How to make delicious mashed potatoes: rules, secrets, unusual ingredients. How to make mashed potatoes

11.08.2019 Buffet table

Make this delicious mashed potato. According to this recipe, mashed potatoes are tender and airy, as if from childhood, as if prepared by the caring hands of a grandmother. Try it, you will definitely like it.

Ingredients:

(4-6 servings)

1.5 kg. potatoes
75 gr. butter
150-200 gr. milk

The preparation of any dish begins with the selection of ingredients. And since the main ingredient in mashed potatoes is potatoes, the quality and taste of mashed potatoes largely depends on the potatoes. To make the puree white and airy, choose crumbly varieties of potatoes with white pulp. If the pulp is yellow, then the puree will turn out to be the same color. Don't buy potatoes with gray, watery flesh.
We clean the washed potatoes. Trim the peel as close to the edge of the peel as possible. And the question here is not about saving potatoes, the point is that vitamins are located in the upper layer, just under the peel, and not in the pulp.
If there are eyes or green areas on the surface of the potatoes, then carefully cut them off. Green color indicates that those places have accumulated a substance harmful to the body - solanine.
Rinse the peeled potatoes with cold water. It is not advisable to store potatoes in water for a long time, since the tubers lose starch and the potatoes become tasteless.
We cut the potatoes, fill with cold water, salt and put on fire.

When the water in the pot boils, reduce the heat and cook the potatoes until cooked. This is usually 15-20 minutes.
To check the potatoes for readiness, we pierce them with a match, a metal pin or an ordinary knife. If the match enters the pulp easily, then the potato is ready. Potatoes should not be overcooked.
Carefully, so as not to burn yourself with hot steam, drain the water.

Using a mortar or a special pusher, carefully crush the hot potatoes.

We heat milk over a fire or in the microwave. Pour hot milk in small portions.

Add butter.

Beat mashed potatoes manually or using a mixer with a frame mixer. We continue to pour in milk a little. The amount of milk depends on what consistency we want to get mashed potatoes. The more milk, the more tender and airy the mashed potatoes are, but it is important not to overdo it so that the mashed potatoes do not turn out to be too liquid. The puree should be smooth, dense and fluffy at the same time. Do not forget to try the salt.
Important!!! For whipping mashed potatoes, you cannot use a regular blender with knives, since during such processing the structure of the potato mass changes, and instead of airy mashed potatoes, a sticky mass is obtained.
Well-cooked mashed potatoes do not spread over the plate, they retain their shape and volume.

Serve hot potato puree, for example, as a side dish for fried meat. By the way, from yesterday's puree you can make delicious and

We have prepared for you the most interesting options for making mashed potatoes. Perhaps the topic will seem very simple to you, because all housewives know how to cook mashed potatoes. But we know how to surprise you.

The classic recipe for mashed potatoes has long become one of the most popular among housewives, but we will tell you about other ideas for preparing a wonderful dish. Everyone can choose the one they like. Of course, not all variations are as simple as classic mashed potatoes, so recipes with step by step photos will be very useful in this culinary experiment. Don't be afraid to try new flavor combinations!

Recipe for tender mashed potatoes with milk

This dish is often used as a side dish and goes well with any meat and fish dishes. You will learn how to make the perfect puree in a simple and straightforward recipe.

For cooking, take:

potatoes 1 kg;
milk with a fat content of 2.5% - 300-350 ml;
butter 40 g;

The recipe for mashed potatoes with milk is very simple!

We peel the potatoes. If it is large enough, it should be cut into several pieces. Place the prepared potatoes in a large saucepan.
Fill the potatoes with ode. She needs to cover him a little. Add the required amount of salt.
Bring the water to a boil over moderate heat. Then we reduce the strength of the fire, at the same time the boiling also becomes weak. In this mode, we boil the potatoes for about 50 minutes more until they are cooked. We drain the water.
Now we need to knead the potatoes well. For this we use a potato grinder.
The milk we will be adding should be slightly warmer than room temperature. Therefore, if you store milk in the refrigerator, it is better to warm it up in advance.
Pour milk into the potatoes in portions, in several approaches. Stir the puree constantly. You can stir it with a spoon, a potato grinder or mixer is also suitable if you want to make it as soft and homogeneous as possible.
At the final stage, if desired, add butter and mix the finished puree well.

