Since ancient times, a lot of various and tasty dishes have been prepared from potatoes: casseroles, stews, salads, they are fried, stewed, boiled, etc. And any housewife needs to know how to properly cook this vegetable, because in this way you can cook a lot of dishes. Like any other, potato dishes require their own subtleties and nuances, only then they will turn out to be unusually tasty and healthy.

How to cook potatoes in a pan correctly?

If you feel like cooking mashed potatoes or just boiled potatoes, then the following recommendations may be useful.

Select tubers of the same size, which will allow all potatoes to cook at the same time. If they are of different calibers, then small potatoes will boil, and large ones will remain damp. If you can’t pick up the same tubers, then just cut the large ones into several parts.

Next, wash the vegetables and start cleaning them. So, potatoes in a pot. It must be filled with water until completely covered and add salt to taste. Under a closed lid, the potatoes must be brought to a boil, and then reduce the heat. Record 20-25 minutes. If the tubers are cooked longer than this time, then there is a risk that they will boil and turn into a watery puree. Therefore, after 20 minutes, you need to check the readiness of the potatoes with a fork. When the fork becomes easy to enter into the largest tuber, the pan can be removed from the stove.

Once the potatoes are ready, immediately drain the water. If it is mashed potatoes, then start cooking it according to the recipe, if you just want boiled potatoes, then put it on a dish, pour over melted butter, sprinkle with herbs and you can start eating.

Choice of young potatoes

If you know how to cook new potatoes, then consider that you own a truly royal recipe. So, before you start cooking new potatoes, you need to choose the right one.

The best option, of course, would be tubers grown in your summer cottage or garden. But not everyone has such a great opportunity, so we will go to the market.

It is preferable to buy young potatoes in the market, since you can buy a real homemade product there.

Choose medium-sized young tubers, as you will need to boil the potatoes in a saucepan whole. Be sure to inspect the potatoes for green spots. If they are, this indicates that the growing tubers were poorly covered with earth and unsuitable for food.

The process of cooking young potatoes

Let's describe in detail how to cook young potatoes. First of all, the skin must be removed from the tubers. You don't need to cut it with a knife, just scrape it lightly. After all the tubers are peeled, they need to be washed, put in a saucepan and pour water. At this stage, there may be two options: pour potatoes with cold water or boiling water. Many cooks believe that while the water in the pan is heated, the vegetable will absorb excess liquid and become tasteless.

In the water where the new potatoes will be boiled, you need to pour a little salt. We put the pan on the fire for about 25 minutes. To prevent the product from overcooking, you can carefully check its readiness with a toothpick. You should not do this with a knife, this will only spoil the appearance and taste of the new potatoes.

So the potatoes are ready. Drain the water, add green onions, parsley, dill and butter to the tubers. Carefully mix everything, close the lid and wrap the pan with a warm scarf. We leave the container for a quarter of an hour. This will allow the young potatoes to brew, as well as to be saturated with the aroma of herbs and oil.

Secrets of a young potato

You have learned how to boil new potatoes, but there are little secrets that will make this simple dish just great.

If you serve salted cucumbers or salted red fish with potatoes, then consider that you have created a masterpiece.

If, after cooking, young potatoes are fried on all sides in vegetable oil, then it will acquire a golden color and a stunning crust.

If you didn’t have time to cook anything else (except potatoes), then sour cream and garlic will help you out. Just make a sauce out of them, and the taste of the dish will be unforgettable.

Potato in skin

Potatoes boiled in their skins, or, as they say in other words, in their skins, are considered very useful, because thanks to the skins, vitamins remain in the tubers and are not digested. In addition, unpeeled boiled potatoes have a special aroma and elasticity. Let's learn how to boil potatoes in their skins correctly.

Select potatoes of the same size, wash them with a brush, put them in a saucepan and cover with water. Potatoes must be salted. If the volume of dishes in which it is cooked is 2-3 liters, then 1 teaspoon of salt will be needed. Salt will not only give the best taste to the potatoes, but also prevent them from cracking. Next, bring the potatoes to a boil at maximum heat and immediately reduce the heat. Boil vegetables for 25-30 minutes. As soon as the tubers are ready, remove the pan from the heat and drain the water.

Boil potatoes for salad

Many young housewives are wondering how to boil potatoes for salad so that they remain strong. If the potatoes turn out to be soft and crumbly, then it will not be possible to cut them into even and identical cubes, which is completely unacceptable for a properly prepared salad. Boiled tubers are suitable only for mashed potatoes.

