How to make delicious mashed potatoes: rules, secrets, unusual ingredients. Fried puree recipe

What can be made from mashed potatoes left over from dinner or lunch ?! Today I will tell you another recipe for how mashed potatoes turns into a very tasty and original dish. I propose to make potato dough and fry amazingly tasty and aromatic potato cakes in a pan. And to make them easier and more convenient to turn over, make such even and beautiful potato triangles.

It is convenient to take such potato cakes for a walk or to work, they can be eaten with a bite with soup or broth, you can spread pate on them or dip them in sauce.

Mashed potatoes 1 tbsp Provencal herbs 1/2 tsp Green onion 2-3 feathers Salt Ground black pepper Baking powder 1 tsp Flour 3/4 tbsp.

Heat the mashed potatoes slightly, add salt, pepper and Provencal herbs... Add the finely chopped green onions.
Add flour and baking powder to the mass, quickly knead a soft dough.
Divide the dough into two equal parts, sprinkle with flour, knead with your hands into a cake about 7-8 mm thick. Cut each cake into 6 pieces.
Fry potato cakes in a preheated pan on both sides until lightly crusty.
Serve ready-made tortillas warm or cold.

Baked potatoes.

Ingredients:

Potato
your favorite spices
some vegetable oil salt

Preparation:

1.Peel the potatoes and cut them into wedges. Boil in water for 5-7 minutes.
2.Place in a baking dish, sprinkle with your favorite spices, season with salt, drizzle with oil and bake in a preheated oven until golden brown.
If you want the spices to be more evenly distributed, put the potatoes, spices and oil in a plastic bag, squeeze the top with your hand and shake everything well.
Young potatoes will be ready in 15 minutes. Small potatoes can be baked whole.

Young potatoes in Ukrainian style.

What is Ukrainian cuisine without bacon ?! So Ukrainian-style young potatoes acquire an absolutely wonderful taste and aroma thanks to cracklings. And when all this is poured over with an amazingly tasty sour cream sauce, then all thoughts about diets are somehow lost in a foggy distance. The only consolation is that young potatoes contain a lot of health benefits.

To cook Ukrainian-style young potatoes, you need the following ingredients:

Lard with meat layer - 100 g
small young potatoes - 800 g
sour cream - 2 tbsp. spoons
salt to taste
onion - 1 head
for sour cream sauce:
sour cream - 0.5 cups
young garlic - 2 cloves
dill
salt
ground black pepper

Young potatoes in Ukrainian are prepared as follows:

1. Scrape off the skin from small young potatoes.
2. Finely chop the lard with the meat layer and fry it in a deep frying pan until crackling.
3. Put the potatoes in a frying pan and fry on high heat on all sides until golden brown. Please note: do not turn the potatoes with a spatula, but simply shake the pan.
4. Reduce heat, add salt, pour in half a glass of water with 2 tbsp. spoons of sour cream, cover and simmer until tender.
5. Cut the onion into thin half rings and fry it separately until golden brown.
6. Prepare a sauce from 0.5 cups of sour cream with 2 cloves of young garlic passed through a garlic press, finely chopped dill, salt and black pepper.
7. Arrange the potatoes on plates, sprinkle with fried onions, pour over the sauce and serve immediately.

Bon Appetit!

Potatoes with mustard dressing.

In order to cook potatoes with grainy mustard, you will need:

Potatoes - 1 kg
Olive oil - 125 ml
Coarse mustard - 2 tbsp. l.
White wine vinegar - 2 tbsp. l.
Red wine vinegar - 2 tbsp. l.
Green onion - 2 feathers
Parsley - 4 sprigs
Salt, pepper - to taste

How to cook potatoes with grainy mustard:

1. Cook potatoes for 20-25 minutes. in boiling salted water. Drain the water, cool the potatoes, chop, pour over with white wine vinegar.
2. Combine olive oil, mustard, red vinegar, salt, pepper. Chop the onion and parsley in oil and mustard, mix and pour the resulting sauce over the potatoes. Stir again.
It can be a side dish for fish or meat, a separate dish or a salad base.

Bon Appetit!

Fried potatoes with honey.

