Real brutal mashed potatoes - from potatoes fried in oil with onions and spices, seasoned with full-fat milk and, in addition, flavored with butter. The dish is not for the faint of heart, I would say. But seriously, an interesting option for preparing the now familiar mashed potatoes. A little more steps, but worth it. The end result is a hearty and tasty side dish. And by the way, this is a very festive option.

To prepare one large portion of mashed fried potatoes, take the following ingredients.

So, let's start right away with potatoes. Mine is a little less than 300 grams. It needs to be washed and cleaned, of course. Next, cut into thin slices and preferably dry with a towel. This is necessary for the formation of a golden crust.

Place in a frying pan heated with vegetable oil and, stirring occasionally, fry for 2-3 minutes.

Meanwhile, cut the onion into small cubes. I took half (35 g), but you can also use a whole head - for lovers of fried onions.

Place it on top of the potatoes, add spices to taste: salt, pepper, Herbes de Provence.

Stir and fry until the ingredients are ready and a very golden crust forms.

While the potatoes are frying, heat the milk almost to boiling point - as for regular mashed potatoes. Place the finished fried potatoes in a saucepan and mash with a potato masher until they are as smooth as possible. This will be more difficult to do than boiled potatoes, but it will be worth it. I especially recommend using a blender for lazy people.

Pour in hot milk and continue kneading. The amount of milk depends on your taste preferences. Start with a small amount and add until desired thickness is achieved. Some of the milk can be replaced with water or broth, if you happen to have it.

The puree should be homogeneous, with a beautiful inclusion of not completely mashed fried potatoes and onions.

That's all, actually! Mashed fried potatoes are ready! Serve the dish as a side dish, flavoring it with butter if desired - it will turn out even fattier, but tastier and more satisfying. Bon appetit!

What can you make from mashed potatoes left over from dinner or lunch?! Today I will tell you another recipe for how mashed potatoes turn into a very tasty and original dish. I suggest making potato dough and frying amazingly tasty and aromatic potato cakes in a frying pan. And to make it easier to fry them and convenient to turn them over, make these even and beautiful potato triangles.

These potato cakes are convenient to take on a walk or to work, they can be eaten as a bite with soup or broth, you can spread pate on them or dip them in sauce.

Mashed potatoes 1 tbsp. Provençal herbs 1/2 tsp. Green onion 2-3 feathers Salt Ground black pepper Baking powder 1 tsp. Flour 3/4 tbsp.

Warm the mashed potatoes slightly, add salt, pepper and Provençal herbs. Add finely chopped green onions.
Add flour and baking powder to the mixture and quickly knead into a soft dough.
Divide the dough into two equal parts, sprinkle with flour, knead with your hands into a flat cake approximately 7-8 mm thick. Cut each flatbread into 6 pieces.
Fry potato cakes in a preheated frying pan on both sides until lightly browned.
Serve the finished flatbreads warm or cold.

What could be simpler than potatoes? Boiled, fried and mashed... But the simplest dishes, as you know, turn out to be the most difficult to test. So, in order to deliciously fry potatoes or prepare tender mashed potatoes, you should know some culinary tricks, without which it is better not to approach the tubers.

AiF.ru has collected culinary secrets for you on how to prepare ideal potato dishes.

Preparation

When peeling potatoes, to prevent them from darkening, they should be placed in water with a couple of tablespoons of lemon juice added.

How to store more vitamins

How to cook

How to fry

Photo: Shutterstock.com

To get crispy potatoes, you need to remove the starch from the slices. To do this, sliced ​​potatoes are washed with water. Then dry with a paper towel.

To obtain a crust, you can also roll the slices in flour.

Place the potatoes in a heated frying pan and hot oil.

Do not put wet potatoes in hot oil. It will splash.

When frying, potatoes should be salted when the slices are browned on all sides.

To make the potatoes crispy, you do not need to cover them with a lid. And you don't need to stir it often.

How to make puree

Photo: Shutterstock.com

For mashed potatoes, you need to take potatoes that boil well and contain a lot of starch.

Only hot milk should be added to mashed potatoes; cold mashed potatoes turn gray and tasteless.

If the puree is too thin, achieve the desired thickness by adding a spoonful of potato starch.

The puree will turn out especially tasty if you add whipped egg whites to it at the last moment before serving.

To make the puree tender and fluffy, you need to not only crush and mash the potatoes, but also beat them with a blender or mixer.

How to cook pancakes

When preparing potato pancakes or potato pancakes. To remove excess mucus from grated potatoes, squeeze them thoroughly through cheesecloth.

Miscellaneous

If you steam cold potatoes in their jackets, they will become as if they were freshly boiled.

Potatoes boiled in their skins will become fresh again if you steam them.

Boiled potatoes with their skins will be easier to peel if you immediately soak them in cold water for a couple of minutes.

Hmmm. Today I was at home, I got bored and decided to cook something. I didn’t go too crazy and prepared two dishes that, in my opinion, any person should be able to cook. Because they are delicious, quick and simple.

Thing 1st. Draniki are the simplest, that is, real Belarusian ones.

What do we need:
6 potatoes,
1 onion,
1 egg
salt,
garlic,
spoon of sour cream,
baking soda,
vinegar.