So, to cook potatoes for salad, you need to boil them in their skins. And only in its entirety! We already know how to cook potatoes in a saucepan and the fact that the peel allows you to maintain the elasticity of the tubers, so we will focus on which vegetables to choose for the salad so that they cook in the best possible way.

Potatoes will not crack during cooking if the selected tubers are pierced with a fork from all sides, and the water in the pan is salted. Boiling time will depend on the type of potato. If you need a product specifically for salad, then buy potatoes that are low in starch.

Immediately after boiling, pour cold water over the tubers, which will make it easy to remove the peel from them. And, of course, an important rule: you can not leave boiled potatoes in water. From this, it acquires an unpleasant smell, bad taste and will fall apart when cut.

Potatoes boiled in pieces

If you need to cook something very quickly, then we will tell you how to boil potatoes in slices. First, determine how you will cut the vegetables: large slices, cubes, quarters or halves. Remember that the smaller the pieces, the faster they will cook. After the potatoes are ready, be sure to drain the water. Meat, fish or fresh vegetables are ideal for this dish as a side dish.

Can you cook potatoes in the microwave?

Many people know how to cook potatoes in a saucepan, but not everyone knows that you can cook them quickly and tasty in the microwave. And this can be done in different ways, which we will now consider.

1. Select medium-sized potato tubers, wash them well and place them in a deep microwave-safe dish. Add water, but quite a bit, about 3 mm, cover the dishes with a lid, put in a microwave oven. Make the power maximum, and set the time to 10-12 minutes. After 10 minutes, you can check the stage of readiness of the potatoes, and if the vegetables are hard, then just add a few more minutes.

2. Wash the potatoes, make small cuts in each tuber and put them on a plate. In this case, water is not needed. Put the plate in the microwave, set the maximum power and time for 6-7 minutes. Then check the doneness of the potatoes and add a few more minutes if they are not done.

3. Take a baking bag, potatoes and salt. Wash the vegetables, remove the skin and cut the potatoes into pieces. Salt and fill the bag with them. Put it in the microwave oven, set 15-20 minutes of time and maximum power. After the signal for cooking, remove the bag and carefully, so as not to burn yourself with steam, cut it open and put the potatoes on a dish.

Bon appetit!

Some salad recipes call for boiled potatoes. For this, potatoes are usually boiled “in their skins”, and we will now consider how to boil potatoes in their skins. It would seem that a simple matter - threw the potatoes into the pan and cook until tender. But, no, there are some secrets here on how to properly boil potatoes with skins in a saucepan so that they do not overcook and are not raw inside.

Can you boil potatoes with their skins on?

Old potatoes from last season can be boiled with their skins on, as long as they don't show signs of rot, smell bad, and don't have a lot of sprouts. If the potatoes freeze in winter, most likely, by spring they will be sluggish and shriveled. Such potatoes only spoil the taste of the dish and can cause food poisoning. Go through the potatoes, and for boiling in the skin, choose dense, strong tubers, with no more than a dozen sprouts, about the same size.

For boiling potatoes in their skins, it is better to use medium-sized potatoes. Medium-sized tubers will boil more evenly and the cooking process is easier to control.

Prepare the potatoes: wash them in running water and cut off the sprouts. At this stage, green potato sprouts are somewhat poisonous, and it is better not to tempt fate and your stomach on a fortress.

How long to cook potatoes in their skins?

Cooking time for potatoes is individual. After all, there are many varieties of potatoes and each variety has its own characteristics. On average, the cooking time for medium-sized potatoes is 20-25 minutes after boiling.

This is if you do not use some tricks when cooking potatoes "in uniform". This time can be increased or reduced.

1. Potatoes need to be poured with cold water, brought to a boil over high heat, and immediately after boiling, you need to reduce the heat so that the water barely boils. It's the potato starch. With sharp and strong heating, it will swell too quickly, and the potatoes will burst, take in water and become tasteless.

2. If the potatoes are small, and there is not much time, you can pour one or two tablespoons of vegetable oil into the pan. This will speed up the cooking of potatoes in their skins by five minutes. Salt has the same effect. One tablespoon of salt will increase the density of the water and the potatoes will cook faster.

