There are a lot of mashed potatoes that can be cooked. What to cook from mashed potatoes.

25.05.2019 Vegetable Dishes

Crushed potatoes - one of the most popular side dishes among Russian housewives. This dish is universal: it is very tasty and goes with almost any other food, be it vegetables, fish, mushrooms, or meat. Mashed potatoes saturate for a long time and at the same time do not give a feeling of heaviness.

How to make mashed potatoes

Even such a low-component, easy-to-prepare dish has certain nuances. To tolchenka turned out gentle and airy, you should follow some rules. How to make mashed potatoes correctly:

new potatoes are not suitable for cooking, choose mature tubers of yellowish color with high starch content;
milk to the finished fruit is to add warm / hot, as a cold product will stain the dish in an ugly gray color;
do not keep peeled potatoes in water for a long time, because starch leaves the vegetable at this time, which is important for mashed potatoes;
you need not just to pound the potatoes, but to beat them up - so the side dish will acquire the necessary pomp;
to prepare a dish with a rich creamy taste, do not save on oil.

Mashed potatoes - recipe with milk

To crushed potatoes turned out not only tasty, but also had an appetizing appearance, you need to cook it properly. To do this, you do not need to have special skills, you just have to take into account several important rules. So, according to the classic recipe, the crushed meat is prepared from 4 components - boiled potatoes, milk, butter and salt. At the same time, it is undesirable to use a blender or other electrical appliances to whisk the dish. The most delicious side dish is obtained if you use the usual tolkushku or pestle. How to make mashed potatoes with milk?

Ingredients:

milk - 0.3 l;
potatoes - 1 kg;
butter - 50 g;
salt.

Cooking method:

Cut the peeled tubers in half to speed up the cooking of the vegetable.
Place the product in a saucepan, cover with water so that the liquid barely covers the halves of the vegetable. Salt the dish can be at this stage or during pounding.
Boil the vegetable until done (it will take about 20 minutes). Its readiness is indicated by the soft entry of the knife / fork into pieces.
After pouring the broth out of the pan, begin to pound the potatoes with the pistil / tolkushkoy, gradually pouring warmed milk into the pan.
Add pieces of butter to the mass, carefully beat the side dish with improvised means and serve with fresh vegetable salad.

Mashed potatoes without milk

Few people are indifferent to this dish, so the side dish is served on almost every holiday, it is cooked on weekdays at least as often. The garnish goes well with various other dishes - fish, meat, salads and all kinds of snacks. There are many recipes, each of which has its own characteristics. The following describes how to make mashed potatoes without milk. If you remove the butter from the list of ingredients, you can even include a side dish in the vegan menu. How to cook potatoes for mashed potatoes?

Ingredients:

salt;
water - 2 l;
potatoes - 1.5 kg;
butter - ½ pack.

Cooking method:

First, prepare the main ingredient, for this the potatoes are cleaned and thoroughly washed. After it is cut into medium slices to shorten the cooking time.
The vegetable is placed in a saucepan, filled with water and boiled until cooked (about 20 minutes).
When the product becomes soft, the potato broth is poured into a cup, the remaining volume is poured into the sink.
Dry boiled vegetable pounded with a pestle, gradually adding the left broth.
Mass is filled with butter, salt, after it can be served.

Mashed Potatoes

Mashed potatoes can serve not only as a side dish, but also as a constituent component of various independent dishes. Since the potato often remains after the holiday feasts, practical Russian housewives use it to prepare original snacks, casseroles, patties, pies, etc. The following are described interesting, tasty versions of dishes that can be made from mashed potatoes.

Mashed Potato Casserole

Yesterday wrinkled potatoes lose their airiness, plasticity and taste. However, do not throw away the product - from it you can cook a simple, unusual, hearty dish. The mashed potato casserole can be cooked with different fillings, whether it be meat, cheese, fish, mushroom, cottage cheese or vegetable mass. Below is a recipe for ground beef.

Ingredients:

large onion;
semolina - 2 tbsp. l .;
sour cream or heavy cream - 3 tbsp. l .;
eggs - 2 pcs .;
hard cheese - 100 g;
minced beef - 0.3 kg;
puree - 0.5 kg;
flour - 2 tbsp. l .;
seasonings.

Cooking method:

Chop onions finely, fry in butter, turning on medium heat.
On the same pan, add the stuffing, pre-mash with a fork. Season the mixture.
Cheese rub.
Grease the baking dish with oil, sprinkle the bottom with semolina.
Put mashed potatoes in a container, then the whole stuffing with onions and 1/3 of the cheese.
Place the rest of the potatoes and cheese on top. Fill the dish with sour cream, sprinkle with a pinch of semolina.
Bake foods at 200 degrees oven, covering the top of the form with foil.

Mashed Potato Cutlets

After the holidays, as a rule, each housewife has a large amount of crushed ground, which must be quickly disposed of so that the product does not disappear. There are several options for how to do it - heat up and eat a not-so-tasty dish, or show imagination and cook potato patties from mashed potatoes. Below is described how to make tender, savory patties.

