Everyone loves mashed potatoes, but not every housewife knows how to cook it correctly and tasty. The correct step-by-step recipe with a photo of airy, white and tender mashed potatoes. Secrets and Tips. Video recipe.
The most popular and favorite side dish in our country is mashed potatoes. It is difficult to remember which housewives prepare a dish more often than mashed potatoes. Perhaps, in terms of popularity, this dish confidently surpasses even spaghetti, not to mention cereals and vegetables. Mashed potatoes is a versatile dish that suits many side dishes: meat, fish, mushrooms, vegetables. The food is nutritious and leaves a feeling of fullness for a long time. However, for mashed potatoes to truly enjoy, it must be properly prepared. Of course, special talent is not required here, but it is necessary to know some classical canons.
- For mashed potatoes, use starchy table potatoes with a starch content of 12-18%. Then the garnish will turn out to be airy.
- Take potatoes for an adult, because young potatoes are cooked for a long time and do not have the friability that ripened tubers are endowed with.
- The classic ingredients for the dish are butter, hot milk and salt.
- In order to save money, you can take water instead of milk, but then make mashed potatoes only from hot potatoes, not lower than 80 ° C. Otherwise, it will turn out to be too viscous and with a grayish tint.
- You need to salt the potatoes immediately after boiling the water so that the tubers boil better.
- The mashed tubers must be the same, then they will be cooked at the same time. If the potatoes are small, do not chop them, otherwise they will lose a lot of starch.
- Drain the water from the finished potatoes and dry a little over a fire without water.
- Knead the dried potatoes with a crush. If you beat it with a mixer or blender, then the potatoes will quickly turn into a sticky mass, become viscous and viscous.
- You can shade the taste of mashed potatoes with spices, spices and roots added to the potatoes during cooking, which will then need to be removed.
- Cook the potatoes until cooked. If it is poorly cooked, you will get a mashed potatoes with lumps.
- The shelf life of mashed potatoes is two hours. After that, use it to make potato pie, casseroles, zraz, fillings … The main thing is never reheat cooled mashed potatoes.
- You can serve mashed potatoes with curly parsley, chopped dill, onion frying, etc.
- Caloric content per 100 g - 88 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Potatoes - 5-6 pcs.
- Salt - 1 tsp
- Garlic - 2 cloves
- Butter - 50 g
- Allspice peas - 3 peas
- Ground black pepper - a pinch
- Bay leaf - 1 pc.
Step by step cooking mashed potatoes, recipe with photo:
1. Wash and peel the potatoes. Cut the tubers into equal sized pieces to cook evenly. Place them in a cooking pot.
2. Add the garlic cloves, bay leaves and peppercorns to the potatoes. If the garlic is young, you can add it in the peel.
3. Pour water over the tubers so that they completely cover the potatoes and season them with salt.
4. Send it to the stove to cook. After boiling, simmer, cover and cook for 20-30 minutes until tender. Check the readiness with a puncture of a knife or fork: the device should easily enter the tubers.
5. Drain the water from the finished potatoes and add the butter.
6. Use a pusher to quickly mash the potatoes until they become a homogeneous consistency without lumps.
7. Serve the mashed potatoes to the table immediately after cooking, hot fresh.
See also the video recipe on how to make mashed potatoes.
