Step-by-step recipe for making mashed potatoes. How to make delicious mashed potatoes using a step-by-step recipe with photos

What to cook for a side dish

40 minutes

90 kcal

5 /5 (1 )

It would seem that it could be simpler mashed potatoes? This simple and versatile side dish is equally good with meat, fish, and vegetable dishes. It is tasty, quick to prepare, stores 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 bad side dish can seriously ruin any, even the most delicious main dish, but I will teach you how to make sure that your mashed potatoes always turn out perfect.

Mashed potatoes with milk

Kitchen tools: 4 liter saucepan, potato press (masseur).

Ingredients

To prepare a simple recipe for mashed potatoes with milk you will need:

Here lies the first secret of how to properly cook potatoes for mashed potatoes: to make your dish tasty, do not use young tubers for this. The point is that in young potatoes less starch, and it is starch that makes the puree fluffy. Did you know?
To make sure there is sufficient starch content in potatoes, you need to cut the tuber into two halves and rub them together. If after this the halves stick together, it means that such potatoes are rich in starch.

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

Preparation

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

Video recipe

In this clear video recipe you will learn how long to cook potatoes for mashed potatoes, you will clearly see all the stages of preparing the dish and the finished result. Be sure to watch this interesting video to make mashed potatoes even faster and tastier!

How to make delicious Mashed Potatoes!

How to easily make delicious mashed potatoes. The best recipe mashed potatoes family recipe. Fast way make airy and fluffy puree from potatoes. An excellent side dish of potatoes.
—————————————————————————————————————————————————————
INSTAGRAM: http://instagram.com/familykuhnya
We are waiting for your photos culinary masterpieces on our group http://vk.com/familykuhnya
——————————————————————————————————————————————————
NOTE TO THE HOSTESS https://www.youtube.com/playlist?list=PL9BZnBiHjujxyfnLLfIQJUHQ9Zhaag7Q8
SECOND COURSES AND EVERYTHING ELSE https://www.youtube.com/playlist?list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U
———————————————————————————————————————————————————————————
Our channel Sweet Home https://www.youtube.com/channel/UCv80wgA_QUvFijiTLJlJqeg
Katy LifeVlog https://www.youtube.com/user/MakeUpKatyS
MakeUpKaty https://www.youtube.com/user/makeupkaty OUR SITE FAMILY KITCHEN http://familykuhnya.com/ Our new channel! HappyLife Family https://www.youtube.com/channel/UCUdHxVVLBD-p9k2b7Fywarg

https://i.ytimg.com/vi/qxZGUljt2FU/sddefault.jpg

https://youtu.be/qxZGUljt2FU

2015-07-07T13:00:01.000Z

Mashed potatoes without milk

A wonderful dairy-free mashed potato recipe suitable for vegetarians and Lenten menu. The nutritional value and the calorie content of such a dish is slightly lower than that prepared with dairy products, but such puree is no less tasty even without milk, butter and eggs.

Ingredients

Preparation

Video recipe

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

Mashed potatoes with water

If you need to come up with a lean side dish, then I suggest you look at how to make mashed potatoes with water. Also like this side dish will do if you are trying to avoid excess animal fat in your diet. View the recipe on the website http://povar.ru

https://i.ytimg.com/vi/SpRNckVeb6o/sddefault.jpg

https://youtu.be/SpRNckVeb6o

2017-12-04T09:58:10.000Z

Innings

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

Mashed potatoes also go well with fried fish, fish fingers and canned food.
This wonderful dish It’s also appropriate for a holiday table: spread the puree in portions using a pastry syringe, so it will turn into a beautiful and unusual edible decoration.

Cooking in a slow cooker

If you are more comfortable working with a slow cooker, you can cook the dish in it. Mashed potatoes in a multicooker are prepared without changes in the recipe components and the cooking procedure, but in this case the potatoes are boiled not in a saucepan, but in the 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 one! 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 it.

Cooking secrets

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

There are several more interesting ways making 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 prepared mashed potatoes are very tasty and hearty dish, but also this one culinary classics can and should be improved. Add chopped herbs, paprika and garlic for summer dishes; for piquancy, you can add a few spoons of mustard to the finished side dish.
Mashed potatoes with cheese are considered especially tasty: 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 puree. This component will add tenderness and creamy softness to your dish.
It often happens that mashed potatoes are not completely eaten. You can reheat such a side dish, this is done in the microwave or in a frying pan, but it will be significantly inferior in taste to fresh. But from the leftover puree you can prepare many delicious dishes, for example, aromatic or satisfying ones that men like so much potato zrazy with minced meat.