Ingredients:

eggs - 2 pcs .;
spice;
mashed potatoes / potatoes - 1 kg;
butter - 50 g;
flour - 2 tbsp. l .;
vegetable oil - 2 tbsp. l

Cooking method:

If the crust is not ready yet, you should know how to make mashed potatoes. To do this, cut the peeled vegetable into small bars, boil the product until cooked and crush with a pestle, pre-drain most of the water in the sink. Add a spoonful of butter and a little salt to the mass.
Add to the warm mass of egg, flour, spices.
Form small balls from the finished homogeneous mass (it is better to do this with wet hands).
Dip each patty in the breading and put in a preheated pan.
Fry each cutlet on both sides until golden brown and serve with sour cream with mushrooms.

Mashed Potato Pies

The unclaimed puree left after dinner can be used to make very tasty, unusual potato patties. At the same time filling for them can be chosen any - mushroom, vegetable, meat. The quickest and easiest option is to use sausage / ham and cheese as a filler. Mashed potato patties are very tasty, whatever filling you choose. Below is a recipe for appetizers with mushrooms. How to cook pies?

Ingredients:

breadcrumbs;
frying oil;
eggs - 2 pcs .;
puree - 0.6 kg;
onions - 2 pcs .;
mushrooms (any) - 100 g;
spice;
butter - 1 tbsp. l

Cooking method:

Mix the potato mixture with egg yolks, soft butter. Mix thoroughly.
Rinse the mushrooms, chop and fry them with onions in vegetable oil.
After wetting your hands, begin to form cakes from the potato mass, into which you place a spoonful of mushroom frying. The edges should pinch as firmly as possible, so that the pies do not fall apart.
Dip each bun at first in beaten egg whites, then in breadcrumbs.
Fry them in oil on both sides until the appearance of ruddy. After that, place the finished patties on a flat plate covered with a paper towel so that it absorbs the excess oil.

Mashed potatoes with cheese

The dish goes well with any products, including cheese. Adding such an ingredient to a traditional side dish, you can not worry about cooking meat or fish dishes, since mashed potatoes will come out very satisfying, nutritious. Cheese can be used semi- or hard varieties, and the oil in this case is better to choose a sandwich or ghee. How to cook mashed potatoes with cheese?

Ingredients:

parmesan / Dutch cheese - 100 g;
garlic cloves - 3 pcs .;
milk - 200 ml .;
potatoes - 10 pcs .;
butter - 2 tbsp. l

Cooking method:

Cut the potatoes in half, boil over medium heat under the lid.
Drain after cooking.
Catch potato pieces with a pestle, adding warm milk. Salt products should be moderate, because the cheese will also give a salty taste.
You press the garlic, mix it with melted butter, add to the crushed meat, mix it well again.
Cheese chips are added last. Serve the cheese puree with fresh vegetable salad.

Mashed potatoes with minced meat

To cook dinner in a hurry, you can use yesterday's mashed potatoes. Mixing the finished product with minced meat, you get a completely different nourishing and tasty dish. In the oven, it is baked for about half an hour and does not require any effort from the chef. If desired, you can add the list of ingredients with any vegetables, herbs, and spices. Below is described in detail how to cook mashed potatoes with minced meat.

Ingredients:

cheese - 150 g;
butter - 100 g;
minced meat - 0.5 kg;
potato mass - 0.5 kg;
cream / high fat milk - 2/3 tbsp.

Cooking method:

Heat the potatoes, re-beat them and place on a greased baking tray / baking dish.
Top with roast until tender with minced onion.
Sprinkle the products with cheese chips so that the finished product has an appetizing crust.
To prepare the dish, send it to the oven for half an hour at 200 degrees. After letting the casserole cool slightly and serve, cut into portions.

Mashed potatoes with mushrooms

In order to cook crushed mushrooms with mushrooms one doesn’t need to make any serious efforts, besides, the dish does not require a large amount of ingredients - they all, as a rule, are already in the fridge of any housewife. Mashed potatoes with mushrooms is an excellent option for lunch or dinner for fans of vegetarian food. How to cook mashed potatoes with mushrooms?

Ingredients:

oyster mushroom / champignon mushrooms - 0.2 kg;
mashed potatoes - 1 kg;
garlic cloves - 2 pcs .;
butter - 2 tbsp. l .;
sour cream - 50 ml.

Cooking method:

Heat the finished mashed potatoes, add to it the heated cream, butter. Try to prepare a perfectly plastic and homogeneous mass.
Season the mixture if necessary, cover, set aside.
In butter, fry the squeezed garlic, then add the pieces of mushrooms. Prepare the products, stirring actively, until a golden hue appears.
Put the potato mass on a la carte plates, place the fried mushrooms on top.