3. If the potatoes are large, they will certainly crack when cooked. Moreover, the potatoes will boil on top, and inside it will be raw, and there is a recipe for how to avoid this. Before cooking, prick the potatoes with a fork in several places. And immediately after boiling, pour a few tablespoons of table vinegar into the pot with potatoes, or a glass of pickle from cucumbers. In an acidic environment, potatoes will cook a little slower, but more evenly. The same acid will not allow the potato to burst.

To test whether potatoes are ready, pierce the largest tuber with a sharp, thin knife. The knife should be easy to enter into the potatoes, and just as easy to get out. When the potatoes are ready, do not leave them in the water. Drain the water immediately and leave the pot with the potatoes open. So, the water will evaporate faster, and the potatoes will not be watery.

To prepare salads, you need to wait until the potatoes have cooled completely. Then the starch will cool completely, and the potatoes will not stick to the knife and hands.

There are so many potato dishes that you can't even count them. How and how much to boil potatoes so that the fruits do not boil soft, and the dish turns out delicious - the duration depends on the variety and size of root crops. On average, cooking potatoes takes 25-35 minutes.

Lay potatoes for cooking second courses in boiling water, so you save more nutrients. Salts are added 3-5 grams per 1 liter of water, after boiling. Sometimes, so that the potatoes do not boil, they are steamed, with the lid closed.

Root crops are thoroughly washed before cleaning, damaged areas are removed. If you're peeling potatoes more than 15 minutes before cooking, soak the prepared tubers in cold water so they don't turn brown.

Prepare mashed potatoes from freshly boiled, hot potatoes. To properly mash the root crops, use a wooden pusher. The contact of potatoes with metal can give an unpleasant aftertaste to the whole dish.

Time - 40 minutes. Exit - 2 servings.

Ingredients:

• potatoes - 600 gr;
• milk - 80 ml;
• bulb bulb - 0.5 pcs;
• butter - 1 tbsp;
• boiled egg - 1 pc;
• green onions - 4 feathers.

Cooking method:

1. Cut the washed and peeled potatoes into 2-4 parts and send them to boiling water. Add a pinch of salt, half a peeled onion.
2. Lower the heat, open the lid and cook for 15-20 minutes.
3. Check the readiness of the potatoes by piercing them with a fork. If the fork goes freely into the potato slices, turn off the stove.
4. Drain the water from under the potatoes, remove the onion. Add warm milk and mash the puree, at the end add a piece of butter.
5. Place the puree on serving plates, sprinkle with chopped egg and green onions on top.

Student Roast Jacket Potatoes

Pick the same fruits, weighing 100-120 gr. Boil potatoes in their skins for 15-25 minutes. The larger the tubers, the longer the heat treatment. Avoid cracking root crops. Place potatoes in boiling water, do not add salt.

Ingredients:

• butter - 50 gr;
• onion - 1 pc;
• tomato - 2-3 pcs;
• sausages - 3 pcs;
• potatoes - 9 pcs.

Cooking method:

1. Boil the unpeeled potatoes until tender by placing the tubers in boiled water.
2. Pour the finished potatoes with cold water for 5 minutes - the peel will be well peeled.
3. Meanwhile, saute chopped onion in butter. Add tomato wedges and sausage mugs.
4. Peel and slice the potatoes in their jackets, salt to taste, mix with languishing vegetables and sausages. Cover with a lid, simmer for 3-5 minutes.

Boiled potatoes with chicken breast with bechamel sauce

To prepare this dish, use young potatoes, weighing 60-80 gr. When peeling, give the tubers a rounded shape.

Time - 55 minutes. Exit - 2 servings.

Ingredients:

• boiled chicken breast - 200 gr;
• potatoes - 10 pcs;
• hard cheese - 100 gr;
• parsley - 2-3 sprigs.

Bechamel Sauce:

• butter - 30 gr;
• flour - 1 tbsp;
• milk or cream - 120 ml;
• salt and pepper - on the tip of a knife.

Cooking method:

1. Boil pre-washed peeled potatoes in boiling water, salt at the end.
2. While the potatoes are cooking, prepare the sauce. Melt butter in a saucepan, add flour. Fry the mixture until light golden brown. Pour the flour passerovka with milk, break the lumps with a whisk and mix so that the sauce does not burn. Bring the mass to the consistency of thick sour cream.
3. Lay hot potatoes on a serving plate. Arrange the warm chicken breast pieces on the sides.
4. Pour the sauce over the dish and sprinkle with chopped parsley.

