Make mashed potatoes quickly. How to cook mashed potatoes in a slow cooker

What to serve mashed potatoes with
Mashed potatoes go well with grated cheese (you can mix it in mashed potatoes or sprinkle on top), sour cream, cheese or mushroom sauce, ketchup. When serving, you can sprinkle the puree with herbs.

Spices for mashed potatoes
When chopping mashed potatoes, you can add a spoonful of grated lemon zest, red and black peppers, dill or parsley.

How to make thick mashed potatoes
If by accident more milk is poured into the mashed potatoes than planned, and there is no additional boiled potatoes, you can use the methods of thickening mashed potatoes (on mashed potatoes from 1 kilogram of potatoes and poured in 2 glasses of milk instead of 1):
- put on a quiet fire and boil for 3-5 minutes, waiting for the excess liquid to evaporate;
- add grated cheese and / or pour in a raw chicken egg, boil for 10 minutes over low heat after boiling;
- add 1 tablespoon of flour, mix thoroughly and also boil for 3-5 minutes;
- add powdered potatoes - 2 tablespoons of powder will be enough for 1 kilogram of potatoes.
It is important to remember that the mashed potatoes will become thicker when cooled - after a few seconds after cooling on a plate, the mashed potatoes will cease to be flimsy.

How to change the color of mashed potatoes
The color of the mashed potatoes can be easily changed by adding a little beetroot decoction.

Calorie content of mashed potatoes
The calorie content of mashed potatoes is 90 kcal / 100 grams.

Potato varieties for mashed potatoes
The Sineglazka and Golubizna varieties are most suitable for mashed potatoes - during cooking they have the highest viscosity.

How to shorten the cooking time of mashed potatoes
You can reduce the cooking time of potatoes by peeling them and cutting each potato into 4-5 pieces. Firstly, there will be less water (and the time for it to boil), and secondly, small pieces of potatoes will cook instead of the usual 20 in just 10-12 minutes.

Salt in puree
Salt is added before serving the puree to keep the puree airy.

Secrets of storing mashed potatoes
1. Potatoes must be mash immediately for mashed potatoes, do not store potatoes for mashed potatoes.
2. If the puree is being cooked for several days, add more water immediately during cooking so that the puree retains its lightness. Otherwise, it will become "tan" in a few hours.
3. Before serving mashed potatoes, beat additionally with a whisk - then it will be saturated with oxygen and regain its former airiness.

Mashed potatoes is a side dish that is prepared the fastest and is considered the most favorite among the Slavic peoples. In words, even children know how to cook mashed potatoes, but in practice, even with experienced housewives, it rarely comes out airy and creamy. Some sin on the "wrong" potatoes, others explain the failure by adding a small amount of milk. Indeed, there are many nuances in the preparation of this dish, but knowing them, you can pamper your family with a delicious side dish at least every day.

Stage 1. We select products from which we will prepare mashed potatoes

They are all available, and are in every kitchen. So, according to the recipe, we take:

  1. Potatoes, but not young, but the one that was stored in the cellar for at least 1-2 months after digging. As for the variety, it is advisable to take starchy potato varieties for cooking. It is simple to check whether the tuber is rich in starch: cut it into two halves and rub it together. If they are tightly fastened together, then the mashed potatoes will be excellent!
  2. Butter with a fat content of at least 80%. This ingredient will give the finished dish a delicate creamy flavor and creamy texture.
  3. Milk. Let's make a reservation right away - you can do without it (for example, if you are afraid that the puree will quickly turn sour or want to reduce the calorie content of the side dish). In general, milk is added so that the mashed potatoes are not dry and small granular crumbs do not come across in it.
  4. Egg white. It is always added to a mashed potato recipe by French chefs to add air to the dish.

Now about the amount of this or that ingredient.

Ingredients

  • Potatoes -1 kg. (6-8 medium sized tubers)
  • Butter - 50-100 gr.
  • Milk - 150 ml.
  • Egg white - 1 pc.
  • Salt to taste.

Stage 2. Cook potatoes

  1. Armed with a brush, we wash the tubers from the ground under running water. We remove the peel, cut out the eyes and spoiled places with the edge of a knife. We cut the potato into halves or even quarters and put it in the already boiling water. A few words about the amount of water: if you cook according to the classic recipe, then it should only cover the potatoes.
  2. We make a small fire, close the pan with a lid and cook the potatoes for 20-25 minutes, but it is better to focus not on stingy numbers (after all, each variety has its own cooking time), but on the state of the potatoes: if a knife / fork easily fits into it, then the water can be drained ... Yes, almost ready-made potatoes need to be salted.


Stage 3. Crush and beat mashed potatoes


Stage 4. Serve the airy mashed potatoes.


We put a slide of mashed potatoes on a plate (for example, as in our photo), make a depression in the center and put it in a piece of butter. Sprinkle the garnish with chopped herbs if desired.