Video: how to make mashed potatoes

Mashed potatoes are a real symphony. Boil the potatoes, knead well with a fork, add fresh eggs, mix everything well until hot, add melting butter, mix everything again, add a little salt (potatoes and water during cooking, I do not salt), stir again, and then beat everything vigorously. And all this is done only with a fork. Of course, every housewife and owner has their own recipe and cooking technology for this wonderful dish, but I cook it with a fork — rather heavy, especially when beating, but the result is worth it - the mashed potatoes are both airy and dense, fragrant and deliciously tasty. Whether you eat mashed potatoes as a separate dish, pouring sauce, or use as a side dish, but often this product remains in the saucepan, and even in considerable quantities. What to do with it, because the cooled mash is no longer that fabulous yummy, and in the heated form it is not the same? There is an exit! More precisely, there are 7 of them - excellent snacks, when looking at which the gastric juice begins to be actively produced. I could not pass by these recipes and I want to share them with you.

1. Cheese muffins from mashed potatoes

Ingredients:

eggs - 2 pcs.
sour cream - 0.3 tbsp.
grated cheese - 1 tbsp. with slide
salt, pepper - to taste
mashed potatoes - 3 tbsp.

Cooking:

Preheat the oven to 200 degrees, grease cupcake molds with butter. In the middle cup, lightly beat the eggs, then add the sour cream and beat again. Add cheese, green onions. Salt and pepper the dough to taste, then mix everything well. Fill the potato-cheesecake trays, slightly reaching the top edge. Bake for 25–30 minutes. Cupcakes should lag behind the edges of the molds and cover with a bright golden crust. Remove the cooked dish from the oven, let it cool for about 5 minutes, and then put it on the dish. When serving, cupcakes can be poured with sour cream.

2. Crispy potato tortillas with greens

Ingredients:

mashed potatoes - 6 tbsp.
salt, pepper - to taste
fresh chopped greens (rosemary, parsley) - 3 tbsp.
butter - 2 tbsp.
milk or cream of any fat content - 0.25 tbsp.
eggs - 1 pc.
grated cheese - 0.3 tbsp.

Cooking:

Preheat oven to 200 degrees. Puree, if necessary, salt, pepper to taste, pour in the cream, mix everything. Add chopped greens, egg and cheese (leave some cheese for topping), mix well again. Cover the baking sheet with parchment. Put the potato mass in the pastry bag (or take a regular bag and cut off the corner) and drop potato curls (“snails”) on the parchment of the desired size, height and thickness. You can make flat cakes not round, but square, triangular - of any shape. Sprinkle the tortillas with the remaining grated cheese and bake for 25–40 minutes (it all depends on the size) until crisp and slightly golden brown.

3. Potato mashed bacon bombs

Ingredients:

chilled mashed potatoes - 2 tbsp.
bacon - 1 strip on the bomb
egg - 1 pc.
breadcrumbs - 0.5 tbsp.
hard cheese, sliced in bars - 1 bar per bomb
salt, pepper - to taste
toothpicks or skewers
cooking oil for frying
sour cream for topping and sauce

Cooking:

In a large container, mix mashed potatoes, egg, salt and pepper. Form balls of potato masses, putting cheese cubes in the center of each. Put the breadcrumbs on a flat plate and roll each bomb into them. Now wrap each with a slice of bacon and fix with a toothpick or skewer. Fry the bombs in a generous amount of boiling vegetable oil until a bright golden crust (2-3 minutes). Put the finished dish on a napkin to get rid of excess fat. Serve with sour cream until it gets cold - so the bombs will be able to “explode” with a sticky cheese mass.

4. Crispy Potato Balls

Ingredients:

mashed potatoes - 3 tbsp.
chopped garlic - 1 tsp.
chopped parsley - 0.5 tsp.
black pepper, salt - to taste
grated cheese - 0.5 tbsp.
eggs - 2 pcs.
egg yolks - 1 pc.
flour - 1 tbsp.
breadcrumbs - 1.5 tbsp.
cooking oil for frying

Cooking:

In a capacious container, mix mashed potatoes, garlic, parsley, pepper, salt, cheese. Add yolk and mix well. Beat 2 eggs in a separate bowl and set aside. Pour the flour on one plate and breadcrumbs on the other. Form the balls of potato mass with hands (the volume of 1 ball is approximately equal to 3 tablespoons), dip each into flour, then into beaten eggs, and last in breading. Prepare potato products prepared in this way for 30 minutes in a refrigerator so that they harden. Fry in small batches until golden brown in hot vegetable oil for 2–3 minutes. When frying oil should cover the balls completely, for these purposes it is better to use a thick-bottomed saucepan. Throw the finished dish on a paper towel to absorb excess fat. Serve warm.

5. Potato Muffins with Cheese

Ingredients:

mashed potatoes - 3 tbsp.
big egg - 1 pc.
grated cheese - 1 tbsp.
green onions, chopped - 3 tbsp.

