Step-by-step recipe with a photo of lean mashed potatoes at home. Features of preparation, selection of products and options for serving. Video recipe.
Mashed potatoes are a popular and beloved dish by many. Almost all housewives know how to make mashed potatoes. But how to make it not only tasty, but lean and tasty, not many people know. Although it is not difficult and possible. The proposed recipe for lean mashed potatoes is a dietary meal, because the dish is low in calories and no fat. Therefore, the main thing in this recipe is the taste of the mashed potatoes itself and the variety of tubers used. Then the dish will turn out delicious without the usual sour cream and butter. With such a meal, you can pamper your relatives during Great Lent, on days when special food is required.
Use potatoes with a high starch content for the recipe, then the mashed potatoes will be tastier and slightly crumbly. To give the dish a unique taste, you can add any spices and spices. An especially tasty addition would be baked or dried garlic. And if you are used to eating mashed potatoes with milk, you can add almond or coconut milk. This dish is convenient because if you have mashed potatoes after dinner, you can make potato cutlets from it in the morning. If desired, you can put any filling inside. Then the food will become an independent dish that does not require an additional side dish.
See also how to make airy mashed potatoes with milk and butter.
- Caloric content per 100 g - 239 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Potatoes - 5 pcs.
- Ground allspice - a pinch
- Bay leaf - 2 pcs.
- Salt - 1 tsp no slide or to taste
Step by step cooking lean mashed potatoes, recipe with photo:
1. Peel and wash potatoes.
2. Cut the tubers into medium sized pieces. Although the method of slicing is not important, it only affects the cooking time.
3. Place the potatoes in the cooking pot.
4. Fill the tubers with drinking water until they are completely covered.
5. Place bay leaves in a saucepan.
6. Place the potatoes on the stove and turn on the medium heat of the stove. After boiling, season the potatoes with salt and black pepper. Reduce heat to low setting and cook, covered, for about 20 minutes, until tender.
7. Check the readiness of the potatoes with a puncture of a fork or knife. They should fit easily into potatoes.
8. Drain all the potato broth from the pan and remove the bay leaf.
9. Begin to knead the potatoes with a crush, gradually adding the potato broth.
10. Knead the lean mashed potatoes until smooth so that there are no lumps. Depending on the added amount of broth, the consistency of the puree will depend. The dish can be thick or sparse. Beat the finished mashed potatoes with a mixer so that it acquires lightness and tenderness.
See also a video recipe on how to make lean mashed potatoes.
