Recipe for making mashed potatoes. Creamy mashed potatoes

Crushed potatoes are one of the most popular side dishes among Russian housewives. This dish is universal: it is very tasty and goes well with almost any other food, be it vegetables, fish, mushrooms or meat. Mashed potatoes fill you up for a long time and at the same time do not give you a feeling of heaviness.

How to make mashed potatoes

Even such a low-component, easy-to-prepare dish has certain nuances. In order for the pound to turn out tender and airy, you should follow some rules. How to make mashed potatoes correctly:

• young potatoes are not suitable for cooking; you should choose mature yellowish tubers with a high starch content;
• Warm/hot milk should be added to the finished fruit, as a cold product will turn the dish an unsightly gray color;
• do not keep peeled potatoes in water for a long time, since starch, which is important for mashing, leaves the vegetable at this time;
• you need to not just crush the potatoes, but beat them - this way the side dish will acquire the necessary fluffiness;
• To create a dish with a rich, creamy taste, don't skimp on butter.

Mashed potatoes - recipe with milk

To make crushed potatoes not only tasty, but also have an appetizing appearance, you need to cook them correctly. To do this, you do not need to have special skills, you just need to take into account a few important rules. So, according to the classic recipe, pound cake is prepared from 4 components - boiled potatoes, milk, butter and salt. At the same time, it is not advisable to use a blender or other electrical appliances to beat the dish. The most delicious side dish is obtained if you use a regular masher or pestle. How to make mashed potatoes with milk?

Ingredients:

• milk – 0.3 l;
• potatoes – 1 kg;
• butter – 50 g;
• salt.

Cooking method:

1. Cut the peeled tubers in half to speed up the cooking of the vegetable.
2. Place the product in a saucepan, add water so that the liquid barely covers the vegetable halves. You can salt the dish at this stage or during pounding.
3. Boil the vegetable until tender (this will take about 20 minutes). Its readiness is indicated by the soft insertion of the knife/fork into the pieces.
4. After draining the broth from the pan, start pounding the potatoes with a pestle/masher, gradually adding heated milk into the pan.
5. Add pieces of butter to the mixture, thoroughly beat the side dish using improvised means and serve with fresh vegetable salad.

Without milk

Few people are indifferent to this dish, which is why the side dish is served on almost every holiday; it is no less often prepared on weekdays. The side dish goes well with various other dishes - fish, meat, salads and all kinds of snacks. There are many recipes, each of which has its own characteristics. Below is how to make mashed potatoes without milk. If you remove butter from the list of ingredients, the side dish can even be included in a vegan menu. How to cook potatoes for mashed potatoes?

Ingredients:

• salt;
• water – 2 l;
• potatoes – 1.5 kg;
• butter – ½ pack.

Cooking method:

1. First, prepare the main ingredient; for this, the potatoes are peeled and washed thoroughly. Then cut into medium slices to reduce cooking time.
2. The vegetable is placed in a pan, filled with water and boiled until tender (about 20 minutes).
3. When the product becomes soft, the potato broth is poured into a cup, and the rest of the volume is poured into the sink.
4. Dry boiled vegetables are pounded with a pestle, gradually adding the remaining broth.
5. The mass is seasoned with butter, salted, and then it can be served.

Mashed potato dishes

Puree can serve not only as a side dish, but also as an integral component of various independent dishes. Since potatoes are often left over after festive feasts, practical Russian housewives use them to prepare original appetizers, casseroles, cutlets, pies, etc. Below are interesting, tasty options for dishes that can be prepared from puree.

Casserole

Yesterday's crumpled potatoes lose their airiness, plasticity and taste. However, you should not throw away the product - you can prepare a simple, unusual, satisfying dish from it. Mashed potato casserole can be prepared with different fillings, be it meat, cheese, fish, mushroom, cottage cheese or vegetable mass. Below is a recipe for a dish with ground beef.

