The right way to make mashed potatoes. How to make mashed potatoes

What could be easier than mashed potatoes? But, at one hostess it is tasty, and the other is even tastier. And the third one...
In the meantime, there are a few secrets that turn a simple mashed potato into a gourmet dish.

Cooking mashed potatoes

1 secret mashed potato

To prepare a delicious mashed potatoes, it is better to take middle-aged potatoes. But not old either. And in no case should the potatoes be sprouted (such potatoes have an aftertaste that is undesirable in mashed potatoes).

Tubers should be elastic with a dense and even skin. And from starchy varieties. If the potatoes remain firm after cooking and do not crumble, then this variety is best used for frying. It's not good for purees.

2 secret mashed potatoes

Boiling potatoes for mashed potatoes is not at all difficult. Potatoes must first be peeled and cut into equal (as far as possible) pieces of medium size. You can also cut the potatoes into small pieces - this way it will cook faster, but it will lose a large amount of starch, and this will worsen the taste of mashed potatoes.

Chopped potatoes should be run in boiling and lightly salted water.

Potatoes must be fully cooked. And not overcooked. There needs to be a middle ground here.

After the potatoes are cooked, drain the water and dry the potatoes on a hot stove or low heat.

3 secret mashed potatoes

Some housewives (or hosts) use a food processor, mixer, or blender to make mashed potatoes. But, it is better to do this with a wooden pusher and a special pusher with holes. Try it and see that the "handmade" puree is simply radically different in both taste and appearance.
Yes, there should be no lumps in a good puree.

4 secret mashed potatoes

Quite often it is recommended to use only hot milk when preparing mashed potatoes. This is done so that the puree does not turn gray. Such a statement, to put it mildly, is not true. The color of the puree will depend on the variety of potatoes, and the temperature of the milk has little effect on the color of the finished puree.

But if the puree is poured with cold milk, then the overall temperature of the entire dish will decrease. Do you like cold mashed potatoes? It is not advisable to reheat this dish.

Because the milk just needs to be hot. And you will definitely need butter. The oil must be real oil. And it should be at least 80-100 g per 500 g of potatoes. If you want a real puree - do not spare butter. It is butter that gives the puree a soft, delicate taste.

Melt the butter in hot milk and add this mixture to the potatoes in small portions, whisking constantly - this is what a pusher with holes is for. Then the puree will turn out light and airy. Potatoes should not be crushed, but beaten. Make potato cream.

And at this stage, the puree needs to be salted.

5 secret mashed potatoes

The pot with ready mashed potatoes should be wrapped in a towel and left for 15-20 minutes - so the perfect consistency will form in the mashed potatoes. And don't be afraid - potatoes keep heat for a long time and you don't have to reheat them.

Yes, mashed potatoes should not be stored or reheated. And if it so happened that you could not eat everything at one time - use mashed potatoes for stuffing pies or for making casseroles.

Mashed Potato Recipes

All recipes for making mashed potatoes involve mashing (as described above. Or almost so). And only then - add zest.

1. Replace milk with chicken broth. We don't give up butter. Whisk well;


2. Season the finished puree with a mixture: finely chopped garlic, crushed herbs, dill seeds and melted butter


3. Whisk 2-3 egg yolks with homemade sour cream and season mashed potatoes with this mixture. But, you must be sure of the quality of the eggs;


4. We prepare small cracklings, add to the puree and beat well;


5. Grate hard cheese on a fine grater, add to hot mashed potatoes and beat. Cheese should be up to about a quarter of the volume of mashed potatoes;


6. Ignite walnuts (a handful), grind well and season them with mashed potatoes, beat;


7. Grate nutmeg and season mashed potatoes with fresh nuts;


8. For 500 g of potatoes - 1 bell pepper, 50-80 g of dry paprika and 5 sprigs of thyme. Finely chop and grind the pepper, hang with dry paprika and finely chopped thyme. Fill the puree with this mixture and beat;