You can also cook festive mashed potatoes according to the basic recipe, but you will have to decorate it in a special way. We will offer only two options: turn a slide of mashed potatoes into a volcano (fiery lava can easily replace tomato sauce), or make a "cobweb" and put a miniature spider on it.

The above recipe for mashed potatoes is classic, but even on its basis, you can make an original in appearance side dish. So, you can stew spinach until soft, then grind it in a blender and add it when cooking - the puree will come out bright green. The air mass will be orange if you cook and beat the potatoes with carrots, and pink if you add beetroot juice. Men will love mashed potatoes with cracklings and fried onions, bacon, mushrooms or mustard. Gourmets should try French or Italian mashed potatoes. According to them, grated nutmeg (French version), or tomatoes, olive oil, tomatoes and Ricotta cheese are added to the whipped mass.

Mashed potatoes are one of the most popular dishes on the table. It goes well with meats and vegetables and is not difficult to prepare. Nevertheless, the cooking technology has its own subtleties and tricks.

How to choose potatoes for cooking

Potatoes are the main ingredient, so the taste and aroma of the dish directly depends on it. Potatoes contain starch, which affects the splendor of the mashed potatoes. It is best to use potatoes with a high starch content, because the more there is, the more airy the dish turns out. Here are a few tricks to create a delicious cooked puree.

Top tip:

Before boiling the potatoes, cut them into two equal halves. Rub the two halves apart and squeeze firmly. If the halves stick to each other and stick, 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 a potato will not make a tasty and airy puree.

How to make mashed potatoes

Mashed potatoes are prepared according to various recipes, but it almost always includes three standard products - potatoes with a glass of milk and a cube of butter.

The taste will be affected by which butter you choose. The most delicious mashed potatoes are obtained only from natural products. Never use artificial butter substitutes (spread or margarine). They impair the taste of the dish and diminish its usefulness. The amount of oil is calculated based on the amount of potatoes - about 50 grams for every 0.5 kilograms. It also affects the calorie content of the dish - the more oil, the more kcal there.

Another essential ingredient is milk. Mashed potatoes are prepared without milk, but then the creamy taste of the dish will be lost. Its amount shows the effect on the consistency - the more milk, the softer and more airy the puree will be. Do not add too much of it, one or one and a half glasses is enough. Before adding the milk, be sure to warm it up to a temperature close to boiling, then carefully pour it into the puree.

Finally, the main ingredient is potatoes. The color depends on its variety, which can be yellowish or creamy. We mash the potatoes with a crush, turning them into mashed potatoes. The mass should be homogeneous, without lumps. The intensity of kneading also affects the fluffiness and airiness of the dish. The more vigorous the process, the better the result will be. For the convenience of kneading potatoes, use a kitchen blender.

How to properly make mashed potatoes with milk

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

Required Ingredients:

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

Mashed potatoes cooking technology:

Step 1

To make mashed potatoes with milk, peel the potatoes, remove the eyes from them and cut them into several pieces. Put the potatoes in a saucepan and fill with water so that it completely covers it. Boil the potatoes over medium heat, let it boil and add salt. We check the readiness with a knife; its tip should easily enter the potatoes.

Step 2

Drain the water from the pot with the finished potatoes, put 300 ml of milk on the stove to warm up. Until the potatoes have cooled down, take a crush and knead it until puree. Add hot milk, gradually pour it into the puree and continue to knead. At the end, add a little softened butter and mix thoroughly.

Cooking mashed potatoes with onions

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

Required Ingredients:

  • Potatoes - 6 tubers;
  • Medium onions - 2 pieces;
  • Salt - a fifth of a teaspoon;
  • Butter - 50 grams;
  • Milk - 1.5 cups;

The process of making mashed potatoes:

Step 1

We clean the potatoes, cut them into small wedges and put them in a metal pan. We put the potatoes to boil, wait for the boil and salt. We check if the potatoes are ready with a knife - the boiled potatoes will be easily pierced.

Step 2

Peel 2 medium onions and cut into strips. Put the onion in a skillet, add a little vegetable oil and fry until golden brown.

Step 3

As soon as the potatoes are cooked, pour out the water from them and immediately knead with a pestle until mashed. The hotter the potatoes, the easier it is to make. Add 50 grams of softened butter, mix.

Step 4

Heat the milk to the 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 unusual taste.

Required Ingredients:

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

Cooking process:

Step 1

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

Step 2

Place the pine nuts in a skillet and heat them for a few minutes. Grind the nuts with a crush in another container.

Step 3

After the potatoes are ready, turn off the stove, drain the liquid from the pan and use a crush to mash thoroughly to a puree state, add a piece of butter to it. Add sour cream, mustard and chopped pine nuts to a pot with potatoes, mix everything well. Airy and appetizing mashed potatoes can be served at the table

The sour cream in the recipe can be replaced with heavy cream, preheated in the microwave. The recipe for a delicious mashed potato came to us from France.

