Fixing small mishaps in the kitchen. What to do if something is undercooked, the dish is over-salted, or isn’t cooked through? What if the minced meat for the cutlets is too runny? Everything can be corrected.
1. What to do if the potatoes in the borscht are not cooked through.
First, we will talk about the reason. The potatoes seemed to have been cooked for enough time, but they were tough not on the inside of the slice, but on the outside. This may happen with young potatoes, but it will not bring any unpleasant sensation. It is clear that no matter how much or how you cook young potatoes, but since we do not peel them, but scrape them, the skin will remain a little tough. It's not scary.
But we find ordinary, mature potatoes undercooked in soup or borscht because... we were in a hurry. It doesn’t matter what kind of water you put the potatoes in for soup, boiling or cold. It is important not to add pickles, citric acid or vinegar until the potatoes are cooked. How to save the situation and the soup? Place 20-30 grams of butter in a saucepan, reduce heat and cook for another 15 minutes. The potatoes will be cooked.
Rule. We cook broth from chicken or meat, then add potatoes, other vegetables and cook for 20 minutes, and add tomato paste, vinegar or pickles last.
2. Were you boiling potatoes and accidentally drained the water and they weren’t cooked through?
You can save potatoes in several ways. If you wanted to make mashed potatoes, add 1 cup of boiling water to the pan. Close the lid and cook over low heat for 10 minutes. Drain the water. Then add milk, egg, butter, boil and puree with a blender or masher.
If you wanted to make just boiled potatoes, but they weren’t cooked enough. Place the potatoes in a single layer on a plate and microwave for 4-5 minutes.
You can also cut the potatoes into slices and fry them in a frying pan with sunflower oil.
But if you go to the pan to drain the water, but remember that forgot to salt the potatoes , then add 2 times more salt, cook for 1 minute and drain the water.
When should you salt potatoes when cooking? In general, you need to salt potatoes after boiling, and no later than 10 minutes of boiling. Potatoes will cook faster if you cut them into 4 parts and after 10 minutes of cooking add a piece of butter. In another 5 minutes it will be ready.
3. What to do if you oversalt...
The stew and gravy were over-salted.
You cooked meat, but after tasting it, you discovered that you had over-salted it. No problem. If the meat was cooked with gravy or stewed, then you need to put a cloth bag filled with rice or flour in the frying pan. Add water, reduce heat and cook for 20 minutes. The rice will take on the excess salt. Almost any cereal will also work - buckwheat, millet, barley or noodles, such as gossamer.
The fried meat was over-salted. We fried the meat in a frying pan, but it turned out to be too salty. Return the meat to the frying pan, cut the steaks into pieces 5 by 5 cm, fry the onion in the meat frying and add 2 cups of water. Simmer over low heat for another 20 minutes. You will get a delicious second course with gravy.
The cutlets were over-salted.
Here, perhaps, any housewife will take her head, especially if she has already fried them. But it’s not worth it! There are several options and all will be very tasty. I hope you tried them on your first batch of frying.
If you still have minced meat left, then make meatballs. Boil the rice until half cooked (10 minutes), stir into the minced meat and fry or simmer with tomato paste.
Place the fried, over-salted cutlets back into the frying pan. Peel and cut 3-4 potatoes into slices. Add water, a little butter, herbs or seasonings without salt, bay leaf. The result will be a very tasty dish, and the potatoes will absorb the excess salt.
You can cut the cutlets into small pieces, add rice and tomato paste, 3 times more water than rice, as well as greens and cook pilaf. No one will guess that it wasn’t intended that way!
If the cutlets have already been fried in more than one or two pans, do not despair, freeze them. And in the future you will be able to cook them using one of our methods or make navy pasta with them. Just don’t forget that you don’t need to salt the pasta, and at the end of cooking, leaving a little water from the pasta, transfer the cutlets and pasta to a frying pan, evaporating the water under the lid over low heat, you will defrost the cutlets, remove excess salt from them and salt the pasta. Cheap and cheerful!))
