How long do you need to cook potatoes for mashed potatoes?

Cooking time depends on the variety and size of potatoes. If you add hot water, you can significantly speed up the process. And since the sticking and piercing method will usually indicate doneness, it is advisable to pierce with a fork.

Bon appetit!

There is no specific time. It all depends on the potatoes. For example, my country potatoes are very crumbly. It may not be cooked yet, but it is already starting to boil. But recently we tried store-bought potatoes. It doesn't boil over at all. We were surprised. So there you go!!!

Yes, how much have I cooked and still cook potatoes in my life - 40-50 minutes??? During this time, the potatoes were cooked and then hardened again and cooked again - so it turns out? It will all fall apart and don’t salt the water from this mass (unless you evaporate further) and the puree will be like slurry (but you can’t spare the eggs, then they will shrink and there will be a tolerable formation). They also don’t put potatoes in boiling water or pour it over them, it makes them tanned. Cut into halves/quarters, top up with water, add salt, cover with a lid and set on fire. It takes 20 minutes from the moment the water boils and it’s ready. This is if you are too lazy to poke with a fork/knife to check. Drain the water and mash by adding: eggs, milk and butter (butter). This is puree! It’s not the same in a slow cooker (I mean the taste of the food), but the process is the same in terms of time (or better yet, try it in practice). Yes, if you cook it with an onion, it’s tastier and healthier. Bon appetit!

The cooking time for mashed potatoes depends on the potatoes themselves, the quantity of potatoes, and the power of the stove. It’s better to just watch and check the potatoes with a fork; as soon as they become soft, you need to drain the water, dry the potatoes, add hot milk and butter. Potatoes that have just been dug up cook very quickly and become mushy instantly, but the same potatoes in the spring take much longer to cook.

The cooking time for potatoes depends on their size. If you want to cook it faster, then cut the large tubers into 2 or 4 parts. On average, a medium-sized pot of potatoes, if not cut, takes about 40 minutes to cook. It also depends on the type of potato; yellow, for example, boils faster than white, and the puree from it turns out tastier.

Peel the potatoes, cut them in half (if large) and let them cook

Then sit and poke the potatoes with a fork from time to time

As soon as the fork begins to easily enter and exit the potatoes, the potatoes are ready.

It makes a great puree for lunch or dinner.

The approximate cooking time for mashed potatoes will be 40-60 minutes

Mashed potatoes need to be cooked for 40-50 minutes. Large tubers can be cut, you will still crush them. It's okay if you overcook it a little, then it will be easier for the potatoes to cook to a smooth consistency.

If you focus strictly on time, you may make a mistake. Potatoes can be very different, one is crumbly, it boils very quickly, while the other does not, it will take a long time to cook.

It is best to check with a fork, the potatoes have become soft, which means they have cooked enough.

I generally cut mashed potatoes into 6-8 pieces. The finer they are cut, the faster they will cook.

And I don’t add milk to the puree, just butter and the water in which the potatoes were boiled. The resulting puree is delicious.

The potatoes are cooked for about 40-50 minutes. Its cooking also depends on its size. If it is too large, it is better to cut it, because it will not cook well - the inside will be raw, and the shell will be overcooked.

You can check whether the potatoes are ready with a knife or fork; if it sticks easily into the potatoes and is not difficult to remove, then it’s ready.

Yes, exactly the same as for a regular boiled potato dish. Use a thin knife or fork to check for doneness, and if it pierces or crumbles, that’s it. Drain.

1. Heat some milk in a Turk;
2. Beat two raw eggs;
3. A piece of butter into the mashed potatoes;
4. add milk and beat with a mixer.

The kids are licking the plates!!

It usually takes half an hour to cook medium-sized potatoes. Peel the tubers, wash them, cut out the eyes, put them in a saucepan, add water so that the potatoes are covered with a couple of centimeters of water and turn on low heat.

If you throw a spoonful of butter into the pan at the beginning of cooking, it will cook even faster, in about twenty minutes.

Use a fork to check how the potato starts to fall from this fork, it means it’s ready, you can even overcook it a little when it starts to crack and break, it means it’s ready, drain the broth, add either egg or milk and mix everything thoroughly.