Today we looked at a simple and delicious recipe beautiful universal side dish– mashed potatoes. By following my simple tips, you will definitely prepare the most delicious and delicate dish without spending a lot of time and effort. Share your recipes for making mashed potatoes, friends, and bon appetit everyone!

It is useful for every housewife to learn how to properly and tasty cook one of the most popular dishes- mashed potatoes. To do this, you need to have some skills and knowledge that will help you achieve good results when preparing puree. In order for the dish to be perfect, you need to be able to choose the right type of potato, study the basic cooking technologies and recipes for all types of this dish.

How to make mashed potatoes

Any housewife, having seen beautiful, yellow, fluffy crumpled potatoes in a photo on the Internet, wonders how to prepare mashed potatoes so that it looks like in a restaurant. First you need to master the basic secrets of preparing ingredients, as well as the standards for preparing this dish. First you need to rinse the potatoes under running water. Then remove the peel and cut into 3-4 pieces, then cook the root vegetables until tender. Then mash the potatoes, add a little salt and serve.

How to make delicious puree

An important issue is how to prepare puree in such a way as to satisfy the most demanding taste. To do this, many chefs use additional ingredients, which give the finished dish a special delicacy. For flavor during cooking, add a clove of garlic or carrots to the pan; some use onions. To achieve a beautiful color, add only hot milk. To achieve the smooth, creamy texture of the main ingredients, you need to heat the milk and then pour it into the potatoes while mashing using a blender or wooden pestle.

No lumps

To cook properly delicious potatoes, it is best to use tubers yellow varieties, they boil better. Russets are often used to make mashed potatoes, which are high-starch potatoes, redskins, or Yukon Golds. For achievement homogeneous mass without lumps, the product should not be overcooked. Many chefs, instead of standard devices for chopping potatoes, use a sieve through which the product is rubbed with a wooden spoon, thereby eliminating the occurrence of lumps.

Air

To crushed potatoes It turned out loose and fluffy, there are several nuances. To begin with, you should pay attention to the fact that finely chopped potatoes cook faster and crush better. This will allow the housewife to pound the potatoes more thoroughly, which will make them airy. It is worth noting that dry-crushed potatoes are better saturated with oxygen, which also affects their fluffiness and friability. finished product.

Mashed Potato Recipes

In the modern world there is great amount mashed potatoes recipes, since this potato dish is one of the popular side dishes. It is served with both meat and fish, a variety of salads or as an independent dish. But, like any other dish, mashed potatoes have their own classic recipe, and several popular variations.

Classic recipe

Cooking time: 25-35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 106 kcal per 100 grams.
Purpose: side dish for lunch.
Cuisine: Russian.
Difficulty: easy.

The recipe for Classic mashed potatoes is one of the most common in Russian cuisine. This soft and delicate dish is suitable as a side dish for any festive table or just for breakfast, lunch or dinner. The classic recipe for mashed potatoes is highly valued in all countries former USSR and beyond, and even a child can cook it.

Ingredients:

Potatoes – 1 kg
Milk – 150-200 ml
Butter – 50 g
Salt - a couple of pinches
Black ground pepper- taste

Cooking method:

Peel and rinse potatoes big amount water, cut into small pieces.
Place the slices in a saucepan, add water, add salt, wait until it boils, skim off the foam if necessary, and cover with a lid. Cook the potatoes over low heat for 15-20 minutes until tender.
Drain the water from the potatoes and mash with a potato masher.
Heat in another pan a small amount of milk and melt the butter there, thanks to this mashed potatoes it will become easier. Pour the mixture into the potatoes.
Season the finished dish with salt and pepper, then beat with a wooden spoon.

With milk

Number of servings: 4 persons.
Calorie content of the dish: 80 kcal per 100 grams.
Purpose: for breakfast.
Cuisine: Ukrainian.
Difficulty: easy.

Housewives often wonder how to make mashed potatoes with milk tasty and healthy. The answer is simple: thanks to the addition of any dairy product When added to potatoes, it does not lose color, remains loose and airy for a long time and is imbued with a new, unique taste. This dish goes well with main meat or fish dishes or fried dishes, for example, with fried onions.

