How to cook 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 are perfectly combined with mushrooms, minced meat, vegetables, meat, poultry, fish. From this, they love him even more. Let's look at the basic recipes and cooking details.

Selection of potatoes for mashed potatoes

As can be understood from the above, crushed potatoes are 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 get gentle and airy.

To understand whether there is enough starch, it is necessary to wash the tuber and cut it.After that, try to squeeze the two halves and rub them together. If the pieces stick together, there is enough starch; you can cook the crush.

Mashed Potato Technology

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

1. Potatoes are peeled, peeled, cut into 4 equal sections. Many make the mistake of leaving potatoes in cold water after cleaning. All starch as a result of such actions is washed out. You must immediately send the tubers in boiling water and cook.
2. For a uniform broth of potatoes need to put the appropriate fire. You should not torment the tubers at maximum power, set the minimum or average rate. Also an important aspect is the amount of water, the liquid should slightly cover the vegetables.
3. The cooking time for mashed potato tubers varies from one third to one quarter of an hour. No need to digest, because the potatoes crumble. In the process of whipping you get some lumps.
4. To determine whether the tubers were prepared or not, pull them on a knife or fork. Potatoes should fall off the device, and not hang on it.After cooking, drain the water, proceed to grinding.
5. Sliced ​​potatoes are prepared with the help of improvised tools. You can skip boiled tubers through a combine, send to a blender or beat with a pestle. For softness, milk is added in parallel to the eye.

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. Thoroughly rinse them under the tap, get rid of dirt with a sponge. Remove the peel, cut the potatoes into 2-4 pieces to simplify and even cooking.
2. Send the prepared vegetable into the container, pour boiling water. The liquid should rise above the cut potatoes by 1-2 cm, not more. In the process of evaporation pour water.
3. Note the time after the start of bubbling. After 15-20 minutes, the potatoes will be ready, you can determine this with a knife or fork. Drain water. Heat the milk to match the temperature with the potatoes.
4. Send the butter to the potatoes, add some milk. Arm yourself with tolkushkoy, start to pound the tubers.You can simplify the procedure using an immersion blender. At this stage it is necessary to salt the puree.

Mashed potatoes with tomatoes and sesame

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

1. Peel, chop, boil potatoes. Wash the tomatoes, free them from the stalks, chop into cubes. Remove the husks from the garlic, chop with a press or chop.
2. Heat the pan, add the butter, send the garlic with the tomatoes to the roast. Roast them on medium power for 2 minutes, stirring constantly. After this time, add sesame seed.
3. Potato mash pestle with the remnants of broth. Enter the grated cheese and some butter, salt it. Send in the tomatoes and garlic, 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. Cut into 2-4 sections, throw in the pan for cooking. Fill with boiling water, it should cover the tubers a couple of centimeters.
2. After boiling boil potatoes for a third of an hour. When it is easy to crawl off a knife, drain almost all of the liquid, leaving a little broth to dilute.
3. Add the butter to the potatoes, salt and pour the broth gradually.Knead the tubers with a pestle or immersion blender, serve with any other products.

Puree with minced meat

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

1. Warm up the potato mass in a convenient way and re-beat. Prepare a baking sheet, richly greased with oil. Put the mashed potatoes on a tray. Simultaneously fry the minced meat in a pan, to enhance the taste, mix in the onions.
2. Put the meat mass on top of the potatoes. Sprinkle with grated cheese. The dish will be with a unique taste and delicious crust. Heat the oven to 200 degrees, send a baking tray to it.
3. Set the timer on the stove and wait half an hour. After the allotted time, remove the tray with the prepared dish. Wait for a while to cool down. Divide the cake 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 teeth

1. Install a pot of water on the stove, turn on the gas at maximum power. In parallel, wash and peel the potatoes.To make the boiling process faster, chop the root crop into slices. Send the vegetable to boiling water.
2. After cooking, knead the potatoes until a homogeneous mass according to the classic recipe. Peel the garlic and send to fry in a hot frying pan with butter. In parallel, rub the cheese on a grater.
3. In the finished mashed potatoes, add cheese, spices to taste and butter, garlic is not needed, get rid of it. Stir the ingredients thoroughly and serve. Potato dish can be decorated with sprigs of fresh greens.

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, cut 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 are boiled, drain and mix the milk. Turn the food into a homogeneous mush. Add salt as needed, keep in mind that cheese gives its flavor.
3. Peel the garlic and turn it into gruel with tools at hand.Combine raw materials with soft butter. Grate the cheese and mix all the ingredients. Serve mashed potatoes to the table.

Pumpkin Puree

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

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

Mashed potatoes with mushrooms

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

1. Warm up mashed potatoes and combine with milk, mix thoroughly until a homogeneous consistency. In the mass, you can add spices and fragrant seasonings to taste.Set the finished product aside.
2. Turn garlic into mush with a special device. Fry the finished composition in butter. Next, enter the prepared mushrooms. Stir until a golden peel forms.
3. Prepare mashed potatoes in portions, on top or beside, put a side dish in the form of fried mushrooms. The dish goes well with various sauces.

Puree with mustard

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

1. Prepare potatoes in a classic way and mash them. Stir in cream and seasoning to taste. Next, fry the pine nuts in a dry frying pan. The procedure will take no more than 5 minutes.
2. Enter into the finished mass of nuts and mustard. 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 flaws, it is important to thoroughly peel the potatoes. On the tubers should not be damaged and dark eyes. It is best to use young root vegetable.
2. To facilitate the process and cooking time, potatoes are best divided into 4 parts before cooking. Moreover, in this form the root crop retains a sufficient amount of useful substances.
3. If you like fluffy and airy mashed potatoes, then the mass for the first time is to knead the tolkushkoy. The second time is recommended to resort to using a mixer.

It is easy to cook mashed potatoes at home, just follow the instructions. With root perfectly combines almost any product. Do not be afraid to conduct experiments and add something new to the recipe.

Video: how to make delicious mashed potatoes