How to cook puree from potatoes on a side dish - simple and delicious recipes with photos. Cook potatoes in a conventional saucepan

Ingredients:

1 kg of potatoes;
400 ml of low-fat cream;
1 melted cheese (100 g);
2 cloves of garlic;
a little greenery of dill or parsley;

Recipe for delicious potato mashed potatoes with cheese and cream

1. Purified potatoes fill with cold water so that its level is higher by 1 cm. After removing the peel, the pulp begins to react with oxygen and darken, so it is necessary to immerse the fruits into the water immediately. After they cleared all the potatoes, we wash it carefully and change water in a saucepan, cutting the roots on 2-4 parts depending on the size of the tuber. Put on the stove. Cooking time is 20-30 minutes on medium heat, it depends on the magnitude of tubers and from the potato variety. It is not necessary to solit water. For cooking it is better to use enamelled or ceramic container. Cook potatoes under the closed lid - it is so faster to get ready.

Important: If the green areas are detected when cleaning clubs, these fruits cannot be used for cooking. Green color is a sign of the accumulated poisonous substance of Solanin. So that potatoes are not green, it is stored in a dark and dry place.

2. Meanwhile, cut the melted routine on several parts. Mashed potatoes with cheese turns out to taste special. How to choose a high-quality product: there should be no vegetable fats in the list of ingredients, only dairy. The longer the composition, the greater the likelihood of poor product quality. It is better to take raw materials from the refrigerator, as they are stored at a temperature not higher than +3 degrees. A good cheese is a uniform color and a smooth surface, the smell is a pleasant, milk, to measure sharp. And more: on the label it should be written precisely "melted cheese", and not the "cheese flexible product".

3. Ruby greenery with a knife. Cut small garlic, or we use the garbaged.

4. Potatoes is ready if it is easily cleaned with a fork in all parts. Only from fully welded potatoes will be homogeneous puree. The lumps do not warm up if the fruit has noged. I spend it in a bowl while hot. Decoration leave, it may be needed at the end to regulate the consistency.

Mashed can be prepared from any potato. But the most delicious puree is obtained from large potatoes, which have a yellow granular pulp. For lush mass, young small tubers are not very suitable: they have little starch, which is responsible for viscosity. Dostered potatoes are rich in vitamin C, dishes from it are useful and fragrant. And if the fruit is stored for more than 2 months, its benefits are reduced. If the tubers are old, of which you can also cook a delicious puree. Enough when cooking add a bit of lemon juice and a little bit of sugar.

5. Immediately sprinkle it with greens and garlic, mix. So the fragrance of additives will reveal stronger.

6. Following the bowl of the world. While hot potatoes, cheese quickly melts. The smaller to cut the cheese, the faster it mixes.

7. Grinding a lot of brush to homogeneity.

8. Creams heating and pour them with hot. If you add cold - then the puree will cool and it will not be so tasty.

9. We continue to grind everything in the puree. You can connect a blender or continue to mine potatoes with a puster. The longer the mass is stirred, the magnificent it becomes.

10. It turned out soft and liquid consistency. If the mashed potatoes are dry, then add a little bravery, which remained after potatoes, and beat again.

11. Solim and Perchym, mix and try to taste.

Gentle puree is ready. Decorate it with fresh greenery and serve as a side dish. Bon Appetit!

What to cook on the side dish

mashed potato recipe

40 minutes

90 kcal

5 /5 (1 )

It would seem that it may be easier to potato mashed potatoes? This simple and universal side dish is equally good for meat, and to fish, and vegetable dishes. It is delicious, quickly prepared, is well stored and easy to prepare. However, despite the seemingly uncomplication of this dish, young hostesses often face the fact that their mashed potatoes are far from the ideal.

A failed garnish can be great to spoil any, even the most delicious main dish, but I will teach you how to make your puree from potatoes always working perfect.

Potato mashed potatoes

Kitchen tools: Pan on 4 l, Press for potatoes (plumb).