To make honey-fried potatoes, you need the following ingredients:

Small young potatoes - 1 kg
butter - 50 g
honey - 1 tsp (no slide)
young garlic - 2 cloves
salt
ground black pepper
green onions
dill and parsley

Fried potatoes with honey are prepared as follows:

1. Thoroughly washed young potatoes pour cold water, bring to a boil and cook for 15-20 minutes. Season with salt at the end of cooking. Place the potatoes in a colander and let dry.
2. Heat butter in a frying pan, add honey, stir and fry potatoes in this mixture until golden brown on all sides.
3. Finely chop the garlic, green onion, dill and parsley.
4. Put the finished potatoes on a dish, pepper, add salt if desired, sprinkle with garlic, green onions and herbs and serve.

Bon Appetit!

Potatoes with mushroom sauce.

To cook potatoes with mushroom sauce, you will need:

Potatoes - 1 kg
champignon mushrooms - 300 g
onion - 1 pc.
mayonnaise - 100 g
greens - a small bunch
salt and pepper to taste

How to cook potatoes with mushroom sauce:

1. Peel potatoes and mushrooms, wash under running water and dry with a towel.
2. Cut into slices 5-7 millimeters thick.
3. Cut the mushrooms into strips, dice the onion.
4. Place in a skillet and fry until all liquid has evaporated.
5. Then add a small amount of sunflower oil and onions. Fry everything together for 2-3 minutes. Remove from heat and let cool.
6. Finely chop the greens.
7. Combine fried mushrooms, mayonnaise and herbs in one bowl. Add salt and pepper to taste. Beat with a blender until smooth.
8. Put potato slices on foil, pour mushroom sauce on top and cover with potatoes.
Wrap the foil tightly. We do this with all the potatoes.
9. Bake in a preheated oven at 180 degrees for about 60 minutes.
Serve as a separate dish in combination with a vegetable salad or your favorite sauce.

Bon Appetit.

Fried potatoes with porcini mushrooms and onions.

To cook fried potatoes with porcini mushrooms and onions, you will need:

Potatoes - 1 kg
porcini mushrooms - 0.5 kg
onions - 2 pcs.
frying oil
salt, pepper - to taste

How to cook fried potatoes with porcini mushrooms and onions:

1. Peel the legs of porcini mushrooms, then rinse the mushrooms well. Boil the mushrooms for 10-15 minutes. Then drain the water and dry the mushrooms.
2. Separate the mushroom legs from the caps and cut everything into equal pieces.
3. Peel the onion, rinse and chop it, it can be in half rings, or you can just dice it. How do you like. Fry the onions until golden brown.
4. Put the mushrooms in a skillet with onions. Since the caps of porcini mushrooms are more fragile than the legs, they require less cooking time than the legs. Therefore, you can first fry the legs, and then add the caps. Fry mushrooms and onions over low heat until the mushroom juice evaporates, about 25 minutes.
5. Peel the potatoes, rinse and cut into wedges. Pour into the pan with the mushrooms. Season with salt and pepper, cover and fry until the potatoes are tender.

Serve hot.

Bon Appetit!

Potato croquettes.

To make potato croquettes, you need the following ingredients:

Potatoes - 500 g
grated cheese - 100 g
flour, bread crumbs
eggs - 1 pc.

seasonings - optional
mayonnaise - optional

Potato croquettes are prepared as follows:

1. Boil peeled potatoes, mash with a crush, salt and pepper. Add some mayonnaise for flavor if desired. Mix everything well and let cool.
2. Form croquettes: take the potato mass in small handfuls, flatten it, put the grated cheese in the middle, then roll into a ball.
3. In a small bowl, loosen the egg, and on a plate, combine the bread crumbs and flour.
4. First dip the croquettes in an egg, then roll in breadcrumbs with flour, put on a plate and refrigerate for 1 hour.
5. Croquettes are deep-fried, so use either a deep fryer or a deep skillet where you need to pour 2-3 fingers of sunflower oil.
6. Before frying each croquet, once again roll in breadcrumbs and flour and fry until golden brown for 5 minutes.

Croquettes can be served with garlic sauce or ketchup.

Bon Appetit!

French mashed potatoes.

Also, for making mashed potatoes in French, parchment is used, which allows you to cook potatoes unchanged on the outside and baked on the inside! Believe me, you and your family will absolutely love this combination of flavors and aromas!

