Is it possible to add an egg to mashed potatoes? Mashed potatoes

26.07.2019 Blanks for winter

Mashed potatoes - a favorite side dish of adults and children.

It is great for everyday and holiday table.

Each housewife has his own recipe for mashed potatoes.

Some add milk, other butter, vegetables, or eggs to it.

But regardless of the method of cooking, everyone will be delighted with this side dish.

Puree with egg - the basic principles of cooking

In order for the mashed potatoes to be airy and tasty, it is important to choose the “right” potato. Best for this garnish suitable varieties with high starch content. The most delicious mashed potatoes are obtained from Adretta and Sineglazka varieties.

So, the potato is selected, you can now proceed to the preparation of a side dish. Potatoes are cleaned and washed well under running water. Large tubers are cut into several pieces so that the potatoes cook evenly.

Purified water is poured into the pot and set on fire. Potato dipped in boiling water. If desired, add spices and dried herbs. Cook the vegetable on low heat for a quarter of an hour, periodically checking its readiness with a fork. If she freely enters - the potato is ready. Shortly before the end of cooking the potatoes are salted.

The broth is carefully poured into a separate dish, and the pot and potatoes are kept a little over low heat or put in a preheated oven for a few minutes to allow the remaining moisture to evaporate.

Then hot potatoes mash tolkushkoy or fray through a sieve. Add butter, milk or broth, poured from a boiled vegetable into potato. Beat eggs lightly, add to mashed potatoes and mix quickly.

Butter can be replaced with olive oil or make onion fried.

Mashed potatoes with egg will be even tastier if you boil other vegetables together with potatoes and make vegetable puree.

Recipe 1. Mashed potatoes with egg and cheese

Ingredients

salt;

kg of potatoes;

six eggs;

butter - 65 g;

cheese - 100 g;

a glass of broth.

Cooking method

1. Peel the potatoes, wash them well and put them in the pan. Fill the vegetable with filtered water and add 5 g of salt. The water level should be above the potato. Put the pot on the fire. As soon as the water boils, reduce the heat and cook for half an hour until the tubers are soft. Water to drain.

2. Put another piece of butter in another saucepan and put it on a very slow fire, put the potatoes in it and mash it with tolkushka. Then, pour a thin stream of hot broth, without ceasing to stir the mash with a wooden spatula.

3. Finely grate cheese. Leave a little for the dressing, and put the rest of the cheese in mashed potatoes. Salt and mix.

4. Heat the oven to 200 C. Put the mashed potatoes in a heat-resistant form, make six indentations and hammer in one egg, salt and spread the butter pieces. Sprinkle with cheese and put in the oven for ten minutes. Serve hot.

Recipe 2. Mashed potatoes with egg and spinach

Ingredients

600 g potatoes;

salt and pepper;

clove of garlic;

two eggs;

a piece of butter;

300 g of spinach;

30 ml of vegetable oil.

Cooking method

1. Leave the spinach leaves, rinse under running water and dry on a towel.

2. Free the chives from the peel and cut into thin slices.

3. Pour some oil into the pan and heat it well. Put the garlic slices and fry, stirring constantly, for a couple of minutes. Then add the spinach leaves, twist the fire to a minimum, cover and simmer for ten minutes, stirring occasionally.

4. Put the garlic-spinach mass into the container of the blender and kill everything until uniform. Cool completely.

5. Beat eggs with a fork.

6. Peel the potato tubers and wash well. Put in a saucepan and pour filtered water. Boil until soft. Drain the water, mash potatoes in mashed potatoes, add butter. Add the spinach mass and egg mixture and mix. Adjust the consistency of mashed potatoes with milk. Puree salt and season with pepper.

Recipe 3. Mashed potatoes with milk and egg

Ingredients

salt;

potatoes - kg;

milk - 150 ml;

two eggs;

ground black pepper;

butter - 100g.

Cooking method

1. Peel and wash potato tubers. To he cooked faster, cut the tubers into pieces. We shift the prepared vegetable into the saucepan, salt it and fill it with filtered water so that its level is a couple of centimeters higher than the vegetable.

