6 mistakes in recipes with potatoes, because of which the mashed potatoes turn out with lumps, and the fried ones are not so crispy

How to make delicious mashed potatoes

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Mashed potatoes are perhaps the most popular dish, but it is not always a success. Mashed potatoes with lumps or hard as a stone can spoil your appetite, because you want a tender and airy side dish. Experienced housewives know exactly what mistakes should never be made when preparing mashed potatoes, because the devil is traditionally in the details.

Carelessly choosing a potato variety

White potatoes cook well and are therefore suitable for mashing.
Choosing potatoes is not an easy task. There are a huge variety of varieties, one more beautiful than the other. In order not to be tormented by doubts, it is enough to remember a simple rule: the pinker the potato, the less starch it contains. These potatoes are not overcooked and can be fried or boiled for salads. But the white skin is a signal that this variety boils instantly, so the crushed meat from it will turn out delicious.

Puree “Picant” without adding butter

For those who like something spicy, we offer the following puree recipe.
To prepare you will need:

4-5 pcs. potatoes;
1 pc. red/green bell pepper;
thyme 4-5 sprigs;
1/3 cup milk;
sauce with added paprika;
salt to taste.

Recipe

Peel the potatoes. Immerse in cold water. Cook until done. This will take approximately 30-40 minutes .

While the vegetables are cooking, let's move on to the other ingredients. Wash the pepper thoroughly. Let's cut it. Remove the core. Cut into cubes. 5-10 minutes left before the potatoes are boiled , add pepper.

Drain excess liquid from potatoes. Mash the potatoes and pepper with a masher. Finely chop the thyme. When homogeneous mashed potatoes have formed, add spices. Mix. Add paprika sauce (to taste), pour in milk. Once again we wash it well.

“Savory” mashed potatoes without adding butter are ready.

Bon appetit.

Prepare the puree in advance

Mashed potatoes are served immediately to the table.
The worst thing you can do with mashed potatoes is make them the day before and pop them in the refrigerator. Neither guests nor household members will appreciate a reheated side dish. Puree is best prepared just before dinner or lunch. And if you have to cook it several hours before eating, then wrap the pan with puree in a thick towel. This way it won’t cool down and lose its taste.

If guests show up suddenly and the house is a mess, you can quickly prepare delicious “roses” from ordinary potatoes. To do this, you need to add a couple of eggs to the puree - and voila!

Mashed potatoes with melted cheese

For puree without adding butter you will need:

4-5 potatoes;
3 pcs. processed cheese;
2-3 cloves of garlic.

Recipe

We wash the potatoes. Cleaning it up. Immerse in cold water and put on fire. Boil for about 30 minutes . When the water boils, reduce the heat to low.

While the potatoes are boiling, remove the processed cheese from the refrigerator. They should reach room temperature.

After the time has passed, take out the potatoes. Knead with a masher.

Attention! It is necessary to warm up well; it is better to entrust this activity to a man. You will save time and not waste your energy.

Cut processed cheese into large cubes. Add to puree. We continue to knead with a masher.

Peel the garlic. Finely chop.

Tip: To reduce the time, use a special garlic crusher.

Add garlic to the puree and add salt. Mix.

Mashed potatoes are ready. We invite the family to the table.

Bon appetit.

See the recipe here:

How to make delicious mashed potatoes: rules, secrets, unusual ingredients

To make the puree smooth and airy, choose starchy varieties. These are round potatoes with light brown skin and light flesh. Starchy potatoes become very soft when cooked, which ensures the delicate consistency of the puree.

But it is better not to use potatoes with red skin. It does not boil so much, and the puree may end up with lumps.

What to put in mashed potatoes, except potatoes

Classic mashed potatoes would not be complete without milk or cream. If you want the dish to have a sophisticated aroma, add a few sprigs of thyme, rosemary or other herbs to the liquid and heat over low heat.

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Another product that makes mashed potatoes tasty and airy is butter. Do not feel sorry for it and do not skimp when purchasing: the oil should be high in fat content. As an alternative, you can take refined sunflower or olive oil. However, the taste of the puree in this case will be slightly different.