To prepare this dish, we need:

Potatoes - 8-10 pcs.
butter - 2 tablespoons
sour cream - 3/4 tbsp.
pepper and salt to taste
nutmeg - on the tip of a knife

How to make French mashed potatoes:

1. To begin with, it is worth noting that for this recipe, it is better to pick up even and preferably the same size potatoes, if possible. So, first of all, we wash the potatoes well (after drying). Now we cut off two large pieces from the parchment, fold each in half, and then make out in the form of an envelope.
2. Put 5 potatoes on one half and close with the other half, while wrapping the edges under the envelope itself so that it does not open. We do the same with the second part of our potatoes.
3. After that, put the "sealed" potatoes on a baking sheet and bake them in the oven for about 1 hour (at 220 ° C). Please note that cooking times will depend on the size of the potatoes used.
4. Next, cool the finished potatoes slightly and peel them. We put it in a deep bowl (bowl or saucepan) and knead it in mashed potatoes.
5. In the meantime, melt the butter in a separate bowl, add salt and pepper to it, as well as nutmeg and mix everything well. Then add the oil dressing to the potatoes and thoroughly "stir in" it (knead it).
6. Put the resulting mass in a clay pot (or other baking dish). It should be noted right away that you should not stack potatoes too full, because in the oven they will begin to rise. In this case, it is better to use 2 separate pots (forms).
7. So, fill the stacked potatoes with sour cream (level it evenly over the entire surface) and send it back to the oven for 12-15 minutes.

Serve the dish hot! If desired, sprinkle the potatoes with fresh herbs on top!

Bon Appetit everyone!

Potatoes with spinach and tomatoes.

Potatoes - 4 pcs.
tomato - 2 pcs.
spinach - 2 bunches
onion - 1 pc.
garlic - 2 heads
coriander - 1 tsp
mustard seeds - 1 tsp
vegetable oil - 1.5 tablespoons
salt to taste

How to cook potatoes with spinach and tomatoes:

1. Soak spinach in a bowl of cold salted water for 20 minutes.
2. Peel the potatoes, I took 4 medium potatoes. Cut each tuber into 4 pieces.
3. Heat up 1 tbsp. vegetable oil in a frying pan and fry the potatoes in it until golden brown. Leave it on low heat.
4. Clean up onion, finely chop.
5. Heat the remaining vegetable oil in a small frying pan, fry the onion until golden brown. Transfer the onion to the fried potatoes.
6. Peel the garlic, finely chop and place with the potatoes. Salt a little.
7. Add mustard seeds and coriander, mix and let sit for another 1 minute.
8. Pour some hot water into the pan, cover and leave to simmer for 10 minutes.
9. Take the spinach out of the water, dry it, chop it coarsely.
10.Add chopped spinach to stewed vegetables and mix.
11. Wash the tomatoes, cut them into large pieces, add them to the vegetables and simmer for another 1 minute.
12. Turn off the stove, let the potatoes with spinach and tomatoes cool slightly.

Our wonderful aromatic dish - potatoes with spinach and tomatoes - is done! Rather, we try it, it seems to me that the taste of this dish is simply amazing.

Bon Appetit!

Potato soufflé.

The potato soufflé is airy and very tender, and the béchamel sauce gives it an exquisite taste.

To make a potato soufflé, you need the following ingredients:

Potatoes - 700 g
onion - 1 head
eggs - 3 pcs.
milk - 300 ml
grated parmesan cheese - 100 g
granular mustard - 1 tbsp a spoon
butter - 1 tbsp. a spoon
flour - 0.5 tbsp. spoons
salt, ground black pepper - to taste

Potato soufflé is prepared as follows:

1. Cut the peeled potatoes into several pieces, put them in boiling salted water and cook, covered, until cooked for 15-20 minutes. Drain the water and place a pot of potatoes without a lid for a couple of minutes on low heat so that the potatoes dry well.
2. Mash the mashed potatoes, season with salt and pepper.
3. To prepare the béchamel sauce, melt the butter in a saucepan, add flour and fry, stirring occasionally, for 1 minute. Gradually pour in the milk and cook, continuing to stir, over low heat for another 7-9 minutes, until the sauce thickens. Add half the grated cheese, season with salt and pepper to taste, and set aside to cool.
4. Separate the yolks from the whites. Mix mashed potatoes with béchamel sauce, yolks and mustard.
5. In a separate bowl, beat the egg whites until stiff and add to the potato mixture.
6. Grease a refractory baking dish with butter, transfer to the potato mixture, sprinkle with remaining grated Parmesan on top and bake for 30-35 minutes. in an oven preheated to 200 ° C. When the potato soufflé rises and takes on a golden hue, serve it.