Ingredients:

Potatoes – 1 kilogram
Onion- 1 piece
Bay leaf- 2 pieces
Butter – 100 grams
Milk – 150 milliliters
Salt - to taste

Cooking method:

Peel large potatoes, rinse under running water, cut big pieces. Pour water over the slices, bring to a boil and add a little salt.
Add the peeled onion and a few bay leaves and cook until soft.
After the potatoes are cooked, drain the water from the pan and remove the onion and bay.
Grind the potatoes first with a potato masher, then by beating with a mixer. Add cold milk and butter.
At the end of cooking, add salt to the dish again, then mix well.

On the water

Cooking time: 25 minutes.
Number of servings: 2 persons.
Purpose: for breakfast.
Cuisine: English.
Difficulty: easy.

Any person who cooks knows that puree can be prepared with both milk and water. If you strictly follow the technology, then the taste of potatoes mashed with water will be no worse than mashed potatoes with milk. Cooking with water has its own special name - according to Blumenthal. Thanks to this recipe, you can make sure that milk is not an essential ingredient in puree.

Ingredients:

Potatoes – 1 kg
Salt - to taste
Butter – 100-150 g

Cooking method:

Peel and wash the potatoes.
Boil whole root vegetables in salted or plain water.
According to the recipe, the tubers should be in water at a temperature of 62 degrees for half an hour; instead of water, you can use chicken bouillon. After fully cooked drain the water.
Next add butter. Mash the potatoes using standard means.
To ensure uniformity, pour the potato mixture into a sieve, then grind.
Decorate the puree green onions and serve to the table.

No butter

Cooking time: 27 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 74 kcal per 100 grams.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

Absence butter in puree has no effect at all appearance(you can verify this by looking at any photo where such potatoes are presented) and taste qualities dishes. Therefore, the question of how to prepare puree without oil disappears by itself. This type of puree will be an excellent side dish for any main meat or fish dish or filling for pies or buns. This dish has a uniform consistency and goes well with fried mushrooms.

Ingredients:

Potatoes – 6 pcs.
Milk – 100 ml
Onions – 1 pc.
Sugar – 1 tbsp. spoon
Salt - to taste

Cooking method:

Peel the tubers and chop them small pieces, throw into lightly salted water. Cook for about 20 minutes.
Pour the water out of the pan, put it on low heat, then pour in the milk. Wait until it boils, add salt and simmer; if desired, you can add a few chicken eggs.
Peel the onion and chop finely. Pour 5 tablespoons of water into the frying pan, then add sugar. When the sugar has dissolved, add the onion to the frying pan and simmer until golden brown.
Place the onion in the pan with the potatoes and mix well.

With cream cheese

Cooking time: 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 133 kcal per 100 grams.
Purpose: afternoon snack.
Cuisine: English.
Difficulty: medium.

Mashed potatoes are a great side dish for any meal. The classic recipe has long gained popularity among people all over the world, but it can also be improved by making the taste a little piquant. Expanding standard recipe, many chefs drive egg whites or yolks, some use the whole egg to achieve the perfect consistency, but there are those who like unusual combinations potatoes with cheese or heavy cream.

Ingredients:

Potatoes – 1 kg
Heavy cream– 100 ml
Butter – 50 g
Cream cheese – 100 g
Table salt- taste

Cooking method:

The tubers need to be cleaned and washed with plenty of running water. Next, cut them into large pieces. Throw the workpiece into water and cook until tender. During cooking, you need to salt the vegetables.
Boiled potatoes need to be crushed with a special press (you can see the design of this device in the photo on the Internet) or use a masher. At this stage you need to add cream, cheese and butter, mix everything until homogeneous consistency. The puree becomes dense, but at the same time retains airiness.
When serving, sprinkle with fresh herbs.

With vegetable oil

Cooking time: 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1101 kcal.
Purpose: breakfast.
Cuisine: Russian.
Difficulty: easy.

Puree with vegetable oil is dietary dish, which can be consumed even by sick people. The dish is very easy to prepare, therefore it is in demand in many countries around the world. Some chefs use it to add piquancy and flavor. secret ingredient - olive oil, which gives the dish a special charm.

Ingredients:

Potatoes – 1 kg
Vegetable oil – 50 g
Milk 3.2% - 250 ml
Salt – 10 g

Cooking method:

Peel the tubers, rinse, cut into pieces and boil until tender.
Drain the water. Hot potatoes passed through a blender, at this time it is necessary to gradually pour in milk (it should be hot). Beat well until an airy, homogeneous mass is obtained.
Serve hot, sprinkled with vegetable oil.