9. For 500 g of potatoes - 200 g of tomatoes, 100 g of hard cheese, 50 g of chopped pine nuts. Cut the tomatoes and stew in vegetable oil, mix with grated cheese and pine nuts. With this mixture, “decorate” the finished mashed potatoes;


10. For 500 g of potatoes - 400 g of carrots, 100 g of orange juice, 4 tablespoons of sesame seeds or sesame paste, a little cumin. Boil potatoes and carrots and mash them. Stew sesame (or sesame paste) in a pan with the addition of orange juice and milk - add to mashed potatoes and beat well, garnish with cumin;

Mashed potatoes are the most popular and favorite dish in our country, no other dish is prepared as often. It is universal: it goes well with fish, meat, vegetables. There are a large number of variations of mashed potatoes - with eggs, cream, herbs, milk. It is not difficult to prepare a dish, but there are a number of secrets that allow you to create a real culinary masterpiece, which we want to introduce you to.

Classic composition of mashed potatoes

There are more than a thousand recipes for mashed potatoes: with cabbage, onions, milk, herbs, mayonnaise, ketchup, vegetable broth, mushrooms, etc. At the same time, no one has come up with a better classic version of this dish. The secret of its preparation lies in the selection of products. Let's look at the set of ingredients that will be needed for a classic puree.

The main ingredient is potatoes, homemade is best, but store-bought is also suitable. Some inexperienced housewives seek to purchase young vegetables, but for this case, mature tubers are needed. Secondly, you will need fresh whole, not too fat milk, but not less than 3.5%, butter, salt. In the presence of all the products, it remains only to wash the vegetables and put them to boil. While the tubers are cooking, thoughts will begin to visit the head on how to diversify the classic version of the dish.

Making mashed potatoes: step by step recipes with photos

With mashed potatoes, the situation is the same as with the popular borscht - as many housewives and cooks, as many recipes for the dish. At the same time, everyone wants to bring something new, special to a long-known dish. Thanks to such creative chefs, a huge number of variations were born. We offer you several recipes for this nutritious and simple dish.

How to make mashed potatoes with milk and egg

This version of the dish is similar to the recipe for classic mashed potatoes. However, the egg included in the composition makes the mass more airy and nutritious. To cook potatoes according to this recipe, you will need the following set of products:

• 5 potatoes;
• 1/3 st. cream;
• one chicken egg;
• salt, pepper, bay leaf.

Step by step preparation:

1. Put the water on to heat up.
2. Wash and clean each tuber. Cut: large potatoes into four parts, medium - into 2.
3. Send chopped tubers into boiling water in small portions. They do this so that the process of boiling water does not stop. Add bay leaf.
4. Cook over medium heat for 20 minutes.
5. Salt the potatoes a couple of minutes before turning off.
6. Drain water from cooked vegetables. Put the pot with potatoes back on the stove to evaporate the remaining liquid.
7. Mash the vegetables with a masher.
8. Add cream and butter. Continue rubbing. Butter and cream should be warm.
9. Beat the mass with a mixer. To achieve uniformity, beat for at least 5-7 minutes.
10. Add an egg to a homogeneous potato mass. Depending on the requirements for the dish, use the whole egg or only the protein. If you add a whole egg, then the mashed potatoes will turn out to be creamy, and when only the protein, the potatoes will become airy.
11. The egg before the introduction must be slightly beaten to obtain a homogeneous mixture, and pour in a thin stream, with the mixer turned on.
12. Such potatoes are served as a side dish for all types of meat, fish or stewed vegetables and as an independent vegetable dish.

How to cook mashed potatoes with butter in a slow cooker

With the advent of various types of kitchen appliances, the list of recipes for making mashed potatoes has expanded. This dish is prepared not only in an ordinary pan. An amazingly tasty puree is obtained using a slow cooker. For him, take:

• 6 medium sized potatoes;
• Art. milk;
• garlic;
• 2 tbsp. l. butter.