Ingredients:

• large onion;
• semolina – 2 tbsp. l.;
• sour cream or heavy cream - 3 tbsp. l.;
• eggs – 2 pcs.;
• hard cheese – 100 g;
• minced beef – 0.3 kg;
• puree – 0.5 kg;
• flour – 2 tbsp. l.;
• seasonings

Cooking method:

1. Chop the onion finely, fry in oil, turning on medium heat.
2. Add the minced meat to the same pan, after mashing with a fork. Season the mixture.
3. Grate the cheese.
4. Grease a baking dish with oil and sprinkle the bottom with semolina.
5. Place ½ of the puree into a container, then all the minced meat with onions and 1/3 of the cheese.
6. Place the rest of the potatoes and cheese on top. Fill the dish with sour cream, sprinkle with a pinch of semolina.
7. Bake the food at 200 degrees oven, covering the top of the pan with foil.

Cutlets

After the holidays, as a rule, every housewife is left with a large amount of powder, which needs to be quickly disposed of so that the product does not go to waste. There are several options for how to do this - reheat and eat the not-so-tasty dish, or show your imagination and make mashed potato cutlets. Below is how to make tender, savory cutlets.

Ingredients:

• eggs – 2 pcs.;
• spices;
• mashed potatoes/potatoes – 1 kg;
• butter – 50 g;
• flour – 2 tbsp. l.;
• vegetable oil – 2 tbsp. l.

Cooking method:

1. If the masher is not ready yet, you should know how to make puree. To do this, cut the peeled vegetable into small pieces, boil the product until tender and crush with a pestle, after draining most of the water into the sink. Add a spoonful of butter and a little salt to the mixture.
2. Add egg, flour, spices to the warm mixture.
3. Form small balls from the finished homogeneous mass (it is better to do this with wet hands).
4. Dip each cutlet into the breading and place in a heated frying pan.
5. Fry each cutlet on both sides until golden brown and serve with sour cream and mushroom sauce.

Pies

The unclaimed mashed potatoes left after dinner can be used to make very tasty, unusual potato pies. In this case, any filling can be chosen for them - mushroom, vegetable, meat. The fastest and easiest option is to use sausage/ham and cheese as a filling. Pies made from mashed potatoes turn out very tasty, no matter what filling you choose. Below is a recipe for an appetizer with mushrooms. How to cook pies?

Ingredients:

• breadcrumbs;
• frying oil;
• eggs – 2 pcs.;
• puree – 0.6 kg;
• onions – 2 pcs.;
• mushrooms (any) – 100 g;
• spices;
• butter – 1 tbsp. l.

Cooking method:

1. Mix the potato mixture with egg yolks and soft butter. Mix thoroughly.
2. Wash the mushrooms, chop and fry them along with the onions in vegetable oil.
3. After wetting your hands, begin to form cakes from the potato mixture, into which place a spoonful of fried mushrooms. The edges should be pinched as tightly as possible so that the pies do not fall apart.
4. Dip each bun first into beaten egg whites, then into breadcrumbs.
5. Fry them in oil on both sides until golden brown. Then place the finished pies on a flat plate lined with a paper towel to absorb excess oil.

With cheese

The dish goes well with any food, including cheese. By adding such an ingredient to a traditional side dish, you don’t have to worry about preparing a meat or fish dish, since the puree will already be very satisfying and nutritious. You can use semi- or hard cheese, and in this case it is better to choose sandwich or melted butter. How to cook mashed potatoes with cheese?

Ingredients:

• Parmesan/Dutch cheese – 100 g;
• garlic cloves – 3 pcs.;
• milk – 200 ml;
• potatoes – 10 pcs.;
• butter – 2 tbsp. l.

Cooking method:

1. Cut the potatoes in half and boil over medium heat, covered.
2. Drain the water after the vegetable is ready.
3. Pound the potato pieces with a pestle while adding warm milk. Salt foods should be moderate, as cheese will also give a salty taste.
4. Squeeze the garlic, mix with melted butter, add to the crush, mixing it thoroughly again.
5. The cheese shavings are added last. Serve cheese puree with fresh vegetable salad.

