Today I want to tell you how to deliciously and quickly prepare the most common, and at the same time, probably the most delicious side dish - mashed potatoes. Despite the popularity and simplicity of this dish of crushed potatoes, it has its own cooking secrets. And each housewife’s cooking is different - it seems that each housewife prepares ordinary pounded meat according to her own recipe, the dish turns out so different and tasty in its own way. It is almost impossible to eat the same puree from two different housewives. For example, in my family, growing up, it was normal to eat two different types of mashed potatoes, depending on whether mom or dad made it. And since you are wondering how to make delicious mashed potatoes, then my tips are just for you.
The simplest option
Any housewife can tell you how to make a crush. True, each has its own special recipe for this. Nevertheless, there is a simple standard algorithm, according to which such a process consists of the following steps:
- First, the potatoes need to be washed and peeled.
- After this, the fruits must be boiled, adding a little salt at the very end.
- Then the water must be drained.
- Then the potatoes need to be softened in any convenient way.
- Add additional ingredients.
- Mix again until the mixture is as homogeneous as possible. If the mass turns out dry, then it can be diluted by adding a little liquid.
By performing all of the above steps step by step, you can easily figure out how to make a “pound”. Numerous recipes for preparing this popular dish differ from each other, mainly in the list of additional ingredients. With their help, the product acquires a certain taste and unique aroma. The main addition to potatoes is butter. Usually it is added at the rate of 100 grams per 0.5 kilograms of the main product. As a result, the puree becomes soft, tender and acquires a pleasant creamy taste.
How to make fluffy mashed potatoes: choosing the best tool
Gastronomic journalist and practicing culinary specialist Alena Spirina in our editorial kitchen examined in detail the third issue - the choice of tools. But I didn’t forget about the first two.
Let's start by defining the criteria . In our understanding, ideal mashed potatoes should be: - homogeneous, without a single lump of mashed potatoes. Puree is an elegant dish, not just a “mass”! - lush, saturated air, as if whipped, regardless of consistency; - with a pure potato taste, complemented by the creamy aroma of dairy products.
National characteristics
Different peoples have their own idea of what mashed potatoes should be. This is due to long-standing national traditions and habits. For example, the French have their own opinion on how to make a “pound”. To do this they need to have:
for 800 grams of potatoes - a glass of whole milk, 3 tablespoons of grainy mustard, 8 sprigs of tarragon and 150 milliliters of full-fat sour cream.
The preparation method in this case is very similar to the standard version:
- First of all, you need to boil the peeled potatoes by placing them in a pan of water.
- At this time, you need to tear off the leaves from the tarragon branches and chop them finely.
- When ready, drain the potatoes and mash the boiled vegetables into a puree. Usually a special masher is used for this.
- Add the rest of the ingredients according to the recipe and add salt, depending on your own taste.
Then the products must be mixed again. Only after this the “pound” can be eaten.
What is better to use to knead
Properly selected equipment for mashing potatoes will also help you make lump-free mashed potatoes. The best option is to use a special pusher with holes made of stainless steel. You can also use wooden or aluminum fixtures.
If hard varieties of potatoes were used for cooking, then it is better to use a special press - it will help to quickly mash the potatoes without forming lumps. Some cooks use a special strainer through which the potatoes are ground. It is not recommended to use a blender for these purposes, since the puree may turn out sticky, viscous and tasteless. It is permissible to use a mixer, but only after adding milk.
Popular method
To have an idea of real puree, you need to know how to make a “pound” with milk. This component is considered the most important after butter. It is with its help that it is possible to obtain a soft and delicate finished product. Of the many recipes for this, the best option is one that contains:
500 grams of potatoes, 100 milliliters of milk (or cream), salt, 30 grams of butter and 1 raw chicken egg.
Making such a puree is not difficult. To do this you need:
- Peel the potatoes. Large specimens are best cut into pieces.
- Boil water in a saucepan separately.
- Dip the prepared vegetables into it and add a little salt. Water should not completely cover the product. It is better to drain the excess amount.
- After boiling again, reduce the heat slightly. Cooking time is usually from 20 to 30 minutes.
- When ready, drain the water and add oil to the hot potatoes.
- Mix the products well and then mash them using a masher.
- Add preheated milk and continue whisking.
- Without stopping the process, add the beaten egg.
Now the puree can be considered completely ready for use.
The most delicious mashed potato recipes
Recipe No. 1. Classic recipe for mashed potatoes with milk
Ingredients for puree (for 4 servings):
For classic mashed potatoes, boil the cut potatoes and drain. Crush it thoroughly, add soft butter and hot milk, continuing to beat the mass intensively. When it becomes airy and soft, add salt to the dish and it is ready to serve.
Recipe No. 2. “Paprika” puree with bell pepper
Bell peppers and spices give the dish an unusual taste, aroma and color. “Paprika” mashed potatoes will decorate the holiday table.
Recipe No. 3. Mashed potatoes with cream cheese and tomatoes
Often served in Italian restaurants, you can prepare this delicious dish at home for your family. The taste of this puree is unforgettable and very unusual, not at all like the classic one.
Recipe No. 4. French mashed potatoes with mustard
French Dijon mustard with grains gives this puree a piquant, refined taste, and sour cream, which can also be replaced with heavy cream, will make the dish juicy.
