How to cook a delicious mashed potatoes: the rules, secrets, unusual ingredients
Educational Program Food / / December 19, 2019
What is suitable for mashed potatoes
To obtain a homogeneous mash and airy, choose starchy varieties. It is a round potato with light brown skin and light-colored flesh. Starchy potatoes strongly fall apart during cooking, which ensures the delicate texture puree.
But potatoes with red skin is better not to use. He did not so much fall apart, and mashed potatoes can come with lumps.
What to put in the mashed potatoes, other than potatoes
Classic mashed potatoes will not do without milk or cream. If you want to have meals was exquisite flavor, add the liquid a few sprigs of thyme, rosemary or other herbs and heat over low heat.
Another product that makes a delicious smoothie and air - is butter. Do not regret it, and do not skimp when buying: oil should be a high fat content. Alternatively, you can take the refined sunflower or olive oil. However, the taste of mashed potatoes in this case will be a little different.
And milk and butter should be at room temperature. If they are cold, the potatoes cool down faster and will have to mix the mashed longer. This means that it can get sticky.
Some put in the mashed potatoes a few tablespoons of sour cream, mayonnaise, yogurt or grated cheese. For a taste, you can also add a raw egg, fried onions or mushrooms.
If you want to make mashed unusual color, cook the potatoes with beets, carrots and pumpkin.
Special flavor the finished sauce will add fresh herbs. It can mix with the other ingredients, or to sprinkle her dish.
How to cook mashed potatoes
Clean the tubers and cut them into large cubes of the same. Thus potatoes boil evenly and faster.
Put cubes in a pan and cover with cold water so that it covers them about 1 cm. Add salt and put on fire.
By the way, that when the salt mash, still arguing. somePerfect Mashed Potatoes, Mashed Potatoes with Buttermilk, Black Pepper and Green Onion Chef salted at the beginning, othersEmeril Lagasse's Garlic Mashed Potatoes - at the end, and othersMashed Potatoes, Kind Of Robuchon-Style - after boiling water. Divided opinion among famous professionals and about the direction in which the water to put the potatoes: in coldPerfect Mashed Potatoes or already in the boilingHow to make mashed potatoes.
Similarly, you can say one thing: the potatoes must fully boil. Check the readiness easier knife. He should easily pierce the potato dice.
When the potato is ready, drain the liquid from the pan, tilt cubes in a colander and gently dry them. To do this, again, put them in a hot pan and leave for a couple of minutes, stirring occasionally. Because of the excess liquid has evaporated potatoes, which does not need to puree.
Remember: the colder the potatoes, the more difficult it to stretch.
Mashed potatoes must not be mixed in a blender: because of this, it may become a viscous, sticky, and, of course, tasteless. It is better to cook mashed by hand, using tolkushkoy with holes. It will not take you a lot of strength, because starchy potatoes after cooking becomes very soft.
You can use the press for potatoes for mashing of the more durum. It will help to get rid of lumps.
Then puree need to add the remaining ingredients and mix well. Do not spare time for it and effort if you want to puree it turned the air. At the end of the season can be mashed with spices to taste, and stir again all.
Bonus: 4 unusual recipe of mashed potatoes
1. Mashed potatoes with cauliflower
- 400 g of potato;
- 400 g of cauliflower;
- 1 tablespoon butter;
- ½ cup cream;
- ¼ cup grated cheese;
- salt - to taste;
- a few sprigs of chives.
Put the potatoes to cook. After 10 minutes, after the water boils, add the cauliflower florets and cook until tender.
The mashed vegetables put butter, cream, cheese, salt and mix well until homogenous.
Before serving, sprinkle with chopped green onion puree.
2. Mashed potatoes with coconut milk and onions
- 1 kg potato;
- 1 onion;
- 1 tablespoon vegetable or olive oil;
- 1 teaspoon balsamic vinegar;
- several teaspoons of salt;
- ½ teaspoon of sugar;
- 2 cups unsalted coconut milk;
- 1 tablespoon of dried garlic.
Boil the potatoes. Put the chopped onion in a pan, covered with oil, add vinegar, a teaspoon of salt and sugar and cook for a few minutes. Onions should soften and acquire a golden brown hue.
In pounded potatoes add coconut milk, Garlic and fried onions. Mix well until smooth.
3. Mashed baked potato and celery - Jamie Oliver's recipe
- 4 potatoes;
- sea salt - to taste;
- 300 g of celery;
- 1 head garlic;
- ground black pepper - to taste;
- 4 tablespoons olive oil;
- 3 sprigs fresh thyme;
- spices - to taste.
Wash the potatoes and sprinkle with salt. Pierce the skin of the tubers with a fork and place on a baking sheet. Bake for 30 minutes in a preheated 190 ° C oven.
Cut the celery into chunks. Put him and cloves of garlic on baking paper, sprinkle with salt, pepper, pour two tablespoons of olive oil and mix by hand. Wrap the paper so as to get the package.
Half an hour after the start of cooking potatoes put the parcel on a baking sheet and bake for another 20-30 minutes. Potato and celery should be fully propechsya.
Peel the potatoes, squeeze the garlic roast is the pulp and mix these ingredients with the celery. Add the thyme leaves, olive oil and mix well. Season the sauce with spices.
4. Mashed potatoes with pumpkin
- 800 g of potato;
- 500 g of gourd;
- a little melted butter;
- 1 clove of garlic;
- salt - to taste;
- 125 ml of milk;
- 100 ml of the cream;
- 2 tablespoons butter;
- ground black pepper - to taste;
- a little nutmeg;
Peeled potatoes and pumpkin cut into cubes and boil for 25-30 minutes. In a frying pan heat the ghee and fry the chopped garlic on it.
Drain the liquid from the pan, dry vegetables and add them to the milk, cream and butter. Mix well, season with salt, pepper, garlic and nutmeg and mix again.
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