Bon Appetit!

Mashed potatoes with spinach and garlic.

To make mashed potatoes with spinach and garlic, you will need:

Potatoes - 3 pcs.
butter - 3 tablespoons
spinach - 1 tbsp
milk - 2/3 tbsp.
ground nutmeg - ½ tsp.
garlic - 2 pcs.
salt to taste
ground black pepper - to taste

How to make mashed potatoes with spinach and garlic:

1. Peel the potatoes, rinse and cut into quarters, boil until tender (about 20-25 minutes).
2. We take spinach either frozen or fresh. If frozen, then defrost it and squeeze out excess water, if you take fresh, then keep it in a pan for several minutes, or steam it. We need 1 cup of this cooked tightly tamped spinach.
3. Heat the butter in a small saucepan and cook the spinach on it over medium heat (2-3 minutes).
4. Add milk and nutmeg to the saucepan, cook for a couple of minutes, add salt and pepper to taste.
5. We need baked garlic. To do this, we peel the garlic from the husk, but only the outer one (the one that exfoliates well). Cut off the tops of the garlic heads so that the cloves are visible. Next, pour the garlic with olive oil. Pour 1 teaspoon of oil on each head, distribute well over all the teeth. Wrap the garlic tightly in foil (in 2 layers) and place in the oven, preheated to 205 degrees, for 35-40 minutes. When finished, the garlic is soft, golden brown in color. The pulp of garlic, which we need for the sauce recipe, is easily squeezed out by hand.
6. Knead the finished potatoes with a fork, add the spinach with milk, garlic and knead again until the mashed potatoes become smooth. Taste for salt, add more salt and pepper if necessary.
7. Serve with any second course.

Bon Appetit!

Fried potatoes with cheese in the oven.

To make oven fried potatoes with cheese, you will need:

Potatoes - 1 kg
hard cheese - 50 g
paprika - 1 tablespoon
bread crumbs - 1 tbsp. l.
garlic - 2 cloves
salt and pepper to taste

How to cook oven fried potatoes with cheese:

1. Peel the potatoes. Wash and dry. Cut into small cubes.

2. Combine bread crumbs, paprika, ground pepper and salt in one plate. Mix well.

3. Line the baking dish with parchment paper.

4. Transfer the potatoes to a baking dish. Add spices to the mold. Mix well, making sure that each piece of potato is breaded.

5. Grate cheese.

6. Place the potatoes on top.

7. Place the dish in an oven preheated to 180 degrees. Bake for about 30-40 minutes, stirring occasionally.

Serve with herbs and your favorite sauce. Bon Appetit!

Spicy potatoes in mustard sauce.

To make Spicy Potatoes in Mustard Sauce, you will need:

Potatoes - 0.5 kg
mustard - 1 tablespoon
vegetable oil - 2 tablespoons
ground black pepper - 1/3 tsp
spices - provencal herbs
garlic - 1 clove
salt

How to cook spicy potatoes in mustard sauce:

1. Peel potatoes and cut into large pieces.
2. Place in a saucepan, cover with water and cook for 5 minutes.
3. While the potatoes are cooking, prepare the marinade. To do this, finely chop the peeled garlic, add salt, Provencal herbs, mustard and pepper to it. Mix everything.
4. Add the potatoes to the marinade and mix well again.
5. Place the marinated potatoes in a baking dish and microwave on the grill.

Serve hot potatoes to the table, sprinkle with herbs. Bon Appetit.

Potatoes with champignons in sour cream.

To cook potatoes with champignons in sour cream, you will need:

Potatoes - 1.2 kg
champignons - 400 g
onion - 1 pc.
flour - 1 tbsp. l.
sour cream - 400 g
vegetable oil - to taste
ground black pepper - to taste
seasoning for potatoes - to taste
salt to taste

How to cook potatoes with champignons in sour cream:

1. Peel the potatoes, cut into thin slices.

2. Finely chop the onion and mix with a tablespoon of flour.

This will make the onion look beautiful (it will acquire a golden color) and give the desired consistency to the finished dish. This method is also great for making various sauces. Fry the onions in a preheated pan with vegetable oil.

