredients

If you comply with all the requirements for the preparation of the presented garnish, you will definitely get tasty and tender crumpled potatoes. Puree with milk and butter is classic option create such a dish. But before proceeding to the immediate prying of boiled vegetables, they should be well processed.

To do this, you need to clean all purchased tubers and cut in half. You should also pour fresh, full-fat milk into a separate metal bowl and lay out 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, add dairy dressing to vegetables preferably hot.

Heat treatment and mashed potatoes

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

After the specified time, the liquid must be completely drained, and to the remaining hot vegetables to break egg and thoroughly crush everything in a mashed air. During this procedure, boiled milk with melted butter should be poured into the potatoes and added a pinch of allspice. As a result of such actions, you should get a gentle and airy puree without a single lump.

Proper serving of potato garnish to the table

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

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

Making such a side dish in a modern kitchen is no more difficult than on the stove. However, this dish turns out much more delicious. After all, for its preparation, you should use a special mode, where vegetables are slowly stewed with a minimum amount of water. Moreover, in this dish it is recommended to additionally put fragrant spices and garlic.

So, for the preparation we need:

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

Product Preparation

Before mashing potatoes, you should take small tubers, peel them and leave in cold water for a while. Next, you need to rub the fresh garlic cloves, mix them together with olive oil, and ground pepper, saffron and coriander. After that, it is required to chop the Parmesan cheese separately and, mixing the milk with butter, bring them to the boil.

Heat treatment dishes

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

Other Ways to Cook Crumpled Potatoes

How to cook potatoes? Puree of this nourishing and starchy vegetable can be made using different components. Consider some of the original methods in more detail.

Useful information

Recently it has become very fashionable to do mashed potatoes using a blender. We do not recommend using this kitchen device for making such a side dish. After all, under the influence of high speeds, starch, thoroughly mixed with chicken eggs, butter and milk, becomes more sticky, resulting in mashed potatoes transformed into a viscous dough, little like a main dish.

- a popular and tasty side dish, which both adults and children eat with pleasure. The method of its preparation is quite simple, and it is combined with almost all products: fish, meat, vegetables, mushrooms, greens.

Despite the simplicity of the dish, there are some rules and secrets of cooking tasty and healthy mashed potatoes with an airy and delicate texture.

With the help of spices, seasonings, greens you can diversify the dish, make it sharper, more savory, more refined and change its usual taste. How to make mashed potatoes tasty and tender?

How to choose potatoes for cooking

The main ingredient of the dish is potatoes, and the taste and lightness of mashed potatoes depend on the correct choice. The starch contained in potato tubers affects the splendor of mashed potatoes. The more starch, the more magnificent and tasty the dish will turn out!

To find out if a given potato variety is suitable for mashed potatoes, cut the tuber into two pieces and spoil them together. Now put the halves together. If there is enough starch, the halves of the potatoes stick to each other firmly, if not, then this potato variety is low in starch and is not suitable for cooking.

The technology of cooking potatoes for mashed potatoes

In addition to the correct choice of potato varieties, it is necessary to comply with the technology of its cooking:

Wash the potatoes, peel and cut into four pieces. Do not keep the sliced vegetable for a long time in cold water, but immediately lay cooked in boiling water. With prolonged exposure to cold water, the starch is washed away.
To cook potatoes evenly, boil it should be on low heat, with the lid closed. Equally important is the amount of cooking water. The water should only cover the sliced potatoes a little.
Cooking time - within 15-20 minutes, you should not digest the vegetable, as it will disintegrate, and mashed potatoes will not be so tasty, and when whipping it can form lumps. To check the readiness of potatoes, pierce it with a fork or toothpick - they should easily penetrate the slice.
As soon as the potatoes are ready - the water must be drained. To knead it, use tolkushku, preferably wooden, blender or mixer. Experienced chefs It is advised to knead boiled potatoes with tolkushkoy - mashed potatoes turn out unusually soft and airy.

How to make mashed potatoes with milk

For making mashed potatoes, you will need milk and butter, some recipes include a chicken egg or one egg yolk. The quality and quantity of butter depends on the tenderness and taste of mashed potatoes. Do not use butter substitutes for whipping potatoes: spread, margarine, when using them, the taste of the dish will only get worse and it will not be as useful as with butter.

The amount of butter, count approximately 50-100 grams per 0.5 kg of potatoes. In addition to butter, delicate creamy taste of mashed potatoes gives milk. Its amount should be calculated "by eye", depending on the consistency of mashed potatoes you want to get. Milk should be added hot, so that when serving, the dish is warm, not cold. It is believed that the color of the mash is influenced by the temperature of the milk. This is not true.