Only very novice cooks cannot cook mashed potatoes. But do you know all the nuances and all the cooking options? Very often in recipes on the Internet they write that the fluffiness and airiness of mashed potatoes depends on the type of potato. Or rather, from the starch content in it. This is absolutely true. But in everyday life, when buying potatoes at the market or in a store, how often do you have the opportunity to choose the right variety? And where is the guarantee that he will turn out to be so? Today I will not only offer you several options for mashed potatoes to choose from, but I will also tell you some secrets that will make any potato make very tasty, fluffy mashed potatoes.

But still a little about the varieties. There is a question online about why the puree turns out viscous and stringy. I used to think that you could get something like this if you pounded it not with a traditional masher, but with an immersion blender. Until I encountered this problem myself, having bought Egyptian potatoes in a store. Indeed, it turned out to be some kind of viscous mass, a very unusual consistency, similar to glue. Since then I have avoided buying this variety (or country of origin).

How to make mashed potatoes with milk

Let's start with the classic and most popular option with milk. We will cook it traditionally, in a saucepan, and we will use one trick that will make the dish fluffy and beautiful.

Ingredients for 2-3 servings:

• potatoes - 2 large tubers;
• butter – 60-70g;
• milk – 0.5 cups (125 ml);
• salt - to taste.

How to cook delicious

By the way, it’s best to warm it up in the same way. You can add a little warm milk and heat over low heat, stirring constantly. Even the thickest puree will become fluffy and light when heated this way.

How to cook puree in a slow cooker

For those who are interested in the method of preparing mashed potatoes using a slow cooker, I suggest you familiarize yourself with how this is done. But you need to understand that in a bowl we will only boil the vegetable until tender, and then use our hands as usual. In this option, an egg will be added to the mixture.

Ingredients for 4-6 servings:

• potatoes – 1kg;
• milk – 1 glass (250ml);
• egg – 1 piece;
• butter – 50g;
• salt - to taste.

Cooking process

Egg is not a required ingredient. Then why is it needed? It is added only to improve the color of the dish, with it the mass has a pleasant yellow color, and, perhaps, for satiety. In my opinion, it does not impart tenderness and softness.

Mashed potatoes with water

As a rule, this recipe is needed by those who fast and during fasting do not consume any products of animal origin, not only meat, but even milk. For them - a recipe on water.

Ingredients for 4 servings:

• potatoes - 4-5 tubers;
• salt.

How to do it

That's all the difference.

Creamy mashed potatoes

But cream makes its taste richer and its consistency creamy and light. In addition, during cooking we will add onions to the pan. This may scare some people. Don't be afraid, the finished dish will not smell like onions. If they hadn’t told you about onions, you wouldn’t have understood anything, and you would have absolutely considered puree to be the most delicious.

Ingredients for 6-8 servings:

• potatoes – 1.5 kg;
• cream 10% - approximately 3/4 cup (200ml);
• butter – 60g;
• egg – 1 piece;
• onion – 1 head;
• salt.

How to do

Delicious puree with cream is ready!

For those who prepare a side dish quite often and who have a desire to diversify it in some way, I would like to offer additional ingredients for taste and aroma.

Puree with potatoes and parsnips

Parsnips are a plant whose root looks like a large white carrot. It is also called “white root”. The vegetable is very healthy and low-calorie. It gives the puree a special aroma and a slightly sweet taste.

• potatoes – 0.5 kg;
• parsnip – 250g;
• cream 10% - 50ml;
• butter – 40g;
• nutmeg - a pinch;
• salt;
• ground black pepper.

How to cook

If you want to increase the amount of parsnips, you will need to increase the amount of butter to keep the puree tender or add additional sour cream.

Is it possible to blend puree with a blender?

You can whip it, but the consistency of the dish, pureed using a blender or food processor, becomes viscous, which is not for everyone.

What to do if you over-salt your mashed potatoes?

If it is only slightly oversalted, you can correct the situation by adding: 1) a little more milk and butter; 2) raw egg (hot). If there is too much salting, then you will have to boil the potatoes again, but in fresh water, crush them and mix them with salted potatoes.

How to thicken puree?

If you accidentally overfilled milk, water or cream and ended up with a dish that is too thin, and you don’t want to additionally cook the potatoes to add to it, put it in a deep frying pan with a thick bottom, put it on a very low heat and, stirring constantly, thicken him this way. Remember that as it cools (especially in the refrigerator), it will thicken naturally.