Cooking:

Preheat oven to 190 degrees. Muffin mold grease. In a large cup, mix mashed potatoes, egg, 3/4 cheese and 2 tablespoons. green onions. Salt and pepper to taste. In the molds, spread out an equal amount of potato mixture. Put on a baking sheet, bake for 30–35 minutes until bright crust. Remove the muffins from the oven and sprinkle with the remaining cheese. Bake another 3 minutes. Cool the cooked pastry for 5 minutes, then transfer to the dish. Serve immediately, garnished with leftover onions.

6. Envelopes with mashed potatoes

Ingredients:

mashed potatoes - 2 tbsp.
prepared bacon, chopped - 0.5 tbsp.
chopped green onions - a few feathers
egg - 1 pc.
dried garlic - 0.5 tsp.
dried onion - 0.5 tsp
hard cheese - 8 cubes
thin pita bread - 2 sheets

Cooking:

Mix chilled mashed potatoes, bacon, onion, egg, dried onion and garlic in a large bowl, pepper. Lavash cut into 8 equal parts. For each, lay a portion of the filling, put a bar of cheese in the center and wrap in an envelope. Make sure that the filling was wrapped tightly and does not fall out. Fry the envelopes until crisp, bright crust. Serve hot with sour cream.

7. Cheese tortillas from mashed potatoes

Ingredients:

chilled mashed potatoes - 3 tbsp.
grated cheese - 2/3 tbsp.
chopped green onions - 2 tbsp.
egg - 1 pc. (lightly beat)
flour - 3 tbsp. + 0.5 Art.
cooking oil for frying
sour cream for serving

Cooking:

In a large bowl, mix mashed potatoes, cheese, onion, egg and 3 tbsp. flour until smooth. Divide the potato mass into 12 servings and roll each into a ball, and then press down with hands, shaping the cakes. Pour the rest of the flour on a flat plate and carefully roll all the tortillas in it. Fry over medium heat on preheated hot oil until a crisp, bright crust. Put the finished flatbread on a paper towel and lightly salt it. Serve with sour cream and chopped greens.
For the sake of such dishes is not a sin of mashed potatoes and specially cook, and not just use the leftovers. So, the problem with the remnants of mashed potatoes is solved, it now remains to solve the problem of choice - which recipe to try first? Probably, I'll start right away with a couple. I wish you culinary success and enjoy your meal!

April 17, 2016 3223

Many experienced housewives seem that this article is not for them. What could be so difficult in making mashed potatoes? Fried potatoes with milk or butter. It seems that everything is so simple and easy. However, it is not.

Even in such a simple dish, like mashed potatoes, has its own secrets in cooking. Be sure to comply with all the cooking technology, so that the result is a lush and tender mash. So, how and with what you can cook this dish.

Let's look at the recipes for cooking this treat.

How to make mashed potatoes with milk

Components:

Potatoes - 1 kg;
Milk - 300 ml;
50 grams of butter;
Salt to taste.

How to cook:

Cooking mashed potatoes with onions

1 kilogram of potatoes;
2 bulbs;
Butter - 50 grams;
Salt -1/5 tsp;
One and a half cup of milk;
Vegetable oil.

Cooking:

The skins are peeled off the potatoes and cut in pieces. Put in cold water so that it does not darken;
Next, put in a metal container, pour water, add salt and cook until done;
While the potatoes are boiled, prepare the onions. To do this, the bulbs should be cleaned and chopped into straws;
Next, onions should be fried in vegetable oil for 5-10 minutes;
As soon as the potatoes are cooked, you need to drain the water;
While it is hot, it is necessary to knead it with a crush or pass through a special press with a fine mesh;
Then, in the puree, add butter and mix;
Milk should be reheated;
Pour hot milk in puree and mix. Instead of milk you can use cream;
Onions can be put directly in mashed potatoes and mix. It can also be served separately when serving mashed potatoes on the table, so that everyone can regulate its amount in mashed potatoes.

Delicious mashed potatoes in French

Components you need:

1 kilogram of potatoes;
Sour cream or cream - 200 ml;
Butter - 50 grams;
2 grams of nutmeg;
Salt and ground black pepper.

Cooking:

Delicate mashed potatoes without milk with broccoli in a slow cooker

Components you need:

A kilogram of potatoes;
300 ml of boiled water;
Broccoli - 2 pieces;
Butter - 60 grams;
Chicken egg - 1 piece;
Syrt hard grade - 70 grams;
Parsley - 1 bunch;
2 cloves of garlic;
Ground black allspice - pinch;
Salt;
2 tbsp. spoons of vegetable oil;
Coriander, saffron - to taste.

Cooking:

Recipe for colored mashed potatoes for children

Ingredients you need:

200 grams of beets with a rich burgundy color;
Potatoes - 1 kg;
250 ml of milk;
Some vanilla;
Butter - 50 grams;
Pinch of chili;
Salt.