2. We put the pot with the potatoes on the fire and cook until soft. Readiness is checked with a fork. If she freely enters - the potato is ready.

3. Pour milk into a skillet and bring it almost to a boil. Beat eggs with a whisk into a homogeneous mass.

4. Drain the water from the potatoes, add the butter, cut into pieces, and mash the potatoes in mashed potatoes.

5. Begin to gradually pour in the milk, without stopping to knead the potatoes. In this way, you can adjust the consistency of mashed potatoes. At the end, pour in the egg mixture and mix quickly. Serve mashed potatoes with milk and eggs as a garnish for fish or meat dishes.

Recipe 4. Mashed potatoes with butter and egg

Ingredients

potatoes - kg;

salt;

butter - 150 g;

black pepper peas;

eggs - two pcs .;

bay leaf.

Cooking method

1. Peel and wash potato tubers under running water. Put them in a saucepan, large cut in half, pour drinking water and bring to a boil. Remove the foam. Add salt, peppercorns and bay leaf to the water. We continue to cook for half an hour.

2. In a separate bowl, pour the broth from the potatoes and remove the bay leaf and peppercorns.

3. Cut butter into small pieces and add to potato, pour in a little potato broth and mash it in mashed potatoes. When it reaches the desired consistency, add slightly beaten eggs and quickly mix. Serve mashed potatoes with butter and eggs to fish or meat dishes.

Recipe 5. Mashed potatoes with egg and sour cream

Ingredients

iodized salt;

kg of potatoes;

a glass of hot milk;

half a cup of sour cream;

100 g butter.

Cooking method

1. Kilogram of potatoes, peeled, washed thoroughly, cut large tubers in half. Put the prepared vegetable into the pan and pour it with filtered water so that its level is two centimeters above the potato. Boil the potatoes until soft and drain the broth.

2. In a skillet, heat the milk until hot. Pour a glass of hot milk into the potatoes and knead with a crush. Next, beat with a mixer.

3. When the mashed potatoes will get a uniform consistency, drive a raw egg into it, without stopping to beat with a mixer.

4. Continuing to beat, put in mashed half a glass of sour cream and mix. Butter cut into pieces and add it to the puree. Beat again. Egg and sour cream will give a puree of a yellowish shade that will make it similar to a cream.

Recipe 6. Mashed potatoes with egg and green peas

Ingredients

50 g canned green peas;

salt;

250 g of potatoes;

50 ml of milk;

a piece of butter.

Cooking method

1. Boil peeled and washed potatoes until cooked in lightly salted water. Pour broth into a separate bowl. Potatoes are poured with tolkushkoy until a homogeneous mass without lumps.

2. Spread peas in potato broth and boil for two minutes. Drop it on a sieve and add to mashed potatoes. Pour in preheated milk, stir and heat over low heat.

3. Put the butter and mix. Salt puree and serve to fish or meat.

To make mashed potatoes a creamy taste, add butter to it. A pound of vegetable need 100 g of oil.

Begin to push the potatoes with a crush, and then whisk it with a mixer. So, you will get airy, fluffy and gentle.

Add a couple of spoons of cream sour cream, melted cheese or mayonnaise, to make it taste more tender.

In puree, add only hot milk so that it does not turn gray.

Not every housewife knows how to cook mashed potatoes, as the popularly favorite dish has many variations and technologies. In addition to the classic recipe with butter and milk, a lot of flavored yolks, spices and herbs, whisk and whisk and bake in the oven, achieving perfect taste and air consistency.

How to make mashed potatoes?

Mashed potatoes - delicious and nutritious side dish. It goes well with meat, fish and vegetables, leaving a feeling of satiety for a long time. In accordance with the classic canons, mashed potatoes are made from boiled potatoes, butter and milk. A few tips will help turn an ordinary potato mass into a perfect dish.