How long does puree last in the refrigerator?

No more than 3 days. If the shelf life has exceeded three days, but still within reason, you can prepare some dish from it that requires additional heat treatment - casserole, flatbreads, pies, pancakes, etc.

What to serve mashed potatoes with?

In fact, in most cases it is a side dish, not the main dish. If you prepare it as the main thing, then you can serve it with any sauce to your taste: with cheese, sour cream, mushrooms. It’s good to serve salted or pickled cucumbers with mashed potatoes. In general, there is enough room for imagination here. The main thing is delicious, beautiful mashed potatoes.

What could be simpler than mashed potatoes? It would seem that this is one of the most banal dishes of our traditional cuisine and everyone can make it (like the no less traditional Olivier). And this is true - with one amendment. Not everyone knows how to make it tasty. What do you need to pay attention to to ensure your mashed potatoes really succeed?

1. Choose yellowish-colored potatoes for making mashed potatoes: they boil better.

2. To add flavor to the potatoes, you can add a clove of garlic, a whole onion, or a small whole carrot to the pan while cooking.

3. Don't skimp on whipping the puree. It is not enough to just crush the potatoes, you need to actually beat them - then there will be no lumps in them and that same creaminess will appear.

4. The taste of the puree will be more delicate if you add a couple of tablespoons of mayonnaise, sour cream, unsweetened yogurt or processed cheese.

5. The puree will be more flexible if you add a raw egg to the crushed potatoes and beat well.

6. First of all, potatoes need to be cooked. Sometimes problems in the form of small lumps are precisely the result of undercooked potatoes. Checking for doneness is very simple - if a knife or fork pierces the potato without any resistance, then it is, without a doubt, already cooked. To speed up the cooking of mashed potatoes, you can cut them into smaller pieces rather than boil them whole.

7. Don't skimp on butter. Its presence makes the puree tender, helps achieve a creamy consistency and gives a light creamy taste. The main sign of “stolovsky” mashed potatoes is wateriness, which indicates the absence of fat in it. And butter (and normal butter, with a fat content of about 80%, and not margarine, coquettishly called low-fat butter) is the best thing you can add to puree. Of course, there are situations when it is simply not at hand or it is absolutely forbidden to use it. Then you can forcefully replace the butter with vegetable oil, always refined oil, alone or in combination with finely chopped onions and fried until golden brown. This will make the mashed potatoes significantly more edible. But let's get back to the butter. For 0.5 kg of potatoes you will need 50-100 grams.

8. Presence of liquid. You have two options - either do not completely drain the water in which the potatoes were boiled, or add milk. Liquid is again required to add creaminess - otherwise the potatoes will fall apart into crumbs. Adding milk is not an acquired taste. In my opinion, it adds a certain aftertaste that slightly spoils the impression of the puree, and in addition, exposes the dish to the danger of rapid souring.

9. Do not add cold milk - the puree will turn gray.

10. When the potatoes are cooked, drain the water and return the pan (with the potatoes, but without water) to the heat. Keep covered over low heat for 2-3 minutes, shaking the pan from time to time. This way, the absorbed water will evaporate from the potatoes and they will become more crumbly.

11. Puree goes well with the following additives and spices: white pepper, baked garlic, fried onions, fried mushrooms, chives, parsley, dill, mustard, grated Parmesan, thyme, rosemary.

12. If you need to reduce calories, in addition to replacing milk with potato broth, you can replace half the potatoes with another well-cooked vegetable with a mild taste: turnips, kohlrabi, parsnips, Jerusalem artichoke.

And finally,"Bride's Pie" - simple but very tasty!

The resulting pie is golden brown, tender, satisfying and very tasty with a delicate filling of mashed potatoes, chicken and eggs... Let's cook...

Ingredients for the dough:

• eggs - 3 pcs
• sour cream (the fat content of sour cream is not important) - 250 ml (I took 50g)
• mayonnaise - 250 ml (I took 200g)
• flour - 250 ml
• baking powder for dough - 1 tbsp. spoon

Filling ingredients:

• mashed potatoes - 200 g
• boiled chicken fillet - 200 g
• boiled eggs - 3 pcs

Preparation of the dough:
Break 3 eggs into a bowl.

add sour cream and mayonnaise.

Mix everything thoroughly and add baking powder.

