How to make mashed potatoes with milk

Mashed potatoes are considered to be a favorite and easy-to-cook side dish. Thanks to its universal taste, crushed meat is served with meat, poultry, fish, mushrooms and even stewed vegetables. Puree saturates the body for a long time, without burdening the stomach. However, despite the small component composition, cooking includes its own characteristics. In order to ultimately get lush mashed potatoes, you must follow the step by step instructions.

Features of making mashed potatoes

1. The dish is prepared from mature potatoes, which contain a large amount of starch. Choose tubers with yellowish patches, young fruits are not suitable.
2. To make mashed potato rosy, add not milk, but milk preheated to 60 degrees. Otherwise, the composition will gain an undesirable gray tint.
3. In the preparation of mashed potatoes, it is very important to preserve the starch contained in the vegetable. Do not stand pre-peeled tubers in cold water so that the necessary component is not washed out of the fruits.
4. After cooking, start chopping the potatoes. Work the kitchen pestle intensively. It is important not only to crush the fruits, but also to whip them.
5. When the vegetable is boiled, do not drain all the water. Leave 100-150 ml., Then you mix the liquid with milk. Do not save on butter, with it mashed potatoes will turn out to be tender and tasty.

Mashed milk: a classic of the genre

• milk fat content from 2.5% - 380 ml.
• potatoes - 1.2 kg.
• salt - 20-30 gr.
• butter - 80 gr.

1. Prepare the potatoes for cooking by washing and peeling the tubers. Now chop each fruit into 4 parts, send it to the pan and pour boiling water over it. Set to boil, simmer at medium power until cooked.
2. Now drain the broth, leave the potatoes for 5 minutes with the lid open. At this time, heat the milk, melt the butter in the microwave.
3. Take the pestle, mash the tubers and salt the contents to taste. Start injecting milk while kneading. Add oil, grind too large lumps with a blender.
4. Beat the potato mass with a mixer to make the mashed potatoes lush and thick. Serve to the table, decorating the dish with fresh chopped dill or a sprig of parsley.

Mashed potatoes with champignons

• thick cream (fat content from 23%) - 80 gr.
• potatoes - 1.3 kg.
• champignons - 250 gr.
• milk - 200 ml.
• butter - 70 gr.
• fat sour cream - 60 gr.
• garlic - 3 prongs

1. Prepare potato tubers for cooking (peeling, washing, cutting). Send the fruit to a pot of cold water, salt. Boil until cooked, the vegetable should crumble in water.
2. When the fruits are boiled, drain the liquid. Add milk, mash lumps with a pestle or blender. Preheat the cream, introduce them into the mass. Bring the dish to homogeneity, salt again if necessary.
3. Grind the garlic in a mortar, send it to a pan with butter, fry until golden brown. Chop the mushrooms along the legs, add to the garlic, add sour cream.
4. Fry the mushrooms until cooked, they will decrease in volume. Arrange the finished mashed potatoes on serving plates, on the side, place the mushrooms in a garlic-sour cream sauce.

Mashed milk with onions

• milk (fat content from 3.2%) - 220 ml.
• potatoes - 850 gr.
• vegetable oil (can be replaced with olive) - 60 ml.
• purple onion - 1 pc.

1. Peel and rinse the potato tubers under the tap. Cut the fruit into slices of the same size, place in a saucepan. Pour in water so that the liquid covers all vegetables.
2. Cook the potatoes until cooked, it should start to crumble. As soon as this happens, drain the water. Leave the vegetables uncovered for 5 minutes to partially dry.
3. Chop the onion, fry it in hot oil until golden brown. Now start making mashed potatoes. Salt the potatoes, add hot milk and butter.
4. Beat the composition with a blender to eliminate lumps. When you cook a homogeneous mass, add the onion and mix the mashed potatoes. Rate the taste, salt if necessary. Serve on the table, garnishing with a sprig of dill.

Baked mashed potatoes with sour cream

• high fat milk - 230-250 ml.
• potatoes (not young) - 1 kg.
• butter - 65 gr.
• sour cream (fat content not more than 15%) - 40 gr.
• chicken egg - 6 pcs.
• onions - 2 pcs.

1. Wash the tubers and peel them. Chop into pieces, send to salted water to boil. When the liquid boils, reduce the power of the stove. Cook the ingredients until the potatoes begin to crumble.
2. Now drain the water leaving 100 ml. decoction. Place the butter in the microwave to warm it up, then gently put it in the potato. Mash the mass with a pestle, salt the dish.
3. Start slowly pouring hot, but not boiling milk. Mash all lumps with a blender to get a homogeneous mass. Prepare a baking dish in the oven, grease the cavity with margarine.
4. Put mashed potatoes in a heat-resistant container. In a separate bowl, combine sour cream with one chicken egg, beat with a fork. Now smooth the mashed potatoes with a spatula, cover it with a mixture.
5. Preheat the oven to 180 degrees, send the form inside. Leave on for 10-15 minutes until a golden crust appears on the surface. Then remove the dish plate, make 5 holes in the surface.
6. Break one egg into each hole, trying to keep the yolk intact. Put the dish in the oven again, bake until the eggs are set (about 5 minutes).
7. The yolks should remain fluid, so watch out for the process. When the dish is cooked, sprinkle the eggs with mashed salt. Serve the dish to the table.