It is best to consume this dish warm. It warms up perfectly in cold weather and saturates the body with energy, because potatoes are a natural source of carbohydrates. Thanks to a simple recipe, even a very young housewife can make mashed potatoes!

The original recipe for mashed potatoes without milk

There are many people who like mashed potatoes, but do not like its too milky taste. If some do not even notice such a nuance, those who do not like milk, on the contrary, feel it very strongly. No problem! There is a wonderful recipe thanks to which you can prepare your favorite dish without using milk.

We need:

potatoes 1 kg;
butter with a fat content of 72-82% or margarine, if you want to completely get rid of the slightest signs of milk taste - 60-70 g;
add salt to your liking.

The scheme for preparing mashed potatoes without milk is quite simple and does not differ much from the usual recipe. Try it, you will definitely succeed!

1. First of all, we peel the potatoes and, if they are large, cut them into several pieces. We put it in a saucepan of a suitable size and fill it with water so that it slightly covers the potatoes. Add the required amount of salt.
2. Bring water to a boil over moderate heat, then reduce the strength of the fire. On low heat, the potatoes will boil quite a bit, so we cook them for another 40-50 minutes until tender.
3. We drain the water, but do not pour it out, because we still need some water. Add butter or margarine to the potatoes. Potatoes should be mashed until smooth with a potato grinder.

An important point. Add quite a bit of water to the potatoes and continue to knead the potatoes until all the water is gone. We do these actions so that the dish does not taste too dry and hard.

Many people call this recipe for mashed potatoes their favorite. When cooked in this way, it is soft and has a distinct potato flavor. Try it!

Mashed potatoes with fried onions - a delicious and satisfying recipe

The peculiarity of this dish is that you can use it both as a side dish and as a delicious filling in pies or other products. The puree will not be too fatty or rich, the onion will only add a pleasant taste to it. And cooking will not take much time and effort!

Let's prepare the ingredients:

potatoes 1 kg;
onion 1 piece large;
milk with a fat content of 2.5% - 100-150 ml;
vegetable oil - the amount will be determined during the preparation process.You can use sunflower or olive.
add salt and pepper to your taste

Do you want to cook potatoes with fried onions ?!

First you need to peel the potatoes and cut them into 2-3 pieces. If it's small enough, you don't have to cut it.
Put the potatoes in a saucepan and fill with water so that it covers it a little. Be sure to salt the water. Bring to a boil over medium heat, then reduce it and cook for another 40-50 minutes.The potatoes can be checked for readiness by gently piercing them with a fork. When finished, it will be soft.
Peel and chop the onion into small pieces. Heat oil well in a frying pan. Fry the onions over medium heat.
Drain the water from the pan. Using a potato grinder, grind it until smooth.It is important that there are no lumps in the puree.
At the final stage, pour in milk and put in fried onions. Add some pepper and salt. Your mashed potatoes are ready!

We are sure that you will like this recipe and will add to the list of your culinary achievements!

Fragrant mashed potatoes with pumpkin - a simple recipe with a photo

You probably know that both potatoes and pumpkin are very useful. The combination of these vegetables will give your dish a wonderful pleasant aroma and delicate taste. Surprise your loved ones!

For cooking, take:

potatoes 1 kg;
pumpkin 500 g;
garlic 3 small cloves;
butter 20 g;
milk with a fat content of 2.5% - 70-80 ml;
add salt and black pepper to your taste;
bay leaf 1 pc.

Let's move on to making a fragrant puree!