Before you make mashed potatoes, you should choose the right potatoes. Young contains little starch and is not suitable for meals.
Peeled tubers should be washed and boiled in salted water until tender.
Finely chopped potatoes will cook faster, but will lose a lot of starch.
Salt the potatoes should be after boiling water.
As soon as the potatoes are boiled, the water is drained and the potatoes are kneaded until they are uniform, gradually adding butter, potato broth or milk.
Puree should be made from hot potatoes. The liquid added must also be hot, otherwise the potato will turn into a gray, sticky mass.
Fresh herbs, ground pepper and garlic will add flavor.

How to make mashed potatoes with milk?

Mashed potatoes with milk - a nutritious side dish, corresponding to the classical standard. Butter and milk give the potato mass a plastic, delicate texture. To save which is used only hot potatoes. The milk added must also be hot, otherwise the dish will turn gray and not appetizing.

Ingredients:

potatoes - 900 g;
milk - 250 ml;
oil - 40 g;
chive-onion - handful;
salt - 5 g

Cooking

Before cooking mashed potatoes, peeled and chopped potatoes, boil in salted water.
Drain the water, dry the potatoes on the fire.
Wipe the potatoes through a sieve, add butter and hot milk.
Stir and garnish with a handful of green onions.

Mashed potatoes with egg and milk have a creamy taste and a delicate texture. With the addition of eggs, the dish becomes silky and yellowish. Since the egg mass is laid out in hot mashed potatoes, you should introduce and stir it at lightning speed, in order to avoid stratification. During this time, raw eggs will have time to undergo heat treatment.

Ingredients:

potatoes - 1.2 kg;
milk - 200 ml;
oil - 70 g;
egg - 2 pcs.

Cooking

Boil slices of potatoes, drain and mash.
Add butter and hot milk. Stir.
In a separate container, beat the eggs.
Insert the egg mixture into the mashed potatoes and mix quickly.

Mashed potatoes without milk - light and. This dish can not be called a diet, but low-calorie - completely. It is only necessary to replace the fatty components, such as butter and milk, with potato broth and vegetable oil, and boldly include it in the diet while losing weight. To enhance the taste of potatoes, you can add spices.

Ingredients:

potatoes - 800 g;
water - 900 ml;
nutmeg - 5 g;
vegetable oil - 60 ml.

Cooking

Boil slices of potatoes in 900 ml of water.
Before you cook lean mashed potatoes, pour broth into a separate container.
Mash potatoes, add butter and nutmeg.
Gradually pour in the potato broth, adjusting the consistency of the dish.

Will become a worthy decoration of the holiday table, if you make a couple of savory notes of cheese and greens. Such a dish will surprise you with simplicity and ease of preparation: you need to mash potatoes, add dairy ingredients, and season with cheese and green onions, send to the oven for half an hour.

Ingredients:

potatoes - 900 g;
egg - 1 pc .;
cheese - 550 g;
sour cream - 60 g;
oil - 80 g;
green onions - a handful;

Cooking

Boil potatoes and crush.
Add onions, butter and grated cheese.
Enter the sour cream and beaten egg.
Put the mass in the form and bake at 200 degrees for 30 minutes.

And onions - an unusually nutritious food, served on its own or as a side dish to meat dishes. Hundreds of recipes testify to the impeccable combination of these components, one of them is a delicate mashed potato with mushrooms. To reveal the taste of the latter, you should fry them in butter.

Ingredients:

potatoes - 6 pcs .;
mushrooms - 250 g;
cream - 200 ml;
onions - 1 pc .;
oil - 80 g;
fresh parsley - handful.

Cooking

Boil the potatoes, crush, enter 40 g of butter and warm cream.
Chop onion and champignons and fry in the remaining oil until golden brown.
Add mushroom mass in mashed potatoes, mix and garnish with greens.

Potato and carrot puree is a light and healthy side dish necessary for healthy nutrition not only for adults but also for children. Uncomplicated, very simple to prepare the dish, has a pleasant taste, dense texture and delicious bright orange color. The sweetness and color of the puree can be adjusted by the amount of carrots.

Ingredients:

potatoes - 500 g;
carrots - 300 g;
milk - 200 ml;
oil - 60 g

Cooking

Peel potatoes and carrots, cut and boil.
Mash until smooth, add milk and butter, beat with a mixer.