How to cook:

1. Peeled, washed potatoes cut into 2 parts, put in a multicooker bowl, pour water to the height of the back of your fingers from vegetables. Put a clove of garlic, salt.
2. Select the "Soup" mode on the multicooker and cook the vegetables for 25 minutes.
3. Drain the water. Mash potatoes with a masher.
4. Add butter to milk and heat. Pour this mixture into potatoes. Stir.
5. Beat with a mixer.

Puree without milk with minced meat and onions in the oven

Mashed potatoes can also be used to prepare a more complex dish. These include the option with minced meat and onions in the oven. In this case, the puree no longer acts as a side dish, but as a ready-made dish. To prepare 6 servings, take:

• 1 kg of middle-aged potatoes;
• 0.5 kg of fatty minced beef;
• one large onion;
• one chicken egg;
• 3 art. l. butter with a mountain;
• 50-70 g of cheese;
• salt pepper.

Cooking instruction:

1. Peeled potatoes boil, salt. Do not drain the entire broth, leave about half a glass. Add to potatoes 1 tbsp. l. butter and mash to a puree.
2. Cut the peeled onion and fry with 30 g of oil.
3. Add minced meat to the onion. Then simmer the meat until done. In order not to oversalt the dish, it is better not to salt the minced meat.
4. Add spices and egg to the cooled minced meat. Mix.
5. Heat up the oven to 180 gr.
6. Grease a baking dish with the rest of the oil. Spread half of the puree.
7. Put minced meat on potatoes.
8. Top with the remaining mashed potatoes, the top of which is sprinkled with cheese.
9. Send to bake for 20 minutes.
10. This casserole is served hot.

Recipe for mashed potatoes for the first baby food

A small child needs a special diet rich in vitamins and minerals that ensure the growth and development of the body. Therefore, pediatricians recommend introducing vegetable dishes into complementary foods for babies, including mashed potatoes. The preparation of this dish for the baby has some features, let's look at them.

Ingredients:

• 1 potato;
• 40 g of milk with a fat content of 2.5%.

How to prepare mashed potatoes for babies:

1. Peel the potatoes so that there are no eyes or traces of peel. Soak for 5 hours.
2. Cut into medium pieces. Let cook over low heat for 25 minutes.
3. Do not salt.
4. Drain the water from the boiled potatoes. Mash vegetables.
5. Add hot boiled milk. Mix, beat with a mixer.
6. The consistency of the puree is adjusted by adding milk.

Delicious mashed potatoes with cheese in a blender

Amazingly tender potatoes with a piquant taste are obtained by adding semi-hard cheese to vegetables. The dish is prepared just as quickly, it can be used as the main hot dish. To prepare 4 servings you will need:

• kg of potatoes;
• 1/4 kg of cheese;
• 2 tbsp. l. butter;
• 2 cloves of garlic;
• salt pepper.

How to cook:

1. Boil peeled, coarsely chopped tubers in boiling water. Salt the vegetables before removing the potatoes from the stove.
2. Drain the water. Dry the potatoes and mash until mashed.
3. Melt the butter in a frying pan, add the peeled and chopped garlic, simmer for about one minute.
4. Transfer the puree to a blender.
5. Add garlic mixture to potatoes. Whisk.
6. Grate the cheese and add to the puree, beat.
7. The dish should be served immediately after preparation.

What can be prepared from mashed potatoes - original dishes

Because there is never enough mashed potatoes, many housewives cook a little more than is required. But even the most devoted fans do not always agree to eat yesterday's dish. But this does not mean that the products are spoiled and the potatoes will have to be thrown away. There are many dishes that require mashed potatoes to cook. Mashed potato dishes range from classic patties to gourmet potato balls. Let's look at a few recipes for original dishes:

cutlets

For the preparation of delicious vegetable cutlets, the remains of yesterday's mashed potatoes are suitable. Their peculiarity lies in the fact that the top of the product turns out to be crispy, and inside it remains tender and airy. Serve these cutlets with sauce (tomato, cheese) or use as a side dish for meat, seafood or fish. To prepare cutlets for 4 people you will need:

• 600 g of finished puree;
• 1 egg;
• 1 st. breadcrumbs for breading;
• 50 g flour;
• salt pepper;
• greenery;
• vegetable oil.