Let's start by peeling the potatoes. If it is large, we cut each into several pieces. Peel the pumpkin and cut into medium-sized cubes.
Put the vegetables in a saucepan and pour in enough water to cover them a little. Salt, add the bay leaf and bring to a boil over medium heat.
Then you should reduce the strength of the fire and cook the potatoes until tender, it should be soft. This will take 20-50 minutes depending on the potato variety.
Peel and grind the garlic in any convenient way.
Now we drain the water from the vegetables and remove the bay leaf. Add prepared garlic, butter, ground pepper in a small amount to the vegetables.
Knead the contents with a potato grinder until smooth.
Next, we will add milk to the almost finished puree. It should be warm. Add a little more salt if needed.
Mix the contents thoroughly and serve the dish to the table.

Make sure to try the pumpkin mashed potatoes. Its taste will pleasantly surprise you!

Mashed potatoes with stew - simple, quick and delicious!

Many consider stewed meat to be an emergency food, but also just a food option on hikes and in nature. But we will break the stereotype and tell you how you can cook an interesting dish using only potatoes and stew!

Ingredients needed:

potatoes 1 kg;
stew 1 can. Choose a product from your favorite meat, both pork and beef will do.
1 medium onion;
fresh parsley and dill - a small bunch;
put the salt in the dish, following your taste.

The dish is prepared very simply and quickly, and the taste will be simply incredible!

Peel the potatoes, if they are large, then cut each into a couple of pieces. We place it in a saucepan, pour water so that it covers it a little, salt the water.
Bring the contents to a boil over medium heat, then reduce the strength and cook until tender. At the end we drain the water.
In parallel with how the main ingredient is cooked, let's take up the stew. We open the jar, take out the pieces of fat and put them in the pan.
Peel the onion and cut into pieces of any shape. Fry it in fat until tender. Then add all the stew from the jar there and cook it over medium heat for 10 minutes.
We wash the greens well from various dirt and chop it with a sharp knife.
Knead the potatoes until smooth with a potato grinder. Add the fried stew there and mix the mashed potatoes well.
Decorate the dish with chopped herbs before serving.

Serve pickles or a salad of your favorite vegetables and a wonderful dinner for the whole family is ready!

We hope you enjoy our recipes and every hostess will discover something new for herself. We wish you bon appetite!

Information

It is useful for every housewife to learn how to properly and tasty cook one of the most popular dishes - mashed potatoes. To do this, you need to have some skills and knowledge that will help you achieve a good result when making mashed potatoes. For a dish to be perfect, you must be able to choose the right potato variety, study the basic cooking technologies and recipes for all types of this dish.

How to make mashed potatoes

Any housewife, having seen a beautiful, yellow, fluffy mint potato in a photo on the Internet, wonders how to make mashed potatoes so that it looks like in a restaurant. First you need to master the basic secrets of preparing ingredients, as well as the standards for cooking this dish. First, you need to rinse the potatoes under running water. Then remove the peel and cut into 3-4 pieces, then cook the root vegetables until tender. Then heat the potatoes, add a little salt and serve.

How to make delicious mashed potatoes

An important question is how to prepare mashed potatoes so as to satisfy the most demanding taste. For this, many chefs use additional ingredients that add a special touch to the finished dish. For aroma when cooking, add a clove of garlic or carrots to the pan, some use onions. To achieve a beautiful color, pour in only hot milk. To achieve the delicate, creamy texture of the main ingredients, heat the milk and then pour it into the potatoes while puréing with a blender or wooden pestle.

No lumps

To properly cook delicious potatoes, it is best to use yellow tubers, they boil better. Often, Russet is used for making mashed potatoes - potatoes with a high starch content, red-skinned potatoes or Yukon Gold. To achieve a homogeneous mass without lumps, the product must not be overcooked. Many chefs use a sieve, instead of standard devices for chopping potatoes, through which the product is rubbed with a wooden spoon, thereby eliminating the formation of lumps.

Air

There are several nuances to make the crushed potatoes loose and fluffy. To begin with, you should pay attention to the fact that finely chopped potatoes cook faster and pound better. This will enable the hostess to more carefully ceiling the potatoes, making them airy. It should be noted that dry-wrinkled potatoes are better saturated with oxygen, which also affects the splendor and friability of the finished product.