With mayonnaise

Cooking time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 269 kcal per 100 grams.
Purpose: dinner.
Cuisine: European.
Difficulty: easy.

Mashed potatoes prepared with the addition of mayonnaise result in an almost ideal consistency and look very beautiful on the plate when served. Potatoes made according to this recipe are in no way inferior classic puree with added milk. Mayonnaise gives the dish more softness, airiness and helps avoid the appearance of gray finished product.

Ingredients:

Potato tubers – 1.2 kilograms
Onions – 1 piece
Bay leaf – 2 jokes
Salt - to taste
Mayonnaise – 4 tbsp. spoons

Cooking method:

Peel the potatoes, rinse, place in a cooking container, add water and place on high heat.
Throw the peeled onion into the same pan.
Cover the pan with a lid. Cook until it boils, then reduce heat and add 1.5 tsp. salt. After 10 minutes, add 2 bay leaves and cook until tender.
Drain, leaving 1 cup of liquid in the pan. Throw away the laurel and onions.
Thoroughly crush all the potatoes with a masher and add mayonnaise.
Stir until smooth. Serve to the table.

With sour cream

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 250 kcal per 100 grams.
Purpose: side dish for lunch.
Cuisine: Ukrainian.
Difficulty: medium.

Puree is very simple and universal dish that everyone can handle. But to prepare a truly delicious dish, you need to follow some subtleties. IN Ukrainian cuisine- this is sour cream, which gives potatoes a special friability, and the taste of such a dish differs from classic recipe and other variations of mashed potatoes with their delicate creaminess.

Ingredients:

Potatoes – 1 kg
Onion – 1 pc.
Salt - to taste
Potato broth – 1 glass
Sour cream – 5 tablespoons
Butter – 3 tablespoons

Cooking method:

Peel the medium-sized tubers, cut them and place them in a saucepan.
Add onion to the slices, pour boiling water over everything, so that the vegetables are covered by 1 - 2 cm.
For crumbly potato varieties, 12-15 minutes of cooking after boiling is enough.
Pour the potato broth into a cup.
Turn off the heat, add sour cream. The product should be selected with maximum fat content and freshness.
Add butter.
Using a potato masher, mash the ingredients until pureed. Use the blender with caution - if you beat too hard, the dish may turn into a sticky mass.
Ready dish Serve after sprinkling with dill.

For experienced housewives this question is not difficult and can make you smile. But what if you are just starting to learn the basics of cooking and don’t understand everything yet? Then this article is for you…

Some tips:

— Let's start with the fact that a lot depends on the type of potato. Potatoes with pinkish skin and yellow inside and medium size are best.

— It’s better not to use a mixer to beat the puree, because you risk getting a sticky mass instead of tasty puree. Use a metal pusher

— Be sure to boil the milk for puree and pour it hot, otherwise the puree may turn gray and lumps may form.

— Let the potatoes boil thoroughly, if you don’t cook them thoroughly, the mashed potatoes will be lumpy

— Do not pour milk into the potatoes until you have thoroughly mashed the mashed potatoes with butter.

1) Peel the potatoes, cut them into four parts and put them on the stove to cook. According to the rules, potatoes should be placed in already boiled water, and not just filled with water, but I find it more convenient to pour it hot water and then cook, the quality of the puree does not suffer. There should be just enough water to completely cover the potatoes:

2) When it boils, reduce the gas, add a little salt, you can add salt later, if it is not enough, it is advisable to remove the foam during cooking.

I usually cook mashed potatoes for a long time so that they are better mashed and there are no lumps, but due to loss considerations useful substances, it may be wrong, so decide what is preferable for you.

Pierce the potatoes with a fork from time to time, until they become soft and the fork can easily enter, the potatoes can be drained. Potato broth can be poured into a bowl and then used for mashed potatoes:

3) B hot potatoes add butter (if you think this amount of butter is too much, put less, but I like to put a lot of butter, then it turns out tastier), cover with a lid and let it sit for a while.

4) At this time you need to boil the milk. Pour it into a small saucepan, bowl or ladle and wait for it to boil, when the milk rises, turn it off, but you can reduce the gas and boil it a little more:

5) Open the lid on the pan with the potatoes and start mashing them with a potato masher. You need to mash very carefully, reaching to the very bottom and checking the edges of the pan so that there are no crushed potatoes left anywhere.

6) When all the potatoes have been properly mashed, pour in most of the boiled milk (just don’t pour it all at once, watch how the potatoes absorb the milk so as not to make the puree too liquid), it is quite possible that this will be enough.

