More than a hundred dishes can be created from ordinary potatoes: first, second, snacks. Potatoes are a permanent component of many salads. She's also a safe side dish. One of the most common and favorite dishes of housewives is mashed potatoes.
It is necessary
-
- potatoes;
- salt;
- butter;
- ghee;
- sour cream;
- milk;
- greens.
Instructions
Step 1
Serving mashed potatoes to the table is a simple task. Even a teenager can do it. The most important thing is to decide on a recipe for making mashed potatoes. After all, the varieties of this, at first glance, a simple dish is enough.
Step 2
First, prepare your potatoes. From varieties rich in starch, mashed potatoes will turn out to be boiling, without lumps. From potatoes with a low starch content - viscous. The most successful varieties for mashed potatoes are Rosamunda, Symphony, Golubizna, Marlene. If the potato variety is unknown, pay attention to its appearance. It is believed that tubers with yellow and white skin have more crumbly pulp and good "boiling" properties.
Step 3
Having decided on the choice of potatoes, select medium, even tubers, at the rate of 2-3 pieces per serving. Rinse. Peel it. It is believed that the most useful properties of potatoes - vitamins B, B2, B6, C, PP, D, E, carotene, folic acid, magnesium, organic acids, phosphorus, calcium, iron, potassium - are closer to the "skin", so cut the peel layer as thin as possible. Immerse the peeled potatoes in cold water so that they do not darken.
Step 4
Rinse the prepared potatoes and transfer to a saucepan, after cutting each tuber into four parts. Fill with water so that it slightly covers the upper "pieces". In order for the potatoes to retain their beneficial properties during cooking and boil faster, pour boiling water over them. When the water boils, salt it. Although many housewives prefer to do this as soon as they put the saucepan on the fire. In this case, the water will boil for a little longer. Reduce heat and simmer for another 30 minutes.
Step 5
When the potatoes become soft and boiled, the water in which they were cooked must be drained. Best of all - in another dish: a cup or a deep plate. Potato broth can come in handy when preparing mashed potatoes to "regulate" its thickness.
Step 6
Remember potatoes with a special "crush", it is in every set of kitchen utensils. Then add some butter or ghee to the saucepan. Let it melt. Once again, remember the potatoes by mixing them thoroughly with the oil. The puree is ready. This recipe is the most common. Further, variations of the dish are possible, with additional additives, and, accordingly, a different taste.
Step 7
If you like "fatter" potatoes, put one or two tablespoons of sour cream in the mashed potatoes. And stir again. However, when choosing sour cream, you need to be careful. Too acidic will only worsen the dish.
Step 8
To make the potatoes "airy", add a little milk to them. Best of all, if it is slightly warmed, then the potatoes will remain white and "light".
Step 9
Break one chicken egg into a saucepan with potatoes and quickly beat the potato-egg mass so that it does not have time to "curl up". Thanks to the egg, your potatoes will become much more "plastic". This option is more often used for cooking dishes where plasticity is important - potato cutlets, potato pancakes, croquettes.
Step 10
So, your side dish is ready. Arrange it on plates and add herbs, meat, fish, sauce. Considering that potatoes go well with almost all vegetables and food, your imagination can be limitless. Bon Appetit!
