How to make delicious mashed potatoes with milk

Hello, dear readers. There are no people (Slavs) who did not eat mashed potatoes. It is given in kindergartens, then in schools. But not everyone has tried the same potatoes, but cooked a little differently, tastier, more aromatic, and even more beautiful in appearance. Today I will tell you the secret of making delicious mashed potatoes, after which everyone will be able to make such delicious potatoes at home. And he will never forget this recipe. The ingredients are practically the same as in kindergarten and school, only the proportions are slightly different.

I’ll share a little of our secrets in making homemade crushed potatoes, if you can call it that. But thanks to these actions, the puree becomes simply divinely delicious.

Delicious mashed potato recipe with milk and butter

Ingredients:

• Potatoes - 1 - 1.5 kg.
• Milk - about 300 ml.
• Oil - 50 gr. per kilogram of potatoes
• Salt to taste

Recipe:

1. First of all, peel and cut the potatoes into small pieces. This will allow the potatoes to cook faster. And before that, I put a full kettle to boil.

2. While we were peeling the potatoes, our kettle boiled. Pour boiling water over it and put it on the stove.

3. After the potatoes have boiled, add salt. For a kilogram of vegetable I take one teaspoon of salt, without a large slide.

4. Then I remove the resulting foam. My mother taught me as a child that foam must be removed from the surface.

5. Cook until done. For me, no more than 15 minutes have passed since it boiled. I check the readiness with a knife, I have a thin one for vegetables. Mom usually tried it with a fork. If it pierces easily, the potatoes are ready.

6. Then I completely drain the broth, or the water in which the potatoes were boiled. But I have enough milk. If you doubt that there will be enough milk, then express the water into a container.

7. Now mash the potatoes with a potato masher until smooth. It is important to knead it dry, it makes it easier to knead.

You should get such a homogeneous mass, without interspersed pieces of potato.

8. Now add oil. I have homemade milk, village milk, and sour cream is not collected, so I don’t add butter, but in the photo with the ingredients I showed that we use butter. Because there is no such thing in store-bought milk.

And here I add cream, and it's almost the same butter. We add about 50 grams of oil to our volume, even more is possible.

9. Now add milk. I only add boiled milk. And I want to dispel the myth that you can’t add cold milk. We have it from the refrigerator. But one clarification, the milk is homemade. If you pour store-bought, the puree will have a blue tint.

10. The final touch is to mix the potatoes well. I add milk in parts, bringing our puree to the desired consistency. I don't use water at all to add, just milk. This proportion took approximately 300 ml. milk.

Now I want to tell those who like to finish their potatoes with a mixer, try to do without a mixer. It makes the puree more viscous because the mixer breaks down the gluten cells. And if you use a masher, the puree turns out tender, and most importantly not sticky.

Look at the photo above of me mashing potatoes and this photo. The potatoes are whiter, despite the fact that I poured cold milk over them. The main thing is to fill it with boiled milk, not raw milk.

You can serve these potatoes with cutlets, tomatoes, fish, and other options you like.

Here are a few more recipes we love and we hope you enjoy them too.

How to cook fried potatoes in lard Kefir flatbreads with potatoes in a dry frying pan

Well, if suddenly you still have questions, although everything was described in detail, I suggest watching the video recipe.

On the water

• Cooking time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 74 kcal per 100 grams.
• Purpose: for breakfast.
• Cuisine: English.
• Difficulty: easy.

Any person who cooks knows that puree can be prepared with both milk and water. If you strictly follow the technology, then the taste of potatoes mashed with water will be no worse than mashed potatoes with milk. Cooking with water has its own special name - according to Blumenthal. Thanks to this recipe, you can be sure that milk is not an essential ingredient in puree.

Ingredients:

• Potatoes – 1 kg
• Salt - to taste
• Butter – 100-150 g

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Cooking method:

1. Peel and wash the potatoes.
2. Boil whole root vegetables in salted or plain water.
3. According to the recipe, the tubers should be kept in water at a temperature of 62 degrees for half an hour; chicken broth can be used instead of water. After complete cooking, drain the water.
4. Next add butter. Mash the potatoes using standard means.
5. To ensure uniformity, pour the potato mixture into a sieve, then grind.
6. Garnish the puree with green onions and serve.