With minced meat

To make a quick lunch, you can use yesterday's puree. By mixing the finished product with minced meat, you will get a completely different hearty and tasty dish. It bakes in the oven for about half an hour and does not require any effort on the part of the cook. If you wish, you can supplement the list of ingredients with any vegetables, herbs, and spices. Below we describe in detail how to prepare mashed potatoes with minced meat.

Ingredients:

• cheese – 150 g;
• butter – 100 g;
• minced meat – 0.5 kg;
• potato mass – 0.5 kg;
• high fat cream/milk – 2/3 tbsp.

Cooking method:

1. Reheat the potatoes, re-buff them and place them on a greased baking sheet/casserole dish.
2. Place the minced meat fried until tender along with the onion on top.
3. Sprinkle the food with cheese shavings so that the finished product has an appetizing crust.
4. To prepare the dish, place it in the oven for half an hour at 200 degrees. Then let the casserole cool slightly and serve, cutting into portions.

With mushrooms

To prepare pounded mushrooms, you don’t need to put in any serious effort; in addition, the dish does not require a large number of ingredients - all of them, as a rule, are already in any housewife’s refrigerator. Mushroom puree is an excellent lunch or dinner option for fans of vegetarian food. How to make mashed potatoes with mushrooms?

Ingredients:

• oyster mushrooms/champignons – 0.2 kg;
• mashed potatoes – 1 kg;
• garlic cloves – 2 pcs.;
• butter – 2 tbsp. l.;
• sour cream – 50 ml.

Cooking method:

1. Heat the finished puree, add heated cream and butter to it. Try to prepare a perfectly plastic and homogeneous mass.
2. Season the mixture if necessary, cover, and set aside.
3. Fry the crushed garlic in butter, then add the mushroom pieces. Cook the ingredients, stirring vigorously, until golden brown.
4. Place the potato mixture on serving plates and place the fried mushrooms on top.

Video

How to make mashed potatoes? It would seem that there is nothing complicated: the tubers are boiled and then pounded. But a truly tasty dish will only turn out if you take into account a few important details.

Who doesn't love mashed potatoes? This is a wonderful side dish for fish and meat, as well as an independent vegetarian dish - a frequent guest on the tables of each of us. It is prepared even for the youngest children as their first food... one might say that we have warm feelings for potatoes from the cradle. But since fried slices are not the most dietary food, mashed potatoes are often prepared - it is healthier, especially if the potatoes are cooked according to all the rules.

Everyone knows that excessive heat treatment of foods deprives them of their beneficial properties. This rule also applies to potatoes: during cooking, B vitamins from the tuber pass into the water - and then you drain it, sending the nutrients down the drain. Because When preparing mashed potatoes, the main thing is to minimize the loss of vitamins. This article is devoted to how this is done.

Stage 1: Cleaning and Cooking

First, put a pan of water on the fire, and only after that start cleaning the tubers. Choose potatoes that are large enough - about the size of your fist, not too young. For cleaning, it is most convenient to use a special knife in the shape of a spatula with a slit: the peel is separated very thinly and neatly.

The layer of pulp just under the skin contains a huge amount of vitamins - much more than the core. Therefore, cutting off the skin thicker than necessary is an unreasonable extravagance. So, you have peeled the tubers: divide them in half with a knife. There is no point in cutting potatoes smaller for mashed potatoes if we want to preserve their nutritional value to the maximum. We throw the pieces into boiling water as soon as we prepare them for cooking, without letting them turn blue. This is precisely why we set the water to heat up in advance, to prevent the release of starch.

Make a medium fire. Add salt in a proportion of 10 grams for every liter of water. You can also use spices - bay leaf and allspice. While the potatoes are boiling, there is no need to touch them: just make sure that the water does not boil away. Leave a gap between the lid and the pan. When a tempting aroma floats through the kitchen, pierce one of the tubers with a knife: if the tip passes through the potato easily, then it’s time to remove the pan from the heat and drain the water into a separate container.