Steam potatoes with vegetables in a slow cooker

There is nothing easier than boiling potatoes in a slow cooker. Dishes can be cooked on water, with the addition of vegetables, roots, pieces of meat or fish. Cooked vegetables are juicy and tender. If there is no milk, cook with water.

Time - 45 minutes. Yield - 4 servings.

Ingredients:

• onion - 1 pc;
• potatoes - 800-900 gr;
• carrots - 1 pc;
• bell pepper - 1 pc;
• green onion - 1 bunch;
• milk - 600-700 ml;
• spices for vegetables - 1-2 tsp;
• salt - 0.5 tsp

Ingredients:

• young potatoes - 500 gr;
• lard with layers of meat - 100-120 gr;
• onion - 1 pc;
• dill and basil greens - 2 sprigs each;
• garlic - 1 clove;
• salt, pepper - to taste.

Cooking method:

1. Boil the peeled new potatoes in salted water until tender.
2. In a hot frying pan, fry the sliced ​​\u200b\u200blard, add onion cubes.
3. Cook until lard and onion are golden brown. Pour dressing over hot potatoes.
4. Chop the greens with a knife along with garlic and a pinch of salt, sprinkle on the dish and serve.

Boiled potatoes with mushrooms under sour cream

Mushrooms or oyster mushrooms are suitable for this recipe. Instead of sour cream, use milk or cream. Serve the finished dish hot, sprinkle with chopped herbs on top.

Time - 50 minutes. Exit - 2 servings.

Ingredients:

• fresh mushrooms - 200 gr;
• butter - 50-60 gr;
• onions - 1 pc;
• potatoes - 6-8 pcs;
• low-fat sour cream - 4-6 tbsp;
• spices and salt - to taste.

Cooking method:

1. Cut the peeled potatoes lengthwise into 4-6 slices. Place in boiling water, cook until tender, sprinkle with a pinch of salt at the end.
2. Sweat onion half rings in melted butter. Add mushrooms cut into medium pieces. Salt, pepper and stir-fry for 10-15 minutes.
3. Pour the mushrooms with sour cream, cover and simmer for a couple of minutes, reducing the heat.
4. Remove the cooked potatoes from the water with a slotted spoon, put on portioned plates. Top with mushrooms and sour cream.

Bon appetit!

Potatoes are probably the most common food. This vegetable takes pride of place in any national cuisine.

It is nutritious, useful, available in both warm and cold seasons. But in order for the potato to retain as many nutrients and vitamins as possible, it must be cooked correctly.

How to choose potatoes for cooking

To make boiled potatoes tasty, you need to follow a few rules:

• Choose tubers with a smooth surface. They must be without mechanical damage, not eaten by pests, clean and dry.
• Potatoes should not have eyes. In sprouted tubers, starch quickly turns into sugar, and therefore such potatoes have a sweet aftertaste.
• Also, this vegetable is not recommended to be stored in the refrigerator. Or, before use, it must be kept at room temperature for two days. The same is done with slightly frozen potatoes: they are kept at a temperature of + 18 ° for about a week, and then its taste improves.
• Green potatoes should not be used. These tubers contain the poisonous nitrogenous substance solanine, which in large quantities can provoke poisoning.
• If potatoes with a greenish tint of peel or pulp are used (although this is better not to practice), then it cannot be cooked in an unpeeled form, but it is necessary to cut off all the green places. When such tubers are boiled, solanine passes into a decoction, but if boiled with a peel, then this substance partially remains in it.
• If potatoes need to be boiled for mashed potatoes, then varieties with a high starch content are used, since such tubers boil quickly.
• To keep most of the vitamins and minerals in the potato, it is not recommended to keep it in water for a long time after cleaning.
• Peeled tubers are placed under running cold water. After such manipulation, the boiled potatoes will become crumbly.
• Stainless steel knives are used for cutting potatoes.
• Do not cook this vegetable in an aluminum or copper pan. For this purpose, it is better to use an enamel pan, stainless steel or pressure cooker.

How to boil potatoes

Since this vegetable is not consumed raw, and during prolonged heat treatment it loses most of its nutrients, it is not recommended to cook it for a long time.