Ingredients

To prepare a simple recipe for potato mashed milk with milk you will need:

There is a first secret of how correctly cooking potatoes for mashed potatoes: To make your dish with tasty, do not use young tubers for this. The fact is that in the young potato less starch, namely the starch makes the puree air .Do you know?
To make sure that there is a sufficient content of starch in potatoes, you need to cut the tuber for two halves and rub them together. If after that half a half will stick, it means that such a potato is rich in starch.

Important!Do not keep clean potatoes in cold water for too long. Water flushes starch.

Cooking

Important!Never use a blender or a food processor to abandon potatoes! So the puree will turn out to be sticky and sticky.

VideoBept

In this understandable video recorder you will learn how much you need to cook potatoes for mashed potatoes, clearly see all the stages of cooking and the finished result. Be sure to browse this interesting video to cook puree even faster and tastier!

How to make delicious mashed potatoes!

How easy it is to prepare a delicious mashed potatoes. The best recipe potato mashed potatoes. A quick way to make an air and lush mashed potatoes. Excellent garnish of potatoes.
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2015-07-07T13: 00: 01,000z

Potato mashed potatoes

The wonderful recipe for potato mashed potatoes without milk will suit the vegetarians and for the land menu. The nutritional value and caloric content of such a dish is slightly inferior to the prepared with dairy products, but such a puree is no less tasty even without milk, oil and eggs.

Ingredients

Cooking

VideoBept

Lovely recipe for lean mashed potatoes you can see in this video. It clearly demonstrates all the stages of cooking this delicious dish.

Potato puree on water

If you need to come up with a lean side dish, then I propose to see how to prepare a potato mashed potatoes. Also such a side dish is suitable if you try to avoid excessive animal feed in nutrition. View the recipe on the site http://povar.ru

https://i.ytimg.com/vi/SprnckVeb6o/sddefault.jpg.

https://youtu.be/sprnckVeb6o.

2017-12-04T09: 58: 10.000z

Innings

Potato mashed potatoes perfectly combined with all kinds of main dishes. Serve this wonderful garnish to meat: cutlets, schnitzels, chops and sausages. Add to all this vegetable salad or pickles - and get a delicious home dinner from childhood!

Also, potato mashed potatoes fits well to fried fish, fish sticks and canned matter.
This wonderful dish is appropriate and on the festive table: lay out your puree with a confectionery syringe, so it will turn into a beautiful and unusual edible decoration.

Cooking in a slow cooker

If you are more convenient to work with a slow cooker, you can prepare a dish in it. Potato mashed potatoes in a multicooker is prepared unchanged in the components of the recipe and the order of preparation, but in this case the potatoes are not boiled in a saucepan, but in a multicooker bowl in the "cooking" mode (can be replaced by the "soup" mode).
The taste of a finished dish is no different from the traditional! It will be another delicious potato dish, which can be cooked with this wonderful kitchen assistant, if you do not have a slow cooker, then prepare.

Capture secrets

Potato mashed potatoes will become a real salvation for those who need a truly difficult, satisfying and inexpensive garnish. Following the recipe and knowing several non-hard councils, even the most inexperienced culinary card can be sure that it will prepare puree quickly and very tasty. Do not neglect even the most insignificant tricks, because it is precisely the secret of the right puree!

There are some more interesting ways to prepare a delicious puree. For example, French cooks are added to the dish egg yolks - this is done so that the finished puree breathe slower.
Potato mashed potatoes with egg and milk prepared as well as traditional mashed potatoes, but besides milk and oil, an egg is added to it - 1 pc. on 200 g of milk. This component does not affect the taste of the finished dish, but adds a beautiful yellowish color to the garnish, which can be obtained and with a turmeric or saffron.