Add flour in small portions, mixing thoroughly until smooth.

The dough should not be thick, the consistency of sour cream.

Preparing the filling:

Cut the boiled eggs into small cubes.

We also chop the chicken fillet finely.

Mix mashed potatoes, eggs and meat.

The filling can be completely different to suit your taste. This pie is just as tasty with mushrooms, cabbage, fish and any other filling.

If your pan is not detachable, then it is better to lay parchment or baking foil on the bottom. Grease the mold with vegetable oil.

Pour half of the dough into the mold.

Spread the filling evenly on top of the dough.

Pour the rest of the dough into the mold over the filling.

The cake is baked at a temperature of 180 degrees, 20 - 30 minutes. Check readiness with a toothpick; if the cake is ready, the toothpick will be completely dry.

The baked pie will have a very beautiful golden brown crust. The pie is delicious both hot and cold.

And one more recipe, although this is not puree, but also delicious Garlic potatoes....

We take 5 potatoes. Wash thoroughly.
Place it in a saucepan. Then add water so that the potatoes are slightly covered. Cook until done. Drain the water.

Making garlic butter:

• 100 g soft butter
• 5 tbsp. grated Parmesan
• 1 tbsp. sour cream
• 3 garlic cloves, peeled and crushed
• 3 tbsp. finely chopped parsley

Mix everything, season with ground pepper and, if necessary, salt.
Cut the potatoes lengthwise and place on a greased baking sheet. Spread garlic butter on each potato and place in an oven preheated to 250 g.
Cooking time 10-15 minutes. Bon appetit!

At first glance, there is nothing simpler than making puree. Boil the potatoes, mash them with a masher or chop them in a blender, add the egg, dilute with milk or water, and add salt. In practice, to do everything right, you will have to take into account several important points. First of all, you need to understand how long to boil the potatoes so that the final dish has the required consistency. Experts give the following figures: 15-20 minutes in a saucepan, 30-35 minutes in a slow cooker, 7-8 minutes in the microwave. Exactly how much depends on the type of product and the power of the device used.

Secrets of making mashed potatoes

Before you cook the main component for your favorite side dish, you should familiarize yourself with a number of rules and nuances of its processing. They will help you achieve results with any type of potato processing.

• Any potato is suitable for boiling, regardless of its variety. Even if the label says that the product is intended for frying, you can safely puree it. You just have to watch the processing time a little more carefully; this variety usually reaches readiness in water a little faster.
• If at the final stage of cooking too many liquid ingredients were used and the composition has lost the desired consistency, the situation can still be corrected. You need to put the mixture on low heat and cook it under the lid for 3-5 minutes until the excess moisture has evaporated. The product will become even thicker if you add a tablespoon of flour or a little grated cheese. Don't forget that mashed potatoes become a little thicker as they cool.
• Well, to change the consistency of the dish in the opposite direction, it should be diluted with milk, cream or vegetable oil. Just remember that the taste of the final product will vary significantly depending on how much additional liquid is used and in what quantity.

Tip: If you want to get a thicker and denser puree as a result, then the duration of boiling the main component should be reduced by 5 minutes and this time should be kept in a preheated oven. For those who like more airy dishes, it is recommended to cook the potatoes until they begin to fall apart.

• Unfortunately, even today, many housewives try to cook a side dish, abandoning the auxiliary ingredients. But the puree will only get better if you add a little paprika for aroma, beetroot broth for color, cream cheese or lemon zest for taste.

There is an effective way to reduce the amount of time it takes to prepare a potato side dish. You just need to cut the main component into small pieces. In this case, less water will be needed, so it will boil faster, and the vegetable itself will reach the desired state in just a few minutes. But practice shows that the taste of such a dish will not be so expressive, so it is better to spend as much time preparing the composition as required with the standard approach.

How to properly cook puree on the stove?

Every housewife should know how to cook delicious puree in a regular saucepan. And not even to be armed with knowledge for some unforeseen event, it’s just that this approach allows you to get the optimal product.

To prepare a traditional side dish with milk, you need:

• Peel and wash the potatoes, you can even hold them in cold water for a little while, washing away excess starch. If the tubers are very large, cut them into 2-4 parts. Ideally, all elements should be the same size, then they will cook evenly.
• Place the product in a cooking container, add water so that it covers the mass by 2 cm. After boiling, you need to reduce the heat and cook the contents of the pan for 15-20 minutes until the ingredients are ready.

