Crushed potatoes with butter recipe

Crushed potatoes with butter recipe

Ingredients

Step-by-step recipe for making Crushed Potatoes with Butter with photo

So, let's start cooking:

Peel and wash the potatoes, cut the vegetable into similar pieces.

Place the potatoes in a saucepan, cover with water, add salt, add a bay leaf and put on the fire, let it cook.

Once the potatoes are cooked, pour in water, immediately add a good piece of butter and pound, you should get a tender and fluffy puree. That's all, crushed potatoes with butter are ready!

Video recipe: Crushed potatoes with butter

Mashed Potato Casserole

You can also make a casserole from crushed potatoes. Oh, how delicious this casserole will be, you can’t even imagine!

So, in order to prepare a casserole according to this recipe, you will need:

Ingredients:
potatoes – 3 pieces;
eggs – 3 pieces;
onion – 1 head;
breadcrumbs - 2 tablespoons.

Boil the potatoes in their jackets. When the potatoes are cooked, peel them and grate them on a small grater.

Then beat the eggs into the grated potatoes, add the chopped onion, fried in advance.

Now you will need a baking tray, you need to grease it, use at least some fat. Sprinkle breadcrumbs on top.

Next, place the potato mixture on a baking sheet, grease it, and use sour cream.

Bon appetit!

Mashed potatoes

Mashed potatoes are a traditional and, probably, the most famous potato dish, which is a completely suitable side dish for meat, poultry, fish or vegetables, which is adored by all children, adults and old people, because it is extremely suitable for daily home meals. Although there are side dishes in the world that are the most simple and quick to make, and the potatoes must be carefully peeled, boiled for quite a long time and then crushed after all this, nevertheless, I am sure that no other option can compare with the pleasant taste, the appetizing smell and tender airy mixture of hot, freshly prepared mashed potatoes. Despite the fact that a completely edible puree can be created from potatoes alone without additives, and in this case the dish will be quite light and dietary, nevertheless, there is always the opportunity to improve the taste of this side dish, given that the potatoes are simply completely mixed with products such as milk and butter. The addition of these most common and common ingredients can completely transform the structure, appearance and taste characteristics of ordinary mashed potatoes and create this simple vegetable dish as the most beloved and coveted side dish for all family members.

Despite the fact that mashed potatoes are prepared as if without any special tricks and it can be created even purely intuitively, without focusing on any specific recipe, nevertheless, there are several rules and subtleties, if you follow which you will get the most tender and correct puree. For example, to make perfect mashed potatoes, it doesn’t matter what kind of potatoes, but only starch-rich and, properly, well-cooked vegetables, therefore it is better to throw strong young potatoes for frying or boiling in their skins, and for mashed potatoes, choose old potatoes from an old harvest or in advance starchy varieties. Besides this, there are also some other important secrets, which I will definitely tell you about below in this article, because all these very simple and simple techniques will help you get amazingly tasty mashed potatoes. By the way, the calorie content of mashed potatoes with milk and butter is only 127 kcal per 100 g, so virtually anyone can enjoy this beautiful side dish, if, of course, they are not zealous and consume it in moderation. Bon appetit!

Necessary information

How to make delicious mashed potatoes - a traditional recipe for mashed potatoes with milk and butter with step-by-step photos

INGREDIENTS:

• 1.2 kg potatoes (7 – 8 medium tubers)
• 200 ml milk
• 100 g butter
• 1 tbsp. without a mountain of salt

COOKING METHOD:

1. In order to prepare savory mashed potatoes according to the traditional recipe, the potatoes need to be peeled and cut into large pieces (any tuber - into 4 - 8 parts, depending on the size).

2. Next, the potato slices should be placed in a saucepan, filled with 100% cool water with a little extra and put on medium heat. When the water boils, reduce the heat and cook the potatoes at a low simmer for 25 - 30 minutes. At the end of cooking, add salt to the potatoes and check their readiness using a knife or fork - they should pierce the vegetables right through without excessive effort.

3. You need to completely drain all the water from the finished potatoes, then return the pan to the stove and keep it on the lowest heat for 4 - 5 minutes so that the potatoes dry out slightly.
Thanks to this little manufacturing secret, the potatoes will be able to better absorb milk and butter. 4. Meanwhile, milk and butter must be placed in a ladle or small saucepan.
5. Bring the milk to a boil over low heat, remove from the heat and stir well until the butter is completely dissolved.

