To make the puree homogeneous and airy, choose starchy varieties. it round potatoes with light brown skin and light flesh. Starchy potatoes are very soft during cooking, which provides a delicate texture of mashed potatoes.
But it is better not to use potatoes with a red skin. It does not boil so much, and the puree may turn out with lumps.
What to put in mashed potatoes, except for potatoes
classic mashed potatoes will not do without or cream. If you want the dish to have an exquisite flavor, add a few sprigs of thyme, rosemary or other sprigs to the liquid. herbs and heat over low heat.
Skillet.lifehacker.com
Another product that makes mashed potatoes tasty and airy is butter. Do not feel sorry for him and do not be stingy when buying: the oil should be high in fat. Alternatively, you can take refined sunflower or olive oil. However, the taste of puree in this case will be slightly different.
skillet.lifehacker.com Both milk and butter should be room temperature. If they are cold, the potatoes will cool faster and the mashed potatoes will take longer to mix. Which means it can be sticky.
Some put a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese. For taste, you can also add a raw egg, fried onions or mushrooms.
If you want to give the puree an unusual color, boil the potatoes with beets, carrots or pumpkin.
Fresh greens will add a special aroma to the finished puree. It can be mixed with the rest of the ingredients or sprinkled on a dish.
How to make mashed potatoes
Peel the tubers and cut them into equal large cubes. Thus, the potatoes will boil more evenly and.
Put the cubes in a saucepan and pour cold water so that it covers them by about 1 cm. Salt and put on fire.
By the way, about when to salt mashed potatoes, they are still arguing. Alone Perfect Mashed Potatoes , Mashed Potatoes with Buttermilk, Black Pepper and Green Onion chefs salt at the beginning, others Emeril Lagasse's Garlic Mashed Potatoes- at the end, third Mashed Potatoes, Kind Of Robuchon-Style- after boiling water. Opinions were divided among famous professionals about what water to put potatoes in: in cold Perfect Mashed Potatoes or already boiling How to make mashed potatoes.
One thing can be said for sure: the potatoes should be completely boiled. It is easier to check the degree of readiness with a knife. It should easily pierce a cube of potatoes.
pluckytree/Flickr.com When the potatoes are ready, drain the liquid from the pan, put the cubes in a colander and dry them slightly. To do this, you need to put them back in hot pot and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not needed at all in mashed potatoes.
Remember: the colder the potatoes, the more difficult it is to mash them.
Puree should not be mixed in a blender: because of this, it can become viscous, sticky and, of course, tasteless. It is better to mash by hand using a pusher with holes. This won't take much energy from you, because starchy potatoes become very soft after boiling.
To purée more hard varieties You can use a potato press. It will help get rid of lumps.
LexnGer/Flickr.com Then add the rest of the ingredients to the puree and mix well. Do not spare time and effort on this if you want the puree to turn out airy. At the end, you can season the puree with spices to taste and mix everything again.
Bonus: 4 Unusual Mashed Potato Recipes
Stacy Spenceley / flickr.com Ingredients
- 400 g potatoes;
- 400 g of cauliflower;
- 1 tablespoon of butter;
- ½ cup cream;
- ¼ cup grated cheese;
- salt - to taste;
- a few sprigs of green onions.
Cooking
Put the potatoes to boil. 10 minutes after the water boils, add the cauliflower florets and cook until tender.
Put butter, cream, cheese, salt into the mashed vegetables and mix well until smooth.
Sprinkle with chopped green onions before serving.
Ernesto Andrade/flickr.com Ingredients
- 1 kg of potatoes;
- 1 onion;
- 1 tablespoon vegetable or olive oil;
- 1 teaspoon balsamic vinegar;
- a few teaspoons of salt;
- ½ teaspoon of sugar;
- 2 cups unsalted coconut milk;
- 1 tablespoon dried garlic.
Cooking
Boil potatoes. Put the chopped onion in a frying pan drizzled with oil, add vinegar, a teaspoon of salt and sugar and cook for a few minutes. The onion should soften and become golden brown.
