Of course, we all know this very well from childhood. tasty dish  - mashed potatoes. But how to cook it with minimal loss of nutrients - not everyone knows. So, how to make mashed potatoes with milk?

To save all the vitamins, for this you need to put the potatoes in the already boiling salted water. And you need to cook it as little as possible. Do not digest potatoes. After all, with long heat treatment all beneficial features  from it evaporate. But as is well known, undercooked potatoes are obtained with lumps that will crunch unpleasantly on the teeth. Therefore, look for a middle ground.

Another important point. For cooking mashed potatoes, be sure to use only warm milk. Otherwise, the dish will subsequently acquire an unappetizing gray color. Be sure to boil the potatoes with the lid closed. The fact is that nutrients  also evaporate with the steam. Water when cooking potatoes should be quite a lot. Tubers should be covered with water for about 1 cm. In order for the potatoes to cook evenly, cut it into approximately equal parts. So he also cooked faster.

When peeling potatoes, be sure to rinse them and immerse them in water. Let it stand for a while in the water. Do not leave raw potatoes  without fluid. Therefore, keep this in mind when making mashed potatoes.


In order for the mashed potatoes not to deteriorate longer, try not to salt it after cooking, but put enough salt during cooking. Even better, boil the milk you need when preparing the dish.

From the new potatoes mash does not work, you need to use mashed potatoes of the old crop. Then it will turn out more lush and tasty.

In order to make mashed potatoes, boil the potatoes until tender, and then while the potatoes are still hot, add warm milk, butter and whisk it with a mixer (you can use tolkushku). Puree from already cooled potatoes will be viscous and not very tasty. So, consider a few interesting recipes  mashed potatoes.

Delicious mashed potatoes with milk recipe on site Cooking

How to properly and deliciously cook mashed potatoes. We write down the recipe for mashed potatoes and tips cooks.

  • - 2.5 kg of potatoes
  • - 100 grams of butter
  • - 300 ml of milk

Recipe for delicious mashed potatoes with milk:

Peel potatoes for mashed potatoes and cut into large slices. Put in a saucepan, add water so that it covers about 2 cm. When the water boils, add salt, cover and boil the potatoes for a tasty mashed potatoes for about 30 minutes.

Drain water from well boiled potatoes and add butter. Stretch a little.

Pour in the hot milk (if you pour in the cold, the puree will acquire an ugly gray color) and continue to knead the mashed potatoes with a mixer.

Delicious mashed potatoes are ready when it has a homogeneous consistency and all the lumps disappear.

Mashed potatoes mashed potatoes recipe "Champion"

This easy-to-cook dish blends perfectly with pork chops or sausages.

Ingredients for making delicious mashed potatoes:

  • - potatoes, washed and unpeeled, 1.35 kg;
  • - milk, 290 ml;
  • - butter, 85 g;
  • - white pepper;
  • - salt;
  • - green onions, large bundle, finely chopped.

Cooking Mashed Potato Champion:

In salt water, boil the potatoes in "uniforms" until cooked. Drain, put on a plate and allow to cool slightly, so that it can be peeled. Peel and mash. Boil the milk, pour in the puree, add chopped green onion, pepper and mix thoroughly. Put on a platter.

Make a well in the middle and put oil in it. Instantly serve. Enjoy your meal!

Classic mashed potatoes

For the preparation of "Classical mashed potatoes" you will need:

  • - 1.5 kg of potatoes;
  • - 2 liters of water;
  • - 1 tbsp. l salts;
  • - 200 g of milk;
  • - 30 g butter;

The recipe of "Classic mashed potatoes"

Boil peeled and chopped potatoes in salted water. Boil the milk, cool it a little and put the butter there. After the potatoes have boiled, carefully drain the water and mash the potatoes with tolkushki. Gradually pour milk into it, constantly beating it. Well explain lumps. Mashed potatoes  is ready.