Properly cooked potato mashed potatoes are a very tasty and satisfying dish, but also this culinary classics can be improved. Add a chopped greens, paprika and garlic for summer dishes, for piquancy to the finished side dish you can add several flaps of mustard.
Potato puree with cheese is considered particularly tasty: On 1 kg of potatoes will need 100 g of good solid cheese, which should be gratened on a shallow grater and add to the finished puree. This component will add your dish tenderness and cream softness.
It often happens that the potato mashed potatoes do not reach the end. It is possible to warm up such a garnish, it is done in a microwave or in a pan, but it will significantly give up fresh in flavors. But from the residues of the puree, you can cook a lot of delicious dishes, for example, fragrant or illegal and so-like masses potato zrazy with minced meat.

Today we disassembled a simple and delicious recipe for a wonderful universal side dish - potato mashed potatoes. Following my uncomplicated advice, you will definitely cook the most delicious and gentle dish without spending a lot of time and effort. Share your recipes for making potato mashed potatoes, friends, and pleasant appetite!

It would seem that it is easier than cooking a delicious potato mashed potatoes. But agree, despite many recipes for making your favorite puree from potatoes, it is not always possible to cook this dish so that it is gentle and air.

Today I will reveal all the wisdom of cooking a delicious potato mask with milk. Cooking recipe illustrating step-by-step photos taken. I hope that important nuances of the cooking process will help you with delicious and correctly do a gentle and air potato garnish.

What do we need:

potatoes - 700-800 gr;
butter creamy - 50 gr;
milk - 1 cup;
salt.

How to cook mashed potatoes

Open first secret: For a tasty puree, choose the right potatoes. It must be good and quickly welded and being crumbly. If you take watery potatoes, which is poorly welded - no matter how hard you try, you do not cook delicious puree!

And so, my potatoes, clean from the peel and cut into slices, approximately as in the photo.

By this time, we should already throw water in a saucepan.

Cooking we should on a small fire, and water should cover the potato slices. Somewhere in the middle of the cooking can be salted. When potatoes, practically, welded and became soft, put heated milk.

Third secret Delicious mashed potatoes: Add milk or cream into the softened potatoes only in the hot form, otherwise, the puree will acquire a grayish unappetizing tint.

When potatoes are welded, drain the water and put a saucepan on the minimum fire, let potatoes dry and evaporate the potato fluid residue - it will be fourth secret.

Now, as follows the smear of the pusher and add butter. Fifth Secret Delicious puree - do not spare the butter for mashed potatoes, although it can be harmful to the figure.

Now, we pour hot milk and whipped with a puree puree. From this it acquires airiness.

Keep potato mashed potatoes hot milk to the consistency you love. I and my relatives like not a thick puree, but a slightly liquid, gentle and air. In this form, it is suitable for baby food, it loves a very love. Be sure to adjust the puree on the salt.

And last sixth Secret Delicious: puree from potatoes are not recommended to warm up, it needs to eat hot - with heat with heat! I have such a pretty rush chicken, under it a saucepan with a dish long remains hot.

If you observe all six seventies of cooking, then you will always get tasty, gentle and air.

Almost everyone believes that he knows how to cook potatoes and make a puree correctly. But delicious and beautiful this dish is obtained only from those who know several secrets. We will look at the technology that allows you to prepare an air, white, gentle puree, and not the adhesive starchy mass of depressive brown. The whole process will take 30-40 minutes of time. To begin with, consider the nuances of the preparation of a potato mashed potatoes, which are desirable to think about it.

Variety and view. For cooking, varieties are suitable with the maximum content of starch, they usually have a yellow flesh. Unfortunately, in stores very rarely indicate the name of the variety, so it is necessary to determine the starch content. For this, potatoes are cut into two smooth parts and begin to rub the slice location by each other. If after a couple of seconds, the slices stopped, it means that there are enough starch in potatoes so that the puree succeeded.

Old major potatoes are preferable to young and small (again due to starch content).

Refill Milk (cream) or butter. Milk (cream) or butter are most often added in the puree. If for any reason these ingredients are not suitable, they are replaced by unsweequish yogurt, potato decoction or vegetable oil.