Its color is influenced by the variety of potatoes, which can give the dish a light, creamy or yellowish tint. Beat the potatoes with a wooden crust until the potato and creamy mass is creamy and homogeneous, and the lumps disappear. The intensity and lightness of the dish depends on the intensity and vigor of whipping. To facilitate the work, you can use kitchen assistants: a mixer or a blender.

The most delicious mashed potatoes recipes

Recipe number 1. The classic recipe for mashed potatoes with milk

Ingredients for mashed potatoes (for 4 servings):

potatoes - 1 kg;
milk - about 200 ml;
butter -50-100 grams;
salt.

For classic mashed potatoes, boil shredded potatoes, drain the water. Stir it thoroughly, add soft butter and hot milk, continuing to beat the mass intensively. When it becomes airy, soft, salt the dish, it is ready to serve.

Recipe number 2. "Paprichnoe" mashed potatoes with pepper

The unusual taste, aroma and color of the dish gives the Bulgarian pepper and spices. "Paprika" mashed potatoes will decorate festive table.

Ingredients:

potatoes - 4-5 pieces;
bulgarian red pepper - 1 piece;
butter4
spices: ketchup with bell pepper - 100 ml, thyme, basil, salt.

How to cook:

Boil peeled, cut into four pieces of potatoes.
While it is boiling, prepare the pepper: wash it, clean it from the seeds and cut it into pieces. Add the pepper pieces to the boiling potatoes 10 minutes after boiling and continue cooking.
After the vegetables have boiled, drain the water from the pan. The peculiarity of the recipe is that it does not use milk, but water, in which vegetables were boiled, so drain the water into a separate container.
Knead vegetables tolkushkoy, adding water after cooking and ketchup, turning them into a puree mass. The sharper the ketchup, the more savory the dish will be.
Add to the mixture a piece of butter, spices: thyme, basil and mix. Serve hot.

Recipe number 3. Mashed potatoes with cream cheese and tomatoes

This exquisite dish, which is often served in Italian restaurants, you can cook at home for your family. The taste of this puree is unforgettable and very unusual, not at all like the classic one.

Ingredients:

Potatoes - 5-6 pieces;
Tomatoes -2 pieces medium size;
Soft cream cheese - 100 gr;
Butter, sunflower oil;
Seasoning: 2 cloves of garlic, 1 tbsp sesame, salt

How to cook:

Boil the potatoes, cut into 4 parts in water, after boiling water, salt.
Wash tomatoes, cut into cubes (finely), and chop the garlic. In a hot pan, greased with butter, fry the garlic overnight and add slices of tomatoes to it. Fry the vegetables for a few minutes, sprinkle with sesame at the end.
Getting to the preparation of unusual mashed potatoes. Mash the potatoes, adding a little liquid, left after cooking potatoes, cheese and butter.
Fried vegetables, put the pan out of the pan in the potato mass, mix and serve hot to the table.

Recipe number 4. Mashed potatoes "in French" with mustard

Piquant, refined taste French Dijon mustard with grains gives this puree, and sour cream, which can also be replaced rich cream, make the dish juicy.

Ingredients:

Potatoes - 5-6 pieces;
Sour cream or cream (fatty) -100 ml;
Pine nuts;
Dijon mustard - 3 tbsp, seasonings, salt. \\

How to cook:

Cook potatoes until tender, after boiling, do not forget to salt.
In a hot, dry frying pan, roast the pine nuts (4-5 minutes) and chop them.
Crush the boiled potatoes with a crush, gradually pouring in the liquid left over during cooking. Add sour cream or warm cream, nuts and mustard to the mixture. Mix everything until a smooth, fluffy mass and serve.

Recipe number 5. Mashed potatoes with cheese

Ingredients:

Potatoes - 0.5 kg;
Butter - 50-100 grams;
Cheese hard -200 grams;
Garlic - 2 cloves, salt, pepper.

Cooking:

Boil the potatoes in boiling water, drain the water. Knead it to a puree consistency.
Peel the garlic, fry in butter for about 2 minutes.
Grate hard cheese.
AT crushed potatoes add garlic, cheese, butter, salt and pepper. Serve cream cheese hot.

Recipe number 6. Mashed potatoes "Tenderness"

The potato mash prepared according to this recipe turns out to be unusually tender and very tasty. Your family will appreciate the recipe, and will beg to cook this dish again!

