How to make delicious mashed potatoes: rules, secrets, unusual ingredients

Regular mashed potatoes can be much better. Try to create it even more tender and airy, change the taste, color and smell. You will literally love it.

What kind of potatoes are suitable for mashed potatoes?

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 smooth consistency of the puree.

But it is better not to use potatoes with reddish skin. It doesn’t boil down very well, and the puree may end up with lumps.

What to put in mashed potatoes, not counting potatoes

Traditional mashed potatoes cannot do without milk or cream. If you want the dish to have a unique smell, add a few sprigs of thyme, rosemary or other herbs to the liquid and heat over low heat.

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Another product that makes mashed potatoes moist and airy is butter. Do not feel sorry for it and do not skimp when purchasing: the oil must have the highest fat content. As a candidate, you can take refined sunflower or olive oil. But the taste of the puree in this case will be slightly different.

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Both milk and butter should be at room temperature. If they are cool, 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. 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 together with beets, carrots or pumpkin.

The freshest herbs will give the finished puree a special smell. It can be mixed with the rest of the ingredients or sprinkled on the dish.

How to make mashed potatoes

Peel the tubers and cut them into similar large cubes. In this way, the potatoes will cook more evenly and quickly.

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

By the way, people still argue about when to salt mashed potatoes. Some Perfect Mashed Potatoes, Mashed Potatoes with Buttermilk, Black Pepper and Green Onion are salted by the chef first, others Emeril Lagasse's Garlic Mashed Potatoes - at the end, others Mashed Potatoes, Kind Of Robuchon-Style - after the water boils. Eminent experts also had divided opinions about what kind of water to put the potatoes in: cool Perfect Mashed Potatoes or already boiling How to make mashed potatoes.

Literally, one thing can be said: the potatoes must be completely boiled. It’s easier to check the degree of readiness with a knife. It should just pierce the potato cube.

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When the potatoes are ready, drain the liquid from the pan, discard the cubes in a colander and dry them slightly. To do this, you need to put them again in a hot pan and leave for a few minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is completely unnecessary in mashed potatoes.

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

Puree should not be stirred in a blender: because of this, it can become viscous, sticky and, naturally, tasteless. It is better to make the puree by hand using a masher with holes. This will not take much effort from you, because after cooking the starchy potatoes become very soft.

To make puree from the hardest types, you can use a potato press. It will help get rid of lumps.

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

Prize: 4 extraordinary mashed potato recipes

1. Mashed Potatoes with Cauliflower

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.

Manufacturing

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 stir well until smooth.

Before serving, sprinkle the puree with chopped green onions.

2. Mashed Potatoes with Coconut Milk and Onions

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.

Manufacturing

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 couple of minutes. The onion should soften and acquire a golden brown color.

Add coconut milk, garlic and fried onions to the mashed potatoes. Stir well until the mixture is homogeneous.

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

Ingredients

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

Manufacturing

Wash the potatoes and sprinkle with salt. Prick the skin 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 huge pieces. Place it and the garlic cloves on baking paper, sprinkle with salt, pepper, pour over 2 tablespoons of olive oil and stir with your hands. Wrap the paper so that it comes out like 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 stir well. Season the puree with spices.

4. Mashed Potatoes with Pumpkin

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;

Manufacturing

Cut the peeled potatoes and pumpkin into cubes and boil for 25-30 minutes. Heat ghee in a frying pan and fry chopped garlic in it.

Mashed potatoes

A selection of mashed potato recipes with step-by-step photos and instructions. We will tell you and show you how to make mashed potatoes quickly, deliciously and simply!

Sort recipes by .

Mashed Potato Recipes

Ingredients

Potatoes – 1 kg

Butter – 50 g

Water – for boiling potatoes

Ingredients

Potatoes – 10 pcs.

Milk – 1 glass

Butter – from 50 g

Garlic – 2-3 cloves optional

Ingredients

Potatoes – 800 g

Garlic – 2-3 cloves

Butter – 80 g

Cream 20% – 80 ml

Fresh spinach – 200 g

Ingredients

Potatoes – 8 pcs.

Butter – 60 g

A mixture of Provencal herbs – 1 tsp.

Ingredients

Potatoes – 500 g

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

Dried parsley - to taste

Butter – 30 g

Milk – 1/3 cup

Ingredients

Potatoes – 3 pcs.

Peas - 2/3 cup.

Vegetable oil – 3 tbsp.

Onions – 1 pc.

Salt, black pepper, nutmeg - to taste

Ingredients

Potatoes – 1 kg

Milk – approximately 2.5 cups

Grated Parmesan – 80 g

Fresh parsley – a bunch

Salt, pepper - to taste

Nutmeg – 1/3 tsp.