How to make mashed potatoes with and without milk

Mashed potatoes with milk are not only an easy dish to prepare, but also very tasty. It can be eaten as a separate dish, and can be used as a side dish. Additives to puree can be very different, here are some of the most traditional options: hot milk, chicken egg and butter.

To make the puree tasty and appetizing, it is better to add hot milk to it. The fattier the milk, the tastier it will be.

1. Prepare potato tubers: peel, cut into large pieces. Place the potatoes in a suitable saucepan with cold water. Cook in the traditional way over low heat for 20 minutes, add salt after boiling;
2. Heat the milk, and this can be done on the stove or in the microwave. Add butter to cooked potatoes and mash. Then gradually pour in boiling milk, stirring the potato mixture constantly so that lumps do not appear.

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↑ There are several important nuances when cooking mashed potatoes

1. Experienced chefs use only one type of potato for mashing and cut them uniformly. This way the tubers will reach readiness at the same time. And the puree will be perfect.
2. Boiled tubers are poured with hot liquid. It could be milk, cream. It is permissible to leave some of the potato broth.

It can get confusing when talking about specific potato varieties. There are many different varieties of yellow, white or even colored potatoes. Just know that the best potatoes for mashing are starchy potatoes.

Simply shredded potatoes cannot be called “mashed potatoes”. Puree is precisely a mixture of boiled tubers, milk and butter. The fattier the milk and butter, the tastier and higher in calories the finished dish will be. Sometimes eggs, chicken or quail, are added. Eggs replace or complement milk.

A favorite question from housewives: “How much milk should I put in the puree?”

The answer is simple. Typically, for 700 grams of boiled tubers there are about 200 ml of milk and 50 grams of butter. This results in the ideal thickness of the dish.

What to do if the puree turns out liquid?

Evaporation of excess moisture will help correct the error. Keep the mixture over low heat on the stove. Stir constantly to prevent burning. The moisture will quickly evaporate and the potatoes will thicken.

Usually this dish is cooked in a stovetop pan. But it is possible to use a multicooker. The universal assistant will cook the tubers using the standard “Boil” or “Steam” program. The recipe then continues by adding milk and pureeing.

You can puree a lot of boiled potatoes with additives in several ways. Various devices are used:

• wooden masher;
• press puree (iron masher with holes);
• plastic masher (in the form of a small scoop);
• a fine mesh sieve and a wooden spoon for straining;
• mixer;
• immersion blender.

In the latter option, you should approach pureeing without much enthusiasm. Just until you get a homogeneous mass. If you delay, you risk getting a paste-like mixture. Prolonged blending “breaks” the structure of the potatoes. Releases the sticky qualities of the tuber.

How to replace milk when making mashed potatoes:

• cream;
• sour cream;
• butter;
• powdered milk or cream.

Pre-dilute powdered milk or dry cream in hot water or potato broth.

Fans of various sauces add mayonnaise, sour cream or commercial cheese sauce to potatoes.

What to add to mashed potatoes:

• processed cheese;
• soft cheese (if you use Brie, it is better to cut off the crust first);
• grated hard cheese;
• fried onions or shallots;
• bacon, lard or boiled smoked brisket fried until golden brown;
• chopped herbs (parsley, dill);
• garlic.

If you've never cooked potatoes with garlic, this option may scare you. In French cooking, it is traditional to add 15-20 cloves of garlic per 1 kg of boiling potatoes. The garlic is crushed and sautéed in butter. And then they add it to puree, grind it all together with the addition of cream or milk. Add some salt and sprinkle with ground white pepper. The dish turns out simply gorgeous. And no sharpness. The smell and pungent taste of garlic leaves only sweetish notes in taste and an appetizing aroma.

Spices and seasonings will help make potatoes tasty:

• ground turmeric or natural Imeretian saffron;
• asafoetida;
• ground white pepper;
• dry onion;
• dry garlic.