The refueling must necessarily be warm, otherwise the pulp turns and will become solid. Also, with a lack of liquid, cream consistency will not work, the potatoes will fall apart on the crumbs.

The most delicious is a puree with butter (without milk) in the proportion of 4: 1 (for four parts of potatoes one part of the oil). Naturally, the dish will be very calorie, but for the sake of the excellent taste you can reduce the portion twice. Another option to make mashed potatoes is more tender - replace with fatty cream milk.

Puree on butter is the most delicious but very calorie

How much cook potatoes for mashed potatoes. Time depends on the tank, the amount of water and the power of the plate. Cooking potatoes need until it becomes soft (it will be easy to calculate with a knife or fork). Usually it takes 10-20 minutes (not longer). You should not digest puree either, because the pulp disintegrates into separate parts, which will noticeably spoil the taste of the dish. When potatoes are ready, water ceases to noise.

Spices and additives. The finished potato mashed potatoes can be spilled with nutmeg, black ground pepper or greens. During cooking in potatoes, a bay leaf is added, onions (purified entirely), a couple of non-crushed garlic cloves or peas pepper.

After cooking with spices, you need to stood the potato to 1-2 minutes in water, then it is better absorbed the fragrance.

How to knead potatoes. The best way is a special pusher from stainless steel or aluminum, and wooden devices are suitable, sometimes still use the sitechko. After the milk is added (another refueling), potato mashed potatoes can be taken by a manual mixer, but not in a blender, otherwise the dish turns into a nasty glue mass.

Ingredients for a classic recipe:

potatoes - 1 kg;
water - 1.5 liters;
milk (cream 10%) - 200 ml;
creamy oil - 30 grams;
salt, pepper, other spices - to taste.

One kilogram of potatoes (approximately 5-8 tubers) can be fed by a company of 4-5 people.

How to make mashed potatoes

1. Clear potatoes from the peel, cut into identical pieces, preferably 60-80 grams each. If the pulp to cut is not the same, then during cooking part of pieces will digest, others will remain raw.

Check not the "eyes", which will spoil the taste of mashed potatoes.

2. The cut potatoes immediately fold into cold water, otherwise, when contacting air, it will darken.

It is impossible for a long time (more than 20-30 minutes) to keep the flesh in cold water, otherwise there will be a lot of starch and mashed potatoes.

3. In a separate saucepan, boil water (amount from the recipe).

4. Put potatoes in boiling water. With this method of cooking (not in cold water, and boiling water), vitamins and useful substances are preserved in the pulp. Water should cover a layer of potatoes by 1-2 cm.

5. Remove the power of the plate and cover the saucepan with a lid, leaving enough space to exit steam. Periodically remove the white foam from the surface.

After 10-20 minutes, the flesh will be easily combed with a fork or a knife, and the noise from the water in the saucepan will calm, it means that boiled potatoes is ready.

6. boil the milk, throw the butter in it, mix to homogeneous consistency. If you add cold milk, the pureeurn turns.

7. Dry water (preferably all) with cooked potatoes. Put a saucepan with boiled potatoes on the stove, turn on the minimum power and evaporate the residues of moisture until the pulp paces, the main thing is that it does not fit.

Thanks to the evaporation of water, the pulp absorbs more milk and butter, as a result, the potato mashed potatoes will become more gentle and softer.

8. To smash potatoes with a brush (better not wooden, but from stainless steel) to a homogeneous consistency or skip through fine sieve. There should be no lumps.

9. Pour warm milk with butter into boiled potatoes. Add salt, pepper, other seasonings. A ready mashed potature with hands (mixer).

Do not use a blender or food processor, otherwise the puree will become a sticky and very dense!

10. Separate the finished dish on the portion and file hot (you can sprinkle with greens).

If it is necessary that a potato mashed potatoes stood a little and do not cooled, the pan is wrapped with it in a towel, and then covered with an old blanket or other dense cloth. After heating the cold boiled potato, its taste is much worse than just cooked.