Ingredients

Beef – 350 g

Sour cream 20% – 150 g

Vegetable oil – 30 ml

Salt, hot pepper - to taste

Puree:

Potatoes – 500 g

Sour cream – 1-2 tbsp.

Butter – 30 g

Ingredients

Potatoes: 0.5 kg;

Cream (20%): 50 ml;

Ingredients

potatoes – 4-5 pieces (about 600 g)

garlic – 1 head

olive oil – 2 tbsp. spoons

salt – 1/2 teaspoon or to taste

Ingredients

Potatoes – 750 g

Forest mushrooms – 250 g

Parmesan – 3 tbsp.

Butter – 1 tbsp.

Chicken eggs – 2 pcs.

Onions – 1 pc.

Vegetable oil - for frying

Ingredients

Potatoes – 700 g

Hard cheese – 100 g

Oil – 40 g (+1 tsp)

Pepper, h.m. - optional

Breadcrumbs (if available) – 2 tbsp.

Ingredients

Potatoes – 1 kg;

Butter – 50 g;

Ingredients

Potatoes – 3-4 pcs.

Cauliflower - optional

Garlic - to taste

Milk or broth - from 0.5 to 1 cup

Oil - to taste

Ingredients

Potatoes – 600 g

Greenish basil – 1 bunch

Garlic – 2-3 cloves

Butter – 40 g

Ingredients

Mashed potatoes from about 1 kg of potatoes

Boiled chicken meat – 300 g

Champignons – 200 g

Onions – 1 pc.

Garlic – 2 cloves

Refined sunflower oil – 2 tbsp.

Salt, pepper - to taste

Ingredients

Champignons – 250 gr;

Onion – 1 piece;

vegetable oil – 3 tbsp;

heavy cream – 3 tbsp;

potatoes – 5 pcs;

milk – 0.5 cups;

Ingredients

Potatoes – 8 pcs.

Milk – 1 glass

Onions – 1 pc.

Chicken egg – 1 pc.

Vegetable oil – 50 ml

Ingredients

Potatoes – 6-8 pcs.

Minced meat – 0.3-0.4 kg

Onion – 1-2 heads

Vegetable oil – 2-3 tbsp.

Spices and salt - to taste

Ingredients

Potatoes – 900 g

Butter – 30 g

New in the selection

Ingredients

Beef – 400 g

Potatoes – 600 g

Butter – 30 g

Tomato paste – 1 tbsp.

Wheat flour – 2 tsp.

Oil for frying – 2 tbsp.

Spices - to taste

Bay leaf - optional

Ingredients

Potatoes – 1 kg

Boiled chanterelles – 300 g

Cream 10% – 150 ml

Onions – 1 pc.

Butter – 1 tbsp.

Vegetable oil – 1 tbsp.

Ingredients

Potatoes – 700 g

Boiled-frozen forest mushrooms – 350 g

Onions – 1 pc.

Vegetable oil for frying – 2 tbsp.

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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 ordinary 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

Difficulty level:	2*	Serving Size:	160 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	8	Cost of one serving:	9 rub.

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, put the potato slices in a saucepan, fill it with cool water with a little extra and put it 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.

Savory mashed potatoes

Mashed potatoes are one of the most favorite dishes on the table. It mixes well with meat and vegetables, and is easy to prepare. However, the technology of making the dish has its own subtleties and tricks.

How to choose potatoes for making a dish

Potatoes are the main ingredient, so the taste and smell of the dish directly depend on it. Potatoes contain starch, which affects the fluffiness of the mashed potatoes. It is best to use potatoes with the highest starch content, because the more starch there is, the fluffier the dish will be. To create the most delicious cooked puree, we use several tricks.

Basic advice:

Before boiling potatoes, cut them into two equal halves. Rub the two halves apart and squeeze firmly. If the halves stick to each other and hold together, then the potatoes contain a lot of starch, so they are suitable for making mashed potatoes. If the halves quickly peel off from each other, such potatoes will not produce a tasty and airy puree.

How to make mashed potatoes

Mashed potatoes are prepared according to different recipes, but their composition actually always includes three common products - potatoes with a glass of milk and a cube of butter.

The taste is affected by the type of butter you choose. The most delicious mashed potatoes come only from natural products. Never use artificial butter substitutes (spread or margarine). They aggravate the taste of the dish and reduce its benefits. The amount of oil is calculated based on the amount of potatoes - approximately 50 grams per 0.5 kilogram. It also affects the calorie content of the dish - the more oil, the more kcal there is.

How to correctly create mashed potatoes with milk

The recipe for mashed potatoes with milk is the most popular among others.

Potatoes – 6-7 tubers;
Milk – 1.5 cups;
Butter – 1 cube;
Salt - to taste.