The most common spice is salt. When cooking for children, it is not recommended to experiment with seasonings. Just add salt. Adjust the amount of salt to taste. Typically, a kilogram of puree requires a level tablespoon.

What to do if the puree is too salty?

The easiest way is to correct the position of the tubers that have not yet been cooked. If you set the pieces to cook, you added salt and overdid it. Drain the liquid, rinse the potatoes, and add new water. Continue cooking.

If boiled potatoes are too salty, drain all the broth. It contains the most salt. Add boiled milk and unsalted butter. Puree. The dish is saved!

We offer a basic recipe for making mashed potatoes with milk, tasty and tender, without lumps, with an ideal consistency.

Mashed potatoes with milk and egg

Mashed potatoes will turn out more delicious and rich in color if you add egg yolks to it. The puree will be very fluffy if you separate the whites, beat them into a fluffy foam and mix them with the potato mixture before putting them on the table.

• egg;
• 50 grams of softened butter;
• cream (fat milk) – 150 ml;
• potatoes - 1 kg;
• salt to taste.

Cooking time – half an hour, energy value – 310 kcal.

1. Wash the potato tubers thoroughly, remove the skins from them, and cut them into two halves. Boil the potatoes on the stove until fully cooked. The average cooking time is 20 minutes. Salt is added after boiling;

2. Set the heat to minimum on the burner, place a frying pan with a piece of butter on it, and melt it;
3. When the potatoes are completely cooked, drain the water from the pan.

4. Pour melted butter, hot cream or milk, egg into hot potatoes, mash thoroughly with a potato masher.

Mashed potatoes with milk

Ingredients:

• one kilogram of potatoes;

• 60 grams of butter, 72% butter;

• 1.5 cups low-fat milk.

Cooking method:

1. Pour boiling water over the potato tubers, add a little salt and boil until tender. The potatoes will cook evenly if the tubers are of the same type and size; cut any excessively large ones into pieces.

2. Drain the vegetable broth, and set the potatoes to dry slightly for three minutes with minimal heat.

3. Mash the potato tubers thoroughly so that there are no unmashed lumps left and dilute with hot milk. Pour it in gradually, whisking with a masher or large wooden spoon.

4. You need to beat until the potato mass is fluffy and noticeably viscosity.

5. Butter can be added when whipping together with milk, or melted and poured over it when serving.

Delicious mashed potatoes without milk

• 1 kg yellow potatoes;
• 50 g peasant butter;
• 1 large onion;
• potato broth - 100 ml;
• olive oil - 2 teaspoons;
• salt and black pepper to taste.

The preparation time will be 40 minutes, each serving contains 299 kcal.

1. Chop the onion into small pieces and place in a frying pan with olive oil. Place on the stove, set the heat to low. Simmer the onion until cooked and beautifully golden;
2. Boil potatoes in salted water. And add salt only after boiling. Pour the broth into the prepared potatoes, mash, add stewed onion, black pepper, salt (if required), mash again.

Useful tips

1. Perfect mashed potatoes are prepared mainly from yellow, crumbly potatoes. You will need older potatoes, but without sprouts and withered;
2. The biggest mistake that inexperienced cooks make is using cold milk. First heat cream, milk or sour cream, and then add to hot potatoes. And, of course, in each case you need to use butter;
3. The taste of mashed potatoes can be changed by adding yolk, cheese or mustard;
4. If you rub the boiled potatoes through a regular sieve, and then bring them to perfection by working with a potato masher with holes. In this form, this dish always looks appetizing, so it can easily be a side dish for holiday snacks;
5. Another way: use a mixer or blender to prepare. In this case, the mass turns out to be too smooth, homogeneous, and unnatural. If you really want to make puree using a mixer, then you need to choose a low speed;
6. To make the potato mixture tender and creamy, sour cream and chicken yolk are added to it;
7. An option for those who don’t like milk: instead, dilute the puree with a decoction. It turns out to be a different taste, but this cooking option is great if you are going to eat the side dish the next day;
8. To boil the potatoes, cut them into large pieces, since small pieces fall apart, lose starch and turn into puree in advance;
9. In order for the potatoes to cook faster, they must be placed in boiling water. Add salt five minutes before the end of cooking.

