How to make delicious mashed potatoes

Crushed potatoes are also called mashed potatoes. The garnish is known among our compatriots due to its light texture and taste. Mashed potatoes go well with mushrooms, minced meat, vegetables, meat, poultry, fish. From this he is loved even more. Let's look at the basic recipes and the intricacies of cooking.

Selection of mashed potatoes

As can be understood from the above, the crush is prepared on the basis of potatoes. There are also requirements for the main ingredient of the dish. Potato tubers must accumulate a lot of starch. From this puree will turn out gentle and airy.

To understand if there is enough starch, wash the tuber and cut it. After that, try squeezing the two halves and rub them together. If the parts stick together, the starch is enough, the crush can be cooked.

Mashed potato technology

After selecting the appropriate tubers, it is necessary to study the subtleties of heat treatment of potatoes.

1. The potato is peeled, freed from the peel, cut into 4 equal sections. Many people make the mistake of leaving potatoes in cold water after peeling. All starch is washed out as a result of such actions. You must immediately send the tubers to boiling water and cook.
2. For a uniform broth of potatoes, you need to set the appropriate fire. Do not weed the tubers at maximum power, set the minimum or average. Also an important aspect is the amount of water, the liquid should slightly cover the vegetables.
3. Cooking time for mashed potato tubers varies from a third to a quarter of an hour. No need to digest, because the potatoes will crumble. In the process of whipping, you get one lump.
4. To determine if tubers are cooked or not, pin them on a knife or fork. Potatoes should fall from the device, and not hang on it. After cooking, drain the water, start grinding.
5. Pounded potatoes are cooked using improvised tools. You can pass the boiled tubers through the combine, send to a blender or beat with a pestle. For softness, milk in the eye is added in parallel.

Classic Mashed Potatoes

• potatoes - 0.9-1 kg.
• butter - 60 gr.
• fat milk - 300 ml.
• salt to your taste

1. First prepare the tubers for further manipulation. Rinse them thoroughly under the tap, get rid of dirt with a sponge. Remove the peel, cut the potatoes into 2-4 parts to simplify and even cooking.
2. Send the prepared vegetable to the container, pour boiling water. The liquid should rise above the chopped potatoes 1-2 cm, no more. Add water during the evaporation process.
3. Note the time after the start of drilling. After 15-20 minutes, the potato will be ready, you can determine this with a knife or fork. Drain the water. Heat the milk to match the temperature of the potato.
4. Send butter to the potatoes, add some milk. Arm yourself with a crush, start crushing tubers. You can simplify the procedure using a hand blender. At this stage, it is necessary to salt the mashed potatoes.

Mashed potatoes with tomatoes and sesame seeds

• tomato - 2 pcs.
• potatoes - 7 tubers
• butter - 50 gr.
• garlic - 2 prongs
• white sesame - 10 gr.
• soft cream cheese - 0.1 kg.

1. Peel, chop, boil the potatoes. Wash the tomatoes, free them from the stalks, chop into cubes. Remove the husk from the garlic, grind it with a press or chop.
2. Heat the pan, add the butter, and fry the garlic and tomatoes. Fry them at medium power for 2 minutes, stirring constantly. After this time, add the sesame seed.
3. Mash the potato with the pestle and the remaining broth. Enter the grated cheese and a little butter, salt. Send tomatoes and garlic inside, mix, serve.

Puree without milk and butter

• butter - 50-60 gr.
• salt to your taste
• potatoes - 1.2 kg.

1. Prepare the potatoes by washing and peeling them. Cut into 2-4 sections, toss in a pot for cooking. Pour boiling water, it should cover the tubers a couple of centimeters.
2. After boiling, boil the potatoes for a third of an hour. When it is easy to slide off the knife, drain almost all the liquid, leaving a little broth for dilution.
3. Add oil to the potatoes, salt, pour the broth gradually. Knead the tubers with a pestle or hand blender, serve with any other products.

Minced Puree

• butter - 110 gr.
• minced meat - 470 gr.
• cheese - 140 gr.
• mashed potatoes - 500 gr.
• cream - 450 ml.

1. Warm the potato mass in a convenient way and beat again. Prepare a baking sheet by liberally lubricating it with oil. Put the mashed potatoes on a tray. Simultaneously fry the minced meat in a pan, to enhance the taste, mix onions.
2. Put the meat mass on top of the potatoes. Sprinkle with grated cheese. The dish will turn out with a unique taste and mouth-watering crust. Preheat the oven to 200 degrees, send a baking sheet into it.
3. Set the timer on the stove and wait half an hour. After the allotted time, remove the tray with the finished dish. Wait a bit for cooling. Divide the pie into portions, serve with sour cream sauce.