6. Crush the potatoes with an iron or wood potato masher until pureed. This needs to be done vigorously and very painstakingly for 4 - 5 minutes in order to break up all the lumps and get the most tender mashed potatoes.

7. Pour in hot milk and butter in portions, beating the potatoes with a potato masher until the desired mixture is pureed. When determining the mixture, you should take into account the fact that after standing a little, the puree will become slightly thicker.

Mashed potatoes should be served immediately after preparation as a side dish for any dish of meat, poultry or fish.
In addition, it can be mixed perfectly with a salad of fresh vegetables, pickled mushrooms and any other homemade marinades, and as a result you can get a light, but tasty and satisfying vegetarian lunch or dinner. It is better to prepare mashed potatoes for one time and not leave them until the next meal, because after heating, as annoying as it may sound, its taste and mixture noticeably deteriorate.
Bon appetit!

How to make diet mashed potatoes

Since regular mashed potatoes are a favorite side dish for almost all people, it is a good idea to include this dish in your diet even if you have severe dietary restrictions. To create the lightest, low-calorie or even lean puree, you need to follow these tips:

1. To make this side dish, choose young potatoes or varieties with a low starch content, and if you soak the peeled, cut tubers in cool water for 1 - 2 hours, then even more of the starch will be released into the water.

2. To give the puree a suitable mixture, instead of milk, you can use the water in which the potatoes were boiled, and in this case you will get the lowest-calorie version of the dish. If your diet (Diet is a set of rules for eating food by a person or other living organism) does not involve a reduction in calories, but a refusal of animal proteins or intolerance to cow's milk, then in this case you can take soy or almond milk.

3. Butter is the most high-calorie component of puree and also contains cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms except nuclear-free ones) , so you can omit it completely or replace it with a small amount of unrefined olive oil “Extra Virgin”, carrying valuable fatty acids necessary for the functioning of the nervous and cardiovascular systems.

Even more butter. Secrets of the most delicious mashed potatoes

Are mashed potatoes common? Will it work out anyway? It's not that simple at all. Bad news for those on a diet: mashed potatoes taste better the more oil they contain. Some chefs even add 30% butter to the total mass of the puree. But there is good news: in some versions you can replace some of the butter with yolks, cream and other noteworthy additives.

Famous chefs shared their thoughts on making good mashed potatoes with AiF.ru.

Dmitry Bobylev, chef of the Haggis Pub&Kitchen restaurant:

It is very important to add a creamy base to crushed potatoes, heat the milk or cream, and melt the butter. By the way, putting butter cool and after milk is a mistake. Firstly, it turns out that you put the butter in its raw form, and this will spoil the puree faster, and secondly, when cool ingredients are introduced, the puree may turn gray. Therefore, pour the hot milk-butter mixture into the hot potatoes.

Beating the puree incorrectly causes the starch to be knocked out of the potatoes and it becomes rubbery.

Sergey Balashov, chef of the restaurant 800 ° C Contemporary Steak:

A lot of good butter and very thorough kneading are what are important for purees. Prolonged kneading provides good oxygen saturation, which is why the texture of the puree comes out very tender and smooth. You can knead by hand, using a whisk and a silicone spatula. During such a long beating, no paste remains, the puree becomes creamy. But it is important not to allow the butter to be cut off from the potatoes; in other words, a measure is needed. You will begin to feel the moment when you need to stop kneading with experience. It is difficult to explain here, you just need to experience it.

It is also necessary to add nutmeg to the puree, it gives a nutty color and improves the viscosity of the puree.

Kobayashi Katsuhiko, brand chef of Keanu Bar restaurant:

My secret to good mashed potatoes is that I boil unpeeled potatoes in their skins. If you boil them in their skins, the tubers do not absorb excess water, and the puree comes out very tasty and rich.

Later I peel the potatoes, pound them and add a piece of butter (no, you don’t need a lot) and hot milk.

Maxim Goryachev, owner and chef of the “Kuski” cafe and the plasticine cafe “Didu”:

Mashed potatoes will turn out very tasty, tender and creamy if you add sour cream and chicken egg yolk instead of milk. Another idea: add one baked potato to the puree, grind it right along with the skin. The puree will be delicious and a little crunchy.