From all this it follows that using the most affordable products, you can prepare an airy, tender, incredibly tasty hot dish - mashed potatoes with milk. It contains vitamins, minerals, is easy to prepare, and goes well with meat, fish, and vegetables.

Mashed potatoes with milk and butter

Prepare mashed potatoes and butter based on:

• potato tubers – 1.3 kg;
• milk – 120 ml;
• butter – 70 g;
• Luke;
• salt;
• fresh dill sprigs.

The tubers are peeled and washed under running water and placed in a pan. A small peeled onion is placed on top, the container is filled with water, and the vegetables are cooked until the potatoes are ready. When it becomes soft, remove the onion, strain the broth into a suitable container, and dilute with milk in equal proportions.

First, the potatoes are kneaded well, then hot liquid is added little by little. When the dish has the desired consistency, add pieces of butter and add salt to taste. Next, using a mixer, beat the product for 1-3 minutes until fluffy. If desired, finely chopped dill sprigs will help add flavor to the dish. These potatoes are suitable as a filling for dumplings or pies.

How to make delicious mashed potatoes with milk

Mashed potatoes are a favorite side dish for millions of people. With meat, fish, chicken, vegetables - no matter what you serve it with, it will always be delicious.

I have met very few people who did not love such dishes. And not a single one who doesn’t like mashed potatoes.

And it would seem that there is nothing easier to do than to cook such puree. But no, different housewives make different purees.

It seems that everyone has the same ingredients, but the puree turns out differently. Some have a pleasant yellow color, airy and fluffy, while others have a dull, sticky color with gray lumps.

And sometimes you hear at a party at the table: “Oh, what an airy, delicious puree! How do you do this?” This means that not everyone knows how to cook it so tasty. And some are embarrassed to ask. It would seem that everyone should be able to cook it.

What can we say about young housewives who are just learning the basics of cooking? All the more so, they need to learn everything. And the simplest things first. I didn’t learn how to do it myself right away, but I was too shy to ask. But now my mashed potatoes always turn out great. “Tender - airy, tasty - delicious!”

Mashed potatoes with milk, egg, milk and cream

• potatoes 1 kg.
• milk 2/3 cup
• cream 2/3 cup
• butter 82% 100 gr.
• egg 1 pc.
• Bay leaf
• salt

1. To prepare a dish with a yellowish tint, I usually take red varieties of vegetables. When cooked, it does not fall apart, which means it evenly absorbs salt and does not become watery.

In addition, I am also attracted to the color. Such a product, as a rule, does not give a gray tint to the finished dish. Even if you eat it on the second day.

2. Peel the vegetable and cut into 4 parts. In this case, it cooks quickly and evenly. If you cut into small cubes, the puree will turn out watery. If you cook the whole thing, the top part will cook faster and the middle longer. And depending on its variety, different results may result.

If it boils too much, the top layer may fall off into the water, while the middle remains raw.

3. Place the chopped pieces in a saucepan and fill with water. There is no need to pour a lot of water; it is enough that they are covered with water by 2-3 centimeters. During cooking, the vegetable gives up its juices to the water, and itself is cooked both in water and in its juice.

Try the prepared broth after draining the water. It is very tasty, pleasant to drink both cold and hot. (By the way, if I know that I will be preparing soup or a main dish on the same day, I never pour out this broth. After the meat is almost ready, I add the broth to the soup being prepared. Both the soup and the second dish are from it only gets tastier).

4. Put the pan on the fire, let it boil, add salt, taste it. There should be neither too much nor too little salt. It is incorrect to say that you need to add more salt, because the potatoes are large, until they are boiled so that the salt reaches the middle. She will take as much salt as she needs.

As a last resort, you can always add more salt later. Once it boils, turn down the gas; the water shouldn’t boil too much, but there’s no need for it to just simmer without boiling. The water should gurgle cheerfully, but not at all intensely.