• Peeled potatoes should not be placed in cold water, but in boiling water.. Then it will cook faster. And so that the water does not stop boiling, the tubers or slices are dipped into the pan in small portions.
• Potatoes are cut just before the heat treatment itself. The pieces need to be the same size so they cook at the same time. It also improves the appearance of the dish.
• Boil potatoes at a moderate boil. The lid must be closed to prevent steam from escaping. Therefore, tubers are not recommended to be filled with water completely. After all, the main role in cooking vegetables is played by steam, which accumulates on the walls of the pan and the inside of the lid.
• In order for more vitamin C to be preserved in potatoes during cooking, it does not need to be stirred, because then the water is saturated with air, which destroys this vitamin.
• To preserve the maximum amount of nutrients, it is best to steam the potatoes.. You can use this method: after 15 minutes from the start of cooking, almost all the water from the pan is drained, leaving only a little at the bottom. The fire is reduced to a minimum and the potatoes are brought to readiness with the help of steam. In this case, the lid must be tightly closed.
• If the recipe does not specify the method of slicing potatoes, then they are boiled whole or cut into large pieces. So it retains more vitamins.
• Potatoes for salads boiled in their skins. And to make it easier to peel, the tubers taken out of the pan are immediately doused with cold water, and then the skin is easily peeled.
• Potatoes boiled in salted water. Salt improves its taste and retains most of the nutrients. But young potatoes can be boiled without salt, because vitamin C is almost not destroyed in it.
• When cooking sprouted potatoes, the first water, without bringing to a boil, must be drained, otherwise it will turn out tasteless.
• So that mashed potatoes do not darken during cooking, it must be diluted only with hot milk.
• Mashed potatoes will become light and fluffy if cooked while the potatoes are hot.

How long to boil potatoes

The cooking time of potatoes depends on their size, variety, degree of maturity, and whether they are cut or not.

But most often, whole tubers are boiled for 20-25 minutes from the moment of boiling. Potatoes in a double boiler will be ready in about the same number of minutes. Young potatoes cook much longer than old ones.

Sliced ​​\u200b\u200bpotatoes will be ready in 12-15 minutes.

• So that the potatoes do not boil during cooking, less starchy varieties are used to prepare vinaigrettes or salads.
• To keep the tubers whole, more salt is added to the water.
• It is not recommended to add soda or ammonium to the water to speed up the cooking of potatoes, as they destroy vitamins.
• To improve the taste, potatoes are boiled in a small amount of water, putting a spoonful of margarine in it.
• Boiled potatoes can not be stored in a decoction. This makes it watery and tasteless.
• You should not pour out potato broth, because it is in it that the most trace elements are. It can be used to make soup or sauce.
• Very often, dark spots appear on boiled old potatoes. To prevent this from happening, when cooking, you need to pour a little bit of vinegar into the water.
• A tablespoon of vinegar added to the water while cooking the potatoes will help keep them whole.
• In order for the boiled tubers to turn out equally soft both outside and inside, they must be boiled at a moderate boil. Then the starch in them will swell evenly, the boiled potatoes will turn out even, and its surface will not break or boil.
• The taste of boiled potatoes will improve if you put two cloves of garlic and a bay leaf into the water during cooking. Some housewives also add dry dill, after tying it in several layers of gauze, and after the end of the process, they remove it from the pan.
• To peel new potatoes, put them in a bowl of cold salted water. Or the nodules are first placed in hot water, and then immediately in cold water. There is another old, proven way: young potatoes need to be put in a strong bag along with coarse salt and rubbed well or just rolled on the table. All the skin will come off, and all that will remain is to wash the nodules.

Salads, vinaigrettes are prepared from boiled potatoes. It is used for making soups and second courses. Boiled potatoes are added to sweet dishes and served for dessert.

Potatoes are a favorite product in the kitchen. You can come up with a variety of dishes using it: from boiled potatoes, to mashed potatoes or casseroles! It can be cooked not only using a saucepan, but also a double boiler, pressure cooker. But novice cooks sometimes don't know how to boil potatoes. Here's a quick, easy way to make boiled potatoes.

How to choose and prepare potatoes for cooking

To choose the right products, you need to understand what dish you will cook. For mashed potatoes, varieties with a high percentage of starch are suitable. They will boil better, in some of them the peel bursts during cooking, they cannot be used to cook jacket potatoes. The following varieties are perfect for cooking or mashing: blue-eye, blue or lorch. They should be cooked for 20-25 minutes.