3. Cut the mushrooms into small pieces. And also fry in a preheated pan with vegetable oil, separately from the onions.

4. Put the potatoes in a baking dish, salt, pepper, season with potato seasoning as desired.

5. Add fried mushrooms and onions. Mix everything thoroughly.

6. Fill with sour cream and send it to the oven, preheated to 180 degrees, bake for 40 minutes.

Serve hot, sprinkle with chopped green onions on top. Various pickles are ideal for potatoes with champignons in sour cream, so you are guaranteed to enjoy a delicious dinner.

Bon Appetit!

Potatoes with bacon.

Potatoes with bacon, to paraphrase the classics, are twin brothers. True, for some reason, for some reason, the third indispensable ingredient pops up in my memory - vodka, but this is for a purely male company. We will offer you a marvelous recipe for Ukrainian cuisine, when "two in one" perfectly complement each other, and they look like they are just drooling. It turns out quickly, unusual and incredibly tasty!

As a matter of fact, to cook potatoes with lard, only they are needed. It would be good to take lard with meat, closer to bacon, but it will be tasty in any case, because it turns out to be impossibly appetizing and crunchy. Well, and, of course, a little salt and ground black pepper, let alone an onion there, all kinds of greens, cucumbers with tomatoes, fresh or salted - as your soul requires.

Preparing potatoes with lard is nowhere easier: wrap peeled medium-sized potatoes in thinly sliced ​​lard plates, salt, pepper and place on a baking sheet, and then bake in the oven at 180-200 ° C until tender. Readiness can be checked with a match or a wooden toothpick.

Bon Appetit!

Potato gratin.

Gratin is not the name of a dish, but a method of preparation, when any dish, sweet or savory, is baked in the oven until a delicious crust is formed. The potato gratin prepared according to our recipe will become a real decoration of the table. Spices and cheese give it a special taste and aroma.

To make potato gratin, you need the following ingredients:

Potatoes - 1.5 kg
salt, ground black pepper - to taste
low-fat cream - 0.5 l
garlic - 3 cloves
hard cheese - 150 g
butter - 2 tablespoons
grated nutmeg - 1 pinch

Potato gratin is prepared as follows:

1. Cut the peeled potatoes into very thin slices.
2. Pass the peeled garlic through a garlic press.
3. Combine cream, salt, pepper and nutmeg, bring to a boil, cool slightly. Add chopped garlic to the cream, stir well.
4. Grease an ovenproof rectangular dish with butter and place the potatoes in layers, pouring the creamy garlic mixture over each layer.
5. Bake in an oven preheated to 150 ° C for 40 minutes.
6. Meanwhile, grate the cheese, remove the gratin dish from the oven and sprinkle the grated cheese on the potatoes.
7. Increase the oven temperature to 200 ° C, place the baking sheet in the oven and bake until golden brown, about 5 minutes.

Bon Appetit!

Young French fries.

French-style young potatoes, baked with butter, are an excellent side dish for both meat and fish. Non-crumbly potatoes are best. You need to bake it either in a cast iron pan, or in a thick-walled ceramic or glass dish. Of course, such a potato cannot be called a low-calorie dish, but how delicious it is!

To cook French fries young potatoes, you will need the following ingredients:

Potatoes - 4 pcs.
butter - 2 tbsp. spoons
salt
ground black pepper
greenery

Young potatoes are prepared in French like this:

1. Cut the potatoes into thin layers no thicker than 4-5 mm (do not rinse).
2. Melt the butter and grease the mold.
3. Arrange the potatoes in layers, grease each layer with oil and sprinkle with salt and pepper.
4. Bake at 220 ° C for about an hour, until the slices can be pierced freely with a fork.
5. When serving, sprinkle with chopped herbs.

Bon Appetit!

Breaded young potatoes.

Breaded young potatoes are not fried, but baked in the oven, but not just like that, but with a wonderful aromatic dressing. It turns out not only very tasty, but also beautiful.

To cook breaded young potatoes, you need the following ingredients:

1 kg of young potatoes (preferably small ones)
30 g bread crumbs
a bunch of parsley

For refueling:

3-4 cloves of garlic
50-60 ml of sunflower oil
salt, spices and herbs to taste

Breaded young potatoes are prepared as follows:

1. Pass the garlic through a garlic press, mix in a small bowl with salt, spices and herbs, cover with sunflower oil and let it brew in the refrigerator for at least 1 hour.
2. Wash the potatoes thoroughly as they will bake right in the skins. If the potatoes are too large, cut them into wedges.
3. Pour the garlic dressing over the potatoes, mix thoroughly, sprinkle with breadcrumbs, put on a baking sheet and bake in the oven for 50-60 minutes. at a temperature of 250 ° C.
4. Sprinkle the cooked potatoes with finely chopped parsley and serve hot.

