Marina: | January 21st, 2019 | 6:50 am

Thank you very much, Dasha. Didn't know about lemon juice. Yesterday I cooked with it. I also add finely grated zucchini if ​​there is any.
Answer: Marina, thanks for the comment!

Mira: | December 17th, 2017 | 10:25 pm

Thank you! It turned out very tasty! I didn't add the egg, but I did add nutmeg and cheese on a fine grater while using the mixer :)
Answer: Mira, thanks for your comment! Bon appetit!

Yanochka: | October 2nd, 2017 | 7:59 pm

This is my first time making puree and following your recipe, it turned out very tasty, thank you!☺️
Answer: Yanochka, bon appetit!

No name: | March 27th, 2017 | 5:07 pm

it turned out ok and delicious
Answer: Bon appetit and delicious mashed potatoes!

Anonymous: | June 9th, 2016 | 12:59 pm

I really liked SPS.

Sabdenbekova Aizhan:| March 27th, 2016 | 7:24 am

I am very grateful to you))) Thank you so much for such useful advice!!! My puree is simply super and most importantly very tasty...
Answer: Aizhan, bon appetit! :)

Anonymous: | November 9th, 2015 | 9:27 am

I love mashed potatoes

Maria: | April 20th, 2015 | 1:41 pm

it turned out very tasty I really liked it

Anonymous: | October 15th, 2014 | 7:41 pm

no words thank you

Sanya: | October 14th, 2014 | 2:16 pm

Ladies and gentlemen, I will offer my own recipe, which itself was born to me empirically, I used to boil potatoes for mashing together with onions, then I threw out the onions, and once I left the onions, they boiled like potatoes, you add butter, it’s delicious and no one will guess that there are onions in there.
Answer: Sanya, thank you for interesting option preparations! We must try it :)

Anna: | June 11th, 2014 | 2:11 pm

Why do my purees always stick together? I tried it in different ways, but it never turned out airy.
Answer: Anna, main secret puffed potatoes - starch. Perhaps you initially take potatoes for cooking that contain little starch, or you boil them incorrectly - keep them in cold water for a long time and the starch is washed out. Try placing potatoes in boiling water to cook. And there shouldn’t be a lot of water in the pan; it’s enough if it slightly covers the tubers.

Valeria: | April 11th, 2014 | 4:34 pm

I have never made such delicious puree before!!! Thank you)
Answer: Valeria, I’m very glad that you liked the recipe!

Marina: | January 22nd, 2014 | 2:04 pm

Thank you!!!

Victoria: | February 28th, 2013 | 5:24 pm

I couldn’t find anywhere on the Internet why some potatoes turn dark after cooking and are unpleasant to eat. Maybe someone knows. Either this is how starch manifests itself, or some negative reasons, fertilizers, etc. Is it possible to eat such potatoes?

Answer: I don’t know the reason, but I definitely wouldn’t risk eating such potatoes. Normal potatoes shouldn't behave like this.

JazzlynRose: | February 5th, 2013 | 12:27 pm

It turned out to be a really tasty and aromatic puree!!!

Olga Andrienko:| January 31st, 2013 | 3:00 pm

Tell me, is it necessary to put potatoes in boiling water? I always put it in cold, bring to a boil and cook

Answer: the later the potatoes are added, the more vitamins and nutrients they retain. I can advise you to look at the table for cooking vegetables, here. There are cooking rules for each vegetable, it will be useful.

Elena Ruseeva: | December 15th, 2012 | 6:51 pm

Cool tips, I cook a lot of potatoes and I’m learning a lot for the first time (I’m talking about cold milk)

Elena Y.: | November 2nd, 2012 | 3:55 dp

I add a pinch of sugar to the puree and thin it out so that later it doesn’t become so thick.

Maria: | October 11th, 2012 | 2:52 pm

I don’t agree about the food processor, if you use the attachment for pureing vegetables and berries, and then just a mixing hook or a whisk for whipping, then in 2 minutes you get an amazingly tender puree without lumps or streaks. With a pusher, this can be achieved in about 10 minutes, no less.