Mashed potatoes recipes

In the modern world, there are a huge number of recipes for mashed potatoes, since this potato dish is one of the popular side dishes. It is served with both meat and fish, a variety of salads or as an independent dish. But, like any other dish, mashed potatoes have their own classic recipe, and several popular variations.

Classic recipe

Cooking time: 25-35 minutes.
Servings Per Container: 4 Persons.
Calorie content of the dish: 106 kcal per 100 grams.
Purpose: side dish for lunch.
Cuisine: Russian.
Difficulty: easy.

The recipe for Classic Mashed Potatoes is one of the most common in Russian cuisine. This soft and delicate dish is perfect as a side dish for any festive table, or just for breakfast, lunch or dinner. The classic recipe for mashed potatoes is highly valued in all countries of the former USSR and beyond, and even a child can cook it.

Ingredients:

Potatoes - 1 kg
Milk - 150-200 ml
Butter - 50 g
Salt - a couple of pinches
Ground black pepper - to taste

Cooking method:

Peel the potatoes, rinse with plenty of water, cut into small pieces.
Put the slices in a saucepan, add water, salt, wait for a boil, if necessary, remove the foam, cover with a lid. Cook the potatoes over low heat for 15-20 minutes until tender.
Drain the potatoes and mash with a crush.
Heat a small amount of milk in another saucepan and melt the butter there, this will make the mashed potatoes lighter. Pour the mixture into the potatoes.
Salt and pepper the finished dish, then beat with a wooden spoon.

Milk

Servings Per Container: 4 Persons.
Calorie content of the dish: 80 kcal per 100 grams.
Purpose: for breakfast.
Cuisine: Ukrainian.
Complexity: simple.

Housewives often think about how to make mashed potatoes with milk tasty and healthy. The answer is simple: thanks to the addition of any dairy product to potatoes, it does not lose color, remains loose, airy for a long time and is saturated with a new unique taste. This dish goes well with main meat or fish dishes or frying, for example, with fried onions.

Ingredients:

Potatoes - 1 kilogram
Onions - 1 piece
Bay leaf - 2 pieces
Butter - 100 grams
Milk - 150 milliliters
Salt to taste

Cooking method:

Peel large potatoes, rinse under running water, cut into large pieces. Pour water over the slices, bring to a boil and add a little salt.
Add the peeled onion and some bay leaves and cook until soft.
After the potatoes are cooked, the water is drained from the pan, the onion and laurel are taken out.
Grind the potatoes first with a crush, then by beating with a mixer. Add cold milk and butter.
At the end of cooking, salt the dish again, then mix well.

On the water

Cooking time: 25 minutes.
Servings Per Container: 2 Persons.
Purpose: for breakfast.
Cuisine: English.
Complexity: simple.

Any person who is engaged in cooking knows that mashed potatoes can be cooked both with milk and water. If you strictly follow the technology, then the taste of mashed potatoes with water will be no worse than mashed potatoes in milk. Cooking on water has its own special name - according to Blumenthal. Thanks to this recipe, you can make sure that milk is far from a necessary ingredient in mashed potatoes.

Ingredients:

Potatoes - 1 kg
Salt to taste
Butter - 100-150 g

Cooking method:

Peel and wash potatoes.
Boil whole root vegetables in salted or plain water.
According to the recipe, the tubers should be in water at a temperature of 62 degrees for half an hour; instead of water, you can use chicken broth. After complete cooking, drain the water.
Then add the butter. Crush mashed potatoes using standard means.
For uniformity, pour the potato mass into a sieve, then grind.
Garnish with green onion puree and serve.