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Both milk and butter should be at room temperature. If they are cold, the potatoes will cool faster and the mashed potatoes will have to be stirred longer. This means that it may turn out sticky.

Some people add a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese to mashed potatoes. You can also add a raw egg, fried onions or mushrooms for flavor.

If you want to give the mashed potatoes an unusual color, boil the potatoes along with beets, carrots or pumpkin.

Fresh herbs will add a special aroma to the finished puree. It can be stirred with the rest of the ingredients or sprinkled on the dish.

How to make mashed potatoes

Peel the tubers and cut them into equal large cubes. This way the potatoes will cook more evenly and faster.

Place the cubes in a saucepan and fill with cold water so that it covers them by about 1 cm. Salt and put on fire.

By the way, people are still arguing about when to salt the puree. Some chefs salt at the beginning, others at the end, and others after the water has boiled. Famous professionals also differed in their opinions about what kind of water to put the potatoes in: cold or already boiling.

One thing is certain: the potatoes must be completely boiled. It is easier to check the degree of readiness with a knife. It should pierce the potato cube easily.pluckytree/Flickr.com

When the potatoes are ready, drain the liquid from the pan, drain the cubes in a colander and dry them slightly. To do this, you need to put them back into the hot pan and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not needed at all in the puree.

Remember: the colder the potatoes, the more difficult it is to mash them.

The puree should not be mixed in a blender: because of this, it can become viscous, sticky and, of course, tasteless. It is better to make the puree by hand using a masher with holes. This won't take much effort because the starchy potatoes become very soft after boiling.

To prepare mashed potatoes from harder varieties, you can use a potato press. It will help get rid of lumps.

LexnGer/Flickr.com

Then you need to add the remaining ingredients to the puree and mix well. Do not waste time and effort on this if you want the puree to be airy. At the end, you can season the puree with spices to taste and mix everything again.

Ingredients

400 g potatoes;
400 g cauliflower;
1 tablespoon butter;
½ cup cream;
¼ cup grated cheese;
salt - to taste;
a few sprigs of green onions.

Dairy-free mashed potatoes with spinach

You can prepare delicious puree without milk by adding spinach leaves, which contain many useful vitamins and microelements.

Ingredients:

potatoes – 600 gr.;
spinach – 100 gr.;
garlic – 1-2 cloves;
butter – 50 gr.;
salt.

Preparation:

Peel and wash the potatoes, cut into small cubes and boil in salted water until soft.
Wash the spinach leaves, dry them on a towel, and grind them using a blender into a homogeneous paste, adding a little water in which the potatoes were boiled and a peeled clove of garlic.
Mash the potatoes, adding spinach, and if necessary, dilute to the consistency you need with the water in which the potatoes were boiled.
Add a piece of butter and stir.
Serve this healthy and beautiful side dish for meat dishes, garnished with a sprig of fresh dill.

Instead of chopping the spinach leaves, you can cut them with a knife so that you can feel the pieces.

Oriental puree without adding butter

To prepare you will need:

5-6 pieces of potatoes;
300-400g carrots;
3-4 tbsp. sesame;
½ glass of milk;
1/3 cup orange juice;
cumin to taste;
salt to taste.

Recipe

We wash the vegetables. Peel the potatoes and carrots. Place in one pan and fill with cold water. We put it on fire. Cook until done for 30-40 minutes . After the time has passed, drain the water. Mash the vegetables with a masher. Add milk and orange juice. Mix. Add spices. Knead well again.

Tip: You can garnish the mashed potatoes To do this, heat a frying pan without oil. Pour in the sesame seeds and, stirring constantly, fry for 1-3 minutes until golden brown.

Airy and tender mashed potatoes with eggs without milk

Mashed potatoes are the most popular side dish in many families. It is even served on a festive table for any occasion. It is especially tasty to eat this side dish hot with gravy, cutlets, or vegetable salad. However, despite the fact that at first glance, the dish seems to be quite simple, even experienced housewives may not succeed. And to make it perfect, we must not forget about little tricks.