Cooking order:

1. We take mashed potatoes, ideally if the potatoes have stood for 12 hours.
2. Add the egg, chopped herbs, flour, pepper and salt. We mix everything.
3. We form cutlets.
4. Dip them in the breading mixture.
5. Heat the oil in a frying pan and fry the meatballs on both sides.
6. Serve potato patties warm.

potato balls

This dish is distinguished not only by its special taste, but also by its exquisite, beautiful appearance. Potato balls are served as an independent dish not only on weekdays, but also on holidays. In addition, they are suitable for vegetable, meat, fish dishes. To prepare 5 servings, you need to take:

• mashed potatoes - 700 g;
• egg - 1;
• flour - 100 g;
• salt;
• breadcrumbs;
• vegetable oil.

How to cook:

1. Lightly beat the egg with a fork.
2. We roll the finished puree into balls, roll in flour.
3. We repeat the procedure, but with the egg, dip the balls in the egg.
4. Then roll them in the breading mixture.
5. Heat up the oil and fry the balls in it.
6. We take out the finished balls, put them on napkins or a sieve to get rid of excess fat.
7. We serve to the table.

Fritters

Based on mashed potatoes, they make wonderful, hearty pancakes. They are distinguished from ordinary ones by a more crispy crust and delicate texture. These pancakes are served for breakfast or dinner with sour cream, spicy sauce, ketchup, vegetable dressing. To prepare 4 servings of potato pancakes, take:

• 2 tbsp. mashed potatoes;
• one chicken egg;
• one onion;
• salt pepper;
• vegetable oil.

Cooking:

1. We beat the egg.
2. Finely chop the onion and add to the puree. We send the egg there. Salt, pepper. We mix the mass.
3. We heat up the oil in a frying pan.
4. We put small cakes on the pan. The thickness of pancakes should not exceed 2 cm.
5. Fry the products on each side for 10 minutes. To prevent the mass from disintegrating in a pan, it is better to fry over low heat.
6. Serve warm.

Patties

One of the most favorite dishes of Russians are pies stuffed with mashed potatoes. Each housewife has her own dough recipe for this dish, the filling remains unchanged. We suggest using our test recipe, which will require:

• 1 kg of flour;
• half a glass of water;
• 2 tbsp. milk;
• 11 g fast-acting yeast;
• 2 eggs;
• salt, sugar;
• 100 g - butter.

Step-by-step instruction:

1. Cooking classic mashed potatoes. Let's cool down.
2. We dilute the dry yeast mixture in slightly warmed water. Add sugar to them and place the solution in a warm place for 25 minutes.
3. As the “cap” rises, pour the mixture into a cup, add warm milk, salt, eggs, flour. Then knead the dough. The process is long, the finished mass should lag behind the hands.
4. Add melted butter to the dough, knead until elastic.
5. To make the dough come up, put the cup with it in a warm place for an hour.
6. When the dough reaches, cut it. We roll out cakes. Put cold puree in the center. We pinch the pie, fry the products in a pan in a large amount of heated vegetable oil.

Dough

Potato dough is a versatile product, suitable for making various pastries: buns, pizza, pies and even bread. Products from it always turn out to be airy and very tasty. To prepare this test you will need:

• 3 potatoes;
• 300 ml of milk or whey;
• 2 tbsp. l. grows. oils;
• 8 g dry yeast;
• 20 ml cream 10-20% fat;
• 400 g flour;
• 1 st. l. sugar, 11/2 tsp. salt.