If you wish, you can add to it egg  raw. This will give the dish a special taste. You can also put some ground black pepper and nutmeg there. Then mashed potatoes will gain savory taste  and flavor. And for those who wish to get a distinct creamy taste, take half the milk, and half the cream. If you like the dish spicy, add a few cloves of garlic when cooking potatoes. It will give an inexpressible smell and original taste of mashed potatoes.

Now let's look at more exotic recipes. In different countries, it is customary to add seasonings and spices to mashed potatoes.

How to cook "Spicy Mashed Potatoes"

For the preparation of "Spicy Mashed Potatoes" you will need:

  • - 1 kg of potatoes;
  • - 1 tbsp. l salts;
  • - 1 PC. red sweet pepper;
  • - 200 g of milk;
  • - 5 thyme sticks;

Recipe for cooking "Spicy Mashed Potatoes"

Cook the potatoes in salted water. When the water starts to boil, after 5 minutes, add the finely chopped peppers into it. After the potatoes are ready, drain the water and crush it. Heat the milk and add the minced thyme. Gradually pour it into the potatoes, constantly beating. Make sure there are no lumps. The dish is ready.

How to cook "Mashed potatoes in Italian with milk"

To make "Mashed Potatoes in Italian" you will need:

  • - 1 kg of potatoes;
  • - 2 liters of water;
  • - 1 tbsp. l salts;
  • - 200 g tomato;
  • - 10 g of olive oil;
  • - 50 g of peeled cedar nuts;
  • - 200 g of milk;
  • - 100 g cream cheese;

The recipe of "Mashed potatoes in Italian"

Cook the potatoes in water with salt. At this time, carefully remove the skin from the tomato, and chop them finely. Fry them a little in olive oil. When the potatoes are cooked, drain the water and mash it. Gradually pour warm milk into it. Well explain lumps. Chop grated cheese, finely chop nuts. In the plates when serving on top of the mashed potatoes add cheese, nuts and tomatoes. The dish is not only very tasty, but also looks unusually beautiful.

How to cook "Mashed potatoes with milk and wit"

For the preparation of "Mashed Potatoes with Pots" you will need:

  • - 1 kg of potatoes;
  • - 2 liters of water;
  • - 1 tbsp. l salts;
  • - 10 g chili;
  • - 20 g of wasabi;
  • - 250 g of milk;
  • - 20 g of vegetable oil.

Recipe “Mashed Potatoes with Ostryk”

Cook the potatoes in water with salt. Peel the chili peppers from the seeds and cut them into thin rings. Stir it a little with wasabi. Drain the potatoes and mash them. Gradually pour in the milk until the lumps disappear. At the very end, add the chili and wasabi to the potatoes. Mix everything thoroughly and serve to the table. The dish turns out not only very hot taste, but also an unusual green shade, thanks to the Japanese seasoning.

If you want to add more puree to the mashed potatoes, simply mix it with some bright products before grinding it. It may be green pea or carrot juice. You can also add tomato juice without seeds or boiled pumpkin. Saturated red color will add boiled beetroot to the dish. Even in mashed potatoes add fried bacon and various seasonings and additives. It all depends on your imagination, tastes and desires! Cook with pleasure, and then all your dishes will be very tasty.

In our article, you learned the answer to the question of how to make mashed potatoes so that it is tasty, airy.

Potatoes in all varieties of cooking methods are used to garnish very, very often. Delicious potato of this dish is rather popular among adults and children, but not everyone gets an appetizing result anyway. What is the secret of such a side dish? How to cook mashed potatoes?

Some important secrets

To garnish turned out to be gentle, airy and beautiful, you need to take into account some subtleties. For example, pay attention to the most tasty mashed potatoes come from large old tubers of a variety rich in starch, which is well boiled soft. Cleaning them, try to cut the peel as thin as possible. It is best to use a peeler for this purpose. Before you cook delicious mashed potatoes, it is important to cook it properly. Cut the peeled tubers into approximately equal pieces. They should not be too small, large potatoes can be cut into four parts, and small - in half. It will be tastier if the milk and butter were preheated before whipping. Finally, you need the right cooking tool. The secret of how to cook mashed potatoes is to use a wooden spoon. Normal tolkushka makes the garnish more dense, since there is no air left in the product. Whipping mash with a spoon or a mixer, you get a much lighter and airy texture. When blending the mash with a blender, it also turns out to be not quite classic, it becomes viscous and sticky.