Mashed potatoes are prepared in different ways, and the mashed potatoes turn out really tasty. Of the many types of recipes for this dish, it is worth noting - mashed potatoes with eggs without milk. It turns out fluffy and tasty, and the addition of an egg gives the dish a beautiful yellowish color. Of course, it is better to take homemade eggs, but in the absence of such, store-bought eggs will do. In any case, the puree will have a delicate consistency and very airy.

It is better to choose potatoes for this recipe that contain a large amount of starch and are easily boiled. The most delicious puree will be made from Adretta and Sineglazka potatoes. Prepare puree for any dish and enjoy a hearty meal.

Ingredients:

Potatoes - 5-6 pcs. depending on size
Bay leaf - 2 pcs.
Butter - 50 g
Drinking water - 1.5 l
Salt - 1 tsp. or to taste
Eggs - 1 pc.

Step-by-step preparation of mashed potatoes with eggs without milk, recipe with photo:

1. Peel the potatoes, cut out all damaged areas and wash under running water.

2. Cut the tubers into equal medium-sized pieces so that the potatoes cook evenly. Place them in a cooking pot. The size of the cut potato pieces may vary. Only the duration of cooking depends on their size.

3. Add a bay leaf to the pan, remove and discard at the end of cooking.

4. Fill the potatoes with drinking water so that it completely covers the tubers and season with salt. Place the pan on the stove and boil. Turn the heat down to low, cover the pan with a lid and cook the potatoes until soft. Season it with salt. Also, if you wish, you can put allspice, a clove of garlic, onions and other roots in the pan. This way the puree will have more aroma and taste.

5. Check the readiness of the potatoes with a fork. If it fits in freely, the potatoes are ready.

6. Then carefully pour the entire broth into a separate bowl and remove the bay leaf. Keep the pan with potatoes on low heat for a while to evaporate any remaining moisture.

7. Place butter in hot potatoes.

8. Then mash the hot potatoes with a masher or grind through a sieve so that there are no lumps. Do not beat the potatoes with a blender, otherwise they will turn into gluten. And such a dish will be impossible to eat.

9. Add raw eggs to the potatoes and again, using a masher, mash the puree with very quick movements so that the eggs are evenly distributed throughout the entire mass. Otherwise, from the hot temperature they will quickly curl up and turn into rags. If the potatoes seem too thick, add a little potato broth and stir quickly. When the potatoes are ready, you can beat them with a mixer (!not a blender). Then it will acquire airiness and splendor.

Serve the finished mashed potatoes with eggs without milk hot with cutlets, fried meat, gravy and fresh vegetable salad.

Italian puree without adding butter with tomatoes and ricotta

This recipe will amaze and appeal to lovers of everything unusual.

For the puree you will need:

6-7 pcs. potatoes;
2-3 tomatoes;
4 tbsp. pine nuts;
½ tbsp. milk;
1 tbsp. olive/sunflower oil;
100g-150g Almetta or Ricotta cheese
salt to taste.

Recipe

Boil the potatoes. To do this, you need to clean it and put it in cold water. We put the pan on the fire. When the water boils, reduce the gas to minimum. Cook for 30-40 minutes until done.

We wash the tomatoes under running water. Boil water in a small saucepan. Immerse each tomato in boiling water for 2-3 seconds. Then carefully pry it with a knife and remove the skin. Cut the remaining pulp into cubes. Lightly fry them in olive oil.

Mash the boiled potatoes with a potato masher. Grate the cheese on a fine grater. Add it with milk. Salt to taste. Serve in portions, garnished with tomatoes and pine nuts stewed in olive oil.

“Italian” potato puree is ready. Bon appetit.

Mashed potato recipe without milk

Potatoes - 1 kg (about 13 pcs.),
Butter - 100 g,
Egg - 1 pc.,
Bay leaf - 2 pcs.,
Peppercorns - 2 pcs.,
Salt, ground pepper, dill - to taste.

How to make delicious mashed potatoes (with water) without milk

Peel the potatoes, carefully cutting out the eyes (solanine, which is harmful to the body, accumulates in them) and cut into slices of the same size - this way they will cook faster and more evenly. Pour water into a saucepan with chopped potatoes (enough to completely cover the slices).