Delicious mashed potatoes are a way to show imagination and introduce original ingredients. Spinach and garlic will help to shade the taste of potatoes, color the dish with a pleasant green tint, add freshness and spiciness. An elegant side dish can be served on a festive table with fish or meat, giving it a refined shape using a pastry bag.

Ingredients:

potatoes - 700 g;
frozen spinach - 250 g;
cream - 80 ml;
oil - 100 g;
clove of garlic - 3 pcs.

Cooking

Defrost the spinach, squeeze the liquid.
Fry with garlic in 50 g of butter, add cream and stew for 2 minutes.
Boil the potatoes, mash with the remaining butter and mix with the spinach.

Potatoes should be soft and easily digested. To do this, peeled potatoes should be soaked for a day in water to get rid of excess starch that can cause indigestion. After that, boil it in filtered water, wipe it twice through a sieve and add to the mixture or breast milk. Salt dish is not recommended.

Ingredients:

potatoes - 200 g;
breast milk or mixture - 80 ml.

Cooking

Before cooking baby mashed potatoes, soaked and chopped potatoes soak for a day.
Fill the potatoes with clean water and boil until cooked.
Wipe through a sieve, enter the milk or the mixture and mix.

The most delicious mashed potatoes are made according to the classic recipe, with the addition of butter and milk. Boil the potatoes can be in a saucepan, but with a slow cooker cooking is simplified, because the vegetable is stewed in a sealed bowl, for which you do not need to look after. It is only necessary to set the mode "Quenching" and wait for the beep.

So that, and mashed potatoes had to be cooked in the life of not only every woman, but also a man. And here’s a paradox - you just have to boil the potatoes and the ceiling, and the mashed potatoes each turn out completely different. Adding spices during cooking, various varieties of potatoes, with which to mash puree (milk, sour cream or water) - all this affects the final taste of the dish. Have you ever made mashed potatoes with milk and egg? We offer to try this option.

It would seem that this dish is simple to prepare, but even experienced housewives have failures and mashed potatoes are not successful. And that's all, because you can not forget the little secrets and tricks that we will be happy to share in this article.

Taste Info The second potato dishes

Ingredients

medium sized potatoes - 6-7 pcs. (1 kg);
water - for cooking (about 2 liters);
salt - to your taste about 1 tsp;
milk - 200 ml;
chicken egg - 1 pc.

How to cook mashed potatoes with egg and milk

Peel the potatoes, wash them thoroughly, cut into arbitrary medium slices and put into the pan.

Fill with water, it must completely cover all the potato pieces. Set the pan to high heat and bring to a boil. As soon as boiling bubbles appear, make a small fire, salt the potatoes to your taste, cover and cook until ready.

Willingness of potatoes, check the usual fork or knife, the slices should be easily pierced. Turn off the heat and pour water out of the pan (pour a little broth into a mug, maybe you will need it later to bring the mashed potatoes to the desired consistency). With the help of kitchen tolkushki remember potatoes to a state of mashed potatoes. This should be done carefully so that there are no lumps left. Try the mashed potatoes on the salt, add if necessary.

Pour warm milk into the potatoes, beat the egg and mix. This should be done quickly so that the testicle does not have time to curl up in the hot potato mass.

Now, according to your taste, bring the puree to the desired consistency, gradually adding warm milk or potato broth. There are no exact proportions here anymore, everything depends on your preferences - someone loves cool mashed potatoes, and some people like thin.

Soft and lush mashed potatoes with egg and milk are ready. Add butter to it, mix well again and apply in portions. Such a potato is an ideal side dish for any dishes - meat, vegetable, fish. Perfectly combined in summer with light vegetable salads and cuts, in winter - with herring and onion.