Recipe No. 5. Mashed potatoes with cheese
Recipe No. 6. Mashed potatoes “Tenderness”
Mashed potatoes prepared according to this recipe turn out to be unusually tender and very tasty. Your family will rightfully appreciate the recipe and will beg you to cook this dish again!
Worthy replacement
The necessary products are not always at hand. Therefore, you need to be prepared for different situations and clearly know, for example, how to make a “pound” without milk. In this case you will need:
for 1.2 kilograms of potatoes - 1 onion, one and a half teaspoons of salt, 2 bay leaves and 4 tablespoons of mayonnaise.
Everything is done very simply:
- First, you need to peel the potatoes and put them in a saucepan. Large tubers need to be cut so that they can cook better.
- Pour water over the vegetables and put on fire.
- Immediately place the whole onion there.
- After boiling, add salt and bay leaves.
- As soon as the tubers are boiled, the water should be poured out, leaving only 1 cup of liquid. The onions and leaves can be discarded. They won't be needed anymore.
- Use a masher to mash the potatoes with rhythmic movements so that there are no lumps left in them.
- Add mayonnaise and continue vigorous stirring.
The finished puree will be an excellent side dish for almost any hot dish.
Cooking secrets
Crushed potatoes can be prepared in 20-25 minutes, with a minimum of effort. The main ingredients for cooking are potatoes, milk, butter, spices, salt. The list of ingredients is very simple, but the products must be prepared correctly and added in order. If you take even one wrong step, you can ruin the entire side dish: it will turn out too sticky or dirty gray in color. For lovers of crumbly homemade puree, there are 10 tricks to make your dish incredibly tasty.
Secret No. 1: choosing tubers
There are many potato varieties on the market; they differ not only in the type of skin and tubers, but also in starch content. You need to choose tubers with a starch content of 13-14% or higher. The higher the indicator, the better the potatoes will be boiled. Potatoes with a low starch content are not suitable for mashed potatoes; they are more used for cooking soups and baking.
In addition to the starch content in the fruit, the age of the tubers affects the boiling. Young potatoes take a long time to boil, but fruits that have been in storage for a long time will boil in a matter of minutes. If you are going to make crumbly mashed potatoes, choose old potatoes from last year.
Secret #2: Cleaning
Tubers harvested for storage are often covered with a layer of old soil.
The earthen layer protects the crop from mold, fungal infections and pests. Before cleaning, the layer of soil must be removed so that the potatoes do not absorb an unpleasant odor. Potato fruits are washed from the soil to make it easier to clean it off; a metal mesh is used. Then remove the thin skin from the peeled tubers with a sharp knife or using a vegetable peeler. After peeling, the potatoes are immediately transferred to a saucepan, filled with water and boiled. You cannot leave peeled fruits for a long time: the starch contained in potato juice begins to turn blue in the air, thereby giving the potatoes an untidy appearance. Even if you cannot cook the potatoes after peeling, you need to immerse them in water so that all the fruits are under water.
Secret #3: slicing
After peeling the vegetable, you need to prepare it for cooking: cut the root vegetable into small pieces, but only of the same size. If you cut the potatoes into different pieces, then some of the smaller ones will cook faster, while others will take a few minutes longer to cook. The slices do not need to be made too small or large. Large pieces take a long time to cook. The optimal slice thickness should be 4-5 cm.
Perfect puree
To enhance her culinary experience, a good housewife should know several options on how to make delicious “pounded meat.” After all, in life you need to be prepared for various surprises. For example, there is a recipe that allows you to make mashed potatoes simply unique. To work you will need:
5 potatoes, a lot of salt, olive oil, onion, ground pepper and coriander.
The puree is prepared in three stages:
- First, the potatoes must be washed and then boiled in the usual way.
- Separately, fry the diced onion in olive oil in a frying pan. At the very end, add pepper, coriander and a little salt. You need to be very careful with each of these ingredients, as too much of even one of them can ruin everything.
- Combine both components and mix them well.
- Mash the fried potatoes.
This aromatic “pound” is perfect as a side dish for fish prepared in any way. To make it as airy as possible, it is better to use a mixer or immersion blender for mixing.
Airy and tender mashed potatoes with eggs without milk
Mashed potatoes are the most popular side dish in many families. It is even served on a festive table for any occasion. It is especially tasty to eat this side dish hot with gravy, cutlets, or vegetable salad. However, despite the fact that at first glance, the dish seems to be quite simple, even experienced housewives may not succeed. And to make it perfect, we must not forget about little tricks.
Mashed potatoes are prepared in different ways, and the mashed potatoes turn out really tasty. Of the many types of recipes for this dish, it is worth noting - mashed potatoes with eggs without milk. It turns out fluffy and tasty, and the addition of an egg gives the dish a beautiful yellowish color. Of course, it is better to take homemade eggs, but in the absence of such, store-bought eggs will do. In any case, the puree will have a delicate consistency and very airy.
It is better to choose potatoes for this recipe that contain a large amount of starch and are easily boiled. The most delicious puree will be made from Adretta and Sineglazka potatoes. Prepare puree for any dish and enjoy a hearty meal.