Development of mashed potato production:

Step 1

To create a puree with milk, peel the potatoes, remove the eyes from them and cut them into several parts. Place the potatoes in a saucepan and add water so that it completely covers them. Boil the potatoes over medium heat, wait until boiling and add salt. We check readiness with a knife; its tip should simply go into the potatoes.

Step 2

Drain the water from the pan with the finished potatoes and put 300 ml of milk on the stove to heat up. While the potatoes are still hot, take a potato masher and mash them to a puree. It is necessary to add milk while it is hot, pour it evenly into the puree and continue to knead. At the end, add slightly softened butter and mix thoroughly.

Cooking mashed potatoes with onions

Dishes with mashed potatoes are varied, and in this recipe onions are added to other ingredients.

Potatoes – 6 tubers;
Medium-sized onions - 2 pieces;
Salt - 5th part of a teaspoon;
Butter – 50 g;
Milk – 1.5 cups;

Process for making mashed potatoes:

Step 1

Peel the potatoes, cut them into small slices and put them in an iron pan. Let the potatoes cook, wait for them to boil and add salt. We check whether the potatoes are ready with a knife - the boiled potatoes will simply be pierced.

Step 2

Peel 2 medium-sized onions and cut into strips. Place the onion in a frying pan, add a little vegetable oil and fry until golden brown.

Step 3

Once the potatoes are cooked, pour the water out of them and immediately mash with a pestle until a puree forms. The hotter the potatoes, the easier it is to create this. Add 50 grams of softened butter and mix.

Step 4

Heat the milk to boiling point, pour it into the puree, mix thoroughly. Add the fried onions to the potatoes and mix them well.

Delicious French mashed potatoes

French mustard is added to mashed potatoes with milk, which gives the dish an extraordinary taste.

Potatoes – 6 tubers;
Dijon French mustard – 3 tbsp. spoons;
Sour cream – 100 ml;
Butter – 1 teaspoon;
Pine nuts – 6-8 pieces;
Spices - to taste.

Step 1

We peel the potatoes and cut them into halves so that they cook faster. Place the potatoes in a saucepan, fill them with water so that it completely covers the vegetables, and let them cook. Wait for the water to boil, add about half a teaspoon of salt. To find out if the potatoes are ready, carefully pierce them with a knife or fork. The finished potatoes are soft and easy to pierce.

Step 2

Place the pine nuts in the pan and roast them for a few minutes. Crush the nuts with a masher in another container.

Step 3

After the potatoes are ready, turn off the stove, drain the liquid from the pan and, using a potato masher, carefully mash until pureed, add a piece of butter to it. Add sour cream, mustard and chopped pine nuts to the pan with potatoes, stir everything well. Airy and delicious mashed potatoes can be served

The sour cream in the recipe can be replaced with heavy cream, previously heated in the microwave. The recipe for savory mashed potatoes came to us from France.

Tender mashed potatoes without milk with broccoli in a slow cooker

In a slow cooker you can create the most complex recipes, for example, mashed potatoes with cheese and broccoli.

Potatoes – 6-7 pieces;
Broccoli – 2 pieces;
Egg – 1 piece;
Boiled water – 300 ml;
Hard cheese – 70 g;
Butter – 60 g;
Garlic – 2 cloves;
Ground pepper – 1 pinch;
Vegetable oil – 2 tablespoons;

Greens (parsley) – 1 bunch;

Salt - to taste;
Spices - to taste.

Step 1

Peel the potatoes from the skin and eyes, cut them into small pieces, and leave them in a bowl with cold water.

Step 2

Defrost the broccoli, wash and cut into medium-sized pieces.

Step 3

We peel the garlic, squeeze them through a press or rub them on a small grater. Place the garlic pulp in a separate bowl, add 2 tablespoons of vegetable oil and spices - ground pepper and coriander.

Step 4

Rub the cheese on a small grater and put it on a separate plate.

Step 5

Pour water into a small container and add the required amount of oil according to the recipe. Place the mixture on the stove and wait for it to completely dissolve.

Step 6

We drain the water from the container with the peeled potatoes, then put the tubers together with the broccoli in the slow cooker. Fill the vegetables with water so that they completely cover their top. Press the “stew” button on the multicooker and cook the potatoes and broccoli for half an hour.

Step 7

After 30 minutes, pour a little water from the multicooker bowl, add the garlic mixture with spices to it. Sprinkle grated cheese on top, which will give the dish a delicate taste, add water with dissolved butter. Let everything simmer for 10 minutes.

Step 8

Once all the ingredients are ready, take a masher and mash them to form a puree. Chop a bunch of parsley and sprinkle on top of the dish.