Cooking:

Tubers of potatoes and beets should be thoroughly washed with water. Next, the vegetables are cleaned from the skin;
Cut the peeled potatoes into quarters, put them into metal containers. Fill with water, add salt and boil for half an hour;
Beets should be cut in medium pieces, placed in a container, pour water, add salt and cook until ready for an hour;
Next, put the finished vegetables in a deep cup and knead tolkushkoy;
We put the milk on the fire, add butter, vanillin and chili. Heat to boiling and boil until the oil is completely dissolved;
Then pour mashed milk mixture with spices into mashed potatoes and knead again with tolkushka. The mass should be airy, tender and lump free;
Ready mashed potatoes can be salted, if the need arises.

Puree recipes

Well, they learned how to do this dish correctly, and what can be made from mashed potatoes, what dish? Let's consider the options.

Mashed potatoes with minced meat

Baking products:

600 grams of potatoes;
300 grams of minced meat;
One onion;
Chicken eggs - 2 pieces;
Sour cream or cream - 100 ml;
Ground coriander - ½ tsp;
Vegetable oil;
Salt and ground black pepper.

Cooking:

Tubers should be cleaned and boiled in water with salt until ready;
Peeled onions chopped into small pieces;
Put the pan on the fire, pour the vegetable oil and heat it. Put the minced meat and onion slices on hot oil. All fry until done, also there you need to add a pinch of coriander;
Boiled potatoes can be put in a blender cup, add sour cream and whip a puff;
Then break the eggs and separate the proteins and yolks;
In a separate bowl, beat the whites to foam;
Put the potato mass in a deep bowl, add the egg yolks there and beat;
After that, pour the protein mass into the mass. The mixture must be gently mixed so that it does not lose its shape;
Next, grease the baking sheet with vegetable oil and spread on it a layer of potato paste;
Then on mashed potatoes lay out in the form of a layer of minced meat with onions;
At the end close the top of the potato mixture;
Place the baking tray in a heated oven to 220 degrees and bake for half an hour.

Potato patties

The following components will be required:

Cooking:

Boiled peeled potatoes in salted water until cooked;
Mash it with tolkushka or in a blender to a uniform consistency;
Next, add the flour, curry and chicken egg. Mix well;
We make small cutlets from mashed potatoes and roll them in breadcrumbs;
Fry the patties in vegetable oil on both sides for 4-5 minutes;
Ready cutlets can be decorated with greens and serve with any side dish.

Boil potatoes need 20-30 minutes, but not more. Otherwise it will soften and break up into separate parts;
After boiling, the tubers must be dried. To do this, you can drain all the water from the pan and put it on a small fire for a couple of minutes;
It is best to knead with a crush; with it you can make an airy and tender potato mixture;
Instead of milk, you can put cream with kefir;
Do not feel sorry for butter. The more of it, the puree will be tastier.

Potatoes are a tasty vegetable, if, of course, properly cooked. Especially tasty it is obtained in the form of mashed potatoes. It can be eaten both in a separate form, and with vegetable and meat side dishes.

In addition, mashed potatoes can be used as a basis in the preparation of many dishes. The main thing in this business is a good imagination and ingenuity.

1. Cheese muffins from mashed potatoes

Ingredients:

eggs - 2 pcs.
sour cream - 0.3 tbsp.
grated cheese - 1 tbsp. with slide
salt, pepper - to taste
mashed potatoes - 3 tbsp.

Cooking:

2. Crispy potato tortillas with greens

Ingredients:

mashed potatoes - 6 tbsp.
salt, pepper - to taste
fresh chopped greens (rosemary, parsley) - 3 tbsp.
butter - 2 tbsp.
milk or cream of any fat content - 0.25 tbsp.
eggs - 1 pc.
grated cheese - 0.3 tbsp.

Cooking:

3. Potato mashed bacon bombs

Ingredients:

chilled mashed potatoes - 2 tbsp.
bacon - 1 strip on the bomb
egg - 1 pc.
breadcrumbs - 0.5 tbsp.
hard cheese, sliced in bars - 1 bar per bomb
salt, pepper - to taste
toothpicks or skewers
cooking oil for frying
sour cream for topping and sauce

Cooking:

4. Crispy Potato Balls

Ingredients:

mashed potatoes - 3 tbsp.
chopped garlic - 1 tsp.
chopped parsley - 0.5 tsp.
black pepper, salt - to taste
grated cheese - 0.5 tbsp.
eggs - 2 pcs.
egg yolks - 1 pc.
flour - 1 tbsp.
breadcrumbs - 1.5 tbsp.
cooking oil for frying

Cooking:

5. Potato Muffins with Cheese

Ingredients:

mashed potatoes - 3 tbsp.
big egg - 1 pc.
grated cheese - 1 tbsp.
green onions, chopped - 3 tbsp.