Delicate mashed potatoes without milk with broccoli in a slow cooker

You can make more complex recipes in the slow cooker, such as mashed potatoes with cheese and broccoli.

Required Ingredients:

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

Greens (parsley) - 1 bunch;

  • Salt to taste;
  • Spices to taste.

Cooking process:

Step 1

We peel the potatoes from their peels and eyes, cut them into small pieces, and leave them in a bowl with cool water.

Step 2

Defrost broccoli, wash and cut into medium sized pieces.

Step 3

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

Step 4

Rub the cheese on a fine grater, put it in a separate plate.

Step 5

Pour water into a small container, put the required amount of oil in it according to the recipe. We put 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 along with the broccoli in a slow cooker. Fill 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 out a little water from the multicooker bowl, add the garlic mixture with spices to it. Sprinkle with grated cheese on top, which will give the dish a delicate taste, add water with dissolved butter. We leave everything to stew for 10 minutes.

Step 8

As soon as all the ingredients are ready, take a crush and knead them until puree is formed. Chop a bunch of parsley and sprinkle on top of the dish.

Mashed potatoes are one of the most popular dishes of the Slavic national cuisine. Lush, tender, aromatic, it literally melts in your mouth - of course, if you know how to cook it correctly! Cutlets and sausages, chops and gravy, sausage, ham, tongue and other meat delicacies turn out to be much tastier if mashed potatoes are served with them. In this article, we will discuss different recipes for this dish.

Steamed potatoes - pros and cons

Nutritionists believe that the most correct way to boil potatoes in general and how to make mashed potatoes in particular is to steam them. Why, you ask. But the fact is that if you pour vegetables with water and keep them in boiling water, most of the vitamins and other nutrients pass into liquid. If it's soup or borscht, it's okay, we'll eat it anyway. But when the broth is not used, it is a pity, because a lot of valuable and necessary for our body disappears.

Steaming is the best option for making mashed potatoes: the root vegetables will soften and everything of value will remain in them. What you need: Great if you have a steamer. No - it doesn't matter either, it's very easy to build. Especially with a plug-in mesh. It can be successfully replaced with a stainless steel sieve or a colander. The only drawback of how to make steamed potato puree is the time spent on the process. It will take a little more than with conventional cooking.

Cooking technology

Wash the potatoes, peel, rinse again in running water. Cut into 4 pieces. If it's small, you can use it entirely. Sprinkle with fine salt, shake several times to distribute it evenly throughout the potatoes. Pour water into a large enough saucepan so that it does not reach the container with the vegetable. Place a colander or other device in which to place the cooked food, and cover tightly. Let the water boil over high heat, then reduce and simmer on a low boil. This will take 40 minutes.

When the potatoes become soft, take them out, put them in a dry saucepan and crush them thoroughly with a pestle or chop with a mixer, blender. Salt if necessary. Season with butter and enjoy! Now you know how to steam mashed potatoes.

Ordinary puree

If time is running out or there is simply no desire to stay in the kitchen for a long time, do it easier. Peel about a kilogram of potatoes, cut into medium-sized pieces and fill with hot water (so that it only covers the vegetables). Also peel and cut 1 small onion into half rings, put in a saucepan too. Add a teaspoon of salt and put everything on gas, over high heat. When it boils, make it smaller and cook for 20-25 minutes over medium heat.

Then you do this: pour most of the broth into a clean container - it will still be useful to you. Leave a little liquid in the saucepan to make it easier to crush the mashed potatoes. Potato, with onions (do not throw it away, chop it with the main vegetable), seasoned with butter, mashed potatoes are nourishing, tasty, especially aromatic. Tip: to make the consistency of the dish more tender, add the strained broth while chopping. Of course, do not overdo it, so that the puree does not turn out to be liquid. And thanks to the moderately added broth, your dish will turn out to be exactly the way gourmets like it.

Potatoes for dumplings

How to cook mashed potatoes so that they can be used and as a filling for dumplings? The recipe is as follows: peel the root vegetables, cut into quarters, fill with salted boiling water and cook until tender. Place a few bay leaves in a saucepan shortly before turning off. While the potatoes are cooking, fry them. To do this, heat 4 tablespoons of vegetable oil in a frying pan, cut one and a half onions into cubes and fry until golden brown. Chop the dill sprigs finely.

When the potatoes are cooked, drain the water, and put the pan on gas, on a small fire again, so that the moisture completely evaporates. Then rub the potatoes thoroughly through a sieve or mash with a wooden crush. Pour in onion frying, add dill, black pepper and coriander to taste. Add salt, if necessary, and mix well. Such mashed potatoes, the recipe for which we have given here, smells delicious, very tasty, you can eat it by itself, and stick excellent dumplings from it!