If, for lunch or dinner, a soup or salad is prepared, for example, Russian salad, then the vegetable should not be boiled soft, for this the percentage of starch should be 15 percent or less. These varieties include "Leader", "Red Scarlett" or "Nevsky" potatoes. To avoid food being cooked unevenly, tubers of equal size should be chosen. If small potatoes are cooked together with large ones, then the latter must be cut into pieces.

In order to make mashed potatoes, vegetables need to be peeled, and for jacket potatoes, just rub with a brush from dirt or scrape off debris with a knife. After such a simple preparation, you can lower them into water and boil them. Advice for those who do not know how to peel vegetables with a knife: there is a special vegetable cutter, thanks to which the process of preparing food is accelerated and simplified many times over.

How to cook potatoes tasty

To understand how to boil potatoes, you need to remember when to salt the potatoes during cooking, how much salt to put. It is always salted before being put on fire. For half a kilo of the finished dish, a teaspoon of salt is needed. Be sure to fill the food with water completely, close the dishes with a lid, since it is impossible to boil potatoes without liquid - it simply will not cook to the end.

in a saucepan

Having placed potatoes (amount of 4-5 pieces), they must be poured with cold water. For faster cooking, they can be cut into slices or pieces. Then salt, cover with a lid, bring to a boil. After you need to reduce the heat, cook for another 15-20 minutes until cooked. To check whether the dish takes longer to cook, you can pierce vegetables with a fork or knife: it is easily and gently pierced to the middle - the dish is ready. Here's how to boil potatoes.

in the microwave

As a rule, microwave ovens are trusted only to heat up dishes without thinking about how to cook potatoes in the microwave, although cooking it there is easier and faster, and a wide range of different dishes will please any hostess. Let's talk about one interesting way to cook a vegetable familiar to everyone - potatoes in a bag. A big plus is that during the preparation of the dish you do not need to use any additional utensils. Recipe:

1. Wash, peel, cut vegetables into equal pieces.
2. Take a bag (it should not have drawings or patterns on it), put vegetables in it. Salt, pour spices, add sunflower oil. You can add pieces of bacon - it will add aroma and taste.
3. Seal the bag, mix thoroughly.
4. Make 2-3 holes so that the air comes out, put it to cook for 5-8 minutes. Turn on maximum power.
5. After cooking, carefully cut the bag, do not burn yourself with hot air! Put the dish on a plate. It can be decorated with greenery.

In a slow cooker

The method of cooking potatoes in a slow cooker is not much different from cooking on the stove. Peel, cut, salt and pour water. Turn on the "Soup" mode and cook for 40 minutes. If there are too many tubers, the bowl of the device is filled to the brim, then you can add 10-15 minutes to the standard mode. To improve the taste, you can add spices to taste. If you cook potatoes using an iron container, then you can beat them with a blender and mash them.

How long to cook potatoes after boiling

Cooking potatoes is divided into two periods: before boiling and after. As soon as the water begins to boil, it is necessary at this moment to reduce the fire and continue to cook the dish. Cooking time depends on what dish will be. Boiling time is the biggest secret of how to boil potatoes properly. Culinary Tip: Follow the recipes, but don't forget to test doneness with a fork.

jacket potatoes

The healthiest cooking method is jacket potatoes, because the skin prevents the beneficial substances from being boiled out of the dish itself. The big advantage is that it only takes 15-20 minutes to prepare. If you add a little butter, the cooking time will be reduced. And the result is excellent. To make it easier to peel the potatoes after boiling, you need to put it and pour it with cold water, and then peel it with a knife.

in the soup

When we add vegetables when making soup, we cut them into small cubes, so they cook faster: potatoes cook in 10-15 minutes. But if we plan to cook puree soup, then the cooking time increases, because we need to let the vegetables boil, absorb more moisture. When cooking soup, potatoes are best added one of the first, so by the degree of readiness of this vegetable, you can judge the taste and result of the whole dish.

On puree

To prepare soft, tender mashed potatoes, you need to take not young, but mature potatoes. Cooking it will take more time - about half an hour, but the result will not disappoint anyone. During this period, the vegetables will boil as much as possible, it will be much easier to crush them. Add milk, butter, mix everything thoroughly - and you can please yourself and your loved ones with delicious puree.

Video recipe: how to cook young potatoes with dill