Tip: Do not put potatoes in boiling water or pour it over tubers. In this case, their surface will quickly cook and begin to literally disintegrate, and inside they will remain damp for a long time.

• In a small saucepan you need to heat the milk. You will have to decide for yourself how much to take this component; everything is very individual here (on average, about a glass of milk is taken for 1 kg of potatoes). Melt 2 tablespoons of butter in a saucepan.
• Drain the broth from the potatoes and mash the vegetable with a masher. Dilute it with milk, trying to actively mix the composition. Add oil and salt, knead until smooth and desired degree of thickness.

The puree can also be prepared using water alone. This is a very good dietary option, for which you don’t need to take anything except the potatoes themselves and salt. The manipulation is carried out in exactly the same way, but the broth is not completely drained, but is used to dilute the finished vegetable. By the way, in this case, you can add a little vegetable oil to the potatoes for taste. The mass will become more tender and airy.

How to cook puree in a slow cooker and microwave?

If you want to try making mashed potatoes not in the usual way, but using modern devices, you need to proceed as follows:

• In a slow cooker. Place the washed and peeled vegetable in the multicooker bowl, fill with water to the desired level, and add a little salt. You can dip a bay leaf into the liquid, then the dish will be more aromatic. You need to cook the mixture for at least 30-40 minutes on the “Stew” mode. We determine exactly how much by ourselves by opening the lid of the device half an hour after the start of processing. We transfer the finished product into a new container, knead it, dilute it with a decoction or boiled milk. Add salt, butter or vegetable oil, and herbs if desired.

• In the microwave. With this approach, the mashed potatoes will have to be cut into identical cubes with a side of no more than 2 cm. Place the workpiece in a deep bowl, fill it halfway with water, add salt and cover with a lid. You need to cook it for 7 minutes using a power of 800 watts. After this, we also drain the excess liquid and bring the side dish to readiness using milk, broth, butter and salt.

If desired, potatoes can also be boiled in a double boiler. With this approach, it is difficult to boil it, but it will retain a significant part of the moisture. But the processing time will take at least 40 minutes, which is not always convenient.

Unusual mashed potato recipes

The most ordinary mashed potatoes will turn into an exquisite and satisfying side dish if you choose the right additional ingredients for it. The following approaches are particularly popular:

1. With paprika. In this case, spice powder is added to the finished dish. You just need to add it a little at a time, stirring the mass thoroughly so that the component is evenly distributed.
2. With bell pepper. 10 minutes after the start of processing, you can add diced bell pepper to the boiled potatoes. When the components are ready, the broth is poured into a separate container, and the vegetables themselves are ground through a colander. They are diluted only with a decoction; milk can spoil the taste of the dish.
3. With cream cheese. Grate the processed cheese on a coarse grater and add it to the ready-made and very hot puree. Mix the mixture thoroughly until smooth. There is no need to cook the composition anymore! With this approach to the side dish, it is recommended to add a little greenery.
4. With greens. Practice shows that no matter how much greenery you add to the potato mixture, it will not get worse. Parsley and dill are best combined with this component, but some experiments are allowed.

If there is some puree left after a meal, you can put it in the refrigerator by stirring it with a small amount of boiled milk and covering it with a lid. To restore the texture of the product, you need to beat it with a whisk, saturate it with oxygen, and then heat it in the microwave or in a water bath.

– a popular and tasty side dish that both adults and children enjoy eating. The method of preparing it is quite simple, and it goes well with almost all products: fish, meat, vegetables, mushrooms, herbs.

Despite the simplicity of the dish, there are some rules and secrets for preparing tasty and healthy mashed potatoes with an airy and tender consistency.

With the help of spices, seasonings, herbs, you can diversify a dish, make it spicier, piquant, more refined and change its usual taste. How to make mashed potatoes tasty and tender?

How to choose potatoes for cooking

The main ingredient of the dish is potatoes, and the taste and airiness of the puree depends on its correct choice. The starch contained in potato tubers affects the fluffiness of mashed potatoes. The more starch, the fluffier and tastier the dish will be!

To find out whether a given potato variety is suitable for making mashed potatoes, cut the tuber into two parts and rub them together. Now connect the halves together. If there is enough starch, the potato halves will stick tightly to each other; if not, then this type of potato has a low starch content and is not suitable for cooking.