Cooking:

1. Cooking mashed potatoes and cream. We leave to cool.
2. Warm up half of the milk.
3. Separately, dilute the yeast in water and add it to the milk.
4. Pour half of the flour into the mixture. Knead dough dough. It should be liquid.
5. Leave for 2.5 hours to fit.
6. Then mix mashed potatoes, salt, sugar, vegetable oil.
7. Add the second part of the flour. Knead. Add steam to it.
8. We leave to approach for another two or three hours. As the dough approaches, the mass should be punched down.
9. We take the finished dough, form buns or pies and bake in the oven.

How many calories in mashed potatoes

Mashed potatoes are a light vegetable dish, but depending on how it's prepared, it can add extra weight in calories. A puree made with vegetable broth is less heavy than one containing butter or milk. The calorie content of 100 g of mashed potatoes with 3.2% fat milk is 93.7 kcal, while without milk it will contain 75 kcal.

Video recipe: air puree without lumps

What to cook for a side dish

mashed potatoes recipe

40 minutes

90 kcal

5 /5 (1 )

It would seem, what could be simpler than mashed potatoes? This simple and versatile side dish is equally good with meat, fish, and vegetable dishes. It is delicious, quick to prepare, keeps well and is easy to prepare. However, despite the apparent simplicity of this dish, young housewives are often faced with the fact that their puree is far from ideal.

A failed side dish can ruin even the most delicious main dish, but I'll teach you how to make your mashed potatoes always perfect.

Mashed potatoes with milk

Kitchen tools: 4 l saucepan, potato press (masher).

Ingredients

To make this easy mashed potato recipe with milk, you will need:

• Here lies the first secret of how to properly boil potatoes for mashed potatoes: to make your dish tasty, do not use young tubers for this. The fact is that young potatoes have less starch, and it is starch that makes mashed potatoes airy. Did you know?
• To make sure that the potato contains enough starch, you need to cut the tuber into two halves and rub them together. If after that the halves stick together, then such a potato is rich in starch.

Important! Do not store peeled potatoes in cold water for too long. Water washes away the starch.

Cooking

Important! Never use a blender or food processor to mash potatoes! This will make the puree sticky and sticky.

video recipe

In this understandable video recipe, you will learn how much to cook mashed potatoes, you will clearly see all the stages of cooking and the finished result. Be sure to watch this interesting video to cook mashed potatoes even faster and tastier!

How to Make Delicious Mashed Potatoes!

How easy it is to make delicious mashed potatoes. The best family recipe for mashed potatoes. A quick way to make fluffy and fluffy mashed potatoes. Great potato side dish.
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2015-07-07T13:00:01.000Z

Milk-free mashed potatoes

A wonderful recipe for mashed potatoes without milk is suitable for vegetarians and for a lean menu. The nutritional value and calorie content of such a dish is slightly inferior to those prepared with dairy products, but such puree is no less tasty even without milk, butter and eggs.

Ingredients

Cooking

video recipe

You can see a great recipe for lean mashed potatoes in this video. It clearly demonstrates all the stages of preparing this delicious dish.

Mashed potatoes in water

If you need to come up with a lean side dish, then I suggest you look at how to make mashed potatoes on the water. Also, such a side dish is suitable if you are trying to avoid excess animal fat in your diet. See the recipe on the site http://povar.ru

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https://youtu.be/SpRNckVeb6o

2017-12-04T09:58:10.000Z

Innings

Mashed potatoes go well with all kinds of main dishes. Serve this wonderful side dish with meat: cutlets, schnitzels, chops and sausages. Add to all this a vegetable salad or pickles - and you will get a delicious homemade lunch from childhood!

Also, mashed potatoes go well with fried fish, fish sticks and canned food.
This wonderful dish is also appropriate on the festive table: put the puree in portions using a pastry syringe, so it will turn into a beautiful and unusual edible decoration.