Bon Appetit!

Potatoes in orange sauce.

Potatoes in orange sauce are prepared with the following ingredients:

Potatoes - 8 pcs. medium size
soft cream cheese - 200 g
oranges - 2 pcs. big size
ground hot pepper - 0.5 tsp
eggs - 4 pcs.
lettuce - half a head of cabbage
salt to taste.

Potatoes in orange sauce are prepared as follows:

1. Squeeze the juice from the oranges and combine in a saucepan with soft cheese, pepper and a little salt.
2. Cut the peeled potatoes into large pieces, mix in a saucepan with the sauce and simmer for 35-40 minutes. under the lid, stirring occasionally.
3. Wash the lettuce leaves, pat dry and place on plates.
4. Hard boil the eggs and cut in half.
5. Place the potatoes in orange sauce on the lettuce leaves, garnish with halved eggs and serve.

Bon Appetit!

French fries.

To cook French fries requires:

Potato
cheddar cheese
onion
heavy cream

How to cook French fries:

1. Potatoes should be peeled, washed, cut into thin slices.
2. A baking dish is greased with oil, slices of potatoes are placed on the bottom, then onion cut into rings, sprinkled with cheese. The layers can be alternated several times, but it is important that the cheese always remains on top.
3. Before putting in the oven, pour the cream over the potatoes. The baking temperature is 180 degrees.

Bon Appetit!

Potato - escalope.

Ingredients:

6 medium potatoes
4 tablespoons unsalted butter
3 tablespoons umka
2.5 cups milk
200 g grated cheese
salt and pepper

Preparation:

Heat the oven to 200 degrees.
Heat a skillet over medium heat and melt the butter in it. Add flour to melted butter and stir until brown. Season with salt and pepper. Pour in milk and stir.
Remove skillet from heat and pour all mixture into a large bowl. Dip the sliced ​​potatoes in the salt and pepper in a separate bowl. Spread these circles over our skillet and pour the milk mixture over the potatoes. Sprinkle the potatoes between the layers with grated cheese (in total, about half of the cheese should go away). Sprinkle the other half on top, salt and pepper.
Cover the skillet with foil and bake for 60 minutes. Remove the foil and hold on the broiler for another 5-10 minutes until golden brown. Remove from oven and let stand for 10 minutes before serving.

Choose starchy varieties to get a smooth and airy puree. They are round potatoes with light brown skin and light flesh. Starchy potatoes are very soft during cooking, which provides a delicate consistency of mashed potatoes.

But it is better not to use potatoes with red skin. It does not boil so much, and the mashed potatoes can come out with lumps.

What to put in mashed potatoes, except potatoes

Classic mashed potatoes will not do without or cream. For a delicious flavor, 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 fluffy is butter. Do not feel sorry for him and do not skimp when buying: the oil should be high in fat. Alternatively, you can take refined sunflower or olive oil. However, the taste of puree in this case will be slightly different.

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 can turn out to be sticky.

Some people put a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese in mashed potatoes. For flavor, you can also add a raw egg, fried onions or mushrooms.

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

Fresh herbs will give a special aroma to the finished puree. It can be mixed with the rest of the ingredients, or you can sprinkle it on the dish.

How to make mashed potatoes

Peel the tubers and cut them into equally large cubes. Thus, the potatoes will cook more evenly and.

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

By the way, they still argue about when to salt the puree. Alone Perfect Mashed Potatoes, Mashed Potatoes with Buttermilk, Black Pepper and Green Onion chefs salt at the beginning, others Emeril Lagasse's Garlic Mashed Potatoes- at the end, third Mashed Potatoes, Kind Of Robuchon-Style- after boiling water. Opinions were also divided among famous professionals about which water to put potatoes in: cold Perfect mashed potatoes or already boiling How to make mashed potatoes.

One thing is for sure: the potatoes must be completely boiled. Checking the degree of doneness is easier with a knife. It should pierce the potato cube easily.

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

Remember, the colder the potatoes, the harder they are to knead.

Mashed potatoes cannot be mixed in a blender: this can cause it to become viscous, sticky and, of course, tasteless. It is best to puree by hand using a perforated pusher. This won't take much of your energy, because the starchy potatoes become very soft after boiling.