Sveta: | September 12th, 2012 | 2:12 pm

Julia_story: and Saludo: if you don’t want to, then don’t add, they don’t force you, the claims are incomprehensible))

Sveta: | September 12th, 2012 | 2:08 pm

But is it okay if the crusher is not wooden, but metal?

Answer: Can:)

Alon: | August 6th, 2012 | 2:56 pm

Mashed potatoes are the most delicious dish

Saludo: | July 9th, 2012 | 5:19 am

A trusted manufacturer is your personal chicken, you know where it lives and what it eats (if there hasn’t been a surprise yet, that doesn’t mean there won’t be one). Most of us don’t have access to this, so I think it’s irresponsible to give raw eggs, if not to yourself, then at least to your children and guests...

Answer: You need to choose products wisely and without superstitions. I talked about salmonellosis and raw eggs in detail.

Irina: | May 1st, 2012 | 9:14 pm

As much as I cook and eat, for some reason we only use eggs to make dumplings. My husband claims that adding an egg changes the taste of the potatoes too much.
And - beating already crushed potatoes with a mixer still changes its consistency for the worse. Therefore, all additions are mixed only with a masher.
And, it’s funny, I noticed a long time ago that the color of potatoes does not change when adding cold milk! Probably the whole point is that these are store-bought winter “new” potatoes, they don’t care at all...

Answer: Yes, adding an egg changes the taste of the puree. It becomes not airy, but creamy. But whoever likes it. And my potatoes change color. Apparently, because I don’t make mashed potatoes from new potatoes, I only use “old” ones.

Olga: | April 30th, 2012 | 4:46 pm

Vinegar? It has always been believed that when potatoes are cooked in an acidic environment, they become tough. Therefore, for pickle soup, sorrel soup, cucumbers and sorrel are added when the potatoes are already boiled. Am I wrong?

Answer: That’s right, potatoes don’t cook well in an acidic environment. But in this case, vinegar is needed to preserve the color. Its quantity is so small that it practically does not affect the hardness of the potatoes. Everything is kneaded perfectly with a masher.

Julia_story: | April 30th, 2012 | 1:09 pm

I basically do the same thing. Well, maybe we’ll try to update an already favorite dish. Thank you!

Julia_story: | April 30th, 2012 | 11:10 am

Hm. This is not the first time I’ve read about adding an egg, but I’m somehow afraid to add it raw.

Answer: I use raw eggs in many dishes. In order not to run into trouble, I follow two simple rules a: I buy eggs only from trusted producers and wash them before using. I never buy eggs from hand or from markets. Only in stores from poultry farms or from your regular trusted “supplier” - from a village farm.

Mashed potatoes are a very tasty dish, served by housewives as a side dish for cutlets, meat gravy, boiled chicken or fried fish. At proper preparation it turns out fluffy, airy, delicate in taste, without lumps. There are a lot of recipes for how to quickly and easily make mashed potatoes. You can make it with hot milk, cream, raw egg, butter, add spices and herbs to taste.

Housewives usually use one familiar recipe for making mashed potatoes, but it’s worth a try different ways to diversify the menu for every day. The main thing is to cook the potatoes correctly, mash the pieces so that there are no lumps left. Then the family will happily eat every last spoonful, praising the skillful housewife.

How to make classic mashed potatoes with milk

You need to take:

• kilo of potatoes
• glass of milk
• small piece butter

• First you need to wash, peel, cut large tubers into small pieces
• Then boil the potatoes in salted water, keeping the pan on low heat for 20 minutes.
• After this you need to drain the water, it is better to do this with kitchen gloves so as not to get scalded.
• Next, you need to mash the potatoes with a pestle or masher so that not even small lumps remain, mix with hot milk
• Pour the softened butter into the pan, stir with a fork until completely dissolved.
• Before serving, you can sprinkle the finished mashed potatoes with dill for flavor.