Delicious dairy-free puree is made by using chicken broth instead of water.
Original recipe: add almond milk to mashed potatoes (almonds soaked for several hours are ground in a blender with a little water) and a lot of chopped herbs (onions, parsley, etc.).
If you fill the potatoes with boiling water rather than cold water, they will cook faster, become tastier, and retain more nutrients.
To cook potatoes faster, add a little oil to the water.
Potatoes will become tastier if you add 2-3 cloves of garlic, dill or a little cheese (even dried) during cooking.
The puree will be fluffy if: drain the broth, dry the potatoes well (keep on low heat for a little), steam the potatoes.
When boiling old potatoes, it is recommended to add a little lemon juice and a few pieces of sugar to the water (so that they do not darken and become tasty).
You should not use new potatoes for mashed potatoes.
Leftover mashed potatoes can be used to make casseroles, cutlets, shepherd's pie and even pancakes!

Mashed potato recipe without milk

Have you been looking for a dairy-free mashed potato recipe? Watch this step-by-step recipe with detailed video instructions and photos!

Source: gcook.ru

How to make puree without milk
How to make puree without milk
How to easily prepare soft puree?

Depending on your reasons for choosing to avoid milk, there are different alternatives. So, for example, if you don't intend to add it to purees due to dietary or medical restrictions or because you decide to become a vegetarian, plant-based milk can be a substitute.

Soy, rice, coconut and almond milk are great for lactose intolerant people and vegans. To prepare puree, these types of milk are replaced with cow's milk in a 1 to 1 ratio, and instead of fatty aromatic butter, dairy-free margarine or vegetable fats are used.

When choosing plant-based milk for purees, avoid sweetened products.

For those avoiding cow's milk because they are on a low-fat diet, it is recommended that they replace it with chicken broth or rich vegetable broth.

If you simply don’t have milk or butter at home, but happen to have heavy (20%) cream, then remember that half a glass of it will replace the same amount of milk and 1 tablespoon of butter at the same time.

If you only have whey among all dairy products, then it is also suitable for making purees.

How to make mashed potatoes with chicken broth

To make dairy-free broth-based puree, use: – 5 large starchy potatoes, – 3 ½ cups chicken broth, – 1 clove garlic, – 1-2 tablespoons vegetable oil,

- salt pepper.

Wash the potatoes thoroughly under running water, peel and cut into equal-sized cubes. Rinse them again. Place the potatoes in a saucepan, add the peeled garlic clove and pour in the broth. Bring to a boil and cook until the potatoes are soft.

Pour the broth into a separate bowl, remove the garlic. Mash the potatoes with a masher or pass them through a special press, gradually pour in the broth, achieving a homogeneous, fluffy mass. Add vegetable oil and season the puree with salt and pepper to taste.

If you want to make puree without salt, add dried dill to it, which gives the dishes a salty taste.

Mashed potatoes with butter

Good cooks know the secret of making mashed potatoes without adding liquid at all, but you can’t persuade them to do without butter. To make the perfect dairy-free mashed potatoes, you will need: – 4 large starchy potatoes, – 3 tablespoons butter,

- salt.

The trick to making this puree is to steam the potatoes. Thus, by avoiding direct contact with boiling water, the potatoes are boiled, but the starch cells in them are not destroyed. Wash, peel, rinse and dry the potatoes.

Cut it into equal slices and place it in the bowl of a steamer, pour 2 cups of hot water into the bottom, bring it to a boil, cover with a lid and steam the vegetables for about 20-30 minutes until fully cooked.

Cool the potatoes slightly, pass through a press or puree with a special device, season with oil, salt and serve.

Tip 1: How to make puree without milk

👍, Traditional mashed potatoes are not only generously flavored with butter and seasonings, but also milk or cream is added to it.

Source: www.kakprosto.ru

How to make puree without milk?

In general, I prefer re-cooked without milk. I love purees made simply with water.

It’s easy to do, just mash the potatoes and then add the water in which the potatoes were boiled. You can also add a piece of butter.

Mashed potatoes prepared without adding milk are no worse than those prepared with milk.

The main thing is to know some secrets of technology when boiling potatoes and when preparing this most popular dish, and then airy, tender and fluffy mashed potatoes will always be on your table.