If you like this texture, try adding to the garnish boiled carrots  and onions, so it will be more appetizing.

To make a side dish for four, take nine hundred grams of potatoes. Boil with salt, it will take about twenty-five minutes. Make sure that the tubers are fully cooked, otherwise the mashed potatoes will turn out with lumps. Cover the finished potatoes with a towel so that it absorbs excess steam. After four minutes, add fifty grams of butter, a few spoons of milk and a couple spoons of sour cream with a little fat. Beat the mass with a mixer, gradually increasing the speed. You will get a classic side dish, airy and tender. Now that you know how to cook delicious mashed potatoes, you can experiment. For example, try adding fresh greens or mustard, some pesto sauce, grated cheese, green peas, wasabi, saffron, green onions, baked garlic. Alternatively, you can fry onions and add it, you get a great combination. To make a low-calorie version of the side dish, butter should be replaced with soft cheese. In order to diversify the types of mashed potatoes, you can also knead it with a spoon, leaving small pieces. The texture of this side dish is completely different, some like it even more than usual. This dish is much more interesting than ordinary boiled potatoes and no more complicated than classic mashed potatoes.

Any housewife can cook mashed potatoes. But not everyone knows how to do it right. The potato mash prepared according to this recipe has nothing to do with the gray, sticky starchy mass that is served under the guise of this wonderful dish in catering establishments. The correct recipe  Mashed potatoes is a special technology that allows you to create an airy, white and tender taste.

Mashed potatoes

Total cooking time - 35 minutes
  Active cooking time - 20 minutes
  Cost - $ 0.8
  Calories per 100 grams - 137 kcal
  Number of servings - 3

How to cook mashed potatoes

Ingredients:

Potatoes — 5 pC. Best to pick old potatoes. From the young delicious mashed potatoes will not work.
Milk   - 1/3 Art.  Milk can be replaced with another liquid: potato broth, cream, sour cream, water.
Butter   - 3 tbsp.
Egg protein   - 1 PC.  If in mashed potatoes add whipped protein, then mashed potatoes will become airy. And if the whole egg, you get a puree, resembling a delicate cream in consistency.
Salt   - taste
Pepper   - taste
The juice  citric  - 1 tsp. on 2 l. water.(vinegar, citric acid - added to ensure that old potatoes do not darken when cooked)

We also need a mixer, tolkushka (or sieve), pan.

Cooking:

Peel potatoes, cut into 2-4 pieces and boil in water with vinegar. Tubers should be put in boiling water in portions so that the boiling does not stop, which should be neither excessively strong nor weak. Boil potatoes for 15-20 minutes. It should not be boiled longer, since during long-term heat treatment the tubers soften greatly, the tissues break up into separate cells, which sharply worsens the taste of food and leads to the loss of valuable nutrients.

Salt the potatoes need 5 minutes before removing the pan from the heat. This manages to keep more mineral salts in tubers. Water from the potatoes drain.

Cover the pan with a napkin and put it on a very small fire in order to dry the potatoes for 2-3 minutes. Made to readiness in this way, the potato is able to absorb more milk and butter, which means that the puree will be even tastier.

Mash potatoes with tolkushkoy. For these purposes, you can not use a blender or food processor, otherwise you get a tasteless sticky mass. In hot mashed potatoes add butter. Mix.

Equip with a mixer and begin to beat the mashed potatoes. Continuing to beat the mashed potatoes with a mixer, add milk. It must be hot: from cold it becomes an ugly gray color.

Whip mashed potatoes for at least 5 minutes. At the final stage of whipping, you can add whipped protein - this will give the puree even more lightness.