7) Continue to beat the puree, taste for salt, if there is not enough, add some salt. Add the remaining milk, but if you see that the puree is already a bit liquid, then you shouldn’t do this.

8. I would like to note that after standing for a while, the potatoes will absorb the liquid, so if you think that the puree is runny, don’t be upset, everything will get better.

If, on the contrary, there is not enough liquid, you can pour in the potato broth if you left it or just boiled water, to the consistency you need.

The puree is ready, you can put it on plates and serve:

9) Use mashed potatoes as a side dish for main dishes, such as chicken, meat, fish, etc., potatoes go well with almost all foods. Make a salad or just chop fresh vegetables, you can also serve mashed potatoes with pickled or pickled cucumbers and cabbage.

Bon appetit!

Make these incredibly delicious mashed potatoes. According to this recipe, mashed potatoes turn out tender and airy, as if from childhood, as if prepared by the caring hands of a grandmother. Try it, you will definitely like it.

Ingredients:

(4-6 servings)

1.5 kg. potatoes
75 gr. butter
150-200 gr. milk

Cooking any dish begins with choosing ingredients. And since main ingredient Since mashed potatoes are potatoes, the quality and taste of the mashed potatoes largely depends on the potatoes. To make the puree white and airy, choose crumbly varieties of potatoes with white flesh. If the pulp is yellow, then the puree will turn out the same color. You should not buy potatoes with gray, watery pulp.
We clean the washed potatoes. Trim the peel as close to the edge of the skin as possible. And the question here is not about saving potatoes, the point is that the vitamins are located in the top layer, just under the skin, and not in the pulp.
If there are eyes or green areas on the surface of the potatoes, carefully cut them off. Green color indicates that in those places a substance harmful to the body, solanine, has accumulated.
Rinse the peeled potatoes cold water. It is not advisable to store potatoes in water for a long time, since the tubers lose starch and the potatoes become tasteless.
We cut the potatoes, fill them with cold water, add salt and put them on the fire.

When the water in the pan boils, reduce the heat and cook the potatoes until fully cooked. Usually it is 15-20 minutes.
To check the potatoes for readiness, we pierce them with a match, a metal pin or a regular knife. If the match enters the pulp easily, then the potatoes are ready. Potatoes should not be overcooked.
Carefully, so as not to get burned by the hot steam, drain the water.

Using a mortar or a special masher, thoroughly crush the hot potatoes.

Heat the milk over a fire or in the microwave. Pour hot milk in small portions.

Add butter.

Beat the mashed potatoes by hand or using a stand mixer. Continue adding milk little by little. The amount of milk depends on what consistency we want the puree to be. The more milk, the more tender and airy the mashed potatoes are, but it is important not to overdo it so that the mashed potatoes do not turn out too liquid. The puree should be homogeneous, dense and airy at the same time. Don't forget to taste for salt.
Important!!! You cannot use a regular blender with knives to beat the mashed potatoes, since this treatment changes the structure of the potato mass, and instead of airy mashed potatoes, you get a sticky mass.
Well-prepared mashed potatoes do not spread on the plate; they retain their shape and volume.

Serve mashed potatoes hot, for example, as a side dish fried meat. By the way, from yesterday’s puree you can make a very tasty and

How to make puree

Do you like potatoes? In this case, mashed potatoes are the recipe just for you! Prepare it in a saucepan or slow cooker according to the recipe with step by step photos and video.

30 min

88.4 cal

5/5 (3)

Today I want to tell you how to cook the most common, and at the same time, probably the most delicious side dish- mashed potatoes. Despite the popularity and simplicity of this dish, it has its own cooking secrets. And each housewife makes it so different and delicious in its own way. And since you are wondering how to make delicious mashed potatoes, then my tips are just for you.

Ingredients and preparation

Kitchen appliances and utensils

2-3 liter saucepan;

masher;
mixer (optional).

Ingredients

How to choose ingredients for mashed potatoes

First, let's talk about how to select and prepare the ingredients, and then we will look at several options for preparing delicious and tender mashed potatoes.

Potato

You can make mashed potatoes from almost any type of potato.. But in order to make it as tasty as possible, it is better to choose more starchy varieties, since starch absorbs butter and milk better, which is why the puree turns out tender and airy. But from waxy varieties of potatoes, mashed potatoes are dense and viscous.

Did you know? Contrary to the popular belief that you need to take one type of potato for one dish, some chefs recommend mixing several varieties at the same time - then the mashed potatoes will be especially aromatic and tasty.

