How to cook mashed potatoes with a side dish – simple and tasty recipes with photos

The content of the article

• How to make mashed potatoes
• How to make delicious mashed potatoes
• No lumps
• Aerial
• Mashed Potato Recipes
• Classic recipe
• In milk
• On the water
• Without butter
• With cream cheese
• With vegetable oil
• With mayonnaise
• With sour cream

It is useful for every housewife to learn how to cook correctly and tasty one of the most popular dishes – mashed potatoes. To do this, you need to have some skills and knowledge that will help to achieve a good result when preparing mashed potatoes. To make the dish perfect, you must be able to choose the right kind of potato, learn the basic cooking techniques and the recipe for all types of this dish.

How to make mashed potatoes

Any housewife, seeing a beautiful, yellow, fluffy crumpled potato in the photo on the Internet, wonders how to make mashed potato so that it looks like in a restaurant. First you need to learn the basic secrets of preparing the ingredients, as well as the cooking standards of this dish. First, rinse the potatoes under running water. Then remove the peel and cut into 3-4 parts, then cook the root crops until tender. Then top the potatoes, add a little salt and serve..

How to make delicious mashed potatoes

An important issue is how to make mashed potatoes in such a way as to satisfy the most demanding taste. To do this, many chefs use additional ingredients that give the finished dish a special twist. For aroma, when cooking, add a clove of garlic or carrots to the pan, some use onions. To achieve a beautiful color, only hot milk is poured. In order to achieve a delicate creamy structure of the main ingredients, you need to warm the milk, and then pour it into the potatoes during pureeing using a blender or wooden pestle.

No lumps

To properly prepare delicious potatoes, it is best to use tubers of yellow varieties, they are better boiled. Often, Russet is used to prepare mashed potatoes – potatoes with a high starch content, red-skinned potatoes or Yukon Gold. To achieve a homogeneous mass without lumps, excessive digestion of the product must not be allowed. Many chefs instead of the standard devices for chopping potatoes use a sieve through which the product is rubbed with a wooden spoon, so the occurrence of lumps is eliminated.

Aerial

To crushed potatoes turned loose and lush, there are several nuances. For starters, you should pay attention to the fact that finely chopped potatoes are cooked faster and crushed better. This will allow the hostess to more thoroughly shred the potatoes, so that it becomes airy. It is worth noting that mashed potatoes are better saturated with oxygen, which also affects the splendor and friability of the finished product.

Mashed Potato Recipes

In the modern world there are a huge number of mashed potatoes recipes, as this potato dish is one of the popular side dishes. It is served with both meat and fish, various salads or as an independent meal. But, like any other dish, mashed potatoes have their own classic recipe for cooking, and several popular variations.

Classic recipe

• Cooking time: 25-35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 106 kcal per 100 grams.
• Purpose: side dish for lunch.
• Cuisine: Russian.
• Difficulty: Easy.

The recipe for classic mashed potatoes is one of the most common in Russian cuisine. This soft and tender dish is suitable as a side dish for any festive table or just for breakfast, lunch or dinner. The classic recipe for mashed potatoes is highly appreciated in all countries of the former USSR and beyond, and even a child can cook it.

Ingredients:

• Potato – 1 kg
• Milk – 150-200 ml
• Butter – 50 g
• Salt – a couple of pinches
• Ground black pepper to taste

Cooking method:

1. Peel potatoes, rinse with plenty of water, cut into small pieces.
2. Put the slices in the pan, add water, salt, wait for boiling, if necessary, remove the foam, cover. Boil potatoes on low heat for 15-20 minutes until cooked.
3. Drain the potatoes and knead.
4. In another pan, heat a small amount of milk and melt the butter there, making crushed potatoes easier. Pour the mixture into potatoes.
5. Salt and pepper the finished dish, then beat with a wooden spoon.

In milk

• Cooking time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 80 kcal per 100 grams.
• Destination: for breakfast.
• Cuisine: Ukrainian.
• Difficulty: simple.

Often, housewives think about how to make mashed potatoes with milk tasty and healthy. The answer is simple: thanks to the addition of any dairy product to potatoes, it does not lose color, remains loose, airy for a long time and is saturated with a new unique taste. This dish goes well with main meat or fish dishes or frying, for example, fried onions..

Ingredients:

• Potato – 1 kilogram
• Onions – 1 piece
• Bay leaf – 2 pieces
• Butter – 100 grams
• Milk – 150 milliliters
• Salt to taste

Cooking method:

1. Peel large potatoes, rinse under running water, cut into large pieces. Pour slices with water, bring to a boil and add a little salt.
2. Add peeled onion and a few bay leaves, cook until soft.
3. After the potatoes are boiled, the water is drained from the pan, the onions and laurel are pulled out.
4. Grind the potatoes first with a crush, then – by whipping with a mixer. Add non-cold milk and butter.
5. At the end of cooking, salt the dish again, then mix well.

On the water

• Cooking time: 25 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 74 kcal per 100 grams.
• Destination: for breakfast.
• Cuisine: English.
• Difficulty: simple.

Anyone who is engaged in cooking knows that mashed potatoes can be prepared both in milk and in water. If technology is strictly adhered to, the taste of potatoes mashed with water will be no worse than mashed milk. Cooking on the water has its own special name – according to Blumenthal. Thanks to this recipe, you can make sure that milk is far from an essential ingredient in mashed potatoes..

Ingredients:

• Potato – 1 kg
• Salt to taste
• Butter – 100-150 g

Cooking method:

1. Peel and wash the potatoes.
2. Boil whole root vegetables in salted or plain water.
3. According to the recipe, the tubers should be in water at a temperature of 62 degrees for half an hour, instead of water, you can use chicken stock. After complete preparation, drain the water.
4. Next, add butter. Squeeze mashed potatoes using standard products.
5. For homogeneity, pour the potato mass into a sieve, then grind.
6. Garnish the mashed potatoes with green onions and serve..