Hard Cheese Puree

• hard cheese - 220 gr.
• salt to taste
• butter - 70 gr.
• allspice - in fact
• potatoes - 500 gr.
• garlic - 10 prongs

1. Set the pot of water on the stove, turn on the gas at maximum power. Wash and peel the potatoes at the same time. To make the boiling process faster, chop the root crop into pieces. Send the vegetable to boiling water.
2. After cooking, knead the potatoes to a homogeneous mass according to the classic recipe. Peel the garlic and fry in a hot frying pan with butter. In parallel, grate the cheese on a grater.
3. In the finished puree, mix cheese, spices to taste and butter, you won’t need garlic, get rid of it. Stir the ingredients thoroughly and serve. Potato dish can be decorated with sprigs of fresh herbs.

Garlic Puree

• milk - 180 ml.
• Dutch cheese - 110 gr.
• milk - 210 ml.
• garlic - 3 cloves
• butter - 60 gr.
• potatoes - 400 gr.

1. Wash and peel the potatoes, chop into several pieces, send to boil. For quick cooking, cover the pan with a lid and set the maximum power of the stove.
2. After the potatoes have boiled, drain the water and stir in the milk. Turn products into a homogeneous slurry. Add salt as needed, keep in mind that cheese gives its taste.
3. Peel the garlic and turn it into gruel with improvised appliances. Combine the raw materials with soft butter. Grate the cheese and mix all the ingredients. Serve the mashed potatoes to the table.

Pumpkin Puree

• pumpkin pulp - 400 gr.
• Parmesan cheese - 45 gr.
• potatoes - 480 gr.
• butter - 60 gr.
• sage - 3 branches
• salt - in fact
• milk - 190 ml.
• ground nutmeg - to taste

1. Boil potatoes in the usual way, turn into a homogeneous mass in the classical way. Use a separate container, fill with water, put a sprig of sage and add slices of pumpkin. Boil the vegetable until cooked.
2. The procedure can take from 10 to 15 minutes. Grate the cheese on a coarse grater. Then heat the pan with butter. Stew the product with sage. The output should be a fragrant sauce. Warm up the milk.
3. Mix mashed potatoes and boiled pumpkin. Pour in the milk gradually. Once the mixture has a uniform consistency, introduce the missing ingredients. Sprinkle with nutmeg and salt to taste.

Mushroom Puree

• sour cream - 60 gr.
• garlic - 4 prongs
• mashed potatoes - 900 gr.
• mushrooms - 250 gr.
• butter - 65 gr.

1. Warm the mashed potatoes and combine with milk, mix thoroughly until a homogeneous consistency. Spices and fragrant seasonings to taste can be added to the mass. Set the finished product aside.
2. Turn garlic into pulp using a special appliance. Fry the finished composition in butter. Next, enter the prepared mushrooms. Stir the product until golden brown.
3. Pack mashed potatoes in portioned plates, lay a side dish in the form of fried mushrooms on top or next. The dish goes well with various sauces.

Mustard Puree

• cream - 100 ml.
• potatoes - 300 gr.
• pine nuts - in fact
• Dijon mustard - 90 gr.
• seasoning to taste

1. Prepare the potatoes in a classic way and mash. Stir in the cream and seasoning to taste. Next, fry the pine nuts in a dry pan. The procedure will take no more than 5 minutes.
2. Introduce nuts and mustard into the finished mass. Stir the ingredients until smooth. Serve mashed potatoes with meat or fish delicacies.

Practical recommendations

1. To make the mashed potatoes really tasty and have no shortcomings, it is important to carefully peel the potatoes. The tubers should not be damaged or have dark eyes. It is best to use a young root vegetable for the dish.
2. To facilitate the process and cooking time, it is best to divide the potatoes into 4 parts before cooking. In addition, in this form, the root crop retains a sufficient amount of useful substances.
3. If you like lush and airy mashed potatoes, then the mass for the first time should be kneaded with a crush. The second time it is recommended to resort to the help of a mixer.

It’s easy to cook mashed potatoes at home, just follow the instructions. Almost any product goes well with root vegetables. Do not be afraid to experiment and add something new to the recipe.

Video: how to make delicious mashed potatoes