Mashed Potato with Cream Cheese

• milk with a fat content of 2.5% - 225 ml.
• potatoes - 1.1 kg.
• butter - 55 gr.
• salt - 20 gr.
• processed cheese (briquettes) - 200 gr.

1. Pour water into the pan, salt it. Peel the potatoes, wash and chop in equal slices. Send for cooking, bring to readiness (the fruits will begin to delaminate).
2. Now drain the remaining broth, let the potatoes dry. Heat the milk to make it boil. Turn off the burner, crumble the processed cheese into the composition, mix.
3. Introduce the milk mixture to the potatoes. Start kneading the tubers with a pestle while whipping the mashed potatoes. Use a blender if necessary.
4. Send the butter to warm up in the microwave, then add it to the base composition. Put the saucepan with mashed potatoes on a slow fire, simmer for 3 minutes, stir at the same time.
5. Beat the dish again with a pestle, mixer or blender. Let stand for 10 minutes, serve to the table, garnishing with chopped dill or parsley.

Broccoli puree in a slow cooker

• garlic - 3 prongs
• butter - 75 gr.
• hard cheese - 90 gr.
• potatoes - 1.2 kg.
• milk - 300 gr.
• broccoli - 3 pcs.
• salt - in fact
• chicken egg - 1 pc.
• vegetable oil - 60 ml.
• pepper - 2 gr.
• fresh dill - 50 gr.
• spices (any) - at the discretion

1. Peel the tubers, put them in cool water, chopping them in pieces beforehand. Rinse the cabbage, chop into cubes. Remove the husks from the garlic and pass the teeth through the press, add vegetable oil, pepper, seasonings (optional).
2. Grate the cheese.Mix water with butter, put on a stove, simmer until boiling. Make a crock-pot bowl, send chopped potatoes and broccoli to it.
3. Pour the mixture with water and dissolved oil, salt. Set the “Extinguishing” function (duration - half an hour). When the device emits a signal of completion, drain part of the water, add garlic with vegetable oil.
4. Sprinkle the dish with cheese, set the stew on the slow cooker, simmer another quarter of an hour. When the potatoes and broccoli are cooked, pour in the hot milk, grind the ingredients in mashed potatoes. You can use a pestle or a blender. Garnish with greens when serving.

Mashed milk with egg

• fat milk - in fact
• butter - 75 gr.
• potatoes - 1.7 kg.
• egg - 2 pcs.
• salt - 30-40 gr.

1. Rinse the tubers under the tap, peel and chop the fruit into pieces of the same size. Prepare a pan, send a vegetable into it, fill it with water, cook.
2. When the liquid boils, salt the dish, reduce the power of the stove to a minimum. Now simmer the dish until the fruits begin to fall apart.
3. Once this happens, drain the water from the pan. Start to mash potatoes with a pestle, at the same time put the milk to warm up. You can work out the vegetable with a blender if too large lumps appear.
4. In a separate bowl, beat the raw eggs, add them in the puree, whisking the dish at the same time. Add hot milk and melted butter in the same way.
5. Introduce chicken eggs quickly, otherwise they will curl in a hot potato mass. After mixing all the ingredients, whip the mashed potatoes with a blender again and serve.

Mashed potato with minced meat

• minced meat (preferably pork-beef) - 550 gr.
• hard cheese ("Dutch" or "Russian") - 170 gr.
• potatoes - 800 gr.
• salt - 35 gr.
• onions - 2 pcs.
• butter - 120 gr.
• fat milk (from 3.2%) - 180 ml.

1. Prepare potato tubers for further manipulation. You need to rinse, clean, chop them. Pour cold water into a pan, add salt, place potatoes.
2. Set maximum power, simmer until boiling, reduce heat. Cook potatoes before spilling. Drain the broth, let the vegetables stand for 10 minutes.
3. At this time, heat the milk, pour in the potatoes. Grind the components with a pestle to get a homogeneous mass. You can use a blender to break the lumps.
4. Chop onion, mix it with minced meat. Fry in one piece of butter until cooked. Lubricate the baking dish in the oven, put the minced meat with onions in it, put the mashed potatoes on top.
5. Grate cheese, sprinkle a half-finished dish on them. Preheat the oven to 190 degrees, place the baking sheet inside. Bake until the cheese is completely melted, serve in portions.

Make mashed potatoes according to the classic recipe. Add fried onions, broccoli or cauliflower, cream cheese, sour cream, cream. Consider technologies based on fried champignons, pork or ground beef, eggs. Do not save on butter. Always whip the mashed potatoes until smooth, use a blender or kitchen pestle.

Video: How to Make Delicious Mashed Potatoes