Cooking:

6. Envelopes with mashed potatoes

Ingredients:

mashed potatoes - 2 tbsp.
prepared bacon, chopped - 0.5 tbsp.
chopped green onions - a few feathers
egg - 1 pc.
dried garlic - 0.5 tsp.
dried onion - 0.5 tsp
hard cheese - 8 cubes
thin pita bread - 2 sheets

Cooking:

7. Cheese tortillas from mashed potatoes

Ingredients:

chilled mashed potatoes - 3 tbsp.
grated cheese - 2/3 tbsp.
chopped green onions - 2 tbsp.
egg - 1 pc. (lightly beat)
flour - 3 tbsp. + 0.5 Art.
cooking oil for frying
sour cream for serving

Cooking:

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Mashed potato patties can be cooked with or without filling, this is a simple, very satisfying and tasty dish. 10 recipes on our site!

Potatoes 600 g
Egg 1 pc.
Butter 30g
Flour 1-2 tbsp. spoon
Breadcrumbs 100 g

Boil potatoes in salted water with bay leaf until ready.

Drain the water, crush the potatoes, add the butter and cool to about 50 * C. For making mashed potatoes, it is better to use a hand press, and not a blender, because when chopping with knives, the mashed potatoes become too sticky. Beat one raw egg and mix thoroughly.

Add one or two tablespoons of flour to puree, to give a denser consistency. To stir thoroughly.

In a deep plate, mix the bread crumbs (without salt) with the factory bread mixture in a ratio of 1: 1 or 2: 1, depending on how salty the mash is.

Heat vegetable oil in a frying pan. Place a tablespoon of mashed potatoes in breading mixture and roll in breadcrumbs from all sides, giving the shape of a ball.

If desired, before molding the cutlets in a portion of mashed potatoes, you can make a well and put some stuffing - in this case, a teaspoon of melted cheese with mushrooms. Then cover the filling with potatoes and also form the ball in breadcrumbs.

Putting the potatoes in the pan in the hot oil, lightly press the ball with your hand or with a slotted spoon.

Fry potato patties for 3-5 minutes on each side. Ready cutlets put on a napkin to remove excess fat.
Serve patties of mashed potatoes to the table to be hot, with a portion of sour cream and greens.

Recipe 2: mashed potato patties with cheese (with photos)

Potatoes - 600 g
Hard cheese - 50 g
Egg - 1 pc.
Flour - 2-3 tbsp.
Salt - to taste
Pepper chm - taste
Vegetable oil - 1-2 st.l.

For the preparation of potato cutlets with cheese, take the necessary products. Potatoes need to be cleaned, washed under running water.

Chop the potatoes, pour cold water. Boil in salted water until cooked.

Drain the water, mash the potatoes with a pestle or grinded into mashed potatoes. Add egg and cheese, salt and pepper to taste.

Stir until smooth, add a spoonful of flour, if necessary.

Form cutlets with wet hands, slightly roll them in flour, it will give them a beautiful and ruddy crust.

Heat the pan, pour in a little oil and fry the cutlets until golden brown on both sides.

Potato patties with cheese ready. Serve as a side dish or as a separate dish with sour cream or kefir sauce.

Recipe 3: Potato patties with cheese and dill

Mashed potatoes - 500 gr.,
Dill - a couple of twigs,
Hard cheese - 100 gr.,
Sour cream - 70-100 ml.,
Eggs - 1 pc.,
Flour - half a cup,
Sunflower oil

Chopped dill finely chop with a knife.

Grate the hard cheese on a medium or fine grater.

Heat mashed potatoes in a microwave to room temperature. Transfer the bowl in which you will cook the dough.

Add chopped dill.

Beat in the egg.

Then send the grated cheese in a bowl.

Add spices and salt to taste.

Now all the ingredients for the dough mix to a uniform consistency.

Add sour cream.

Stir again. It remains to add the last ingredient - wheat flour.

The dough for potato cutlets should be thick (this can be seen in the photo), but at the same time not too “crammed”.

Hands moistened with water, roll the balls. Add them by hand. You get flat patties of potato masses. If desired, like regular minced meat patties, they can be breaded in flour or bread crumbs. Spit them out only when the frying pan with vegetable oil warms up well.

To get a beautiful ruddy crust, vegetable oil should not be spared.

Serve the cutlets hot. As soon as you are ready, you can put them in a saucepan, add garlic passed through a press to them. Cover the pot with a lid and shake. Potato patties are often served with sour cream, cheese sauces, Tartar sauce, and ketchup.

Recipe 4: Mashed Potato Patties with Mushroom Filling

Potato patties with filling - in this case, mushroom - an excellent dish for fasting or vegetarians. An egg is added to the potato, which holds the stuffing together, but it can be safely removed from the recipe, tested more than once: the potato and without it keeps its shape well and does not fall apart.

Potatoes - 800 g
Milk - 100 ml
Egg - 1 pc.
Flour - 0.5 cup
Salt - to taste
Champignons - 200 g
Onion - 1 pc.
Dill
Salt, pepper - to taste
Sunflower oil - for frying

Mushrooms cut, fry in sunflower oil. Add chopped onions, fry until soft onions. Salt, pepper to taste.

Add chopped dill. Stir. The filling is ready.