We take potatoes, peel them and begin to grate them on the finest grater. We also grate the onion into the resulting mass - the trick is that while the onion is being peeled, do not cut off the garbage where the root grew from it)) So that when you kill it with a grater, it does not fall apart. Squeeze out the garlic.
There is also salt, an egg, a spoonful of sour cream. Mix. Quench a third of a teaspoon of baking soda with vinegar and add to this puree.
Don't be afraid if the mass turns black - these are potatoes, they should turn black.

Heat up the frying pan - and go ahead and sing!
By the way, here the flight of imagination is the most natural: you can fry pancakes thin and crispy, or thick and tender. It all depends on the thickness and amount of oil.

Although I lied to you, ladies and gentlemen. Real potato pancakes are prepared without vinegar. But it doesn’t matter at all - just try to cook.

Item 2. Extra-quick canned bean side dish.

If you don’t have time and need some kind of side dish, you can simply open canned beans. And you can make it even cooler: chop the onion, chop a couple of heads of garlic finely and finely - and add it to the frying pan.
Fry the whole thing until golden brown, and throw in a can of canned beans. Add a spoonful of sour cream or pour in milk. Salt, pepper - more of all kinds of seasonings. The result is delicious crap...)))))

NICHOLAY MARK AMOS

How can I fry leftover puree?

Today I need some tips on reusing mashed potatoes. And not the “don’t do it” advice. I mean, how can I fry this?

So far I've pretty much limited my reuse of mashed potatoes to fried brownies, but I've found that it doesn't work so well with every mashed potato I come across. Sometimes it is either too dry or too wet. How can I fix this?

I usually add a little cheese to mine when I make it, but the people I live with keep it very simple and anything from crumbly to watery. For me, the crumbly ones were essentially useless because I don't know what I can do with it after it's done to make it all good again. For example, can I later add cheese or even an egg or some other binding agent so that it stays together in the pan long enough to seal and survive the slight manipulation of flipping the egg?

On the other hand, when it's really watery, what can I do about it? The limits of my knowledge of the thickeners available in your average kitchen are flour and gravox, but I haven't been playful enough to mix it with mashed potatoes and fry them since I had dry mashed potatoes and some leftover gravy. which I just mixed it all together and fried it, thinking of course it will all just mix together and be wonderful. But it was terrible. Not to mention it almost burned because the sauce seems to seal in much faster.

Edit. I'm really after any suggestion, not limited to frying. @Jefromi decided to edit my question to make it sound like I was only interested in how to fry it.

Jolenealaska ♦

You can bake it in potato bread, you can use it to thicken soup or sauce; and yes, you can add binders to make better pancakes. Leftover puree is actually a very versatile ingredient. Here's a link to the BBC with some ideas to get you started.

Optionparty

Hash or even Lefse come to mind.

Doug

Just use it as a puree? Heat it up with butter and cream... Professional kitchens always make the puree in bulk and use it over the next few days.

Doug

Also, dry mashed potatoes just need some oil added, but wet mashed potatoes need to be dried out somehow... I would say that if the mashed potatoes are wet, it's overcooked and garbage.

Cascabel♦

@NICHOLASMARKAMOS The only problem that arises is asking for a list of things that can be done with them. If the too wet/too dry thing applies to more than just frying, feel free to put it all here. But if you have 20 different problems with 20 different things you want to do, then by all means ask 20 questions.

Answers

Yamikuronue

For one half of your problem: You can add a little milk to dry mashed potatoes to moisten them if they are too dry to use in this application. The other half is a little trickier, but instant mashed potatoes can be used to "soak up" some of the moisture and make them drier.

Naels

When life throws lemons at you, make a lemonade!!

I know this saying is meant differently, but what I'm trying to start with is, when you have mashed potatoes on hand, try all of these delicious recipes that I'm going to offer here and now.

Let's start by saying that I'm assuming that the mashed potatoes we're talking about here are just potatoes (of course), a little butter and minimal dressing, say salt and pepper, and the texture is still sticky and not on the moist side. ! With this on hand, you can try the following recipes, given that you want more than frying mashed potatoes:

1. Leftover Mashed Potato Sandwich: Take a frying pan and add a little oil (2-3 drops) to it. When the oil is hot, add some tempering like cumin, chilli flakes, finely chopped onion, minced garlic, green chillies etc. (Mostly for taste). Then add the mash and fry everything together until the potatoes are a very light golden brown. You may need to stir it to prevent it from sticking to the pan. You can use this puree filling inside any veggie sandwich or sub. Simply sandwich a layer between slices of bread, add your favorite veggies and cheese, and you've got yourself a great sandwich.
2. Indian Potato Curry: If you love Indian food and have any Indian spices like cumin, asafoetida, turmeric powder, chilli powder, coriander powder in your cupboard then you can try making this quick curry. Start with the oil in a pan and let it heat up. Add cumin and let them crackle. Then add all these masala powders directly into the oil, then add potatoes, 2-3 spoons of yogurt and water and let everything boil. This can be eaten with hot rice or croutons!
3. Puff Potato Pasties Puff Puff Potato Pasties: If you buy puff pastry sheets and know how to use them, you can use potato sandwich mix and roll it into a puff pastry sheet and pop it in the oven to make a delicious snack!
4. Potato Patty: You can add some corn flour or refined wheat flour to the puree along with spices like chilli, garlic and other flavorings and make it into a dry dough. You can then form this dough into balls and flatten it until deep fried until dark golden brown. These patties can be used in a burger instead of meat patties.

Maybe I've given you enough ideas to try next time!