A delicious, once pirate invention, has long taken root in every home. For breakfast, lunch or dinner, mashed potatoes are suitable for any side dish. A recipe with milk or vegetable frying is rich in potassium, which is necessary for the healthy functioning of the heart and brain, substances that fight toxins and pathogens. For fish, meat cutlets, vegetable salad, on a casual or festive table, fragrant mashed potatoes cooked in various variations will always be appropriate.
Material Content:
Classic recipe with milk
For the preparation of mashed potatoes you will not need expensive components or experience in the art of cooking. However, to make it truly delicious, it is recommended to use simple tips. They will help to make the dish magnificent, perfect texture, tasty and tender.
Preparing food from:
- potatoes - 1.5 kg;
- milk - 150 ml;
- salt.
Peel the vegetables, wash them, add water and put them to boil. If the tubers are small, cutting them is optional. After boiling the liquid, salt is added to taste. After 15-25 minutes (depending on the type of potato), the vegetable will be ready.
Then the water is drained, the potato is crushed by a crush. Heated milk is gradually introduced. During the addition of all components, the potatoes must be continuously pressed and stirred.
In order to make the dish airy, after mixing all the products, the pan should be returned to the fire and darkened for 6 minutes, while continuing to knead. It is very convenient to use a mixer. Then the mass will be especially magnificent.
Mashed potatoes with milk and butter
Mashed potatoes and butter based on:
- potato tubers - 1.3 kg;
- milk - 120 ml;
- butter - 70 g;
- Luke;
- salts;
- fresh sprigs of dill.
The tubers are peeled and washed under running water, stacked in a pan. A small peeled onion is placed on top, the container is filled with water, vegetables are cooked until the potatoes are ready. When it becomes soft, remove the onion, decant the broth into a suitable container, dilute with milk in equal proportions.
First, the potatoes warm well, after which a little hot liquid is added to it. When the dish is the right consistency, pieces of oil are introduced into it, salt is added to taste. Next, using a mixer, the product should be beaten for 1-3 minutes until fluffy. If desired, finely chopped dill branches will help to add flavor to the dish. Such a potato is suitable as a filling for dumplings or pies.
Cook with raw eggs
Tasty and satisfying mashed potatoes with egg and milk. The egg will add density to the dish and a beautiful yellow tint.
Preparing food based on:
- potato tubers - 8 pcs.;
- milk - 125 ml;
- butter - 60 g;
- eggs
- salt.
After cleaning the tubers, pour them in a clean liquid and set to boil. After boiling, the product is salted, and the fire is reduced closer to the average. After cooking, the water is drained. It is important to start to crush the potato immediately after cooking, otherwise then it will be unsuitable for mashed potatoes.
Adding slices of oil, the tubers must be thoroughly crushed, introduce warmed milk. At the end, the protein with the yolk is introduced and everything is thoroughly mixed with a blender (mixer, fork). Knead until smooth and without lumps. Serve with fish or meatballs and fresh vegetables.
In a slow cooker with milk
To prepare a simple but tasty dish, you should stock up on:
- potatoes - 7 pieces;
- milk - 200 ml;
- oil - 40 g;
- with salt.
Wash tubers, cut into large pieces. Pour into a multicooker bowl, fill with water so that it is 10 mm higher than the product. Salt, cook in the "Stew" mode for 35 minutes.
When the tubers are boiled, drain the water. Grind potatoes with a bite, add milk and butter, mix thoroughly. Add spices, salt, herbs if desired. The calorie content of mashed potatoes will be approximately 100-110 kcal (depending on the fat content of dairy products).
Fried onion recipe
As it is written in one famous book, even the pirates, the discoverers of mashed potatoes, seasoned it with lemon juice, vegetable frying and lard. Indeed, this vegetable is unique in that almost any added component only reveals and enhances the wonderful taste of the dish.
To prepare dishes with fried onions, it is worth stocking up:
- potatoes - 9 pcs.;
- milk - 120 ml;
- onions;
- vegetable fat;
- with salt.
Boiled peeled tubers, boil in a small amount of water, knead, season with warmed milk, salt. Separately, fry the finely chopped onions in a pan until golden brown, add to the potatoes, mix. Besides the fact that this is a very tasty dish, it is also suitable as an excellent filling for dumplings.
The original version with cream cheese
Virtually nothing can spoil mashed potatoes, but to improve it is very easy for a simple processed cheese. Whoever tried to add the product to the finished dish, no longer wants to cook differently. The cheese gives a juicy, delicate taste, makes it ideal in structure, color. You can use any cheese, including with various additives. Cream cheese is well suited for this - it melts quickly, has a delicate taste. The main thing is to take a natural product of good quality.
Preparing food from:
- potato tubers - 8 pcs.;
- milk - 320 ml;
- butter - 65 g;
- processed cheese - 1 pc.;
- salt, spices;
- fresh herbs.
The vegetable is peeled, washed, cut into small pieces. Then it is filled with water and cooked until tender. Salt is best added at the end.
Pour the liquid after boiling the potatoes, crush the tubers themselves, season with boiled milk. Next, pieces of butter and cheese are introduced.Everything is thoroughly kneaded by a pusher to uniformity. At the end, finely chopped onion feathers, dill sprigs, parsley are added. Everything is kneaded and served to the table.
How to make a garnish without lumps
So that mashed potatoes do not have unpleasant lumps, you need to cook it from the right varieties of potatoes. Young and crumbly potatoes for these purposes are definitely not suitable, but old tubers, hard ones, American varieties and other quickly boiled potatoes will be just right.
After the vegetable is boiled, it must be properly suppressed. Despite the presence of a huge amount of household appliances, it is better to grind it with the help of a regular pusher. And this must be done immediately after cooking, draining the water. To prevent the dish from darkening, dairy products must be heated or melted. Salt is best added at the end.
At first, it is better to make the puree slightly liquid. The starch contained in the potato will give the dish the desired density after cooling. A good technique is to make the dish airy and without lumps - put it after cooking on the stove and warm it slightly. After, before serving, the container with mashed potatoes should be wrapped. This will help him acquire an excellent consistency and keep warm. Greens, nutmeg, grated cheese or garlic cloves will help to improve the taste.
Calorie Mashed Potatoes with Milk
Many people are seriously worried that eating potato dishes can lead to changes in body shape and weight. Indeed, in addition to useful substances, tubers contain a large amount of carbohydrates, fats and some proteins. But the final calorie will be affected by additional products, dairy, which are often added to the dish. On average, its calorie content is about 107 calories. If the milk is skimmed, the number of calories will be reduced to 90.
Nutritionists are advised not to eat mashed potatoes often with meat patties or fried meat. This is too satisfying, high-calorie and not very useful, especially for people with excess weight. Serve the dish well with vegetable salads. They will make it more useful and satisfying. It will be useful for children and adults to eat mashed potatoes with steamed chicken meatballs. In total, such a dish will have about 240 calories, which is quite normal for a healthy body.
