Delicious mashed potatoes are easy to prepare. It is enough to observe the proportions of the ingredients and a simple sequence of actions. The puree according to this recipe turns out to be soft like a cream, with a pleasant delicate taste and completely without lumps.
It is necessary
- For 2-3 servings:
- - potatoes - 6 pcs.;
- - butter - 1 tbsp. the spoon;
- - milk - 0.5 cups or cream (10%) - 0.25 cups;
- - salt, spices - to taste.
Instructions
Step 1
We wash and clean the potatoes. Cut into 2-4 pieces. All pieces should be almost the same. It is undesirable to cut into small cubes - they, of course, will cook faster, but at the same time they will lose a large amount of starch and nutrients. You can cook whole potatoes.
An important point: young potatoes are not suitable for mashed potatoes. It is better to take tubers of the previous harvest, but not yet "aged" - not soft and not germinated.
Step 2
Put the potatoes in a saucepan, completely fill with cold water and put on fire. After boiling, add salt and cook until tender. A potato is ready if it can be cut easily (almost like butter) with a knife without falling apart. Not overcooked: from this, the tubers become watery and lose their taste, and it will be easy to knead them and uncooked.
Step 3
Remove the finished potatoes from heat. We drain the broth from the pan completely. Next, you need to dry the potatoes so that excess moisture leaves it. You can simply leave an open pot of potatoes on the table for a while, or you can carefully put it on a very small fire (making sure that the potatoes do not stick to the bottom).
Step 4
Thoroughly knead the dried potatoes to a homogeneous consistency without lumps.
Step 5
Melt 1 tablespoon of butter. Pour it into the potato mass, mix thoroughly and knead.
Step 6
Heat half a glass of milk (or a quarter of a glass of cream) until hot, pour it into mashed potatoes and knead again, whisking a little. At the same time, you can add your favorite spices, for example, ground pepper. Serve hot to the table.