Ingredients:

Potatoes-12 pcs;
Milk cream - 0.5 glass;
Butter - 2 tbsp;
salt.

Cooking:

Boil the potatoes, drain the water. Cover the saucepan with the potatoes with a towel and set it on a slow fire. A little dry boiled potatoes to evaporate moisture from it. This is done so that dry potatoes can absorb oil and cream as much as possible.
Mash potatoes carefully so that there are no lumps.
Add butter to crushed potatoes (pre-melt it using a microwave).
Add to the mixture hot cream or milk, continuing to beat until creamy mass.
Add salt, spices. Serve to the table.

Recipe No. 7. Mashed potatoes with pumpkin and sage

How to cook a tasty, bright and very fragrant mashed potatoes? The bright yellow pumpkin included in this super-recipe gives the dish a sunny color, and sage makes the dish fragrant.

Ingredients:

Potatoes - 0.5 kg;
Pumpkin - 0.4 kg;
Parmesan - 50 grams;
Oil drain - 50 grams;
Milk-200 ml;
Sage - 4 sprigs, nutmeg, salt

Cooking:

Boil the potatoes, drain the water.
In a separate bowl, boil the pumpkin cut into large pieces, add a sprig of sage to the flavor and cook for about 10 minutes.
Parmesan should be grated on a coarse grater.
In a pan, in butter, sprinkle a little sage sprigs to form sage oil.
Boiled vegetables: mash potatoes and pumpkin to a puree-like consistency, gradually adding hot milk, parmesan, sage oil and seasoning with nutmeg. Salt to taste.

How to make mashed potatoes delicious and tender - the secrets and subtleties of cooking:

One important point in the preparation of tasty and healthy mashed potatoes is a thorough cleaning of the potato tubers from the eyes, dark spots, and unripe spots. It is not allowed to get into the dish.
The best slicing for boiling potatoes is to cut the tuber into 4 pieces, the finely chopped vegetable loses a lot of useful substances when cooking.
To give the dish airiness and pomp - whisk it several times. The first - tolkushkoy, the second - a mixer.
In addition to milk and liquids, where potatoes were boiled, you can use hot meat broth.
By adding an egg, you give the ground potato a nutritiousness and make it more nourishing.
Green onions, thyme, basil, nutmeg, and saffron are added to the dish as spices and seasonings.

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 make 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 with 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. Liquids in mashed potatoes should also be plenty. 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. It is not always true, rather not 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 sort 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 mash-porridge, then by the end it will become thicker.

What can be added to mashed potatoes?

To give a special taste, add sour cream, cream, melted cheese to mashed potatoes.
Sometimes they drive in a fresh, raw egg.

Some like mashed potatoes with a clove of garlic or grated parmesan, and someone with well cooked in vegetable oil onions or cracklings.

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 the "eyes".
The flesh around them is badly boiled soft, so do not spoil your lunch or dinner, it is better to remove these places immediately.
Boil potatoes for mashed potatoes entirely impractical.
It should be cut.
In this case, the pieces should be approximately the same shape and size.
This will allow them to cook at the same time.
Finely cut, too, is not necessary, otherwise you risk getting useless mashed potatoes.
All its nutritional and useful material 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, this 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 Potatoes 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 a mashed potato. 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, dill seeds, diluted with melted butter.

5. Shake 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 or even dangerous diseases.

6. Shreds (stews) with a small amount of melted fat add 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 - a delicious simple dish that they love almost everything from childhood. How to cook mashed potatoes with milk, learn from this article.

The secrets of delicious mashed potatoes

For mashed potatoes it is better to choose yellow potatoes - it boils soft better.
For fragrant mashed potatoes, you can add a garlic clove, onion or carrot to the pot when cooking.
To make an air mash, potatoes are not enough just to crush, mashed potatoes need to be whipped.
Mashed potatoes will come out very delicate with the addition of sour cream, or
Puree will be plastic with the addition of raw eggs.
To the color of the finished puree does not become gray, milk should be infused only hot.

Delicious mashed potatoes - a recipe

Ingredients:

medium sized potatoes - 12 pcs .;
butter 73% fat - 2 tbsp. spoons;
cream 10% fat - 0.5 cup;
salt.

Cooking

Cooked peeled potatoes until tender. Then drain the water, cover the saucepan with a lid and boil on a low heat until whitening. That is, the potatoes need to be dried, so that all the excess moisture is gone. This is necessary so that the potatoes can absorb more cream and butter. Next, we mash the tubers, add the butter, pre-melted, hot cream (they can be safely replaced with milk) and stir well. And only now add salt to taste. Everything, delicious mashed potatoes is completely done!