Cooking Tips

While cooking potatoes, you can add bay leaf and a small onion, peeled and slightly incised crosswise on both sides, so that the juice and aroma go into the water. After cooking, they must be thrown away.
Many housewives advise that after they have drained the water from the potatoes, immediately put the butter in it, pour in the milk and knead it all together in a puree. Due to this, the potatoes evenly soaked with butter and milk.
To give a creamy taste, choose only high-quality butter (no margarine and spreads). And do not feel sorry for him, put at the rate of at least 150 g per 1 kg of potatoes.
If you find it difficult to knead it, use a mixer. The main thing is to get a homogeneous air mass without the remaining potato pieces.
Note also the recipe.

This time we will not excel, and we will prepare a universal dish for all occasions - mashed potatoes recipe with milk and egg,which is presented in this article. A dish of English origin has won the hearts and stomachs of almost all of humanity. There are many options “what it is eaten with”: with meat and gravy, with salted and fried fish, with sausages and meatballs, with various salads, etc. At first glance, a simple dish, has some features of cooking.

As the main ingredient must certainly be a variety of potatoes with a high starch content. These varieties include: Adretta, Sineglazka and Lorch. TO artificial mashed potatoesprepared from such varieties, it turns out homogeneous, fluffy. Starch levels, high or low, can be determined without knowing the variety. To do this, cut the potatoes in half and run through the slice with tufts of fingers, and then poke fingers together. The characteristic pronounced squeak is an indicator of high starch content. This potato is also very wet cut and it has a white color. You can also dip a cotton swab in iodine and touch a slice of potatoes. If the stain has darkened and increased - the starch content is high, which means that this variety suits us.

Mashed Potatoes Ingredients

Mashed potatoes cooking method

Usually mashed potato recipedoes not require a long cooking time. Serve mashed potatoes with gravy and other combined foods hot. Enjoy your meal!

Perhaps one of the most popular side dishes, which the hostess, chefs and chefs around the world cook with pleasure, is mashed potatoes with milk and butter (and egg). And this is not surprising. He is loved for his delicate taste, ease of preparation and the fact that it is wonderfully combined with many products. Mashed potatoes will make a wonderful ensemble with meat, poultry, fish, mushrooms, and other vegetables and will leave you feeling full.

Classic mashed potatoes are made from potatoes with milk, butter and salt. However, we propose to improve the traditional recipe and prepare a side dish with the addition of eggs.

Ingredients:

potatoes - 1 kg,
butter - 50 grams;
milk - 150-200 ml;
egg - 1 piece;
salt to taste

Note: How to choose a good mashed potatoes? Choose tubers of medium and large size, of course, taking into account the characteristics of the variety. Such vegetables have time to ripen better and, accordingly, they will have more vitamins. Tubers should be solid, dense, with no visible defects, with a smooth peel without roughness and spots. Eyes should be clean, not very deep. When cutting, potatoes should not crack or crack. For mashed potatoes it is better not to take new potatoes, it is better to just boil it.

How to cook mashed potatoes with milk and butter (with the addition of eggs)

1. So, sort potatoes, wash, peel and cut into medium sized pieces. If you cut it too small, then during cooking all the starch will leave it, and the potato will lose its taste, become watery and fresh.

2. Fill the potatoes with cold drinking water and set on a large fire.

3. Bring to a boil, removing the resulting foam. After the water boils, cover the pot with a lid and turn down the heat. Leave the potatoes to boil for about 10 minutes.

4. Salt the potatoes. If desired, add laurel leaves for aroma. Cook until cooked on low heat.
Note: Sometimes when cooking potatoes can darken. This happens due to improper storage or indicates an excess of fertilizer in the soil.

5. Unfortunately, it is not possible to determine beforehand whether the potatoes will darken during cooking.

6. We define readiness with a knife: if the potatoes become soft, it is easily punctured or even breaks up a bit - it is time to remove it from the fire. Water is drained, and the pot is returned to the fire again for a moment. Let the potatoes dry - so it will become more crumbly.
Sentence: This side dish is very tasty combined with stewed in a slow cooker.

7. The main component for mashed potatoes with milk, eggs and butter mnem, using the crush or wooden pestle. The main thing is that potatoes should be pounded immediately, while it is still very hot, the temperature should be at least 80 °.