Tip: to improve the taste in mashed potatoes at different stages of cooking, you can add additives. When cooking potatoes in water, you can add onions, garlic, bay leaf, carrots, cloves, etc. When whipping in mashed potatoes, you can add green onions, dill, parsley, roasted onions, cracklings, cheese, nutmeg, pepper, yogurt, etc. If you need to get a creamy plastic mashed potatoes, then after adding the butter to the mashed potatoes, you can keep one raw egg, and then immediately mix it in quickly, so that the protein does not have time to curl.

Enjoy your meal!

Potatoes - a universal product that is known worldwide. It is fried, boiled, baked, deep-fried, filled with pies. Mashed potatoes are nourishing, tasty and useful side dish. It is not difficult to do it, and therefore in many families, where the housewives are lazy to cook a variety of products, mashed potatoes are eaten almost every day. If you like this dish, then know that its taste can be diversified with additional products, having changed almost beyond recognition.

Mashed potatoes - preparation of products and dishes

In order to cook mashed potatoes, even unusual, the preparation of the main product is standard. Wash the potatoes under running water, remove the skin with a knife, cut into 2-3 pieces and put on the stove to boil, filling the pot with water.

Potatoes boil for about 15-20 minutes depending on the variety. To find out if he is ready, pierce him with a toothpick - the wand should go in gently. Do not overcook the potatoes, otherwise the puree will not be homogeneous, but with lumps.

An important tip is to use clean drinking water to boil potatoes. Then the liquid in which the potatoes are boiled, you will dilute the mashed potatoes, making it more rare.

How to turn boiled potatoes into mashed potatoes? It is best to use a wooden pestle or tolkushku - this object made of natural material will not give any foreign tastes or smells to the hot potato. You can also chop some chilled potatoes with a blender or mixer.

Mashed potatoes recipes:

Recipe 1: Mashed Potatoes

The presented recipe is the simplest and most common, without any frills. Such mashed potatoes will be tasty served with meat products, watering with gravy or adding a little butter. Such potatoes can be seasoned with ground pepper, dried basil or chopped greens.

Ingredients Required:

  • Potato 4-5 medium-sized root crops
  • Water for potatoes
  • Seasonings
  • Butter

Cooking method:

  1. Peeled and chopped potatoes pour in a saucepan with water and put boiled on the stove. After the water boils, salt water. Boil the potatoes need about 15-20 minutes on low heat with the lid closed.
  2. When the potatoes are soft, drain the part of the water, where it is boiled in a cup, and pour the rest. Begin to mash potatoes with tolkushkoy, turning it into a puree. Add a little liquid, making mashed potatoes more rare.
  3. When you see that the mashed potatoes have acquired the desired consistency, add to it a piece of butter and spices, mix.

Recipe 2: Papriknoe Mashed Potatoes

A small amount of bell pepper in the recipe will change the taste of mashed potatoes, as well as give the dish a pleasant pinkish tint. From spices perfectly suited thyme and basil.

Ingredients Required:

  • Potato average 4-5 pieces
  • Bulgarian pepper 1 piece
  • Mashed water
  • Butter
  • Ketchup with bell pepper  100 ml
  • Thyme

Cooking method:

  1. Peeled and chopped potatoes should be poured over with water and put boiled on the stove. After the water boils, salt the potatoes.
  2. Bulgarian pepper wash, reach the middle and cut into pieces. Add it to the pan to the potatoes ten minutes after boiling water.
  3. After 8-10 minutes, remove the potatoes with pepper from the stove, pour some of the liquid into a cup, and pour the rest. Knead potato mash, turning it into a mashed potatoes. Add a little liquid and ketchup, making mashed potatoes more rare. If you use spicy ketchup, then mashed potatoes will get a piquant taste.
  4. When you see that paprika mashed potatoes become the desired consistency, add a piece of butter and thyme leaves to it, mix.

Recipe 3: Mashed Potatoes with Cream Cheese and Tomatoes

Such a dish will resemble familiar potatoes very remotely, only survive delicate taste  and consistency. Such mashed potatoes are cooked in Italian restaurants and most often served with fish.