4. What to do if you poured a lot of vinegar into borscht?
Yes, this is a serious thing, vinegar. They simply won’t eat such borscht, and if someone has gastritis or an ulcer, it will generally lead to serious consequences. Do you think that everything is lost and the borscht needs to be thrown out? No!))
Drain off about 1/4 of the broth (scrape out the water with a ladle and discard). Add the same amount of boiling water and 1 tablespoon of granulated sugar. To prevent the broth from being watery, you need to throw a bouillon cube into the borscht. The situation and the borscht will be saved.
Next time be more careful. After all, properly cooked borscht is much tastier! ;))
5. If the minced meat for the cutlets is too liquid...
You need to beat it well, first in your hands, and then on a table or cutting board, the cutlets will become more connected, and excess moisture should leave.
If it is clear that the situation cannot be corrected this way (the minced meat is completely liquid), then add breadcrumbs or unsoaked bread, and pass the dry bread through a meat grinder or crumble it with a blender. But this is suitable for cutlets.
You can also add a little semolina. And if you needed minced meat for stuffing peppers or cabbage rolls, that’s okay, it won’t be so liquid with rice.
Dear visitors, comment, leave your questions in the comments. After all, we work for you!
To make the puree smooth and airy, choose starchy varieties. These are round potatoes with light brown skin and light flesh. Starchy potatoes become very soft when cooked, which ensures the delicate consistency of the puree.
But it is better not to use potatoes with red skin. It does not boil so much, and the puree may end up with lumps.
What to put in mashed potatoes, except potatoes
Classic mashed potatoes would not be complete without cream. If you want the dish to have a sophisticated aroma, add a few sprigs of thyme, rosemary or other herbs to the liquid and heat over low heat.
Skillet.lifehacker.com
Another product that makes mashed potatoes tasty and airy is butter. Do not feel sorry for it and do not skimp when purchasing: the oil should be high in fat content. As an alternative, you can take refined sunflower or olive oil. However, the taste of the puree in this case will be slightly different.
skillet.lifehacker.com 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 may turn out sticky.
Some people add a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese to mashed potatoes. You can also add a raw egg, fried onions or mushrooms for flavor.
If you want to give the mashed potatoes an unusual color, boil the potatoes along with beets, carrots or pumpkin.
Fresh herbs will add a special aroma to the finished puree. It can be stirred with the rest of the ingredients or sprinkled on the dish.
How to make mashed potatoes
Peel the tubers and cut them into equal large cubes. This way the potatoes will cook more evenly.
Place the cubes in a saucepan and fill with cold water so that it covers them by about 1 cm. Salt and put on fire.
By the way, people are still arguing 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 the water boils. Famous professionals also have divided opinions about what kind of water to put potatoes in: cold Perfect Mashed Potatoes or already boiling How to make mashed potatoes.
One thing is certain: the potatoes must be completely boiled. It is easier to check the degree of readiness with a knife. It should pierce the potato cube easily.
pluckytree/Flickr.com When the potatoes are ready, drain the liquid from the pan, drain the cubes in a colander and dry them slightly. To do this, you need to put them back into the hot pan and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not needed at all in the puree.
Remember: the colder the potatoes, the more difficult it is to mash them.
The puree should not be mixed in a blender: because of this, it can become viscous, sticky and, of course, tasteless. It is better to make the puree by hand using a masher with holes. This won't take much effort because the starchy potatoes become very soft after boiling.
To prepare mashed potatoes from harder varieties, you can use a potato press. It will help get rid of lumps.
LexnGer/Flickr.com Then you need to add the remaining ingredients to the puree and mix well. Do not waste time and effort on this if you want the puree to be airy. At the end, you can season the puree with spices to taste and mix everything again.