No butter

Cooking time: 27 minutes.
Servings Per Container: 4 Persons.
Calorie content of the dish: 74 kcal per 100 grams.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

The absence of butter in mashed potatoes does not at all affect the appearance (you can verify this by looking at any photo where such potatoes are presented) and the taste of the dish. Therefore, the question of how to make mashed potatoes without oil disappears by itself. This type of puree will be an excellent side dish for any main meat or fish dish or filling for pies or buns. This dish has a uniform consistency and goes well with fried mushrooms.

Ingredients:

Potatoes - 6 pcs.
Milk - 100 ml
Bulb onions - 1 pc.
Sugar - 1 tbsp. the spoon
Salt to taste

Cooking method:

Peel the tubers, cut into small pieces, throw in slightly salted water. Cook for about 20 minutes.
Pour water from a saucepan, put on low heat, then pour in milk. Wait until it boils, season with salt and heat, if desired, you can add a few chicken eggs.
Peel and chop the onions. Pour 5 tablespoons of water into a frying pan, then add sugar. When the sugar has dissolved, put the onion in a skillet and simmer until golden brown.
Transfer the onion to a pot with potatoes, mix well.

With cream cheese

Cooking time: 40 minutes.
Servings Per Container: 10 Persons.
Calorie content of the dish: 133 kcal per 100 grams.
Purpose: afternoon tea.
Cuisine: English.
Difficulty: Medium.

Puree is a great side dish for any meal. The classic recipe has long gained popularity among residents of the whole world, but it can also be improved by making the taste a little spicy. Expanding the standard recipe, many cooks hammer in egg whites or yolks, some use the whole egg to achieve the perfect consistency, but there are those who like unusual combinations of potatoes with cheese or heavy cream.

Ingredients:

Potatoes - 1 kg
Heavy cream - 100 ml
Butter - 50 g
Cream cheese - 100 g
Edible salt to taste

Cooking method:

The tubers must be cleaned and rinsed with plenty of running water. Then cut them into large pieces. Throw the workpiece into water, cook until tender. During cooking, you need to salt the vegetables.
Boiled potatoes need to be crushed with a special press (you can see the design of this device in the photo on the Internet) or use a crush. At this stage, you need to add cream, cheese and butter, mix everything until a homogeneous consistency. The puree becomes dense, but at the same time retains its airiness.
Serving to the table, sprinkle with fresh herbs.

With vegetable oil

Cooking time: 35 minutes.
Servings Per Container: 5 Persons.
Calorie content: 1101 kcal.
Purpose: breakfast.
Cuisine: Russian.
Complexity: simple.

Mashed potatoes with vegetable oil is a dietary dish that can be consumed even by the sick. The dish is very simple to prepare, therefore it is in demand in many countries of the world. Some chefs use a secret ingredient - olive oil to add spice and flavor to the dish, which gives the dish a special charm.

Ingredients:

Potatoes - 1 kg
Vegetable oil - 50 g
Milk 3.2% - 250 ml
Salt - 10 g

Cooking method:

Peel the tubers, rinse, cut into pieces and boil until tender.
Drain the water. Hot potatoes are passed through a blender, at this time it is gradually necessary to pour in milk (it must be hot). Beat well until an airy homogeneous mass is obtained.
Serve hot with vegetable oil.

With mayonnaise

Cooking time: 60 minutes.
Servings Per Container: 5 Persons.
Calorie content of the dish: 269 kcal per 100 grams.
Purpose: dinner.
Cuisine: European.
Difficulty: easy.

The puree made with the addition of mayonnaise, as a result, has an almost perfect consistency and looks very nice on a plate when served. Potatoes made according to this recipe are in no way inferior to the classic mashed potatoes with the addition of milk. Mayonnaise gives the dish more softness, airiness and helps to avoid the appearance of a gray color in the finished product.

Ingredients:

Potato tubers - 1.2 kilograms
Onions - 1 piece
Bay leaf - 2 jokes
Salt to taste
Mayonnaise - 4 tbsp spoons

Cooking method:

Peel the potatoes, rinse, place in a cooking container, add water and put on high heat.
Throw the peeled onion into the same saucepan.
Close the pan with a lid. Cook until it boils, then reduce heat and add 1.5 tsp. salt. After 10 minutes, add 2 bay leaves and cook until tender.
Drain off the water, leaving 1 cup liquid in a saucepan. Throw away the laurel and onions.
Crush all potatoes with a crush, add mayonnaise.
Stir until smooth. Serve to the table.