Peel the potatoes. Cook in salted water until cooked. Mash, give a little cool. Then add milk and egg.

Add flour. Mix well. "Stuffing" is ready.

From mashed potatoes form patties. It is convenient to use the flour so that the potatoes do not stick to the hands.

Fry potato patties with filling on a small amount of sunflower oil on both sides until golden brown. Served hot as a separate dish with vegetables, salad.

Recipe 5: mashed potato patties with minced vegetables

Potatoes (large) - 4 pcs .;
Carrots - 1 pc .;
Onion - 1 pc .;
Green onions - 2 pcs .;
Bulgarian pepper (can be frozen) - 1 pc .;
Flour - (2.5 tbsp. In the dough + 3 tbsp for breading);
Salt (to taste);
Ground black pepper;
Vegetable oil (for frying);

Tubers of peeled potatoes cut into four parts, cover with boiling water, salt and cook over moderate heat until soft.

While potatoes are being cooked, have a vegetable filling. Onion, freed from the husk, chop with a knife. Send it to the pan, preheated with butter.

Wash carrots, remove the skin and rub it on a large grater. Add to the bow. Cook the vegetables, stirring for five minutes.

In sweet pepper, remove the stem, pith and seeds. Cut into small squares and send to the vegetables. Extinguish the contents of the pan for another 5 minutes. Remove the vegetable filling from the heat, add salt and finely chopped green onions.

From boiled potatoes drain all the water. Then put the pot back for a couple of seconds on the fire, so that the remaining decoction will evaporate. Tolkushka mash potatoes in mashed potatoes. Cool it completely. Add flour, knead the dough thoroughly.

Smash a bit of dough on your palm into a thin cake, in the middle of which you will put vegetable filling. Gather the edges and tweak them like patties. Give the potato patties the desired shape. So that the potato dough does not stick to your hands, and it is easier to shape the patties, from time to time put your hands in water.

Roll each patty well in flour or breading.

Grill on a griddle hot with sunflower oil over moderate heat. When on one side the cutlets are covered with a golden crust, turn them over to the other side.

Potato patties with vegetables are in harmony with almost any sauce. Vegetables for the filling of these potato zraz, you can take any. Suitable white or cauliflower, zucchini, squash, broccoli.

If you do not really like fried, then chops of potatoes can be baked. Oven allows you to cook them a lot at once, and use a minimum of fat. Before cooking in the oven, products made from potatoes can not be breaded. Baked, they keep their shape well.

Potato zrazy in the oven are cooked a little longer, thanks to which you can add chicken or minced meat to the filling.

Recipe 6: mashed potato patties with garlic (step by step photos)

mashed potatoes - 500 gr
breadcrumbs - 3 tbsp.
fresh dill - 0.5 bunches
chicken egg - 1 pc
sunflower oil - 3 tbsp.
salt - 1 pinch
garlic - 2 cloves

Serve with sour cream.

Recipe 7: How to make mashed potato patties

potatoes - 1 kg
wheat flour - 2 tbsp.
vegetable oil - 2 tbsp.
chicken egg - 2 pieces
butter - 40 g
onion - 2 pcs
salt pepper

Rinse the required amount of potatoes of any kind from the ground under running water and peel. After re-rinse the potatoes in water, place on a chopping board and cut into cubes with an approximate diameter of 3 - 4 centimeters. Put the sliced potatoes in a deep pan, and cover with pure distilled water so that it not only completely covers the vegetable, but also is about 1 to 2 centimeters higher than its level.

Turn the stove to a strong level and place a bowl of potatoes on it. When the water boils screw the plate to the temperature between small and medium. Add salt to the pan with tubers to taste and boil the potatoes until fully cooked, this process takes about 15 to 20 minutes, mostly the cooking time depends on the quality of the potatoes and the hardness of the water.

While the potatoes are boiling, peel the onions off the peel, rinse them under running water from all sorts of dirt and dry the vegetable with paper kitchen towels from excess moisture. Then place the onion heads on a chopping board and cut them with a knife, medium cube with a diameter of about 1 centimeter.

Turn the stove to a medium level and place a pan with 1 to 2 tablespoons of vegetable oil on it. When the fat warms up, throw in the chopped onion and fry, stirring with a kitchen spatula until light golden brown and transparency. This process will take about 5 - 7 minutes, the time for frying depends on the pan and how much you have heated the oil. Put the fried onions in a deep plate, and check the readiness of the potatoes.

Use a fork to pierce one of the potato pieces, if it crumbles or the fork enters the vegetable loosely, then your ingredient is ready for the next step. Cover the pan with a lid, leaving a small gap, and holding the container with a kitchen towel, drain all the water from it without residue. Remove the lid from the pan, arm with a crush, and mash the boiled vegetable to make a mass without lumps. If suddenly the masses seem a lot, then a part can be put aside and cook something else from the potato.