Ingredients Required:

  • Potato 5-6 pieces
  • Tomatoes 2 pieces medium size
  • Creamy pasty cheese 100 grams
  • Garlic 2 prong
  • White Sesame 1 tablespoon
  • Sunflower oil
  • Butter
  • Seasonings

Cooking method:

  1. Peeled and chopped potatoes should be poured over with water and put boiled on the stove. After the water boils, salt the potatoes and cook it until soft.
  2. While the potatoes are boiling, prepare the tomatoes. Wash, cut them as small as possible into cubes. With garlic, remove the husk and cut it into pieces. Heat the pan, grease with oil and first place the garlic, then the tomatoes. Fry the vegetables for about 5 minutes. Sprinkle with sesame on the last minute.
  3. As soon as the potatoes are cooked, start kneading them, adding quite a bit of liquid, cream cheese, butter.
  4. Put the vegetables from the pan into the mashed potatoes, mix gently with a spoon and serve.

Recipe 4: Abkhazian Mashed Potatoes

Do not be alarmed when you see orange juice in the recipe - it will not spoil the taste of potatoes, but on the contrary, will emphasize the overall softness and spiciness of the dish. Serve such mashed potatoes with roasted meats, especially with pork or lamb. Turmeric in the recipe will give the puree an unusual orange color, but you can not use it.

Ingredients Required:

  • Potatoes 5-6 pieces
  • Carrots 1 piece
  • Mashed water
  • Milk 100 ml
  • Seasonings
  • Turmeric 1 tsp
  • Orange Juice 50 ml

Cooking method:

  1. Wash carrots and cut into cubes. Add it to the pan 10 minutes after the water and potatoes boil.
  2. Remove the finished potatoes from the stove, drain the liquid and turn into mashed potatoes with the help of tolkushki. Add juice and milk gradually to puree. Milk should not be cold, but at room temperature. Add turmeric and butter, mix well and serve.

Recipe 5: French Mashed Potatoes

French mustard with grains will change the taste of mashed potatoes, and sour cream in the recipe will make the dish very juicy and satisfying. Instead of sour cream, you can also add heavy creamwarmed to room temperature.

Ingredients Required:

  • Potatoes 5-6 pieces
  • Mashed water
  • Dijon mustard 3 tablespoons
  • Sour cream 100 ml (or heavy cream)
  • Cedar nut
  • Butter
  • Seasonings

Cooking method:

  1. Peeled and chopped potatoes fill with water and put boiled on the stove. After the water boils, salt water. Boil the potatoes until soft.
  2. While potatoes are boiling, roast the pine nuts in a dry frying pan for 4-5 minutes, and then chop.
  3. As soon as the potatoes are boiled, remove it from the stove, drain the liquid and knead using tolkushki. Gradually add sour cream, pine nuts and Dijon mustard, continuing to stir the mashed potatoes.

Recipe 6: Mashed potatoes with broccoli and greens

A dish of fragrant greens and broccoli cabbage will take you to the spring meadow at any time of the year.

Ingredients Required:

  • Potatoes 5-6 pieces
  • Mashed water
  • Broccoli 200 grams
  • Fresh dill
  • White sesame
  • Butter
  • Seasonings

Cooking method:

  1. Peeled and chopped potatoes fill with water and put boiled on the stove. After the water boils, salt water. Boil the potatoes until soft.
  2. Boil broccoli in a separate saucepan - about 5 minutes in boiling water.
  3. Cool broccoli and chop it in a blender with dill, butter  and parsley.
  4. As soon as the potatoes are boiled, remove it from the stove, drain some of the liquid into the cup and knead with tolkushki. Gradually add the liquid from the cup, broccoli puree, sesame. To make this puree more piquant, add a teaspoon of wasabi to it.
  1. One of the secrets of delicious mashed potatoes is thorough cleaning. It is not only about what to remove the skin, but also to cut out all the "eyes", green and unripe places. If such black and dense pieces fall into a puree, it will spoil the impression of a delicious dish.
  2. When you cut the potato apart before you start cooking it, do not try to chop it hard. It is believed that finely chopped potatoes lose more of their vitamins. Chopped tuber into three or four parts - this is the correct number of pieces.
  3. Do not digest the potato, but do not leave it undercooked, otherwise the puree will be heterogeneous, even if you chop it hard.
  4. To make the finished mashed potatoes more airy, beat it twice. The first time - the standard, with tolkushki or pistil. And when mashed potatoes cool a little, beat it with a mixer for 2-3 minutes.
  5. When you turn cooked potatoes into mashed potatoes, instead of the liquid where the potatoes are boiled, you can use meat broth  or milk. Milk must be heated or at least room temperature.
  6. Mashed potatoes will be more satisfying and nutritious if you add egg yolk or not very fat cream to it.
  7. What spices can you add to mashed potatoes? In addition to the usual salt and pepper, use thyme, basil, saffron, fried onions, chopped greens.

One of the most delicious, popular and favorite side dishes is mashed potatoes. It is very gentle, satisfying and is ideal for meat, vegetables or fish.

In terms of universality, mashed potatoes are far superior to any pasta dishes  or porridge. But in order to enjoy the taste of this dish and feed the guests or family, it must be properly prepared. There are no special difficulties or tricks in this, and a long list of ingredients will not be needed. The classic recipe includes potatoes, salt, milk and butter. No unusual or rare components, and boiled potatoes can be turned into mashed potatoes with a simple tolkushku, and not with the help of electrical appliances.

In this article, we propose to get acquainted with the classic recipe for mashed potatoes, tell you how to cook this dish. For those who are already fed up with familiar recipes, we suggest trying one of the alternative recipes of delicious mashed potatoes, with photos for clarity.

Mashed potatoes "classic" recipe




Take:

  • Potato
  • Milk
  • Butter

We do not indicate the exact numbers in this recipe, since general recommendations  You can decide how many products you need.

Cooking:

The first stage is cooking potatoes. Some hostesses are trying to get young potatoes on the market, which in their opinion should be excellent for tender mashed potatoes. In fact, tender new potatoes are too crumbly and are not suitable for mashed potatoes, it is better to boil it whole and serve with greens. For puree pick fully mature tubers, dense, not germinated.

The tubers are cleaned, washed with running water and cut into slices. Strong pieces will boil for a long time, and small ones will lose a lot of starch during cooking, so here you need to find a middle ground.

Peeled and chopped potatoes are sent to a stove in a saucepan with water. After boiling water is salted. Ready potatoes should be pierced easily with a knife or fork, if this is the case, then it’s time to remove the pan from the heat. After draining the broth, the potatoes are slightly dried on the fire, but only slightly.

Important! The secret of tasty mashed potatoes lies in the fact that we need to turn the potatoes into a homogeneous mass and add the other components literally immediately after removing the pan from the heat, so prepare milk and butter in advance. Milk and butter also need to be heated.

They dried their potatoes, removed them from the fire and literally immediately began to crush them. As soon as the main mass has become slightly homogeneous - put the oil, mix thoroughly with tolkushkoy. The last one to add is heated milk, unlike butter, it should not be put all at once, but gradually poured in to achieve the desired consistency. Your dish is ready, you can and even need to serve it to the table, it turns out this air mash  potato as in the photo.

At the end of the recipe, I want to mention a couple more moments. If you use instead of oil the liquid remaining after cooking, then the most delicious mashed potatoes will not get. From the moment when the potatoes are boiled in water and a minimum of time must pass before the mashed potatoes are served. When warmed up, it will lose most of its taste properties, so we advise you to cook it for one meal, and use the rest as a filling for the pies.

Mashed potatoes, recipe with egg




Some hostesses claim that the most magnificent mashed potatoes are those in which the egg was added. Talking about the loosening properties of eggs is difficult, but the fact that potatoes turn out to be even more delicious cannot be denied.

We offer to get acquainted with the recipe of mashed potatoes with milk and eggs, we will need:

  • Potatoes - 1 kg.
  • Milk - 200 milliliters.
  • Butter - 80 - 120 grams.
  • Chicken egg.
  • Salt.
  • One medium onion.

