Potatoes are one of the most commonly consumed foods in Russia. Over the years, the hostesses have come up with a huge number of ways to prepare it. However, the most common potato dish is probably mashed potatoes. It can be used as a side dish or as a preparation for other dishes, such as a casserole with minced meat.
Each person has a rough idea of how to make mashed potatoes, but in fact, many face a number of problems. Mashed potatoes can turn out to be too hard or dry, lean, lacking in spices, but everyone wants to achieve the perfect result.
How to choose mashed potatoes
First, you need to choose the right foods. Potatoes should contain a lot of starch. It's easy to check - cut off a small piece of the tuber and rub on the rest. If the slices stick to each other, then these potatoes are suitable for mashed potatoes. It is better to use root vegetables that are not too young, which lay for several months after digging up.
Additional components
In addition to potatoes, we need milk and butter. If you care about your figure or want the side dish to last longer, you can replace the milk with water. The milk was added that the puree was not so dry. You can use cream, the fatter this product, the softer the taste of the puree will be. It is better to use butter from 80% and above, it gives a creamy taste and creamy consistency. For one kilogram of potatoes, you need 150-200 milliliters of milk, 100 grams of butter and salt to taste.
Delicious puree recipe
- We prepare the potatoes, wash them under running water, dry them, peel them. If there are "eyes" and rotten areas on the surface, remove them with the tip of a knife. With a large size of root crops, cut them into smaller pieces.
- We put the water for cooking, wait until it boils, and put the potatoes in the water. The amount of water should be enough so that the potatoes are completely covered with it.
- Reduce the heat, close the pan with a lid and wait for a while. Each variety of potatoes is cooked for a different time, and the number of minutes depends on the thickness of the pieces. Therefore, from time to time we check the readiness of the potatoes with a knife.
- Salt shortly before cooking. As soon as the knife easily enters the piece, turn off the stove and drain the water.
- Add oil, knead a little. Then we heat the milk, mix with the potato mass and beat with a mixer for about five minutes. If the amount of milk is not enough, then you need to add more than indicated in the recipe. It should be remembered that at first the puree may be of a liquid consistency, but in the future it will definitely become thicker.