For harder varieties, you can use a potato press. It will help get rid of the lumps.

Then add the remaining ingredients to the puree and mix well. Take the time and effort to do this if you want the mashed potatoes to turn out to be airy. At the end, you can season the puree with spices to taste and mix again.

Bonus: 4 unusual recipes for mashed potatoes

Ingredients

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

Preparation

Boil the potatoes. 10 minutes after the water boils, add the cauliflower florets and cook until tender.

Put butter, cream, cheese, salt in mashed vegetables and mix well until smooth.

Sprinkle with chopped green onions before serving.

Ingredients

• 1 kg of potatoes;
• 1 onion;
• 1 tablespoon vegetable or olive oil;
• 1 teaspoon balsamic vinegar
• a few teaspoons of salt;
• ½ teaspoon sugar;
• 2 cups unsalted coconut milk
• 1 tablespoon dried garlic

Preparation

Boil potatoes. Place the chopped onions in a skillet with oil, vinegar, a teaspoon of salt and sugar and cook for a few minutes. The onion should soften and take on a golden brown hue.

Add garlic and fried onions to the crushed potatoes. Stir well until smooth.

3. Baked potato and celery puree - Jamie Oliver's recipe

Ingredients

• 4 potatoes;
• sea ​​salt to taste;
• 300 g celery root;
• 1 head of garlic;
• 4 tablespoons olive oil
• 3 sprigs of fresh thyme;
• spices to taste.

Preparation

Rinse potatoes and sprinkle with salt. Pierce the rind with a fork and place the tubers on a baking sheet. Bake in an oven preheated to 190 ° C for 30 minutes.

Chop the celery root into large pieces. Place it and the garlic cloves on baking paper, sprinkle with salt and pepper, sprinkle with two tablespoons of olive oil and stir with your hands. Fold the paper to form a roll.

Half an hour after you start cooking the potatoes, place the roll on a baking sheet and bake for another 20-30 minutes. Potatoes and celery root should be completely baked.

Peel the potatoes, squeeze out the baked garlic pulp and mix these ingredients with the celery. Add thyme leaves, olive oil and mix well. Season the puree with spices.

Ingredients

• 800 g potatoes;
• 500 g pumpkin;
• some ghee;
• 1 clove of garlic;
• salt to taste;
• 125 ml of milk;
• 100 ml cream;
• 2 tablespoons of butter;
• ground black pepper - to taste;
• some nutmeg;

Preparation

Peeled potatoes and cut into cubes and boil for 25-30 minutes. Heat ghee in a skillet and fry the chopped garlic in it.

Drain the saucepan, dry the vegetables and add milk, cream and butter to them. Stir well, season with salt, pepper, garlic and nutmeg and stir again.

Looking for recipes for potato balls? Look on the site site for many variations of croquettes with cheese, meat and fish fillings, various additives, with and without flour. Choose your preferred preparation method and recipe.

The homeland of potatoes is South America, and the very dish of potato croquettes (or balls) was invented in France. From there, it spread throughout the world under various names as an alternative to traditional side dishes. The dish is very high in calories, which is more than offset by its satiety and excellent taste. Can be consumed on its own (for example, for breakfast), with meat dishes or as a party snack.

The five most commonly used ingredients in potato ball recipes are:

Simple recipe:
1. Mash and cool boiled potatoes.
2. Add egg, butter, flour.
3. Knead a thick doughy mass.
4. Divide into lumps.
5. Round and dip in the egg.
6. Roll in breadcrumbs.
7. Fry in a deep bowl in a large amount of oil.

The five most nutritious potato ball recipes:

Helpful hints:
... For croquettes, potatoes cannot be kneaded with a blender. It will be too soft and difficult to shape.
... Nutmeg will give your food a pleasant aftertaste.
... It is better to melt the butter a little before adding.
... To eliminate excess fat, the balls must be laid out on a paper towel after toasting.
... The less flour in the dish, the more pronounced the potato flavor will be.
... Inside the balls, you can put pieces of meat and fish products, sausage or hard cheese.
... As a breading, you can use flour and crushed crackers.
... For ease of use as a snack, each ball can be strung on a skewer.
... It is great to supplement the balls and reduce the calorie content of the meal as a whole, if you serve them along with a side dish of boiled or lightly fried vegetables (cauliflower, zucchini, etc.)