Bonus: 4 unusual mashed potato recipes
Stacy Spensley / flickr.com Ingredients
- 400 g potatoes;
- 400 g cauliflower;
- 1 tablespoon butter;
- ½ cup cream;
- ¼ cup grated cheese;
- salt - to taste;
- a few sprigs of green onions.
Preparation
Let the potatoes cook. 10 minutes after the water boils, add the cauliflower florets and cook until tender.
Add butter, cream, cheese, salt to the mashed vegetables and mix well until smooth.
Before serving, sprinkle the puree with chopped green onions.
Ernesto Andrade / flickr.com 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 the potatoes. Place the chopped onion in a frying pan with oil, add vinegar, a teaspoon of salt and sugar and cook for a few minutes. The onion should soften and turn golden brown.
Add garlic and fried onions to crushed potatoes. Mix well until smooth.
3. Baked potato and celery puree - Jamie Oliver's recipe
jamieoliver.com Ingredients
- 4 potatoes;
- sea salt - to taste;
- 300 g celery root;
- 1 head of garlic;
- 4 tablespoons olive oil;
- 3 sprigs fresh thyme;
- spices - to taste.
Preparation
Wash the potatoes and sprinkle with salt. Pierce the peel with a fork and place the tubers on a baking sheet. Bake for 30 minutes in an oven preheated to 190°C.
Chop the celery root into large pieces. Place it and the garlic cloves on baking paper, sprinkle with salt, pepper, pour two tablespoons of olive oil and mix with your hands. Wrap the paper to make a package.
Half an hour after you start cooking the potatoes, place the bundle on a baking sheet and bake for another 20–30 minutes. The potatoes and celery root should be completely baked.
Peel the potatoes, squeeze out the pulp of the baked garlic and mix these ingredients with the celery. Add thyme leaves, olive oil and mix well. Season the puree with spices.
finedininglovers.com Ingredients
- 800 g potatoes;
- 500 g pumpkin;
- a little ghee;
- 1 clove of garlic;
- salt - to taste;
- 125 ml milk;
- 100 ml cream;
- 2 tablespoons butter;
- ground black pepper - to taste;
- a little nutmeg;
Preparation
Peel and cut the potatoes into cubes and boil for 25-30 minutes. Heat ghee in a frying pan and fry chopped garlic in it.
Drain the liquid from the pan, dry the vegetables and add milk, cream and butter to them. Mix well, season with salt, pepper, garlic and nutmeg and stir again.
To the question What should I do if the mashed potatoes turn out liquid? given by the author Alisa Arbatova the best answer is Make a puree soup, it’s also very tasty!
Answer from Millet[guru]
throw it away and try making the puree again - but try to maintain the proportions. You can, of course, dilute it with something to thicken it - but you yourself understand that it will no longer be puree, but porridge...
Answer from Grandmaster[active]
Answer from European[guru]
wait twenty minutes
Answer from Dmitry Nikitenko[guru]
Answer from BANNED[guru]
Answer from Vikulya[master]
Answer from Nadiya °[guru]
I agree with the first answer. creamy cheese soup is just right. . You can also add mushrooms, or minced meat if you’re not too lazy. . You can also mix two eggs, flour, spices and bake in the oven. make a potato casserole. . only sour cream or mayonnaise top p
Answer from Blown by the wind.[guru]
Answer from LenaChka)[guru]
Answer from Lika Mikhei[guru]
It thickens as it cools.
Answer from *Queen*[guru]
When it cools, it will thicken. Otherwise, I would fry the onion and mix it in, you can also boil the carrots and add to the puree, grind everything, the puree will be orange)
Answer from Irina Vedeneeva(Burlutskaya)[guru]
Wait until it cools down - it will thicken.
Answer from "AlekSandra" _[master]
Make puree soup) or new puree.
Answer from Vovan Uralsky[master]
First of all, wait. Then the spoon will stand! Secondly, as already mentioned, you can puree the soup. Thirdly, boil some more potatoes and mix them in.