With sour cream

Cooking time: 30 minutes.
Servings Per Container: 4 Persons.
Caloric content of the dish: 250 kcal per 100 grams.
Purpose: side dish for lunch.
Cuisine: Ukrainian.
Difficulty: Medium.

Puree is a very simple and versatile dish that anyone can handle. But to prepare a truly delicious dish, you need to observe some subtleties. In Ukrainian cuisine, it is sour cream, which gives the potatoes a special friability, and the taste of such a dish differs from the classic recipe and other variations of mashed potatoes in its delicate creaminess.

Ingredients:

Potatoes - 1 kg
Onion - 1 piece
Salt to taste
Potato broth - 1 glass
Sour cream - 5 tablespoons
Butter - 3 tablespoons

Cooking method:

Peel, chop and transfer medium tubers to a saucepan.
Put onions to the slices, pour boiling water over everything, so that the vegetables are covered by 1 - 2 cm.
For crumbly potato varieties, 12-15 minutes of cooking after boiling is enough.
Pour the potato broth into a cup.
Turn off the heat, add sour cream. The product should be selected with maximum fat content and freshness.
Add butter.
Use a potato grinder to grind the ingredients until puree. Use a blender with care - the dish may turn into a gummy mass with strong beating.
Serve the finished dish to the table, after sprinkling with dill.

It's hard to think of a more classic side dish than mashed potatoes. Mashed potatoes are a welcome dish not only on the festive table, but also on ordinary weekdays. Serve mashed potatoes with a variety of dishes: fried chicken, baked turkey, stew, or as the main ingredient in a shepherd's pie. Mashed potatoes can be light and creamy, or thicker with a rich, intense flavor. In any case, mashed potatoes are not at all a monotonous side dish. After reading this article, you will learn how to make delicious mashed potatoes.

Ingredients

4 or 5 medium potatoes
1/2 - 1 cup milk or chicken broth (depending on which puree you want to make)
2 or 3 tablespoons of butter
Salt and pepper to taste

Steps

Making rustic puree

Choose potatoes. When choosing potatoes, think about what you will cook from them. Different types of potatoes for cooking, frying, baking have different properties, as well as taste and texture.

Wash the potatoes. Wash each potato thoroughly with cold water. Inspect each potato carefully so that there is no dirt left anywhere. If you are washing potatoes in a bowl of water, do so carefully before cutting the potatoes.
- You can use a small brush made specifically for washing potatoes. You will be able to remove all the dirt.
Prepare potatoes for boiling. You can cook the peeled potatoes or peel the peels before cutting the potatoes into pieces. Cut the potatoes into quarters or cut them into cubes.
- If you decide to boil potatoes in their skins, be aware that this will affect the texture of the puree. Therefore, it is better to use Yukon Gold, as this potato variety has a thin skin than Russet potatoes.
Prepare potatoes. Place prepared potatoes in a large saucepan and cover with cold water. The potatoes should be covered with water a few centimeters. Bring water to a boil, then reduce heat and simmer for 10 to 20 minutes. Check the potatoes for readiness with a fork. Potatoes should be soft when pierced with a fork.