Little tips:

1. Mash boiled potatoes should be done immediately while it is hot so that there are no lumps left
2. If you pour in cold milk, the puree will become sticky, gray, and will not mix well.
3. You can use a mixer, a blender for whipping, then ready dish it will turn out fluffy and very tender

How to make fluffy mashed potatoes

You need to take:

• 6-8 medium sized potatoes
• glass of milk
• 50 grams of butter
• raw egg

• Wash the potatoes, remove the dirt, remove the skins and eyes with a knife.
• Cut the tubers into small cubes, put them in a deep saucepan, add salt, fill with water
• Cook after boiling for about 20 minutes, stirring occasionally with a spoon
• At the same time, boil milk in another saucepan, add butter there, wait until it dissolves
• Drain the water from the pan using tight oven mitts and chop the potatoes with a potato masher or mixer - this must be done without waiting for them to cool down.
• Add the raw egg, beaten with a fork, and quickly mix the puree so that the white does not curdle.
• Pour in the milk with the butter dissolved in it, add a pinch of ground pepper, beat again with a mixer so that there are no lumps left.

Little tips:

1. It would be correct to make mashed potatoes from old tubers; fresh potatoes do not wrinkle well, remaining slippery and gray in appearance.
2. It is best to take yellowish tubers, they make the most beautiful puree
3. Potatoes should be thrown into boiling water, this will help them boil better.

How to Make Flavorful Mashed Potatoes with Herbs and Spices

You need to take:

• 6-7 potatoes
• a few sprigs of dill, tarragon and parsley
• half glass of milk
• small glass of fat sour cream
• ground aromatic pepper
• 2 tablespoons mustard, salt

• Clean the tubers, cut them into smaller pieces, and boil them in salted water.
• Grind the potatoes with a masher or mixer, trying to make them without lumps
• First, mix with hot milk, then with sour cream, it is correct to do it in this order, and not vice versa
• Add pepper, mustard, finely chopped herbs to the mixture, mix with a mixer or fork

Little tips:

1. The lid of the pan should be tightly closed when cooking.
2. It is better to salt the water before the tubers are ready, piercing them with a knife for testing.
3. To make the dish even more aromatic, you can add basil, a clove of garlic, and bay leaf to the water.

How to make delicious mashed potatoes with fried onions

You need to take:

• kilo of potatoes
• large onion
• oil for frying - a couple of spoons
• butter - about 50 grams
• 2 raw eggs
• half a glass of milk
• piece of hard cheese
• salt, dill, pepper

• Boil the peeled potatoes; this should be done over low heat with the lid closed.
• Add some salt to the water before cooking
• Peel the onion, cut into small slices, fry in a frying pan with vegetable oil, this must be done while the tubers are boiling
• Mash the potatoes with a masher, add beaten eggs, then hot milk
• Mix with fried onions, peppers, melted butter in the microwave
• Already in the plate, sprinkle grated cheese and dill on top

Little tips:

1. Tubers for mashed potatoes should be cut smaller, then it will cook faster and there will be fewer lumps
2. Milk can be half replaced with potato broth drained from the pan, this will give the dish a white color
3. Cheese can be omitted if desired

How to make colored mashed potatoes

You need to take:

• about a kilogram of potatoes
• medium sized beets for red
• half a glass of milk
• piece of butter
• salt, herbs

• Peel potatoes, beets, cut into cubes, pour boiling water in a saucepan, cook until half cooked, add some salt
• Cook until tender, drain the water, grind with a masher or blender into a homogeneous mass.
• Add butter, hot milk, mix everything again
• Decorate red puree with herbs

Little tips:

1. Instead of beets, you can take a couple of large carrots, then the puree will turn out orange
2. If instead of beets and carrots you add more finely chopped greens when stirring, the dish will take on a light green color
3. By boiling the yellow tubers and mixing them with three chopped egg yolks, we get a yellow puree

All these simple recipes Mashed potatoes can be made every day, changing the taste depending on the added ingredients. The dish should be served with meat, fish or chicken, garnished with herbs and topped with ketchup or gravy.