In crushed potatoes, add garlic and fried onions. Mix well until smooth.
3. Mashed Baked Potatoes and Celery - Jamie Oliver's Recipe
jamieoliver.com Ingredients
- 4 potatoes;
- sea salt - to taste;
- 300 g of celery root;
- 1 head of garlic;
- 4 tablespoons of olive oil;
- 3 sprigs of fresh thyme;
- spices - to taste.
Cooking
Rinse potatoes and sprinkle with salt. Pierce the skin with a fork and place the tubers on a baking sheet. Bake for 30 minutes in a preheated oven at 190°C.
Cut the celery root into big chunks. Place it and the garlic cloves on baking paper, sprinkle with salt, pepper, drizzle with two tablespoons of olive oil and toss with your hands. Wrap the paper so that you get a bundle.
Half an hour after the start of cooking potatoes, put the bundle on a baking sheet and bake for another 20-30 minutes. Potatoes and celery root should be completely baked.
Peel the potatoes, squeeze out the pulp of the baked garlic and mix these ingredients with the celery. Add thyme leaves, olive oil and mix well. Season the puree with spices.
finedininglovers.com Ingredients
- 800 g potatoes;
- 500 g pumpkin;
- a little melted butter;
- 1 clove of garlic;
- salt - to taste;
- 125 ml of milk;
- 100 ml cream;
- 2 tablespoons of butter;
- ground black pepper - to taste;
- a little nutmeg;
Cooking
Peeled potatoes and cut into cubes and boil for 25-30 minutes. Heat up in a frying pan melted butter and fry the chopped garlic on it.
Drain the liquid from the pan, dry the vegetables and add milk, cream and butter to them. Mix well, season with salt, pepper, garlic and nutmeg and stir again.
It's hard to think of a more classic side dish than mashed potatoes. Mashed potatoes are a welcome dish not only on holiday table but also on regular weekdays. You can serve mashed potatoes with different dishes: fried chicken, baked turkey, stew or how main ingredient shepherd's pie. Mashed potatoes can be fluffy and creamy, or thicker and richer in flavor. In any case, mashed potatoes are not at all a monotonous side dish. After reading this article, you will learn how to make delicious mashed potatoes.
Ingredients
- 4 or 5 medium sized potatoes
- 1/2 - 1 cup milk or chicken broth (depending on how you want to puree)
- 2 or 3 tablespoons butter
- Salt and pepper to taste
Steps
Village puree preparation
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Wash the potatoes. Wash each potato thoroughly with cold water. Carefully inspect each potato so that there is no dirt left anywhere. If you wash your potatoes in a bowl of water, do so thoroughly before cutting the potatoes.
- You can use a small brush specially designed for washing potatoes. You will be able to remove all the dirt.
-
Prepare potatoes for cooking. You can either cook the potatoes with the skins on, or you can peel the skins before cutting the potatoes into pieces. Cut the potatoes into quarters or cut them into cubes.
- If you decide to boil potatoes with their skins on, be aware that this will affect the texture of the mashed potatoes. Therefore, it is better to use Yukon Gold, as this variety of potatoes has a thin skin than Russet potatoes.
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Prepare potatoes. Place the prepared potatoes in large saucepan and fill with cold water. Potatoes should be covered with water for a few centimeters. Bring water to a boil, then reduce heat and simmer for 10 to 20 minutes. Check the readiness of the potatoes with a fork. The potatoes should be soft when pierced with a fork.
Prepare additional ingredients. While potatoes are cooking, heat chicken bouillon or milk and take the butter out of the refrigerator.
- Use chicken broth if you want a richly flavored puree. Thanks to milk, you can cook potatoes with a creamy taste.
- If you heat milk or broth, your puree will stay hot longer. In addition, potatoes absorb warm liquids better.
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Drain the water and prepare the potatoes. Use a colander to drain water from potatoes. Put the pot back on the stove. Add room temperature butter and mash potatoes.