4. It is important not to overcook the potatoes and not to overcook them. The taste and consistency depend on this. In the first case, it is important that it is cooked, but retains its juices and is not overcooked.

In the second case, if it is not fully cooked, you will not be able to mash it completely. The mass will certainly have lumps. To check readiness, it is better to use a small sharp knife. When fully prepared, the knife easily passes into the middle without encountering any obstacles. Why is it not recommended to check doneness with a fork? The reason is simple, to keep the pieces intact.

About 5-7 minutes before cooking, add bay leaf to the pan. There is an opinion that there is no need to cover the pan during cooking. I always close it, firstly, this way the product cooks faster, and secondly, the edges and the middle are boiled at the same time.

6. When the vegetable is ready, drain all the water. Do not pour out the broth yet. Pour half a glass into a plate or bowl to cool. Remove the bay leaf. Leave the product with the lid closed for 3-4 minutes, let it “rest” a little.

During this time, prepare the butter, milk, cream and 1 egg so that everything is on hand. And also a potato masher for mashing potatoes.

7. Heat milk and cream, about 2/3 cup each, but not to a hot state, so that it is a little warm. And you don’t need to boil it, just give it a chance to warm up.

There is no need to pour in hot water so that our puree does not become sticky. Don’t pour in cold either, the puree may turn grey.

Oil is optional, someone heats it too. I take it out in advance to let it sit at room temperature and cut it into very small pieces.

8. That’s it, the product has “rested” and is ready to become a tasty side dish. To do this, add all the available oil to it and start pounding. When it has already been crushed well and there are no visible lumps, we begin to slowly introduce milk and cream.

We don’t pour everything in at once, we poured in a little, crushed it - then you can pour in more. It is important for us to achieve the desired consistency so that the product is neither solid nor liquid. Therefore, it is not necessary to pour out all the prepared milk and cream.

9. Continuing to mix and “push” the lumps apart, add a little cooled broth, it has been saturated with delicious vegetable juice, the smell of bay leaves - let’s not forget this.

Now we can try to see if our side dish is salty enough. If you think you want it saltier, then add salt to your taste.

10. When we have achieved the desired consistency, take a large spoon and begin to beat the resulting mass, or you can continue to beat with a masher. But use a spoon to scrape the bottom corners of the pan, there may be lumps hiding there.

To make the puree airy and tender, you need to try. But I do not recommend using a mixer in this process. The puree will turn out like powder. It will be sticky and tasteless. So, be patient and whisk.

11. When you see that the puree has become homogeneous and fluffy, you must remember to take the last important step. You need to add an egg. And start mixing again. The puree will slightly change its consistency and become homogeneous and elastic. That's all! I hope everything worked out for you!

And finally, I want to give one more piece of advice - universal for all dishes. Start preparing any dish only in a good mood, only with good thoughts. After all, we all know that thoughts are material. So let your loved ones, for whom you prepared delicious mashed potatoes today, feel your love. And then any, even the simplest dish, will become a cure for all diseases and adversities.

Description of the dish.

Welcome to the site, dear visitors!

Sometimes I remember my childhood. What a wonderful time it was, although you couldn’t call it rich and easy, there were still plenty of pleasant memories. The trees were big, the friendship was forever, the parents were very young and full of strength. It happens that certain situations, things or just dishes instantly transport you to this warm past. Mashed potatoes with milk are like a “time machine” for me.

This is a very simple and cheap dish, no frills, but at the same time so pleasant to the taste, so tender and aromatic. You fall in love with it from the first spoon. My husband can generally eat this side dish for weeks, and he doesn’t get tired of it at all. Children are also not lagging behind in this regard; they love to eat puree, combining it with sausages or cutlets, seasoning with ketchup.

But what is the secret? In fact, there are no secrets, sometimes someone comes up with a brilliant idea from somewhere above, I think that’s how mashed potatoes with milk were invented.

Now we buy all four necessary ingredients and begin culinary creativity...