Stage 2

And now the most interesting thing - we will grind the puree. The best tool for this purpose is a good old masher, a device with a round perforated disk on one side and a handle on the other. Mashed potatoes prepared using a blender are a sticky mess that is not suitable for food. High technologies are not always better than household utensils that have been proven over centuries - so arm yourself with a masher and...

No, here's one more thing you need to do before mashing the potatoes: heat up some milk or cream. If you pour them into puree while cold, the dish will take on an unpleasant grayish tint. Some housewives add a lightly beaten raw egg instead. In this case, the taste turns out to be somewhat specific, for everyone. Therefore, if you are not sure that you will like it, do not experiment, but rather take milk. If there is no milk, the water in which the potatoes were boiled will do. Remember, we drained it not into the sink, but into a separate container? We did this precisely because it can still be used.

Stage 3: final

The final stage of preparing mashed potatoes is coming: first, mash them dry, then gradually add milk or water, continuing to grind. How much liquid is needed for the ideal consistency - decide for yourself. Some people like thicker purees, others the opposite. Now add butter or homemade sour cream (store-bought sour cream is not suitable, its fat content is insufficient for dressing the puree). Don't skimp: the more fat the potatoes absorb, the fluffier they will become. When the piece melts, stir our dish with a spoon, and from that moment we consider it completely ready. Get out the plates, please come to the table!

How long to cook potatoes for mashed potatoes?

It is important to know exactly how long to cook the potatoes for mashing, so as not to keep them on the fire more than required. Half an hour is enough to achieve optimal results.

30 minutes is how long it takes to boil potatoes for mashed potatoes. After this time, it is checked for readiness using a knife to make sure that it is already soft.

If you are wondering what to add to the puree, try one of two wonderful fish dishes to choose from:

- Fried fish

- smoked fish

What's a substitute for the usual potato and chicken dish?

What to cook for a side dish

mashed potato recipe

40 minutes

90 kcal

5 /5 (1 )

It would seem that what could be simpler than 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 fact is that new potatoes contain less starch, and it is starch that makes mashed potatoes airy. 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 for 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 family recipe for mashed potatoes. A quick way to make airy and fluffy mashed potatoes. An excellent side dish of potatoes.
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2015-07-07T13:00:01.000Z

Mashed potatoes without milk

A wonderful recipe for mashed potatoes without milk, suitable for vegetarians and for a Lenten menu. The nutritional value and calorie content of such a dish is slightly inferior to 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. This side dish is also suitable if you are trying to avoid excess animal fat in your diet. View the recipe on the website http://povar.ru

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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 a vegetable salad or pickles - and you’ll get a delicious homemade lunch straight out of your childhood!

Mashed potatoes also go well with fried fish, fish sticks and canned food.
This wonderful dish is also suitable 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 other interesting ways to make 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 a very tasty and satisfying dish, but this culinary classic 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 potato zrazy with minced meat, which men like so much.

Today we have analyzed a simple and tasty recipe for a wonderful universal side dish - mashed potatoes. By following my simple tips, you will definitely prepare 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 everyone!

It's hard to think of a more classic side dish than mashed potatoes. Mashed potatoes are a desirable dish not only on the holiday table, but also on ordinary weekdays. You can serve mashed potatoes with a variety of dishes: roast chicken, roast turkey, stew, or as the main ingredient in shepherd's pie. Mashed potatoes can be fluffy and creamy or denser with a rich, rich flavor. In any case, mashed potatoes are not 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 the type of puree you want to make)
• 2 or 3 tablespoons butter
• Salt and pepper to taste

Steps

Making country puree

Choose potatoes. When choosing potatoes, think about what you will cook with them. Different varieties of potatoes intended for boiling, frying, and baking have different properties, as well as taste and texture.