Start cooking

Peel the potatoes, wash them, and cut them into pieces. Peel the onion from the husk and divide it into two halves. Fold the vegetables into the pot and fill cold water. Water is poured with a margin of about a couple of centimeters above the potato.

After boiling, boil vegetables for 5 minutes, then add salt to taste and keep on fire until cooked. When the fork enters the potato with ease, the stove can be turned off. Before you drain the water you need to get a bow, it is no longer useful.

Drain the water and turn on the stove again, pour in some of the milk, let it warm up. Again, remove the pan and crush its contents, if necessary, add a little more heated milk. When the mash is homogeneous, drive an egg and mix it in the mash.

Note! The egg whipped egg protein very quickly turns into a hot mashed potatoes, so do not hesitate and immediately mix the eggs in the mashed potatoes, it is better for someone to help you with this.

The last one is sent to the pan oil, it should also be slightly submerged before putting in the dish. After adding the oil for the last time, we mix everything thoroughly and if we like the thickness of the dish, we can serve it on the table or wrap it up in warm clothes to wait until the whole family gathers around the table.

The finished mashed potatoes can be served with vegetables, meat or fish.

Mashed potatoes without milk, recipe with photos




If there is no milk in your kitchen or you just do not like it, then we offer a recipe in which we will replace the milk with a decoction obtained when cooking vegetables.

It will take:

  • Potatoes - 1 kg
  • Oil - 110 g
  • Egg - 2 pieces.
  • Bay leaf - 2 pcs.

Start cooking

We clean the potatoes, remove all unnecessary inclusions and cut them into slices of similar size. Put it in a saucepan with a thick bottom and fill it with water to cover vegetables with a reserve.

We are waiting for the water to boil, put the bay leaf and salt to taste. Reduce the temperature and cook the vegetables until fully cooked.

When the potatoes are cooked, we carefully take out the bay leaves and pour out the water, but not into the sink, but in a separate bowl, this broth will be useful to us in the future.

We begin to crush the potatoes, when it turns into a puree, add the oil and continue to push until it is stirred. After receiving the creamy cream puree, we first drive one egg and mix everything very quickly, and then the second.

Last add a decoction. Immediately do not need to pour out the whole, add it a little, until you get the desired thickness of the dish. When cooling, the mashed potatoes with broth will thicken, so it is better to serve it directly to the table, garnish with greens and, if desired, a little peppered.

Mashed potatoes with sour cream, recipe with photos




Moving away from classic recipe, we want to offer another option of mashed potatoes, but using sour cream. This dairy product will replace milk and butter at the same time, so if you have potatoes, salt and sour cream at home, you can please yourself and loved ones with a tender and hearty dish.

Ingredients:

  • Potato 1 kg
  • Salt to taste
  • Sour cream 250 g

The process of making mashed potatoes, with photo:

Clean, wash and chop the potatoes. Put it in a saucepan and fill it with purified water with a reserve. We put on a strong fire.

Put salt to taste in boiling water, reduce the temperature and wait for the potatoes to boil. It is very simple to learn about readiness, it is enough to pierce a potato with a knife, if it easily pierces potatoes and it falls apart, then you can turn off the fire. Drain the water, leaving part of the decoction in a separate bowl just in case.

Mash potatoes quickly and carefully to preserve its taste and temperature. In the resulting puree add sour cream and once again mix everything thoroughly. At this stage, the dish is ready, but if you do not like the consistency, then you can dilute the puree with broth, gradually adding and mixing it.

If there is still some time left before serving, wrap the pan with warm clothes, so the puree will retain not only its taste, but also its temperature.

Mashed potatoes with mayonnaise




Another option is to use mayonnaise as a substitute for the ingredients missing from the mashed potatoes recipe. Like sour cream, this fatty and thick dairy product simultaneously replaces us with butter and milk. The resulting puree will be fluffy and most importantly delicious and satisfying.