Technology for cooking potatoes for mashed potatoes

In addition to choosing the right potato variety, you must follow the cooking technology:

• Wash the potatoes, peel them and cut them into four pieces. Do not keep the chopped vegetable in cold water for a long time, but immediately put it in boiling water to cook. When kept in cold water for a long time, the starch is washed out.
• In order for the potatoes to cook evenly, they should be cooked over low heat with the lid closed. Equally important is the amount of water for cooking. The water should only slightly cover the cut potatoes.
• The cooking time is within 15-20 minutes; you should not overcook the vegetable, as it will disintegrate and the puree will no longer be as tasty, and when whipped, lumps may form in it. To check if the potatoes are done, pierce them with a fork or toothpick - they should easily pierce the piece.
• As soon as the potatoes are ready, the water must be drained. To mash it, use a masher, preferably a wooden one, a blender or a mixer. Experienced chefs advise mashing boiled potatoes with a potato masher - the puree turns out unusually soft and airy.

How to make mashed potatoes with milk

To prepare the puree you will need milk and butter; some recipes include a chicken egg or one egg yolk. The tenderness and taste of the puree depends on the quality and quantity of butter. Do not use butter substitutes for whipping potatoes: spread, margarine; using them will only worsen the taste of the dish and it will not be as healthy as with butter.

Calculate the amount of butter at approximately 50-100 grams per 0.5 kg of potatoes. In addition to butter, milk gives mashed potatoes a delicate creamy taste. Its quantity should be calculated “by eye”, depending on the consistency of the puree you want to get. The milk should be added hot so that when serving the dish is warm and not cold. There is an opinion that the color of the puree is affected by the temperature of the milk. This is wrong.

Its color is influenced by the type of potato, which can give the dish a light, creamy or yellowish tint. Beat the potatoes with a wooden masher until the potato-creamy mass becomes creamy and homogeneous and the lumps disappear. The fluffiness and airiness of the dish depends on the intensity and vigor of the beating. To make the work easier, you can use kitchen aids: a mixer or blender.

The most delicious mashed potato recipes

Recipe No. 1. Classic recipe for mashed potatoes with milk

Ingredients for puree (for 4 servings):

• potatoes - 1 kg;
• milk – approximately 200 ml;
• butter -50-100 grams;
• salt.

For classic mashed potatoes, boil the cut potatoes and drain. Crush it thoroughly, add soft butter and hot milk, continuing to beat the mass intensively. When it becomes airy and soft, add salt to the dish and it is ready to serve.

Recipe No. 2. “Paprika” puree with bell pepper

Bell peppers and spices give the dish an unusual taste, aroma and color. "Paprichnaya" Mashed potatoes will decorate the holiday table.

Ingredients:

• potatoes – 4-5 pcs;
• red bell pepper - 1 piece;
• butter4
• spices: ketchup with bell pepper – 100 ml, thyme, basil, salt.

How to cook:

• Boil the peeled, quartered potatoes.
• While it is cooking, prepare the pepper: wash it, peel it from seeds and cut it into pieces. Add the pepper pieces to the boiling potatoes 10 minutes after they boil and continue cooking.
• After the vegetables are cooked, drain the water from the pan. The peculiarity of the recipe is that it does not use milk, but the water in which the vegetables were boiled, so drain the water into a separate container.
• Mash the vegetables with a masher, adding water after cooking and ketchup, turning them into a puree. The spicier the ketchup, the more piquant the dish will taste.
• Add a piece of butter, spices: thyme, basil to the mixture and stir. Serve the aromatic dish hot.

Recipe No. 3. Mashed potatoes with cream cheese and tomatoes

Often served in Italian restaurants, you can prepare this delicious dish at home for your family. The taste of this puree is unforgettable and very unusual, not at all like the classic one.

Ingredients:

• Potatoes – 5-6 pcs;
• Tomatoes - 2 medium size;
• Creamy soft cheese – 100 g;
• Butter, sunflower oil;
• Seasonings: 2 cloves garlic, 1 tbsp sesame seeds, salt

How to cook:

1. Boil the potatoes, cut into 4 parts, in water, after boiling the water, add salt.
2. Wash the tomatoes, cut into cubes (finely), and also chop the garlic. In a hot frying pan greased with butter, quickly fry the garlic and add pieces of tomatoes to it. Fry the vegetables for a few minutes, sprinkle with sesame seeds at the end.
3. Let's start preparing an unusual puree. Mash the potatoes, adding some of the liquid remaining after boiling the potatoes, cheese and butter.
4. Place the fried vegetables from the frying pan into the potato mixture, stir and serve hot.