1. Wash the potatoes. Wash each potato thoroughly with cold water. Carefully inspect each potato to ensure there is no dirt left anywhere. If you wash the potatoes in a bowl of water, do it thoroughly before cutting the potatoes.

   • You can use a small brush specifically designed for scrubbing potatoes. You will be able to remove all the dirt.

2. You can cook the potatoes with their skins on, or you can peel the skins before cutting the potatoes into pieces. Quarter the potatoes or cut them into cubes.

   • If you decide to boil the potatoes with their skins on, keep in mind that this will affect the texture of the mashed potatoes. Therefore, it is better to use Yukon Gold, as this potato variety has thin skin than Russet potatoes.

3. Prepare the potatoes. Place the prepared potatoes in a large saucepan and cover with cold water. The potatoes should be covered by several centimeters of water. Bring the water to a boil, then reduce the heat and simmer for 10 to 20 minutes. Check the potatoes for doneness with a fork. The potatoes should be soft when pierced with a fork.

   Prepare additional ingredients. While the potatoes are cooking, heat the chicken stock or milk and remove the butter from the refrigerator.

   • Use chicken broth if you want a richly flavored puree. Thanks to milk, you can make potatoes with a creamy taste.
   • If you heat the milk or broth, your puree will stay hot longer. In addition, potatoes absorb warm liquids better.

4. Drain and prepare potatoes. Use a colander to drain the potatoes. Place the pan back on the stove. Add room temperature butter and mash the potatoes.

   • It is better to pound potatoes using a regular potato masher. However, do not overdo it, otherwise you will end up with a puree that is not the consistency expected in this recipe. Small pieces and peel should remain intact.

5. Add milk or broth. Do it gradually. Stir gently and add a little more liquid if your potatoes seem dry. Continue adding liquid gradually until the mashed potatoes reach the desired consistency.

   • Do not add all the milk or broth at once. You may end up adding too much liquid and you end up with potato soup instead of puree. Add liquid depending on the type of potato and its starchy level.

6. Add spices and serve. Add salt, pepper and/or more oil to taste. Serve the puree warm.

   • Additionally, you can add chopped onions or peppers to your dish.

   Making Creamy, Smooth Mashed Potatoes

   1. Choose potatoes. When choosing potatoes, consider what you will be cooking with them. Different varieties of potatoes intended for boiling, frying, and baking have different properties, as well as taste and texture.

      • A common potato variety with high levels of starch is Russet. Nothing can beat it for baking and making light and fluffy mashed potatoes.
      • Use low-starch potatoes, such as red potatoes. These potatoes are sometimes called waxy potatoes; they retain their shape better than other varieties.
      • Yukon Gold potatoes can be used to prepare various dishes. You can fry, boil, bake this type of potato. If you decide to mash this potato variety, you will end up with a delicious, creamy dish.

   2. Wash the potatoes. Wash each potato thoroughly with cold water. Carefully inspect each potato to ensure there is no dirt left anywhere. If you wash the potatoes in a bowl of water, do it thoroughly before you cut the potatoes.

      Prepare the potatoes for boiling. Peel the potatoes before cutting them into pieces. Quarter the potatoes or cut them into cubes. The larger the pieces, the longer the potatoes will cook.

To make the puree smooth and airy, choose starchy varieties. These are round potatoes with light brown skin and light flesh. Starchy potatoes become very soft when cooked, which ensures the delicate consistency of the puree.

But it is better not to use potatoes with red skin. It does not boil so much, and the puree may end up with lumps.

What to put in mashed potatoes, except potatoes

Classic mashed potatoes would not be complete without cream. If you want the dish to have a sophisticated aroma, add a few sprigs of thyme, rosemary or other herbs to the liquid and heat over low heat.

Skillet.lifehacker.com

Another product that makes mashed potatoes tasty and airy is butter. Do not feel sorry for it and do not skimp when purchasing: the oil should be high in fat content. As an alternative, you can take refined sunflower or olive oil. However, the taste of the puree in this case will be slightly different.

skillet.lifehacker.com

Both milk and butter should be at room temperature. If they are cold, the potatoes will cool faster and the mashed potatoes will have to be stirred longer. This means that it may turn out sticky.