Mashed potato recipe has not changed since then. But you have the opportunity to diversify the recipe, because you will agree, tastes change with age.

What potatoes are tastier

To cook puree, telect large potato tubers. Their pulp should be white, and the structure is fine-grained.

From young potatoes are not prepared: There is little starch in it, thanks to which (but not only), the dish and acquires its appetizing pomp.

Especially delicious will be a dish of freshly rided tubers of ridden potatoes. In addition, they are rich in vitamin C. Note that after two-month storage, its number decreases almost twice.

Old potato is also quite suitable for cooking, if complied with. It will be tastier and will not darken if with cooking add to the water a little lemon juice and a pinch of sugar.

Attention!

Do not use potatoes, which was stored in the light: its green flesh testifies that a poisonous substance has accumulated in it - Solanin.

If we talk about varieties, then the content of starch is important here - the percentage is higher, the better the tubers are welded, that is, the tender will be a side disk. Adret, Lasunak, etc. They have an indicator of 15-20%, that is, fit perfectly.

How to cook puree

How to cook mashed potatoes are studying a separate topic in culinary technical schools and colleges, there are also separate technological maps for different types of puree, where all the necessary ingredients are indicated before gram.

There is an opinion that the puree will reach the perfect consistency, if before cooking hold the purified potatoes in cold water about half an hour. Listening to him, note that only whole tubers should be immersed in the water.

In cold water, place potatoes and in the event that you have already cleaned it, and you want to boil later: so it will not darken, interacting with oxygen.

To avoid the loss of the nutritional value of potatoes and keep its taste quality, the basic rules should be remembered:

do not keep it for a long time purified in water or in air;
do not boil in copper and tin utensils, use enameled, ceramic, glass;
water should cover potatoes, but not more than a finger;
the saucepan should certainly cover with a lid.

Potatoes are washed, cleaned from the peel, remove suspicious fragments, cut each into several parts.

It should be poured with cold water, bring to a boil, and then draw with moderate heating. If you do not oriented "on the eye", how much cook potatoes for mashed potatoes, set the timer 20 minutes after boiling. To cook quickly, dissolve the dining room of margarine in water.

Salt is injected into the water after its boiling.

And for those who are most important taste, you can advise the following: boil potatoes in milk - it turns out a very gentle and fragrant puree.

So that the potatoes turn out to be even tastier, add a bay leaf, dill pods, a bulWhi, a clove of garlic, cumin, solid cheese (you can and smashed) into the boiled water.

For a tasty, lush and gentle dish, you will certainly need milk, cream, oil, spices, sour cream, egg. These components are added to the boiled potatoes at their discretion: the milk is replaced with cream, oil - sour cream, or all components are introduced in the desired proportion. The amount of salt and spices is also a matter of taste.

Fragrant potato mashed potatoes

Each hostess will surely find its recipe for the preparation of delicious potato mashed potatoes. I'm not an exception. Related Mine Recipe Familiar, now this is our family-friendly way of cooking a delicious masculine with a breathtaking aroma

The secret is simple - spices and garlic are added to the saucepan during cooking. Cooked garlic is warm together with potatoes. It gives some special piquancy to the finished sidebar.

Recipe information

Kitchen: Russian
Dish type: Garnish
Method of preparation: Cooking
Portions: 3-4
30 min

Ingredients:

potatoes - 800 g
creamy oil - 100 g
milk - 250 ml
garlic - 2-3 teeth
bay leaf - 1 pc.
pepper peas (fragrant) - 2 pcs.
salt, black ground pepper - to taste.

Cooking method

Before cooking delicious mashed potatoes, choose club. An ideal option will be yellow potatoes, in such high starchyness. It turns out the finished puree gentle, lush. Potatoes need to be cleaned from the peel, large tubers cut half.