Prepare additional ingredients. While the potatoes are cooking, heat the chicken stock or milk and remove the butter from the refrigerator.
- Use chicken broth if you want a richly flavored puree. Thanks to milk, you can make creamy potatoes.
- If you heat the milk or broth, your puree will stay hot longer. In addition, potatoes absorb warm liquids better.
Drain and prepare potatoes. Use a colander to drain the potatoes. Place the pot back on the stove. Add room temperature butter and heat the potatoes.
- It is better to crush potatoes with a regular crush. However, do not overdo it, otherwise you will end up with mashed potatoes of the wrong consistency, which is suggested by this recipe. Small pieces and rind should remain intact.
Add milk or broth. Do this gradually. Stir gently and add more liquid if your potatoes feel dry. Continue adding liquid gradually until the mashed potatoes are at the desired consistency.
- Don't add all the milk or broth at once. You may end up adding too much liquid and you end up with potato soup instead of mashed potatoes. Add liquid according to potato variety and starch level.
Add spices and serve. Add salt, pepper and / or more oil to taste. Serve warm.
- Alternatively, you can add chopped onions or peppers to your dish.
Cooking smooth creamy mashed potatoes
1. Choose potatoes. When choosing potatoes, keep in mind that you will cook from them. Different types of potatoes for boiling, frying, baking have different properties, as well as taste and texture.
  - Russet is a common potato variety with a high starch content. Nothing beats it when baking and making light and fluffy mashed potatoes.
  - Use potatoes that are low in starch, such as red skinned potatoes. Sometimes called waxy potatoes, they retain their shape better than other varieties.
  - You can cook different dishes from Yukon Gold potatoes. You can fry, boil, bake this potato variety. If you choose to puree this potato variety, you will have a delicious, creamy dish.
2. Wash the potatoes. Wash each potato thoroughly with cold water. Inspect each potato carefully so that there is no dirt left anywhere. If you are washing potatoes in a bowl of water, do so carefully before you cut the potatoes.

Mashed potatoes are one of the most popular dishes of the Slavic national cuisine. Lush, delicate, aromatic, it literally melts in your mouth - of course, if you know how to cook it correctly! Cutlets and sausages, chops and gravy, sausage, ham, tongue and other meat delicacies turn out to be much tastier if mashed potatoes are served with them. In this article, we will discuss different recipes for this dish.

Steamed potatoes - pros and cons

Nutritionists believe that the most correct way to boil potatoes in general and how to make mashed potatoes in particular is to steam them. Why, you ask. But the fact is that if you pour vegetables with water and keep them in boiling water, most of the vitamins and other nutrients pass into liquid. If it's soup or borscht, it's okay, we'll eat it anyway. But when the broth is not used, it is a pity, because a lot of valuable and necessary for our body disappears.

Steaming is the best option for making mashed potatoes: the root vegetables will soften and everything of value will remain in them. What you need: Great if you have a steamer. No - it doesn't matter either, it's very easy to build. Especially with an insert mesh. It can be successfully replaced with a stainless steel sieve or a colander. The only drawback of how to make steamed potato puree is the time spent on the process. It will take a little more than with conventional cooking.

Cooking technology

Wash the potatoes, peel, rinse again in running water. Cut into 4 pieces. If it's small, you can use it entirely. Sprinkle with fine salt, shake several times to distribute it evenly throughout the potatoes. Pour water into a large enough saucepan so that it does not reach the container with the vegetable. Place a colander or other device in which to place the cooked food, and cover tightly. Let the water boil over high heat, then reduce and simmer on a low boil. This will take 40 minutes.

When the potatoes become soft, take them out, put them in a dry saucepan and crush them thoroughly with a pestle or chop with a mixer, blender. Salt if necessary. Season with butter and enjoy! Now you know how to steam mashed potatoes.

Ordinary puree

If time is running out or there is simply no desire to stay in the kitchen for a long time, do it easier. Peel about a kilogram of potatoes, cut into medium-sized pieces and fill with hot water (so that it only covers the vegetables). Also peel and cut 1 small onion into half rings, put in a saucepan too. Add a teaspoon of salt and put everything on gas, over high heat. When it boils, make it smaller and cook for 20-25 minutes over medium heat.

Then you do this: pour most of the broth into a clean container - it will still be useful to you. Leave a little liquid in the saucepan to make it easier to crush the mashed potatoes. Potato, with onions (do not throw it away, chop it with the main vegetable), seasoned with butter, the mashed potatoes are nourishing, tasty, especially aromatic. Tip: to make the consistency of the dish more tender, add the strained broth while chopping. Of course, do not overdo it, so that the puree does not turn out to be liquid. And thanks to the moderately added broth, your dish will turn out to be exactly the way gourmets like it.