Then add to the puree the right amount of chicken eggs for pomp, a small piece of butter for a delicate flavor, black pepper for aroma and sifted wheat flour for viscosity. Stir the ingredients and lightly whisk them for 2 to 3 minutes. After letting the aromatic mass cool completely to room temperature, then cover the pan with a lid and send to the refrigerator for at least 30-40 minutes. During this time, the mashed potatoes will become more dense and it will be easier to form semi-finished products - burgers. But if time is tight, just cool the mass completely and proceed to the next step.

After the right time has elapsed, remove the pan with mashed potatoes from the fridge. Sprinkle the cutting board with a small amount of sifted wheat flour, pour the rest of the flour into a deep plate. Scoop a tablespoon of potato mass with a slide, place it on your hand and form a round or oval-shaped patty, as you like. Then roll the semi-finished product in flour so that its layer completely covers the patty, and place your product on a floured cutting board. In the same way, make the rest of the patties.

Turn the stove on to a medium level and place a pan with a small amount of vegetable oil on it. Put the first batch of cutlets into warmed fat and fry them on both sides to a golden, light brown crust, periodically turning it over with a kitchen spatula, then on one side.

It will take about 8 - 10 minutes to grill the meatballs from two sides, on medium heat. Put the prepared burgers on a large flat dish with a kitchen spatula. Add some more oil to the pan and place the second batch of meatballs in it. In the same way, cook all the other potato patties.

Potato patties are served hot. They are laid out on plates at the rate of 2 chops - 1 portion and, if desired, they are poured with sour cream, thick homemade cream, and also decorated with fresh green parsley, dill or sprinkled with chopped green onions. Very often, this kind of meatballs is served with different sauces, for example, with mushroom, with tomato, cream and many others. The texture of the cutlets is velvety, very tender, almost airy. Pleasant vegetable aroma. The taste is salty sweet, with a touch of black pepper. Inexpensive and tasteful! Enjoy your meal!

Recipe 8: Mushroom Patties of Mashed Potatoes with Sour Cream Sauce

potatoes - 1 kg
mushrooms - 300 g
onion - 1 head
milk - 100 ml
butter - 25 g
egg - 1 piece
salt, pepper to taste

sour cream - 250 g
pickled cucumbers - 50 g
greens - half-sheaf

Boil the peeled potatoes (although it is believed that it is better to do this in uniform, because more useful substances are stored - in this case, of course, we clean them immediately after cooking). While the potatoes are boiling, prepare the mushroom “additive”. To do this, finely chop the onion and sauté in vegetable oil, then add the chopped mushrooms and fry for about 15 minutes.

In boiled potatoes, immediately add butter to the hot one, crush, then gradually pour the warmed milk and turn the mass into mashed potatoes, which are salted and pepper to taste.

We mix mushrooms with onions into mashed potatoes, and at this stage you can add greens.

We form cutlets from potato and mushroom mass.

Whip the egg with a whisk, dip the patties in it, then roll in breadcrumbs.

We place the meatballs from mashed potatoes in a refractory form, oiled (or on a baking sheet) and set in an oven preheated to 190C for 30-40 minutes.

During this time we will make the sauce: finely-finely chopped pickled cucumbers, add a lot of chopped dill and whip it all with sour cream.

Such burgers can be served not only as a side dish, but also as a completely independent dish.

Recipe 9: Simple Mashed Potato Patties

potatoes - 1 kg
flour - 35 gr
chicken egg - 2 pieces
vegetable oil - 30 ml
butter - 40 g
salt - 1 tsp.

The first thing we put cooked potatoes. Before each root crop we will peel off and cut it into four parts (this is necessary for the vegetable to boil faster).

Boil potatoes should be in salted water, until it becomes soft. Then the water should be drained and add a little butter to the boiled vegetable.

Potatoes and butter, we knead to a state of homogeneous mass. The easiest way to do this will be using a blender, although, of course, you can act manually.

Now it is necessary to drive an egg into the puree, and also add one and a half tablespoons of flour. All this also needs to be brought to a homogeneous state.

From the potato dough that we have, we sculpt the patties, after which we send them to fry in a frying pan.

Fry potato cakes should be on medium heat until they are browned on both sides. After that, they can be served to the table, seasoned with sour cream or some kind of sauce.

Recipe 10: How to cook vegetable patties from mashed potatoes

Potatoes - 250 g
Any vegetables (carrots, green peas, green beans, etc.) - 200 g
Onion - 30 g
Cilantro Green - 3 Sprigs
A mixture of garam masala - 1 tsp
Lemon juice - 1 tsp
Bread - 1 slice
Salt - to taste
For roasting:
Flour - 1 tbsp. spoon
Breadcrumbs
Vegetable oil
For garlic paste:
Garlic - 50 g
Fresh ginger - 50 g
Vegetable oil - 1 tbsp. spoon
Salt - ½ teaspoon

For garlic paste, heat the vegetable oil, then cool to room temperature. Garlic and ginger root clean, wash, dry with a paper towel and, together with vegetable oil, chop in a blender (you can store the paste in the refrigerator for up to two months).