Lemon and lime puree

Recipe by Sergei Balashov, chef at 800°C Contemporary Steak

• 1 kg potatoes
• 300 g butter
• 400 ml milk
• 2 g nutmeg
• Salt
• 2 g lemon zest
• 2 g lime zest
• 2 ml lime juice

Step 1. Peel the potatoes and cook until tender.
Step 2. Rub through a sieve, then add butter and milk over low heat.
Achieving the right texture. Step 3. Mix actively for 20 minutes, without stopping, so that the puree is very saturated and enriched with oxygen and so that all the lumps dissolve.
Step 4. Add salt and nutmeg.
Step 5. After the puree is ready, you can add any additives. For example, lemon and lime zest plus fresh lime. Then we carefully mix with these additives.

Mashed potatoes with scamorza cheese

Recipe by Brad Farmery, brand chef at Saxon+Parole restaurant

• 2 kg potatoes
• 500 ml cream 33%
• 200 g butter
• 100 g smoked scamorza cheese

Step 1. Boil the potatoes until fully cooked.
Step 2. Heat the cream with butter.
Step 3. Mash the boiled potatoes.
Add a mixture of cream and butter to it, mix thoroughly. Step 4. For each serving of mashed potatoes (approximately 150 g), add 10 g of smoked cheese.
Grate the cheese ahead of time and add to the hot puree. Step 5. Mix thoroughly.

Mashed Baked Potatoes

Recipe by Vladislav Korpusov, chef of the Stories restaurant

• 1 kg potatoes
• 300 ml milk
• 200 g butter
• Salt

Step 1. Bake the potatoes over an open fire until done.
Step 2. Separate the pulp from the skins.
Soak the skins in milk for a day. Step 3. Later, squeeze out the mass and mix the remaining milk, infused with the skins of burnt potatoes, with the pulp.
Step 4. Add butter, salt to taste.

Potato mousse

Recipe by Evgeny Cherednichenko, chef of the restaurant “NA VOLNE”

• 1.5 kg potatoes
• 50 g parmesan
• 250 ml cream
• 5 g truffle oil
• Salt and pepper
• 50 g butter

Step 1. Melt grated Parmesan in warm cream.
Step 2. Boil the potatoes separately, when ready, add butter and cream with Parmesan, stir and rub the whole mass through a sieve.
Step 3. Add truffle oil, pour into a siphon. Place on a plate.

Mashed Potatoes with Pesto

Recipe by chef Mark Statsenko

• 800 g potatoes
• 200 ml milk 3.5%
• Butter
• Salt

• 270 g fresh basil
• 700 ml vegetable oil
• 60 g butter
• 14 ml lemon juice
• Salt

Step 1. Boil the potatoes, wipe and add salt, butter, boiled milk and mix.
Step 2. Pesto: pour the peeled basil with oil, add salt, fresh lemon and blend with a blender.
Step 3. Place the finished mashed potatoes on a dish and add pesto sauce.

Mashed potatoes with yolks

Recipe by Maxim Goryachev, chef of the quest cafe “Kuski”

• 3 potatoes
• 1 egg yolk
• Butter to taste
• 10-15 g cheddar cheese
• Nutmeg

Step 1 .
Boil potatoes until soft. Step 2. Rub it through a sieve.
Step 3 . Mix egg yolk and butter into potatoes. Add cheese and nutmeg. Add salt.

Preparing mashed potatoes

Mashed potatoes are a type of mashed potatoes that are made without a mixer, but only with the help of a masher. The recipe for crushed potatoes is the most common and understandable; the list of ingredients includes available products. And in the end it turns out to be a good side dish for meat and fish dishes, mushrooms, and vegetables.

How to make mashed potatoes with milk and butter

Despite its simplicity, the process of making mashed potatoes requires compliance with several rules. If everything is created in accordance with the advice of the most experienced chefs and in a clear sequence, you will get a delicious side dish.

Making mashed potatoes with milk and butter:

1. The tubers created for puree are painstakingly washed under the tap and peeled (young varieties are quite easy to rinse with a brush).
2. Place the unblemished vegetables in a saucepan, add enough water to just cover them, and set to cook.
3. Heat the milk (alternatively, bring to a boil and turn off).
4. When the potatoes are cooked and become soft and crumbly, pour the water into a separate pan and mash the tubers until dry with a potato masher.
5. When all the tubers are mashed to a coarse puree, add salt and pepper (some cooks prefer to add salt at the half-cooking stage), butter and milk, cover with a lid so that the butter melts.
6. After the butter has melted, mash the potatoes again. If the puree comes out very coarse or thick, add a little water, drained after cooking.