Ingredients:

  • Potatoes 800 grams.
  • Bulb onion 1 pc.
  • Mayonnaise 3 - 4 tbsp.
  • Salt, bay leaf.

Have you prepared everything you need? Then proceed to cooking dishes:

Peel potatoes, remove excess blotches and cut into evenly sized, medium-sized slices. Peel the onion from the husk, wash it and cut it in two halves. Put everything in a saucepan, pour water 1 to 2 fingers higher than vegetables and set on high heat.

When the water boils, add will to taste and bay leaf. Reduce the heat and keep the potatoes until fully cooked 15 - 30 minutes, depending on the size of the slices and varieties of potatoes. Before you turn off the fire, pierce a few pieces of a fork or knife, if they fall apart, the vegetables are ready, if not, then you should wait a little longer.

We take out the bay leaf and bow, they are no longer needed. Drain the water, leaving a little broth in the bowl. Shake potatoes until smooth.

Put the mayonnaise and mix everything carefully. To achieve complete mixing of mayonnaise will have to put a lot of effort, but this process will be fasterif the kitchen has an immersion or ordinary blender. In this appliance, everything will take a few minutes and the potatoes will go to the table as hot as possible. If after adding mayonnaise puree is still too thick, add a little broth and stir again.

Recipe for delicious mashed potatoes with cheese, photo




Puree with cheese is practically an independent dish, it is very tasty and satisfying. For the recipe you will have to tinker a bit with the search for cheese, because we want to get a tasty dish. Cheese should be of medium hardness, fusible and, most importantly, have a powerful cheese flavor. You can take a soft cheese, like mozzarella, then puree will be appetizing, but the taste of this cheese is not very strong, so take Russian or Cheddar or any other suitable one.

Ingredients:

  • Potatoes 0.5 kg.
  • Milk 200 ml.
  • Butter 100 grams.
  • Garlic - 2 slices.
  • Cheese - 100 grams.
  • Pepper

Cooking dish:

Peel potatoes, cut into equal pieces. Put in a saucepan, add whole garlic cloves, pour cold water and set on high heat.

After boiling, add salt and boil potatoes. Drain and push the potatoes. Add some of the milk once again pound. The cheese grated on a fine grater is poured into small handfuls and immediately mixed. If necessary, pour in more milk to obtain the desired thickness.

Serving mashed potatoes, you can pepper and add a couple of pinches of fresh greens. Meat and vegetables will also be in place, but without them it is a full-fledged lunch or dinner for the whole family.

Useful tips for cooking delicious mashed potatoes at home

In the end we want to draw attention to the most frequent issues that arise during the preparation of mashed potatoes, as well as some subtleties. Following the described tips, you will be 100% likely to receive the most tender, lush, tasty and nourishing mashed potatoes.

How to cook potatoes for mashed potatoes? - Until it becomes soft and begins to crumble from the pressure of a knife, fork or spoon.

  1. - If there is no milk, then the tasty puree will turn out if you replace it with chicken broth.
  2. - Milk and butter need to be heated, before adding to the puree.
  3. - Do not regret the oil, 0.5 kg of potatoes need at least 90 grams of butter.
  4. - If before boiling potatoes put in boiling water, it will quickly prepare and retain a maximum of vitamins and minerals.
  5. - You can put a couple of cloves of garlic, dill, bay leaf or other dried herbs into the water, then the mashed potatoes will have a delicate aroma and better taste.
  6. - Mashed potatoes will be lush. If after cooking the potatoes a little dry.
  7. - Do not take new potatoes.
  8. - Just mash the potatoes is not enough, the mash should be the consistency of thick cream.
  9. - Cold potatoes lose most of their taste, but can be used for casseroles, pies, pancakes or cutlets.
  10. - Choose one variety of vegetables, because different varieties  being prepared, in time, is not the same, the resulting dish can have blotches of raw pieces.
  11. - Do not soak peeled potatoes for a long time.
  12. - You can save a lot of time and effort, if you use blenders, the taste of this will not change.