Recipe No. 4. French mashed potatoes with mustard

French Dijon mustard with grains gives this puree a piquant, refined taste, and sour cream, which can also be replaced with heavy cream, will make the dish juicy.

Ingredients:

• Potatoes – 5-6 pieces;
• Sour cream or cream (fat) - 100 ml;
• Pine nuts;
• Dijon mustard – 3 tbsp, seasonings, salt.\

How to cook:

1. Cook the potatoes until tender, after boiling, do not forget to add salt.
2. In a hot dry frying pan, fry the pine nuts (4-5 minutes) and chop them.
3. Mash the boiled potatoes with a masher, gradually pouring in the liquid remaining during cooking. Add sour cream or heated cream, nuts and mustard to the mixture. Mix everything until smooth and fluffy and serve.

Recipe No. 5. Mashed potatoes with cheese

Ingredients:

• Potatoes - 0.5 kg;
• Butter - 50-100 grams;
• Hard cheese -200 grams;
• Garlic – 2 cloves, salt, pepper.

Preparation:

1. Boil the potatoes in boiling water, drain the water. Mash it to a puree-like consistency.
2. Peel the garlic and fry in butter for about 2 minutes.
3. Grate hard cheese.
4. Add garlic, cheese, butter, salt and pepper to the crushed potatoes. Serve cream cheese puree hot.

Recipe No. 6. Mashed potatoes “Tenderness”

Mashed potatoes prepared according to this recipe turn out to be unusually tender and very tasty. Your family will rightfully appreciate the recipe and will beg you to cook this dish again!

Ingredients:

• Potatoes-12 pcs;
• Cream milk – 0.5 cups;
• Butter – 2 tbsp;
• salt.

Preparation:

1. Boil the potatoes, drain the water. Cover the pan with the potatoes with a towel and place it over low heat. Dry the boiled potatoes a little so that the moisture evaporates from them. This is done so that the dry potatoes can absorb as much butter and cream as possible.
2. Mash the potatoes thoroughly so that there are no lumps.
3. Add butter to the crushed potatoes (melt it first using the microwave).
4. Add hot cream or milk to the mixture, continuing to beat until creamy.
5. Add salt and spices. Serve to the table.

Recipe No. 7. Mashed Potatoes with Pumpkin and Sage

How to make tasty, bright and very aromatic puree? The bright yellow pumpkin included in this super recipe gives the dish a sunny color, and the sage adds flavor to the dish.

Ingredients:

• Potatoes – 0.5 kg;
• Pumpkin – 0.4 kg;
• Parmesan – 50 grams;
• Drain oil – 50 grams;
• Milk-200 ml;
• Sage – 4 sprigs, nutmeg, salt

Preparation:

1. Boil the potatoes, drain the water.
2. In a separate bowl, boil the pumpkin cut into large pieces, add a sprig of sage for flavor and cook for about 10 minutes.
3. Parmesan should be grated on a coarse grater.
4. In a frying pan, lightly sauté the sage sprigs in butter to make sage butter.
5. Boiled vegetables: Mash potatoes and pumpkin to a puree consistency, gradually adding hot milk, Parmesan, sage oil and seasoning with nutmeg. Add salt to taste.

How to make mashed potatoes tasty and tender - secrets and subtleties of cooking:

• One important point in preparing tasty and healthy puree is to thoroughly clean the potato tubers from eyes, dark spots, and unripe places. They should not be included in the dish.
• The best cut for boiling potatoes is to cut the tuber into 4 parts; a finely chopped vegetable loses many useful substances when cooked.
• To give the dish airiness and fluffiness, beat it several times. The first is with a masher, the second is with a mixer.
• In addition to milk and the liquid in which the potatoes were cooked, you can use hot meat broth.
• Adding an egg will add nutrition to the mashed potatoes and make them more filling.
• Green onions, thyme, basil, nutmeg, and saffron are added to the dish as spices and seasonings.