Before serving, if desired, sprinkle the crushed potatoes with paprika, chopped herbs, or pour over your favorite sauce (cream, sour cream, mayonnaise, cheese).

To make mashed potatoes we need

Mashed potatoes with butter and milk are prepared from 5 common ingredients:

• 6 potatoes;
• 1 full tbsp. fatty butter;
• ¼ tbsp. milk;
• salt to taste;
• pepper to taste.

Other ingredients are added depending on the chosen recipe.

Among them most often are:

• grated cheese;
• chicken egg;
• cauliflower;
• cream (instead of milk);
• fried onion;
• coconut milk (instead of regular milk);
• garlic;
• celery;
• pumpkin.

The puree can also be prepared before serving, which requires the following ingredients (optional):

• parsley;
• dill;
• green onions;
• paprika;
• sour cream;
• mayonnaise;
• ketchup;
• cheese sauce.

The total cooking time is 30-45 minutes (depending on the type of potato). Preparing the ingredients takes 20 minutes, cooking – 10-25 minutes.

More worthy recipes

An ordinary dish is made extraordinary and slightly different in taste if new ingredients are added to it. The same goes for crushed potatoes - there are a huge number of manufacturing options.

Puree with added cheese

• 2 kg of potatoes;
• 100 g plums. oils;
• 1.5 stack. milk;
• 100 g hard cheese;
• salt and water to taste.

1. Put water in a kettle or saucepan to boil, and at this time peel the potatoes.
2. Place the unblemished tubers in a saucepan, add boiling water and send to the stove to cook.
3. After the water boils, add salt.
4. Grind the cheese using a small hole grater.
5. Heat the milk, but do not boil.
6. When the potatoes are cooked, drain the water from the pan and mash until dry with a potato masher.
7. Dump out the grated cheese and throw in a piece of butter, stir with a spoon.
8. Pour hot milk, stir and mash again with a masher.

Pound with egg

• 1 kg of potatoes;
• 1 tbsp. oil drain;
• 1 stack milk;
• 2 testicles;
• salt to taste.

Step-by-step description of the recipe:

1. Cut the washed and peeled tubers into 2-4 parts and place in a saucepan.
2. Pour water over the tubers until they are completely covered, and add salt.
3. Place over high heat and bring to a boil. After boiling, reduce the gas and cook until tender.
4. Drain the water from the pan and mash the potatoes.
5. Add butter, wait until it melts.
6. Crush again, then add milk and crush again.
7. Beat the eggs into the masher, test for salt: if it is not enough, add some salt, and again crush the potatoes until you get the desired mixture.

Potatoes with cauliflower or pumpkin

• 0.5 kg potatoes;
• 0.5 kg cauliflower (or 0.3 kg pumpkin);
• 2 tbsp. oil drain;
• ½ tbsp. cream (or 1 cup milk);
• ¼ cup grated cheese (optional);
• salt to taste.

1. Cut the unblemished potatoes into pieces, add hot water and let them cook (if the recipe includes pumpkin, cut that too into pieces and let it cook together with the potatoes).
2. Bring to a boil, and after 10 minutes of boiling, dump out the cabbage (having previously cut it into inflorescences).
3. When the vegetables are ready, drain the water and crush. After this, add butter, cream, cheese, mix and crush again.

Pound with coconut milk and fried onions

• 1 kg of potatoes;
• 1 onion;
• 1 tbsp. sunflower oil;
• salt to taste;
• ½ tsp. Sahara;
• 1 tsp vinegar;
• 2 stacks fresh coconut milk;
• 1 tbsp. dried garlic (replace with fresh chopped garlic).

Prepared as follows:

1. Finely chop the onion, add oil to the bubbling frying pan, add vinegar, sugar, a little salt and fry until golden brown.
2. Wash the potatoes, peel them, boil them, drain the water, and crush them.
3. Add coconut milk, garlic, and fried onions to the pan with the crushed mixture. Stir with a spoon and grind again as needed.

Cooking delicious dishes, delighting your loved ones, is simple and interesting!