Sooner or later, every housewife, through trial and error, finds the answer to the question “How to make tasty mashed potatoes?” The many tricks and twists that are used to prepare such a simple and beloved dish lead to the fact that you can get confused. So, how to make mashed potatoes tasty and quickly? Our recipe for how to properly cook delicious pound cake with milk will help you with this.

A simple recipe for mashed potatoes with milk

Ingredients:

• potatoes - 6-7 pieces;
• onion - 1 piece;
• milk - 100 ml;
• butter - 60 g;
• water – 1 l.;
• salt - to taste;
• spices (bay leaf, black peppercorns).

How to cook deliciously:

1. We put cold water to the fire. In order to prepare delicious mashed potatoes with milk, you need to make the right rich broth. To do this, put one head of peeled onion, one bay leaf and a couple of allspice peas in a saucepan with water. If you need to quickly prepare a dish, you can put the potatoes in the broth immediately after it boils. But if you have another 20 minutes left, then it’s better to cook the broth longer so that all the ingredients give 100% of their taste.
2. While the broth is cooking, you need to peel the potatoes and rinse thoroughly with water. Cut into 2-4 parts, depending on the size of the tuber.
3. When the broth is ready, add the potatoes (the water should cover the root vegetable, but not more than 1 cm), and add salt. Reduce the heat to low after boiling and cook until tender for at least 25 minutes (it all depends on the type of root vegetable).
4. After the potatoes are cooked, drain the broth, but not completely, leaving about one third (at least 1 cup). How do you know if potatoes are cooked? You just need to pierce it with a fork, if it goes in easily, then the potato is ready and you can turn it off. If it is difficult to pierce, then cook further.
5. Take all the ingredients into the pan except the potatoes and mash them thoroughly with a masher/blender until pureed.
6. Add butter, milk and gradually pour in the broth to adjust the thickness of the dish. Stir. To make mashed potatoes airy, you need to use a blender or mixer. But! Do not beat for a long time, otherwise the mass will be viscous, because... starch will come out. That's it, delicious, proper mashed potatoes with milk are ready!

• In order for the puree according to this recipe to be tender and tasty, you need to select all the ingredients correctly. It is better to choose potatoes for mashed potatoes that boil quickly, preferably yellow.
• You should use butter with a fat content of at least 80%.
• It is advisable to buy homemade milk and butter rather than store-bought ones.
• A good addition to mashed potatoes can be: fried onions, baked garlic, fried mushrooms, fresh herbs.

Video recipe on how to make delicious mashed potatoes with milk

Making mashed potatoes so that they turn out delicious is not at all difficult. The main thing is to follow a few simple rules, and the dish will turn out beautiful and appetizing.

And if you don’t have time to prepare this dish, but really want it, then go to the Blok restaurant, where you will taste delicious classic mashed potatoes. Bon appetit!

Make mashed potatoes? It would seem that nothing could be simpler. But that was not the case... For some reason, sometimes it turns out to be completely tasteless, here the most appropriate description is “nothing.” I used to think that everything depended on the harvest and variety of potatoes. And that if you have come across such potatoes, then it cannot be corrected. It turned out that it is possible, and it is quite simple to do.

Recently, from my friend’s mother, a woman with “enormous” culinary experience, who periodically works as a cook at weddings, she learned a win-win recipe for making delicious mashed potatoes. At first I didn't believe it. that it can make even a not very successful potato harvest tasty. But no - it works! It's brilliantly simple! Forgot to mention? that this recipe was inherited from an aunt who worked as a cook at a government dacha in Crimea back in Soviet times!

I know two recipes for making mashed potatoes. The first method is that after the potatoes have been boiled, the water is drained from them, butter and milk are added. The second method is to add butter and raw butter to boiled potatoes. chicken egg, while leaving a little of the water in which the potatoes were boiled, then pound. There is also a variation with butter, milk and a chicken egg.

