How to cook mashed potatoes with milk

Mashed potatoes are considered to be a favorite and easy to prepare side dish. Thanks to its universal taste, they serve meat, poultry, fish, mushrooms, and even stewed vegetables. Mashed potatoes satiates the body for a long time, without weighing down the stomach. However, despite the low-component composition, the preparation of the dish includes its own characteristics. In order to finally get lush mashed potatoes, you need to follow the step by step instructions.

Features of the preparation of mashed potatoes

1. The dish is prepared from mature potatoes, which contain a large amount of starch. Choose tubers with yellowish impregnations, young fruits do not fit.
2. To make mashed potatoes ruddy, add not cold, but pre-heated to 60 degrees milk. Otherwise the structure will find an undesirable gray shade.
3. In the preparation of mashed potatoes is very important to preserve the starch contained in the vegetable. It is not necessary to maintain previously cleaned tubers in cold water, so that the necessary component is not washed out of the fruit.
4. After cooking, start chopping the potatoes. Work the kitchen pestle intensively. It is important not only to crush the fruits, but at the same time beat them up.
5. When the vegetable is cooked, do not drain all the water. Leave 100-150 ml., Then you mix the liquid with milk. Do not skimp on butter, mashed potatoes will turn out tender and tasty.

Puree on milk: classics of the genre

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

1. Prepare the potatoes for cooking by washing and cleaning the tubers. Now chop each fruit into 4 parts, send it to the pan and pour boiling water over it. Put to boil, roast on medium power until tender.
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 a pestle, mash the tubers and salt the contents to taste. Begin to inject milk while kneading the composition. Add butter, crumb too large lumps with a blender.
4. Using a mixer, beat the potato mass to make the mash thick and thick. Serve the table, decorating the dish with fresh chopped dill or a sprig of parsley.

Mashed potatoes with champignons

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

1. Prepare the potato tubers for cooking (cleaning, washing, cutting). Send the fruit in a saucepan with cold water, salt it. Boil until tender, the vegetable should crumble in water.
2. When the fruit is boiled, drain the liquid. Add milk, mash lumps with a pestle or blender. Heat the cream, enter them into the mass. Bring the dish to homogeneity, salt again if necessary.
3. Crush the garlic in a mortar, send it to the pan with butter, fry until golden brown.Chop the mushrooms along the leg, add to the garlic, add sour cream.
4. Fry mushrooms until tender, they will decrease in volume. Arrange the ready mashed potatoes in portions, put mushrooms in garlic-sour cream sauce on the side.

Puree on milk with onions

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

1. Peel and rinse the potato tubers under the tap. Cut the fruit into pieces of the same size, put it in a saucepan. Fill with water so that the liquid covers all the vegetables.
2. Boil the potatoes until cooked, it should begin 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 proceed to the preparation of mashed potatoes. Salt the potatoes, add the hot milk and butter.
4. Beat the mixture with a blender to eliminate lumps. When you cook a smooth mass, add the onion and mix the mashed potatoes. Rate the taste, salt if necessary. Serve on the table, decorated 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.
• onion - 2 pcs.

1. Wash the tubers and remove the peel. Chop into pieces, send to the salted water to boil. When the liquid boils, reduce the power of the cooker. Boil the ingredients until the potatoes begin to crumble.
2. Now drain the water, leaving 100 ml. broth. Send the butter in the microwave to heat, then gently enter it to the potatoes. Knead the mass with a pestle, salt the dish.
3. Begin slowly pouring hot, but not boiling milk. Mash all the lumps with a blender to get a homogeneous mass. Prepare a baking dish in the oven, grease the cavity with margarine.
4. Put the mashed potatoes in heat-resistant containers. In a separate bowl, combine the sour cream with one chicken egg, whisk with a fork. Now smooth the mash 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 ruddy crust appears on the surface.Then remove the form with the dish, make 5 holes in the surface.
6. Break one egg into each hole, trying to keep the yolk intact. Put the dish back in the oven, bake until the eggs grab (about 5 minutes).
7. The yolks should remain liquid, so watch the process. When the dish is ready, sprinkle the eggs in the puree with salt. Serve the dish to the table.

Mashed potatoes with melted 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 pot, add salt. Peel the potatoes, wash and chop the same slices. Send to boil, bring to readiness (the fruits will begin to stratify).
2. Now drain the rest of the decoction, let the potatoes dry. Heat the milk to make it boil. Turn off the hotplate, crumble the processed cheese into the composition, mix.
3. Enter the milk mixture to the potatoes. Begin to knead the tubers with a pestle, while simultaneously beating the mashed potatoes. Use a blender if necessary.
4. Send the butter to warm up in the microwave, then add it to the basic composition.Put the saucepan on the sauce on a slow fire, stew for 3 minutes, stirring simultaneously.
5. Once again, beat the dish with a pestle, mixer or blender. Let stand 10 minutes, serve to the table, garnished with chopped dill or parsley.

Puree in a multivariate with broccoli

• garlic - 3 teeth
• 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) - to the discretion

1. Peel the tubers from the peel, put in cool water, pre-chopped pieces. Rinse the cabbage, chop into cubes. Remove the husks from the garlic and skip the teeth through the press, add vegetable oil, pepper, seasoning (optional).
2. Grate the cheese. Mix water with butter, put on a stove, stew until boiling. Prepare a bowl of multicooker, send sliced ​​potatoes and broccoli into it.
3. Pour the mixture with water with dissolved oil, salt. Set the function "Quenching" (duration - half an hour). When the device beeps, drain some of the water, add garlic and vegetable oil.
4. Sprinkle the dish with cheese, set on the “Quenching” multicooker, stew for another quarter of an hour.When potatoes and broccoli are cooked, pour in the hot milk, chop the ingredients into mashed potatoes. You can use a pestle or blender. When serving, decorate with greens.

Puree on 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 saucepan, send a vegetable into it, cover with water, boil.
2. When the liquid boils, salt the dish, reduce the power of the plate to a minimum. Now stew the dish until the fruit begins to fall apart.
3. As soon as this happens, drain the water from the pan. Start mashing potatoes with a pestle, at the same time put the milk to warm up. You can work on a vegetable blender if lumps are too large.
4. In a separate bowl, beat the raw eggs, mash them, while whisking the dish. In the same way, add hot milk and melted butter.
5. Introduce chicken eggs quickly, otherwise they will roll in a hot potato mass. After mixing all the ingredients, beat the mashed potatoes in a blender again, serve to the table.

Mashed potatoes 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 the potato tubers for further manipulation. You need to wash them, clean, chop. Pour cold water in a saucepan, add salt, put the potatoes.
2. Set the maximum power, simmer until boiling, reduce the heat. Boil the potatoes before sprinkling. Drain the broth, let the vegetables stand for 10 minutes.
3. At this time, heat the milk, pour in to the potatoes. Grind the ingredients with a pestle to get a homogeneous mass. To break the lumps can use a blender.
4. Chop onions, mix it with minced meat. Fry on one piece of butter until fully cooked. Brush the baking dish in the oven, put the mincemeat and onion in it, place the mashed potatoes on top.
5. Grate the cheese, sprinkle them with a semi-finished dish. Heat the oven to 190 degrees, put the pan inside.Bake until cheese is completely melted, serve in portions.

Prepare mashed potatoes according to the classic recipe. Add roasted onions, broccoli or cauliflower, melted cheese, fat sour cream, cream. Consider technologies based on roasted champignons, pork or ground beef, eggs. Do not skimp on butter. Always beat the mashed potatoes until smooth, use a blender or kitchen pestle.

Video: how to cook delicious mashed potatoes