The most delicious mashed potatoes - a recipe

Ingredients:

potatoes - 1 kg;
milk 3.2% fat - 1.5 cups;
butter 73% fat - 50 g;
salt;
bay leaf;
ground black pepper.

Cooking

Peeled potatoes dipped in boiling water. After boiling, reduce the fire, cover the pan with a lid, leaving a crack for steam, and cook for 10 minutes, then put the bay leaf, a pinch of black pepper and cook for another 5-10 minutes. Further, if the potatoes are ready, drain the water and throw the bay leaf away. Knead the tubers, pour in about half of the hot milk, butter and mix well. Mixer, whip mashed potatoes, adding the remaining milk.

How to cook mashed potatoes with milk and egg?

Ingredients:

Cooking

Put the peeled potatoes in a saucepan and fill with water, which should not be too much. The liquid should just be covered with tubers. Boil until cooked, drain water, and mash potatoes with tolkushkoy. Gradually pour in hot milk, raw egg, butter and stir well. Salt to taste and adjust the density, if the mass is too thick, then pour in a little more milk. Delicious mashed potatoes with egg is ready, enjoy your meal!

How to make mashed potatoes? - the most favorite and popular side dish. It would seem, well, what could be simpler, because it is just mashed boiled potatoes? But for some reason, not every housewife, it goes delicious. Which is not surprising, since this is, at first glance easy recipe It has some secrets and subtleties that you should definitely know. Then the mashed potatoes will turn out with a perfect and pleasant taste, delicate, airy and creamy yellow.

Ingredients

- 3-5 pcs.
- 2 pcs.
Butter - 50 grams
Bay leaf - 2-3 pcs.
Sweet peppers - 4-5 pcs.
Salt - to taste

Tip:

Potatoes for making mashed potatoes, choose a yellowish color (it is better boiled soft) and with a high content of starch (mashed potatoes will be softer). You can learn about the starch content by the following method. Tubers cut in half and rub against each other. If the starch content is large, the halves will stick together and will hold.
Do not use mashed potatoes for mashed potatoes, as there is little starch in it. Therefore, mashed potatoes come out with lumps.
Butter do not replace margarine, as it will never give the dish a creamy taste. Usually 500 grams of potatoes and requires 50-100 grams of butter.

Cookware:

Potato knife
Pot for cooking potatoes
Tolkushka or blender for mashing boiled potatoes

Number of servings - 3

Product preparation time - 15 minutes
Cooking time - 30 minutes

Cooking

Peel the potatoes, cut out the black eyes, wash and cut into pieces of any size. Put the tubers in the cooking pot, put the bay leaf and peppercorns.

Tip:

For more flavor and taste of the dish, when cooking potatoes, you can add peeled garlic cloves, small onions, small whole carrots, celery root and other vegetables. When the potatoes are cooked, these products can be removed and thrown out or pureed together with the potatoes.
Peeled potatoes should immediately start cooking, not leaving in cold water. Otherwise, starch will be washed out of it, which will have a very negative impact on the taste of the finished dish.

Pour the potatoes with drinking water, add salt and set on the stove. We bring to a boil, skimmer remove the formed white foam, close the lid, make a small fire and cook for about half an hour until soft. Willingness to check the puncture of a knife or fork - the device should be easy to enter the tubers.

From the pan, pour out the water, take out the bay leaf and allspice peas. Add to the potatoes the butter at room temperature and pour the eggs.

Tip: for mashed potatoes, liquid is required so that it does not fall apart into crumbs. So, the eggs of the dish give plasticity, and butter tenderness, creamy consistency and light creamy taste. But instead of these products, puree milk can be diluted with warm temperatures, since cold milk product will give the dish a bluish-gray color. Also, the potato is still diluted with water, in which it was boiled. Then it is simply not fully drained from the pan.

Tolkushka quickly chop the potatoes to a homogeneous consistency without lumps, so that the eggs from the hot temperature is not curled. It is necessary to make puree only from hot potatoes, so that the temperature was not lower than 80 ° C. We adjust the consistency of potatoes yourself. The dish can be either thinner or vice versa more dense.

Tip: Do not use a blender or food processor to mash potatoes. From this mash will become heavy and sticky.

Ready mashed potatoes served hot immediately after cooking. For the future cooking is not accepted. It combines perfectly with baked garlic, fried onions, mushrooms or bacon, grated parmesan, or