How to choose a great side dish for grilled meat, raba or regular sausages. Mashed potatoes with milk and butter are perfect for this role!
When, when preparing lunch or dinner, it comes to choosing a side dish, then, you see, mashed potatoes are the very option that no one will ever refuse. Children are especially fond of him, and to tell the truth, adults also adore tender, airy puree. And if it happens that after the meal there is not much left in the pan, then after some simple manipulations, you can turn its leftovers into zrazy, a base for a casserole, filling for pies or dumplings. Well, let's make the most delicate mashed potatoes with milk and butter.
- Caloric content per 100 g - 140.8 kcal.
- Servings - 4 Plates
- Cooking time - 30 minutes
Ingredients:
- Potatoes - 600-700 g
- Milk - 150-200 ml
- Butter - 70-100 g
- Salt to taste
- Water
Step-by-step recipe for mashed potatoes with milk and butter
1. First, clean and wash the potatoes. Cut into medium-sized pieces, put in a saucepan and fill with water so that all the potatoes are covered with it. We put on a big fire. To make mashed potatoes truly tender and tasty, you should choose high-quality raw materials, that is, guess with the variety of potatoes. Very good varieties that boil well, for example, Belaya Nevskaya.
2. Bring the potatoes to a boil over high heat, remove the resulting foam, salt to taste. Reduce heat, cover and cook until cooked.
3. Check the readiness of the potatoes with a fork or knife. As soon as it has become sufficiently soft and boiled, drain the water in which it was boiled, but do not pour it away. Let's leave the potato broth for later.
4. We mash the potatoes with a special crush, mashed them. It is important to heat the potatoes immediately after draining the water, while they are very hot.
5. Dilute the crushed potatoes with warmed milk, reaching the desired puree consistency. You can also dilute the mashed potatoes with the remaining potato broth. It is important that the milk is not cold: from the temperature difference, the potatoes can acquire an unpleasant gray tint.
6. Throw the butter into a pot with potatoes and “drown” it in mashed potatoes so that it melts as soon as possible. Butter will add a delicate creamy flavor to the garnish.
7. After each step, over and over again we interrupt the mashed potatoes well with a pusher. At the end, you can beat it with a mixer.
8. Airy and tender mashed potatoes with milk and butter are ready! Try it!
See also video recipes:
Delicious fluffy mashed potatoes
Mashed potatoes with onions and pine nuts