Young potatoes are not suitable for making mashed potatoes.. We need mature tubers with thick skin. The size of the tubers for making puree does not matter at all. But it is desirable that they are clean, because under the clods of earth spoiled areas or potato diseases may be hidden. And why pay for land if you buy potatoes? We do not accept potatoes with sores or spoilage. By the way, when purchasing, it would be a good idea to ask the seller to cut one or two potatoes at your discretion. There are potato diseases that settle inside, and a tuber that is smooth and beautiful on the outside may have black spots or fibrous brown veins inside, which we will have to cut out and throw away, not to mention the fact that the taste of this potato will be questionable. By the way, when purchasing, pay attention to the fact that there are no green spots on the potatoes, because... This is a sure sign that the toxic substance solanine has begun to form in the fruits.

Important! Solanine is a poison produced by plants of the nightshade family to protect themselves from pests. For human body it is dangerous because it affects the nervous and blood systems. With severe solanine intoxication, symptoms such as nausea, vomiting, cramps, abdominal pain, disorientation, and fever may occur.

Milk

If you plan to make mashed potatoes according to a recipe with milk, you need to buy milk, preferably pasteurized. But if you like homemade fresh milk, then do not forget to boil it before use. If you buy it in a store, then it’s a good idea to look at the ingredients: the label should say “whole milk.” Do not take anything made from powdered milk.

Butter in mashed potatoes - required ingredient . We buy something that does not contain vegetable fats or flavorings.

Well, now let's talk about how mashed potatoes are prepared. In fact, as I already said, there are many recipes. I will tell you about my favorite one, which was formed through various trials and experiments.

Step-by-step recipe for mashed potatoes with egg and milk in a saucepan and slow cooker

Preparing potatoes

Wash the potatoes, peel them and, if the potatoes are large, cut them into pieces. You shouldn't make them too small, because... in this case they will lose a lot of starch. Personally, I always try to cut the potatoes lengthwise into thick rings. In my opinion, flat pieces are easier to crush.

To the question “how to cook potatoes for mashed potatoes?” I can offer you two ways.

Cook potatoes in a regular saucepan

Cooking mashed potatoes in a slow cooker

Preparing mashed potatoes

That's all. Our mashed potatoes are ready!

Now you can decorate it by placing a sprig of greenery on top: parsley or dill. Or, finely chop the greens, sprinkle with green crumbs. If desired, you can sprinkle with pepper.

What do you serve mashed potatoes with?

Mashed potatoes are served as a side dish for meat, fish, and vegetable salads.

Mashed potatoes and mushrooms go wonderfully together. A wonderful addition to it will be sauces - mushroom, tomato, spicy satsebeli, sour cream sauce...

Video recipe for mashed potatoes

I suggest watching this video in which you can clearly see how easy it is to prepare mashed potatoes.

What else can you cook with mashed potatoes?

Now we have prepared mashed potatoes as independent dish. But puree can also only be a preparation for dishes such as, for example. If you appreciate this dish, I recommend trying the equally delicious ones. Just don’t make the puree liquid for this purpose. When preparing it, you should not use milk at all.

By the way, it must be said that if you suddenly decide to make puree, but you don’t have milk at home, it doesn’t matter. You can make mashed potatoes without milk. After the potatoes are cooked, pour the potato broth into a cup. And instead of milk, add it as described in the recipe.

Also it's okay if you don't have an egg. You can make mashed potatoes without it. The taste will be slightly different and perhaps the puree will not turn out as fluffy, but I know many people who cook it this way and they like it. Bay leaf and onion are also not absolutely necessary ingredients.

In a word, any of the ingredients can be excluded, and mashed potatoes will not lose much in taste. But if you exclude milk, and onions with bay leaves, and an egg, then, I’m afraid, the taste will turn out poor. The puree will not cease to be puree, but it is unlikely that it can be called very tasty...However, even from such plain puree you can cook excellent.

In conclusion, it is worth saying that mashed potatoes, no matter how tasty they are prepared, will not be as tasty after they cool. Therefore, I highly recommend this recipe to you. If you have mushrooms at home, try cooking them.

As you can see, from the very regular potatoes you can prepare not only delicious puree, but also many other, no less tasty and original dishes, which will not only diversify your menu on ordinary days, but will also successfully decorate the holiday table.

Have fun with simple recipes and share with us your finds in preparing everyone’s favorite potatoes. We are waiting for your comments!

In contact with