Without butter

• Cooking time: 27 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 74 kcal per 100 grams.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: Easy.

The lack of butter in mashed potatoes does not affect the appearance at all (this can be seen by looking at any photo where such potatoes are presented) and the taste of the dish. Therefore, the question of how to make mashed potatoes without oil, disappears by itself. This kind of mashed potato will be an excellent side dish for any main meat or fish dish or a filling for pies or rolls. This dish has a uniform consistency and goes well with fried mushrooms..

Ingredients:

• Potato – 6 pcs..
• Milk – 100 ml
• Onions – 1 pc..
• Sugar – 1 tbsp. the spoon
• Salt to taste

Cooking method:

1. Peel the tubers, cut into small pieces, throw into slightly salted water. Cook for about 20 minutes.
2. Pour water out of the pan, put on a slow fire, then pour milk. Wait until it boils, salt and heat, if desired, you can add a few chicken eggs.
3. Peel and finely chop onions. Pour 5 tablespoons of water into the pan, then add sugar. When the sugar has dissolved, put the onion in a frying pan and darken until golden..
4. Transfer the onions to the potato pan, mix well.

With cream cheese

• Cooking time: 40 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 133 kcal per 100 grams.
• Purpose: afternoon tea.
• Cuisine: English.
• Difficulty: medium.

Mashed potatoes are an excellent side dish for any meal. The classic recipe has long gained popularity among residents all over the world, but it can also be improved by making the taste a little piquant. Expanding the standard recipe, many chefs beat in egg whites or yolks, some use the whole egg to achieve the perfect consistency, but there are those who like the unusual combination of potatoes with cheese or heavy cream.

Ingredients:

• Potato – 1 kg
• Fat Cream – 100 ml
• Butter – 50 g
• Cream Cheese – 100 g
• Table salt to taste

Cooking method:

1. The tubers need to be cleaned and washed with plenty of running water. Next, cut them into large pieces. Throw the workpiece into the water, cook until tender. Salt vegetables during cooking.
2. The boiled potatoes need to be crushed with a special press (you can see the design of this device in the photo on the Internet) or use the pusher. At this stage, you need to add cream, cheese and butter, mix everything until a homogeneous consistency. Mashed potatoes become dense, but at the same time keep airiness.
3. Serving to the table, sprinkle with fresh herbs.

With vegetable oil

• Cooking time: 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 1101 kcal.
• Destination: Breakfast.
• Cuisine: Russian.
• Difficulty: simple.

Mashed potatoes with vegetable oil is a dietary dish that can be consumed even by patients. The dish is very easy to prepare, so it is in demand in many countries of the world. Some chefs use a secret ingredient – olive oil, which gives the dish a special charm to add piquancy and taste..

Ingredients:

• Potato – 1 kg
• Vegetable oil – 50 g
• Milk 3.2% – 250 ml
• Salt – 10 g

Cooking method:

1. Peel, rinse, chop the tubers and boil until tender.
2. Drain the water. Hot potatoes are passed through a blender, at this time it is gradually necessary to pour milk (it should be hot). Beat well until smooth..
3. Serve hot, watering with vegetable oil.

With mayonnaise

• Cooking time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 269 kcal per 100 grams.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: Easy.

The puree prepared with the addition of mayonnaise, as a result, has an almost perfect consistency and looks very nice on a plate when serving. Potatoes made according to this recipe are in no way inferior to the classic puree with the addition of milk. Mayonnaise gives the dish more softness, airiness and helps to avoid the appearance of gray color of the finished product.

Ingredients:

• Potato tubers – 1.2 kilograms
• Onions – 1 piece
• Bay leaf – 2 jokes
• Salt to taste
• Mayonnaise – 4 tbsp. spoons

Cooking method:

1. Peel the potatoes, rinse them, place them in a cooking pot, add water and put on high heat.
2. Throw the peeled bulb into the same pot..
3. Close the pan with a lid. Cook until it boils, then reduce the heat and add 1.5 tsp. salt. After 10 minutes, put 2 bay leaves and cook until tender..
4. Drain the water, leaving 1 cup of liquid in the pan. Laurel with onion throw.
5. Gently crush whole potatoes with a bun, add mayonnaise.
6. Stir until smooth. Serve to the table.

With sour cream

• Cooking time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 250 kcal per 100 grams.
• Purpose: side dish for lunch.
• Cuisine: Ukrainian.
• Difficulty: medium.

Puree is a very simple and versatile dish that everyone can handle. But for the preparation of a truly delicious dish, some subtleties must be observed. In Ukrainian cuisine, it is sour cream that gives the potato a special friability, and the taste of such a dish differs from the classic recipe and other variations of mashed potato in its gentle creamy.

Ingredients:

• Potato – 1 kg
• Onion – 1 pc.
• Salt to taste
• Potato broth – 1 glass
• Sour cream – 5 tablespoons
• Butter – 3 tablespoons

Cooking method:

1. Peel, cut, and transfer medium-sized tubers to a pot.
2. Put onion into slices, pour everything with boiling water, so that the vegetables are covered for 1 – 2 cm.
3. For friable varieties of potatoes, 12-15 minutes of cooking after boiling is enough.
4. Pour potato broth into a cup.
5. Turn off the fire, add sour cream. The product should be selected for maximum fat content and freshness..
6. Add butter.
7. Potato masher potato ingredients until mashed. Use a blender with caution – with strong beating, the dish may turn into a sticky mass.
8. Serve the finished dish to the table, after sprinkling with dill.