In general, having tried the puree at a party, my husband admired its taste. And my friend’s mother said that this puree is prepared with the addition of onions. I was very surprised by this fact - it was completely inaudible in the dish. And then we inquired about all the nuances of preparing signature mashed potatoes. So, the onion gives the potatoes a special slightly sweetish taste; during the cooking process, they cook for the same amount of time as the potatoes, become soft, and after they have already been crushed together with the potatoes, they become “invisible” and imperceptible to the taste.

To make delicious mashed potatoes, you will need:

potatoes – 800 g
onions – 1 pc.
bay leaf – 1 pc.
butter – 70 g
salt - to taste
ground black pepper - on the tip of a knife (optional)

How to make delicious mashed potatoes:

1. Peel, wash and cut each potato into four pieces to speed up the cooking process. Then add water, put on the stove and bring to a boil.

2. Peel the onions and chop finely.

3. After the potatoes have boiled, collect the foam and add finely chopped onions to the pan. Add the bay leaf, let it simmer for a couple of minutes, and then remove it, because if you let it sit too long, it may become bitter.

4. Salt and lightly pepper the potatoes, this is optional. When to salt potatoes? The question is very interesting. Everyone salts it differently, depending on what is more convenient for you. But personally, I am a convinced supporter of the fact that you need to add salt when the potatoes are half-ready or almost ready, that is, closer to the end. It has been noticed that potatoes take longer to cook in salted water and acquire an unpleasant aftertaste. And if you put vegetables in salted water, the beneficial ones are digested from them faster. nutrients. Therefore, it is believed that it is best to add salt 2-3 minutes before the end of cooking. It is better not to add salt; in this case, the problem can be resolved by adding spices to water or milk, then thoroughly mash the potatoes.

5. Drain the excess potato broth into a bowl for backup, leaving water in the pan at a level corresponding to slightly less than half of the finished potatoes. Add butter

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 simplest and most understandable; the list of ingredients includes available products. The result is an excellent side dish for meat and fish dishes, mushrooms, 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 done in accordance with the recommendations of experienced chefs and in the exact sequence, you will get a delicious side dish.

Making mashed potatoes with milk and butter:

1. The tubers intended for puree are thoroughly washed under the tap and peeled (young varieties can simply be washed with a brush).
2. Place clean vegetables in a saucepan, add water to just cover them, and cook.
3. Heat the milk (alternatively, bring to a boil and turn off).
4. When the potatoes are cooked and become soft and crumbly, drain 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-prepared stage), butter and milk, cover with a lid so that the butter melts.
6. Once the butter has melted, mash the potatoes again. If the puree turns out to be too 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 made from five simple ingredients:

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

The remaining ingredients are added depending on the chosen recipe.

Among them most often are:

• grated cheese;
• chicken egg;
• cauliflower;
• cream (instead of milk);
• fried onions;
• coconut milk(instead of the usual);
• garlic;
• celery;
• pumpkin.

The puree can also be prepared before serving, which requires the following components (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 interesting recipes

A familiar dish is made unusual and tastes a little different if new ingredients are added to it. The same goes for crushed potatoes - there are many cooking 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.

Cooking process:

1. Put water in a kettle or saucepan to boil, and at this time peel the potatoes.
2. Place clean tubers in a saucepan, add boiling water and put on the stove to cook.
3. After the water boils, add salt.
4. Grind the cheese using a fine-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. Pour in 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 eggs;
• 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 to completely cover them, 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, taste for salt: if it’s not enough, add some salt, and mash the potatoes again until you get the desired consistency.

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.

How to cook:

1. Cut clean potatoes into pieces, pour hot water and let it cook (if the recipe includes pumpkin, cut it into pieces too and let it cook together with the potatoes).
2. Bring to a boil, and after 10 minutes of boiling, add the cabbage (after cutting 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).

Prepare as follows:

1. Finely chop the onion, put oil in a boiling 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, crush again if necessary.

Prepare delicious dishes, delighting your loved ones - it’s simple and interesting!