You should not keep peeled potatoes in cold water for a long time before cooking, it is best to put them in already boiling water, you can bake them in the oven - also a great option! Cook the potatoes in a small amount of water (the water should just cover the potatoes) over low heat and under lid.

At the end of cooking, add salt, bay leaf, basil - depending on your taste. Cook for 15-20 minutes, pour the broth into a separate bowl. Potatoes can be slightly dried: directly in a saucepan on fire. Next, pound it with a wooden pestle - this is more environmentally friendly than a mixer and metal masher.

Add the decoction, finely chopped onions, and butter to the mashed potatoes. Pound everything thoroughly again and beat into a fluffy mass. You can add sour cream or kefir diluted with cream (be careful: kefir may curdle when in contact with hot puree without cream). Bon appetit !

After mashing the potatoes, prepare the frying. The simplest: 50 grams of vegetable oil in a frying pan with the addition of finely chopped onions, the ideal option is the presence of green onions, and in fact, in the summer I add parsley and dill.

Fry it all for 3-8 minutes and add to the puree.

Mix thoroughly - voila - you'll lick your fingers.

PS. You can add whatever you want to the frying, everything is limited only by your imagination.

And powdered milk counts. You can keep powdered milk at home, and if necessary, dilute it with water and pour it into mashed potatoes.

If there is no milk, then you can use potato broth, i.e. Drain the water where the potatoes were cooked and add the puree after cooking. Do not forget that we add butter to the puree.

Boil the potatoes. Pour the water into a mug and let it stand. Start adding butter to the potatoes. As soon as the puree becomes not dry, but somewhat moist, you can stop. You can add a lot of oil to the puree, but you get used to the taste.

Next, take a mug with the broth and start adding the broth, stirring vigorously. You can add an egg at the end. Just make sure it’s homemade, more for the color than the taste. Please note that after the egg the puree becomes thinner, so it is better to adjust the consistency with a decoction.

If you don’t have butter, you can also add flavourless sunflower oil. But this is not recommended.

Leave more broth and add a piece of butter and 1-2 eggs. It will be no worse than with milk.

Mashed potatoes with an apple are very suitable for fried or baked chicken or duck.. Boil the potatoes. After 10 minutes, add 2 peeled chopped green apples.. Salt. Throw in the bay leaves and cook. as usual. Then drain the water. but leave a little. And knead everything in puree with the addition of a piece of matchbox butter.

I personally never make mashed potatoes with milk.

I pour back the water in which the potatoes were boiled and add various ingredients: butter, ghee, vegetable oil (sunflower oil is better, olive oil is not so good, you can even use the oil in which the chicken was fried, oil with fried garlic or oil with fried onions, very delicious Lenten dish). The Ossetians also taught me how to add homemade sour cream to mashed potatoes. It turns out very tasty too.

I generally prefer purees without adding milk. It is prepared in the same way as regular puree. The potatoes are boiled, then mashed and butter and a little water from the puree are added, knead everything together again and voila, the puree is ready, bon appetit!)

Just! You don’t add milk, but you can add butter, or sour cream, or an egg - well, it’s not for everyone, but if you’ve already thrown it in, you have to whisk it quickly so that it doesn’t cook. Of course, I always add milk, since it’s there, but it’s a very cool puree with sour cream. Try it.

You can make it without milk, it just won’t be as tasty. You just need to add butter, unless, of course, you are on a diet). They also do it in water, quite simply, and not very interesting, but also less caloric. You can also beat in an egg.

From what I personally tested: sour cream (only warmed up! and better yet, rustic), or butter, or a mixture of sour cream and mayonnaise, or mayonnaise in its pure form. The latter is not healthy, of course, but very tasty. I learned the recipe with mayonnaise from the chef.

How to make puree without milk?

How to make puree without milk? In general, I prefer re-cooked without milk. I love mashed potatoes made simply with water. It’s made simply by mashing the potatoes and then adding the water in which the potatoes were boiled.

Source: info-4all.ru

Source: https://svari-prosto.ru/vtorye-bljuda/kak-prigotovit-pjure-kartofelnoe-bez-moloka.html