Puree with milk

A dietary meal that is perfect for small children can be prepared by boiling potatoes with milk. To do this, pour the prepared vegetables with boiling water and boil for 10-15 minutes. Then drain the water, and add boiling milk to the pan - one and a half cups. Season with salt and cook until tender. Next, mash the mashed potatoes, trying to avoid lumps, season with butter. You can sprinkle with chopped herbs. And serve! Offer a couple of slices of boiled sausage to your meal - and the feast will be a success! Along the way, we add that the potatoes can be completely boiled in water and only diluted with milk, but always hot: cold it will turn your mashed potatoes into an unappetizing grayish mass.

Puree with sour cream

With sour cream or cream, an excellent mashed potato is obtained. You already know the primary cooking technology: wash, peel, cut, put on fire. Salt water very, very little! If you are worried about the question of how much to cook mashed potatoes, then we will answer this way: you do not need to process too long, almost to the porridge. Just try sticking a piece with a fork. You manage to do it easily - everything, take it off the fire.

But let’s continue to celebrate! You need to boil the root vegetables, crush, beat, season with a little oil. While the potatoes are boiling, take a small piece of hard cheese or feta cheese (100 grams is enough), grate it on a fine grater. Pass a couple of garlic cloves through a press (about 3-4 pieces per 1 kg of potatoes), mix with the cheese. Put the mixture in sour cream (one and a half cups or 250-300 g), pepper, stir. Pour into the finished puree, beat well and send the pan to the hot oven for 15 minutes. Serve sprinkled with herbs. And don't forget the fresh vegetable salad for a great combination!

Another recipe for mashed potatoes from the oven

This version of the dish is somewhat similar to the previous one, but differs from it in the composition of the ingredients and, of course, in the taste nuances. When the potatoes boiled in water are soft, mash and beat until fluffy. Melt 4 tablespoons of butter (tablespoons), grate a piece of Swiss cheese to make about a 200 gram glass. Heat a glass of milk and whisk 4 egg whites. Put butter, cheese, salt and pepper in milk to taste, mix and in a thin stream, also stirring, pour in mashed potatoes. Put the whites in the cream, beat with a whisk or blender. Transfer the food to a mold and place in a warm oven for half an hour. Serve hot with grilled meat.

Potatoes with cracklings and other types of dishes

Cut 200 g lard or bacon into medium-sized cubes. Do not make it too small, otherwise they will fry and will not be tasty. Fry them in a skillet until golden brown. Then add the chopped onion and continue to fry until tender. Mash the potatoes in mashed potatoes, pour in the melted cracklings, mix and treat yourself, serving pickled vegetables or adjika to the dish!

How can you make more mashed potatoes with your culinary imagination? Season mashed potatoes with meat broth, for example. Or melt butter, crush a handful of dill seeds, some fresh herbs and garlic, stir and season with mashed potatoes. You can pour a handful of crushed nuts into the milk-potato mass.

Do you like potato dishes, but not always they turn out delicious? Let's figure out how to cook mashed potatoes correctly, and what ingredients are needed for this.

How to make classic mashed potatoes

This is the easiest and fastest recipe without unnecessary additives. The dish prepared according to it is ideally combined with meat and gravy.

Required products:

  • 0.2 liters of milk;
  • about 50 grams of butter;
  • kilogram of potatoes.

Cooking process:

  1. The potatoes need to be peeled and if the tubers are too large, then cut them in half. You should not chop the root vegetables too much, otherwise the dish will not turn out so tasty.
  2. Place the slices in a saucepan, cover with water and add a little salt immediately. Keep on the fire for about 20 minutes after the boil has begun - the potatoes should be soft. You can check this by simply piercing it with a fork.
  3. After that, remove excess water and knead the contents of the pan with a crush. Then pour in the pre-melted butter along with milk. This mixture must be hot. Knead everything thoroughly (you can even beat it with a mixer), season with spices to your taste.

Mashed potatoes in a slow cooker

Required products:

  • a glass of milk;
  • a quarter of a pack of butter;
  • spices to your taste;
  • one and a half kilograms of potatoes.

Cooking process:

  1. We peel all tubers, rinse thoroughly, turn them into medium-sized cubes and send them to the bowl.
  2. Now fill its contents with water so that the liquid covers the potatoes by about a centimeter. Salt immediately and add a little more bay leaf and garlic to taste.
  3. Switch the appliance on to the "Soup" mode and set the operating time to 20 minutes.
  4. Drain the remaining water after cooking and mash the potatoes in any convenient way. This must be done in a different container - the multicooker bowl is not intended for such manipulations.
  5. We heat the milk, but do not bring it to a boil, heat the butter and pour all these ingredients into the potatoes. Knead well until smooth.


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