Cooking in a multicooker

• If it is more convenient for you to work with a slow cooker, you can cook a dish in it. Mashed potatoes in a slow cooker are prepared without changes in the recipe components and the cooking procedure, but in this case, the potatoes are not boiled in a saucepan, but in a multicooker bowl in the “Cooking” mode (can be replaced with the “Soup” mode).
• The taste of the finished dish is no different from the traditional! will be another delicious potato dish that can be prepared with the help of this wonderful kitchen assistant, but if you don’t have a slow cooker, then cook.

cooking secrets

Mashed potatoes will be a real salvation for those who need a truly uncomplicated, satisfying and inexpensive side dish. Following the recipe and knowing a few simple tips, even the most inexperienced cook can be sure that he will prepare mashed potatoes quickly and very tasty. Do not neglect even the most insignificant tricks, because they are the secret of the right puree!

• There are several other interesting ways to prepare delicious puree. For example, French chefs add egg yolks to the dish - this is done so that the finished puree dries out more slowly.
• Mashed potatoes with egg and milk are prepared in the same way as traditional mashed potatoes, but in addition to milk and butter, an egg is added to it - 1 pc. for 200 g of milk. This component does not affect the taste of the finished dish, but adds a beautiful yellowish color to the side dish, which can also be obtained using turmeric or saffron.

• Properly cooked mashed potatoes are a very tasty and satisfying dish, but this culinary classic can and should be improved. Add chopped greens, paprika and garlic for summer dishes, for a piquant side dish, you can add a few tablespoons of mustard.
• Especially delicious is mashed potatoes with cheese: for 1 kg of potatoes you will need 100 g of good hard cheese, which should be grated on a fine grater and added to the finished mashed potatoes. This component will add tenderness and creamy softness to your dish.
• It often happens that mashed potatoes are not eaten to the end. You can warm up such a side dish, it is done in the microwave or in a pan, but it will be significantly inferior to fresh in taste. But from the remnants of mashed potatoes, you can cook many delicious dishes, for example, fragrant or satisfying potato zrazy with minced meat, which men like so much.

Today we have sorted out a simple and tasty recipe for a wonderful universal side dish - mashed potatoes. Following my simple tips, you are sure to cook the most delicious and tender dish without spending a lot of time and effort. Share your recipes for making mashed potatoes, friends, and bon appetit to everyone!

Mashed potatoes are not able to cook unless only very beginner cooks. But do you know all the nuances and all the cooking options? Very often on the Internet in recipes they write that the splendor and airiness of mashed potatoes depends on the variety of potatoes. Or rather, the content of starch in it. This is absolutely true. But in everyday life, when buying potatoes in the market or in the store, how often do you have the opportunity to choose the right variety? And where is the guarantee that it will turn out to be so? Today I will not only offer you several options for mashed potatoes to choose from, but I will also tell you some secrets, thanks to which any potato will make a very tasty, airy mashed potatoes.

But still a little about the varieties. There is a question on the net about why the puree turns out to be viscous and viscous. I used to think that this can be obtained if you crush not with a traditional pusher, but with an immersion blender. Until she herself encountered this problem, having bought Egyptian potatoes in the store. Indeed, it turned out to be some kind of viscous mass, of a very unusual consistency, similar to glue. Since then, I have avoided buying this variety (or country of origin).

How to make mashed potatoes with milk

Let's start with the classic and most popular option with milk. We will cook traditionally, in a saucepan, while we use one trick, thanks to which the dish will become magnificent and beautiful.

Ingredients for 2-3 servings:

• potatoes - 2 large tubers;
• butter - 60-70g;
• milk - 0.5 cups (125 ml);
• salt - to taste.

How to cook delicious

By the way, in the same way it is best to warm it up. You can add a little warm milk and heat over low heat, stirring constantly. Even the thickest puree will become fluffy and light with this heating.

How to cook mashed potatoes in a slow cooker

For those who are interested in the method of making mashed potatoes using a slow cooker, I suggest that you familiarize yourself with how this is done. But we must understand that in the bowl we will only boil the vegetable until cooked, and then with the handles, as usual. In this option, an egg will be added to the mass.