Potatoes for dumplings

How to cook mashed potatoes so that they can be used and as a filling for dumplings? The recipe is as follows: peel the root vegetables, cut into quarters, fill with salted boiling water and cook until tender. Place a few bay leaves in a saucepan shortly before turning off. While the potatoes are cooking, fry them. To do this, heat 4 tablespoons of vegetable oil in a frying pan, cut one and a half onions into cubes and fry until golden brown. Chop the dill sprigs finely.

When the potatoes are cooked, drain the water, and put the pan on gas, on a small fire again, so that the moisture completely evaporates. Then rub the potatoes thoroughly through a sieve or mash with a wooden crush. Pour in onion frying, add dill, black pepper and coriander to taste. Add salt, if necessary, and mix well. Such mashed potatoes, the recipe for which we have given here, smells delicious, very tasty, you can eat it by itself, and stick excellent dumplings from it!

Puree with milk

A dietary meal that is perfect for small children can be prepared by boiling potatoes with milk. To do this, pour the prepared vegetables with boiling water and boil for 10-15 minutes. Then drain the water, and add boiling milk to the pan - one and a half cups. Season with salt and cook until tender. Next, mash the mashed potatoes, trying to avoid lumps, season with butter. You can sprinkle with chopped herbs. And serve! Offer a couple of slices of boiled sausage to your meal - and the feast will be a success! Along the way, we add that the potatoes can be completely boiled in water and only diluted with milk, but always hot: cold it will turn your mashed potatoes into an unappetizing grayish mass.

Puree with sour cream

With sour cream or cream, you get an excellent puree from young potatoes. You already know the primary cooking technology: wash, peel, cut, put on fire. Salt water very, very little! If you are worried about the question of how much to cook mashed potatoes, then we will answer this way: you do not need to process too long, almost to the porridge. Just try sticking a piece with a fork. You manage to do it easily - everything, take it off the fire.

But let’s continue to celebrate! You need to boil the root vegetables, crush, beat, season with a little oil. While the potatoes are boiling, take a small piece of hard cheese or feta cheese (100 grams is enough), grate it on a fine grater. Pass a couple of garlic cloves through a press (about 3-4 pieces per 1 kg of potatoes), mix with the cheese. Put the mixture in sour cream (one and a half cups or 250-300 g), pepper, stir. Pour into the finished puree, beat well and send the pan to the hot oven for 15 minutes. Serve sprinkled with herbs. And don't forget the fresh vegetable salad for a great combination!

Another recipe for mashed potatoes from the oven

This version of the dish is somewhat similar to the previous one, but differs from it in the composition of the ingredients and, of course, in the taste nuances. When the potatoes boiled in water are soft, mash and beat until fluffy. Melt 4 tablespoons of butter (tablespoons), grate a piece of Swiss cheese to make about a 200 gram glass. Heat a glass of milk and whisk 4 egg whites. Put butter, cheese, salt and pepper in milk to taste, mix and in a thin stream, also stirring, pour in mashed potatoes. Put the whites in the cream, beat with a whisk or blender. Transfer the food to a mold and place in a warm oven for half an hour. Serve hot with grilled meat.

Potatoes with cracklings and other types of dishes

Cut 200 g lard or bacon into medium-sized cubes. Do not make it too small, otherwise it will fry and will not be tasty. Fry them in a skillet until golden brown. Then add the chopped onion and continue to fry until tender. Mash the potatoes in mashed potatoes, pour in the melted cracklings, mix and treat yourself, serving pickled vegetables or adjika to the dish!

How can you make more mashed potatoes with your culinary imagination? Season mashed potatoes with meat broth, for example. Or melt butter, crush a handful of dill seeds, some fresh herbs and garlic, stir and season with mashed potatoes. You can pour a handful of crushed nuts into the milk-potato mass.