We fold the chopped potatoes into the pan, poured with cold water, add a bay leaf, pepper pepper, salt, several cloves of purified garlic. Put on fire. Cook until readiness.

Potatoes are ready after 30 minutes, we drag the water, we remove the spices, we leave the boiled cloves of garlic. Put everything in a bowl.

We smear the brush, pour the butter, pre-melted in the microwave. We continue to kneake.

We add heated milk and continue to actively knead the brush.

That's all, delicious potato mashed potatoes. Serve a side dish is better hot.

Bon Appetit!

Potato puree recipe with milk and egg

This potato mashed potatoes can be attributed to the most popular, since the recipe with milk is tested by time and the sign of each mistress.

Milk gives the dish tender taste notes, egg yolk - appetizing color, and protein - pomp.

If you like the snow-white side dish more, enter only egg squirrel, pre-happing it.

It will take:

6 potatoes
150 ml of milk
20 g of butter
a pair of green onion feathers
salt (to taste).

Cooking step by step

Before cooking mashed potatoes, clean the tuber, cut into 3-4 parts, fill with water.
Put cooking, and how water boils, salt, reduce fire up to the mid-level.
Drain the water, give vegetables to stand a couple of minutes, removing the lid.
Add the oil and start the crowd with a wooden pestle or a special metal brush.
Having achieved homogeneity of the mass, gradually, pouring milk. Still do not stop.
Add an egg, do not be afraid, it will not turn. Stir, whipping puree from potatoes with milk, until the last lump is disappeared.

Aerial puree without milk

Delicious puree from potatoes (recipe for post) is not difficult to do without adding milk, eggs, butter.

You can always come up with which components to enter additionally so that it is also original.

Use onions, carrots, to the widespread potatoes can even add puree from apples and pumpkins.

We need:

kilo potatoes
2 medium bulbs
50 ml of vegetable refined oil
1.5 tbsp. Potato beam
pepper, salt (to taste)
parsley, dill (optional)

How to cook

Clean and cut each potato on 3-4 parts, pour with water, put on the stove, bring to a boil.
Suck, die fire.
Boil up to readiness, drain potato decoction into a separate container.
In parallel, grind onion cubes, fry on a small fire in vegetable oil.
Melden to disturb greens
Couple onions, greens, slightly satisfy, mix.
Ceiling potatoes.
Gradually, enter a warm decoction, constantly stirring and whipping.
Severate potato mashed potatoes without milk, oil and eggs onion roasted. Pretty mix again.

Simple recipe in a slow cooker

A very gentle dish is obtained from potatoes cooked in a slow cooker when setting the "Cooking for a pair" mode.

Bringing vegetables until readiness, shift them from the multi-pass to another container.

If you are thrown potato mashed potatoes in a slow cooker, directly in the multicast, risk it to damage it.

Ingredients:

6 potatoes
200 ml of milk
50 g of butter
100 g sour cream (fatty to taste)
a pinch of salt.

How to do:

Clean potatoes and cut each vegetable on the part.
Put in the multicooker's bowl, fill with water, spray, close the lid.
Install the "Crack" mode, and set the "30 min" command to the timer.
Ready potatoes put into deep containers, add oil, interpretation.
Enter the sour cream, mix.
Gradually pour milk. Continue to move and stir, getting rid of lumps.

We show fantasy

A creative approach to the preparation of any dish is always perceived with eaters with approval, and a potato mashed potatoes - no exception. By adding a couple of interesting components into the delicate potato mass, you can not only diversify the taste of dishes, but also to "dress".

Multicolored potato mashed potatoes

To create this dish, before cooking mashed potatoes, prepare spinach, carrot, beets, turmeric.

Cooked puree divide into 5 parts.

Spinach beat, rinse, give water drain, sweep in a small amount of liquid and overtake.

Carrots and beets boil separately until readiness.

Connect one part of the puree with spinach, the second with carrots, third - with a beet, fourth with turmeric.

Each separately Puriów.