- Crushing potatoes is better than a regular crush. However, do not overdo it, otherwise you will get a mashed potatoes of the wrong consistency, which is suggested by this recipe. Small pieces and peel should remain intact.
-
Add milk or broth. Do it gradually. Stir gently and add a little more liquid if you think your potatoes are dry. Continue adding liquid gradually until the mashed potatoes are the right consistency.
- Do not add all the milk or broth at once. In the end, you can add too much liquid, and you will end up with not puree, but potato soup. Add liquid according to the type of potato and its level of starch.
-
Add spices and serve. Add salt, pepper and/or more oil to taste. Serve the puree warm.
- Alternatively, you can add chopped onions or peppers to your dish.
Making Creamy Smooth Mashed Potatoes
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Choose a potato. When choosing potatoes, consider what you will cook from it. Different varieties of potatoes intended for boiling, frying, baking have different properties, as well as taste and texture.
- A common variety of potatoes with high level starch content is russet. Nothing can beat it when baking and cooking lung and fluffy mashed potatoes.
- Use potatoes with low content starch, such as red-skinned potatoes. Such potatoes are sometimes called waxy, they keep their shape better than other varieties.
- Yukon Gold potatoes can be cooked different dishes. You can fry, boil, bake this variety of potatoes. If you decide to make mashed potatoes from this variety of potatoes, you will get a delicious dish with a creamy taste.
-
Wash the potatoes. Wash each potato thoroughly with cold water. Carefully inspect each potato so that there is no dirt left anywhere. If you wash your potatoes in a bowl of water, do so thoroughly before you cut the potatoes.
Choose a potato. When choosing potatoes, think about what you will cook from it. Different varieties of potatoes intended for boiling, frying, baking have different properties, as well as taste and texture.
Vareniki - favorite and popular dish Russian cuisine. The most common filling for dumplings is mashed potatoes. For the dish to succeed, the puree must be dense, but airy. But what if it turned out to be too liquid? A few simple tips will help you.
Choose your recipe
In an effort to make airy mashed potatoes, many housewives make the mistake of adding too much liquid when whipping. The result is a watery puree that is not suitable for filling. Such dumplings will not keep their shape, and at the slightest violation of the integrity of the dumpling during boiling, the puree will pour out. Of course, you can always prepare a new portion of the filling to replace the spoiled one, but this will take a lot of time and effort. Simple Tips experienced housewives will help correct the situation.
If the situation could not be corrected, do not throw out mashed potatoes. You can make a lot out of it. delicious meals: zrazy, cutlets, pancakes, casseroles, cream soup, etc.
Liquid evaporation
If the puree turned out to be liquid, you can try to evaporate the excess liquid. This can be done in two ways. Place the pot of puree on slow fire. Evaporate the moisture for 5-10 minutes, constantly stirring the contents. You can also add cream to the puree, which will thicken when heated, and the mass will acquire a denser consistency. The second method involves evaporating water in the oven. To do this, lay a baking sheet parchment paper and put mashed potatoes on it in a not very thick layer, about 1 cm high. After 5 minutes, check if enough liquid has evaporated. Do not allow the formation of a crust on the mashed potatoes, otherwise, instead of filling for dumplings, you will get potato casserole.
Always make mashed potatoes from the same variety of potatoes, because different varieties have different cooking times. And if you overcook potatoes, they become watery.
Additional Ingredients
If you don't mind making a combined filling for dumplings, you can add grated cheese to the puree. This will also help thicken the puree.
If you have a pack of instant puree in your house, you can try thickening it. liquid filling. The taste of such a puree may differ from the original, but the filling will be saved.
Flour and starch will make the puree thicker and more viscous. However, it is worth remembering that in this case, dumplings can turn out to be heavier and more high-calorie.
Always add butter first, before the rest of the liquid ingredients: potato broth, milk, broth. it required ingredient puree, and the rest of the liquid components are required not so much to add flavor, but to adjust the consistency of the filling.