NIKOLAI MARK AMOS

How can I fry the leftover puree?

Today I need some tips for reusing mashed potatoes. And don't "don't do it" advice. I mean, how can I fry this?

So far, I've pretty much limited my reuse of mashed potatoes to fried cakes, but I've found it doesn't work that well with every mashed potato I come across. Sometimes it is either too dry or too wet. How can I fix this?

I usually add some cheese to mine when I make it, but the people I live with make it very simple, and anything from crumbly to watery. For me, the crumbly ones were essentially useless because I don't know what I can do about it after it's done to make it all good again. For example, can I later add cheese or even an egg or some other binding agent so that it stays together in the pan long enough to seal and survive with a little bit of egg flipping?

On the other hand, when it's really watery, what can I do about it? The limits of my knowledge of the thickeners available in your regular kitchen are flour and gravox, but I haven't been playful enough to mix it with mashed potatoes and fry them since I had dry mashed potatoes and some leftover gravy. which I just mixed it all together and toasted, thinking of course it would all just mix and be wonderful. But it was terrible. Not to mention, it almost burned because the sauce seems to seal much faster.

Edit. I am really after any suggestion, not limited to the hot. @Jefromi decided to edit my question to make it sound like I'm only interested in how to fry it.

Jolenealaska ♦

You can bake it in potato bread, you can use it to thicken a soup or sauce; and yes, you can add binders to make the best pancakes. The leftover puree is actually a very versatile ingredient. Here's a link to the BBC with a few ideas to get you started.

Optionparty

Hash or even Lefse comes to mind.

Doug

Just use it as a puree? Heat it up with butter and cream ... Professional kitchens always make mashed potatoes in bulk and use it over the next days.

Doug

In addition, you just need to add oil to dry puree, and wet puree needs to be dried somehow ... I would say that if wet puree, it means that it is overcooked and garbage.

Cascabel ♦

@NICHOLASMARKAMOS The only problem that comes up is asking for a list of things that can be done with them. If the item is too wet / too dry is not just about frying, feel free to put it all here. But if you have 20 different problems with 20 different things you want to do, then by all means ask 20 questions.

Answers

Yamikuronue

For one half of your problem: You can add some milk to the dry mashed potatoes to make them wet if they are too dry for this application. The other half is a little harder, but mashed potatoes fast food can be used to "absorb" some of the moisture and make it drier.

Naels

When life throws lemons at you, make a lemonade !!

I know this saying is meant differently, but I try to start by saying that when you have mashed potatoes on hand, try all of these delicious recipes which I am going to suggest here and now.

To begin with, I'm assuming the mashed potatoes we're talking about here are only potatoes (of course), a little oil, and a minimal dressing of say salt and pepper, and the texture is still sticky and not on the wet side. ! With this on hand, you can try the following recipes, considering that you want more than fry mashed potatoes:

1. Leftover Mashed Potato Sandwich: Take a skillet and add a little oil (2-3 drops). When the oil is hot, add some quenching, such as cumin, chili flakes, finely chopped onions, minced garlic, green chili, etc. (Mainly for flavor). Then add mashed potatoes and sauté everything together until the potatoes are very light golden brown. You may need to stir it to keep it from sticking to the pot. You can use this puree filling inside any vegetable sandwich or subwoofer. Just place a layer between the slices of bread, add your favorite vegetables and cheese, and you have a great sandwich in front of you.
2. Indian Potato Curry: If you love Indian food and have any Indian spices like cumin, asafoetida, turmeric powder, chili powder, coriander powder in your closet, then you can try this quick curry. Start with the oil in a saucepan and let it heat up. Add the cumin and let it crackle. Then add all these powdered masals directly to the butter, then add the potatoes, 2-3 tablespoons of yogurt and water and let it boil. It can be eaten with hot rice or croutons!
3. Puff Potato Pasties Puff Potato Pasties: If you buy puff pastry sheets and know how to use it, you can use the potato sandwich mixture and roll it into a puff pastry sheet and put in the oven for a delicious snack!
4. Potato Patty: You can add a little corn flour or refined wheat flour, mashed with spices like chili, garlic, and other flavors and turn it into dry dough... You can then make balls out of this dough and smooth until deep fried until dark golden brown. These patties can be used in a burger instead of meat patties.

Maybe I gave you enough ideas to try next time!