Form the hill of the pyramid, where each line will have its own color, or place in the form of a cake, and you can simply post on a plate. Such a treat probably will like the child.

Puree with cheese

Do you know how to make mashed potatoes with a bright creamy taste? The secret is not at all in the oil! Boiled potatoes with butter cream oil.

Milk boil and add solid cheese into it. Stir before receiving a homogeneous mass.

Pour the mixture in the widespread puree and take care of a pretty.

Potato mashed potatoes - excellent garnish

This garnish is delicate. Serve it to smoked ham, fried meat, expiring fat, can not be. Scroll through the gentle dish stew beef, veal under the creamy sauce or a tomato paste-based fidet, liver, chicken hearts, mushrooms with golden and even ordinary stew. Good companions - fish and sauce.

Perfectly combines this potato dish with other vegetables. Classic option - green canned polka dots. You can apply a puree to the cauliflower, slightly roasted in white crackers, grated carrots and celery salad.

By adding milk in masrass, heat it, otherwise the potato mass will darken.

What if he reasured the dish? If it is very strong, then the output is only one - boil a couple of potatoes without salt and introduce them in a puree. With insignificant "reasons" simply increase the amount of milk and oil.

Try not to beat the puree mixer or in a blender. Of course, the lumps in it will not, but the mass itself will acquire unpleasant adhesiveness. Much more attractive will look like a dish, if you first overcome boiled potatoes through a sieve, and then you will expire it manually: a wooden pestle or a torture. Whip manually by the usual whisk of a mixer.

Features of calorie potato mashed potatoes

How nimble will be a potato mashed potatoes, its calorie depends on you.

Please note that potatoes of caloriene itself: in 100 g of vegetable contains 82 kcal.

And now add the energy parameters of traditional components of the dish: 63 kcal (egg), 59 kcal (100 ml of milk) and 749 kcal (100 g of butter).

For example, how many calories in potato mashed potatoes only on milk?

In portions (250-300 g) there will be about 230 kcal, but the calorie content of potato mashed potatoes with milk and oil is already more - about 300 kcal per serving. Minimal calorie potato mashed potatoes on water - in portions about 160 kcal.

So it turns out that this gentle dish for a diet will not fit. But you are not going to argue every day, isn't it?

The secrets of appetizing puree

Mashed puree pouring, give him a wavy shape to him, accompany the leafs of parsley or basilica. If the dish is provided with sauce, serve it in a separate sauce. But green peas, baked or fresh vegetables can be put in a plate next door with a puree.

Puree is a very piercing substance. With the help of molds for cookies from it you can make beautiful figures. Especially glad to such a dish will be kids.

Here's another idea: lay a puree in the form of a bagel, and in the center put roasted mushrooms, vegetables, olives or the same omnipresent polka dot. From the outside of the potato "Bublik" decompose, for example, curved sausages, pieces, etc.

Preparing rational

Potato mashed potatoes are better prepared immediately before serving to the table - when repeated heat treatment, it loses tastes, not to mention useful qualities. And the potatoes cooked in milk preheated re-, has a frankly repulsive taste.

In order for the puree after the meal, once again served as a delicious treat, first of all, put it in the refrigerator. What can be prepared from potato mashed potatoes, which remained with dinner or lunch? Options mass! The next day, yesterday's residues bake bake in the oven, lubricating the top whipped with a sour cream egg, prepare a roll, cutlets, or balls, stuffed with mushrooms, minced meat or vegetables, such as a fried and young boiled peas.

You can even bake if the puree was prepared exclusively on the brave.

Good potato pancakes (Diani), bokings, zrazy, pancakes and Tatar cakes based on potato masses.

If the products are bad to face and crawl, add some flour.

You can even cook hot dog, wrapped with a potato dough of sausages.

And the puree itself can serve as a delicious filling for lush pie and ruddy pies, cheesecakes.

Useful video

And you can make such very original potato spirals from the puree, which could not eat at a time:

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