Some people add a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese to mashed potatoes. You can also add a raw egg, fried onions or mushrooms for flavor.

If you want to give the mashed potatoes an unusual color, boil the potatoes along with beets, carrots or pumpkin.

Fresh herbs will add a special aroma to the finished puree. It can be stirred with the rest of the ingredients or sprinkled on the dish.

How to make mashed potatoes

Peel the tubers and cut them into equal large cubes. This way the potatoes will cook more evenly.

Place the cubes in a saucepan and fill with cold water so that it covers them by about 1 cm. Salt and put on fire.

By the way, people are still arguing about when to salt the puree. 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 the water boils. Famous professionals also have divided opinions about what kind of water to put potatoes in: cold Perfect Mashed Potatoes or already boiling How to make mashed potatoes.

One thing is certain: the potatoes must be completely boiled. It is easier to check the degree of readiness with a knife. It should pierce the potato cube easily.

pluckytree/Flickr.com

When the potatoes are ready, drain the liquid from the pan, drain the cubes in a colander and dry them slightly. To do this, you need to put them back into the hot pan and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not needed at all in the puree.

Remember: the colder the potatoes, the more difficult it is to mash them.

The puree should not be mixed in a blender: because of this, it can become viscous, sticky and, of course, tasteless. It is better to make the puree by hand using a masher with holes. This won't take much effort because the starchy potatoes become very soft after boiling.

To prepare mashed potatoes from harder varieties, you can use a potato press. It will help get rid of lumps.

LexnGer/Flickr.com

Then you need to add the remaining ingredients to the puree and mix well. Do not waste time and effort on this if you want the puree to be airy. At the end, you can season the puree with spices to taste and mix everything again.

Bonus: 4 unusual mashed potato recipes

Stacy Spensley / flickr.com

Ingredients

• 400 g potatoes;
• 400 g cauliflower;
• 1 tablespoon butter;
• ½ cup cream;
• ¼ cup grated cheese;
• salt - to taste;
• a few sprigs of green onions.

Preparation

Let the potatoes cook. 10 minutes after the water boils, add the cauliflower florets and cook until tender.

Add butter, cream, cheese, salt to the mashed vegetables and mix well until smooth.

Before serving, sprinkle the puree with chopped green onions.

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 sugar;
• 2 cups unsalted coconut milk;
• 1 tablespoon dried garlic.

Preparation

Boil the potatoes. Place the chopped onion in a frying pan with oil, add vinegar, a teaspoon of salt and sugar and cook for a few minutes. The onion should soften and turn golden brown.

Add garlic and fried onions to crushed potatoes. Mix well until smooth.

3. Baked potato and celery puree - Jamie Oliver's recipe

jamieoliver.com

Ingredients

• 4 potatoes;
• sea ​​salt - to taste;
• 300 g celery root;
• 1 head of garlic;
• 4 tablespoons olive oil;
• 3 sprigs fresh thyme;
• spices - to taste.

Preparation

Wash the potatoes and sprinkle with salt. Pierce the peel with a fork and place the tubers on a baking sheet. Bake for 30 minutes in an oven preheated to 190°C.

Chop the celery root into large pieces. Place it and the garlic cloves on baking paper, sprinkle with salt, pepper, pour two tablespoons of olive oil and mix with your hands. Wrap the paper to make a package.

Half an hour after you start cooking the potatoes, place the bundle on a baking sheet and bake for another 20–30 minutes. The 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 ghee;
• 1 clove of garlic;
• salt - to taste;
• 125 ml milk;
• 100 ml cream;
• 2 tablespoons butter;
• ground black pepper - to taste;
• a little nutmeg;

Preparation

Peel and cut the potatoes into cubes and boil for 25-30 minutes. Heat ghee in a frying pan and fry chopped garlic in 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.