Ingredients for 4-6 servings:

• potatoes - 1 kg;
• milk - 1 cup (250 ml);
• egg - 1 pc;
• butter - 50g;
• salt - to taste.

Cooking process

The egg is not a required ingredient. Then why is it needed? It is added only to improve the color of the dish, with it the mass has a pleasant yellow color, and, perhaps, for satiety. Tenderness and softness, in my opinion, it does not give.

Mashed potatoes in water

As a rule, this recipe is needed for those who fast and during fasting do not consume any products of animal origin, not only meat, but even milk. For them - a recipe on the water.

Ingredients for 4 servings:

• potatoes - 4-5 tubers;
• salt.

How is it done

That's all the difference.

Creamy mashed potatoes

But the cream makes its taste more saturated, and the consistency is creamy and light. In addition, during cooking, we will add onions to the pan. It might scare someone. Do not be afraid, the finished dish will not smell like onions. If you had not been told about onions, then you would not have understood anything, and you would absolutely consider mashed potatoes to be the most delicious.

Ingredients for 6-8 servings:

• potatoes - 1.5 kg;
• cream 10% - about 3/4 cup (200 ml);
• butter - 60g;
• egg - 1 pc;
• onion - 1 head;
• salt.

How to do

Delicious puree with cream is ready!

For those who prepare a side dish quite often and who have a desire to diversify it in some way, I want to offer additional ingredients for taste and aroma.

Puree with potatoes and parsnips

Parsnip is a plant whose root looks like a large white carrot. It is also called "white root". The vegetable is very healthy and low-calorie. It gives puree a special aroma and a slightly sweet taste.

• potatoes - 0.5 kg;
• parsnip - 250g;
• cream 10% - 50ml;
• butter - 40g;
• nutmeg - a pinch;
• salt;
• ground black pepper.

How to cook

If you want to increase the amount of parsnips, you will need to increase the amount of butter to keep the puree tender or add extra sour cream.

Can I puree with a blender?

You can beat it, but the consistency of a dish ground with a blender or a combine becomes viscous, for an amateur.

What to do if mashed potatoes are too salty?

If it is only a little salty, then you can correct the situation by adding: 1) a little more milk and butter; 2) raw egg (hot). If the oversalting is large, then you will still have to boil the potatoes, but already in fresh water, crush and mix with salt.

How to thicken puree?

If you accidentally poured milk, water or cream and got too thin a dish, and you also don’t want to additionally boil potatoes to add to it, put it in a deep frying pan with a thick bottom, put it on a very small fire and, stirring constantly, thicken him that way. Remember that when cooled (especially in the refrigerator), it will thicken naturally.

How long does puree keep in the refrigerator?

No more than 3 days. If the shelf life has exceeded three days, but still within reason, you can cook some kind of dish that requires additional heat treatment - casseroles, cakes, pies, pancakes, etc.

What to serve puree with?

In fact, in most cases, this is a side dish, and not the main dish. If you cook it as the main thing, then you can serve it with any sauce of your choice: with cheese, with sour cream, with mushrooms. It is good to serve pickled or pickled cucumbers with mashed potatoes. In general, there is enough room for fantasy. The main thing is delicious, beautiful mashed potatoes.

- a popular and tasty side dish that both adults and children eat with pleasure. The method of its preparation is quite simple, and it is combined with almost all products: fish, meat, vegetables, mushrooms, herbs.

Despite the simplicity of the dish, there are some rules and secrets for preparing delicious and healthy mashed potatoes with an airy and tender texture.

With the help of spices, seasonings, herbs, you can diversify the dish, make it spicier, spicier, more refined and change its usual taste. How to make mashed potatoes tasty and tender?

How to choose potatoes for cooking

The main ingredient of the dish is potatoes, and the taste and lightness of mashed potatoes depend on the correct choice of it. The starch contained in potato tubers affects the fluffiness of mashed potatoes. The more starch, the more magnificent and tastier the dish will turn out!