Delicious mashed potatoes: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tolchenka, as mashed potatoes are often called, appears on dinner tables quite often. This is because this side dish is one of the most versatile and delicious. Russian people are very fond of potatoes in all its manifestations, and mashed potatoes from this starchy vegetable are no exception.

A word about mashed potatoes

The recipe for mashed potatoes is in the very first entries in the cookbook of young hostesses. It is very easy to prepare: peel the potatoes, boil and mash with a masher. But for some reason, for some this dish turns out to be tasty and fragrant, for others it is watery, slippery and not very pleasant in taste. This suggests that even seemingly simple mashed potatoes have some secrets in cooking.

And let's open today these important "delicious" secrets of everyone's favorite crush? We invite you to take a cooking test in your kitchen and try the mashed potato recipes below (with photos).

Delicate mashed potatoes

The most classic recipe for mashed potatoes. It was he who conquered manytaste buds of those who have ever tasted such a dish. We will test the recipe for mashed potatoes with milk very first.

Ingredients for this dish:

• potatoes - ten pieces;
• half a glass of warm milk (take high-fat milk);
• s alt - teaspoon;
• one hundred grams of butter;
• one onion;
• a couple of tablespoons of vegetable oil (for sautéing onions).

Step-by-step recipe for mashed potatoes with a photo of the finished side dish:

1. We wash the dust from potatoes and proceed to clean it. When you peel a vegetable, do not forget to remove the "eyes". Place peeled tubers in a bowl of cold clean water.
2. Choose the right pot for your mashed potatoes.
3. Wash the tubers and cut them in half lengthwise.
4. Pour clean, cold water over the potatoes so that the liquid slightly covers the vegetable.
5. Put on the stove until boiling. When the pot comes to a boil, reduce the heat to medium and s alt the contents.
6. Without wasting precious minutes, you need to peel the onion and chop it finely. Pour vegetable oil into the pan and bring the onion in hot oil until golden brown. When it reaches a golden color, turn off the stove under the pan.
7. After 10 minutes, check the potato for readiness - pierce it with a fork. If the root crop is ready, proceed to the second part of the preparation.
8. Drain the broth. We spread the onion to the boiled tubers.
9. Back toturning potatoes into a soft puree. It is better to use a wooden pestle for this procedure. Of course, all sorts of "warm-ups" for mashed metal are more familiar to many. However, the metal is able to "bestow" your dish with a not very pleasant corresponding taste and metallic aroma. Having slightly kneaded the tubers, add butter to them (previously let them lie down at room temperature for about an hour). The butter will melt and soak into the mashed potatoes.
10. When the puree is almost ready, add half a glass of very warm milk. We continue to crush the resulting puree with a pestle until the small pieces of potatoes disappear.

And what do they eat it with?

Here it is - a simple recipe for delicious mashed potatoes. You can eat it with cutlets, salad, chicken, sausages. You can also diversify the puree itself and cook a little in a new way. It is permissible to add various greens to taste. It enhances the taste and aroma of the dish. If you like liquid puree more, just increase the milk rate.

Oven puree

We present you a recipe with a photo of mashed potatoes in the oven. Fragrant dish with garlic and cheese in the composition.

See if you have these products:

• five medium potatoes;
• any hard cheese - at least one hundred grams;
• fifty grams of butter;
• chicken egg;
• garlic head or onion head (you can use onion and garlic together in mashed potato recipe);
• flavorless vegetable oil;
• tablespoon of s alt;

There is no milk in this recipe, as you noticed. The fact is that with milk, the dish can turn out to be a little watery.

Step by step recipe for mashed potatoes in the oven

1. Wash and peel potato tubers. Cut into two parts or into four.
2. Pour water into a pot with prepared potatoes. Add s alt and put on moderate heat.
3. Ready potatoes become loose, will not crunch when pierced with a fork or knife.
4. While the potatoes are being cooked, you need to grate the cheese. It is better to rub it on a fine grater.
5. Peel and crush the garlic with a press. Pass the onion until golden brown in vegetable oil.
6. Separate the yolk and white of a raw egg in separate bowls.
7. Drain water from ready boiled tubers. Leave a glass of broth to adjust the density of the finished puree.
8. Introduce the yolk and the entire norm of butter into potatoes, slightly crushed.
9. Continue to pound the potatoes with a wooden pestle until smooth. S alt again if necessary.
10. If the consistency of the puree does not suit you because it is too thick, pour in the broth in small portions and continue to work with the crush. When the mashed potatoes reach a satisfactory state, it's time to proceed to the final step of preparing the mashed potatoes according to the recipe.

Final stage

1. Non-stick deep mold forgrease the inside of the baking dish. It is better to use a vegetable version of the oil. Thoroughly coat all existing recesses and especially the bottom.
2. Fill out the form with mashed potatoes.
3. Sprinkle the top generously with grated cheese, onion and crushed garlic.
4. Preheat the oven and only then put the dishes with the prepared puree inside.
5. Baking takes place with the lid open for about ten minutes. As soon as the top of the dish reaches the desired browning, it can be removed from the oven.
6. Let the puree cool for a bit (5 minutes) and cut it into portions for serving.

With minced meat and vegetables

The previous Oven Mashed Potato Recipe can be tweaked a bit by adding minced meat and frozen mixed vegetables.

Products:

• four-five potatoes;
• fifty milliliters of milk;
• two hundred grams of any minced meat;
• assorted vegetables - frozen;
• two tablespoons of sour cream;
• four raw eggs;
• s alt - to taste;
• bulb;
• seasoning - to taste;

Cooking recipe

1. Wash the potatoes, peel them, cook until tender. Pound it into puree.
2. Fry a finely chopped onion in a frying pan. We use vegetable oil for frying. When the onion reaches transparency, pour frozen vegetables into the pan. We cook them first under the lid, then, removing it, bring to readiness. S alt vegetables if necessary.
3. In another pan you need to fry the minced meat. Take it apart well so that you don’t get a big cutlet instead of small fried meat pieces. Lightly s alt the mince. Be aware of the s alt added to potatoes and other vegetables so as not to overs alt the whole dish in the end.
4. Lubricate the form in which we will prepare the dish with vegetable oil. Smear generously.
5. Now we put a layer of minced meat on the bottom and a layer of vegetables on top. Top with beaten eggs.
6. Spread mashed potatoes on the omelette (egg) layer. We level its surface. You can draw some figures-drawings with a spoon.
7. Spread the surface generously with the sour cream and egg mixture and place in a well-heated oven.
8. The cooking time of this dish lasts about half an hour, and soon you will be able to enjoy a hearty and tasty meal. In addition, very budget (which is important).

The secrets to making perfect mashed potatoes

• For good mashed potatoes you need potatoes with a high starch content. It is starchy substances that make mashed potatoes airy and so tender. Do not take young tubers for crushing - the puree will be rough and watery. It is better that more mature and slightly stale potatoes get into the puree.
• As soon as you have peeled the potatoes, immediately start cooking them. Don't let the starch "leak" into the water.
• Perfect puree is obtained by dipping the tubers into boiling, pre-s alted water.
• Eat mashed potatoes immediately after they are cooked. If the puree is coldit won't taste as good anymore.