Answer from Katenok[guru]
nothing anymore
Answer from Yailya Nureyev[newbie]
I always add a little semolina and mix everything, and no one notices!
Answer from Yoanya Kudryakov[newbie]
nothing anymore
Answer from S0faRy[guru]
throw it away and try making the puree again - but try to maintain the proportions.
You can, of course, dilute it with something to thicken it - but you yourself understand that it will no longer be puree, but porridge...
Answer from Єix[active]
Mix the starch)) Our mother kept stirring for a long time and... lo and behold, it really helps)))
Answer from Wolf Lonely[guru]
wait twenty minutes
Answer from Dmitry Nikitenko[guru]
I once boiled it all the way down. You can add an egg - it will thicken slightly. You can leave it until tomorrow - the starch will thicken on its own. Or just add dry potatoes
Answer from BANNED[guru]
Add finely chopped steamed broccoli. It will be delicious. Cook the broccoli for a couple of minutes, 5-6, so that it does not fall apart, but keeps its shape well.
Answer from Vikulya[master]
I'm thinking of putting it on the stove and heating it without ceasing to stir. It may thicken a little. But in general it thickens when it sits for a while. There is no need to dilute it with anything, it won’t be the same.
Answer from Nadiya °[guru]
I agree with the first answer. creamy cheese soup is just right. . You can also add mushrooms, or minced meat if you’re not too lazy. .
You can also mix two eggs, flour, spices and bake in the oven. make a potato casserole. . Just brush the top with sour cream or mayonnaise to get a golden brown crust.
Answer from Blown by the wind.[guru]
When the mashed potatoes were still hot, you could add a little grated cheese, preferably Parmesan, or you could additionally boil a few more potatoes and combine them with the mashed potatoes and beat again
Answer from Elenka))[guru]
add cheese (grated) to the hot puree.... then
Mashed potatoes are a delicious side dish that adults and children enjoy eating. Every housewife knows that to prepare it you need to mash boiled potatoes. But to prepare a particularly tasty and fluffy puree, you need to know the secrets of its preparation. Making mashed potatoes according to the recipe from Shift7!
Secrets of making mashed potatoes
To get a delicious airy second course, you need to learn how to choose the right potatoes. Potatoes, which contain a lot of starch, are suitable for making mashed potatoes. The puree from it turns out fluffy. To check whether there is a lot of starch in potato tubers, you need to cut them into 2 parts and rub them a little. Then you need to fold the halves. If they do not slide, but stick to one another, then there is enough starch and the potatoes will turn out to be a tasty puree. You can’t use new potatoes for mashing because they don’t boil well. Large, light-skinned potatoes are best for preparing this dish.In order for the starch to retain its properties, the potatoes must be cooked properly. You cannot store peeled tubers in cold water for a long time, because the starch is washed out of the potatoes and the finished puree will not be as tasty as you would like. It's best to peel the tubers before cooking and throw them into a pot of boiling water. Then the potatoes will cook evenly.
It is better to boil potatoes in unsalted water, although some housewives prefer to salt the water immediately after boiling. If you salt the water in advance, it will not boil and will become dense. Such potatoes will not make a tender puree; it will be difficult to mash them without lumps. Therefore, it is best to add salt 5-6 minutes before the potatoes are ready. Pour a little water into the pan; it should be slightly higher than the level of the potatoes. The pan with potatoes must be covered with a lid.
To make the potatoes cook faster, you can cut the tubers into several large pieces. Potatoes should not be cut too finely to prevent starch and nutrients from leaching into the water. You should not cook it for more than 30 minutes, otherwise the tubers will fall apart and the taste of the puree will deteriorate significantly.
Recipe for delicious mashed potatoes
In order to prepare a tasty puree, you need to take 6-7 medium-sized potato tubers, rinse, peel, cut into 2-3 parts and place in a pan of boiling water. Check readiness with a fork or knife; the potatoes should be soft. 5 minutes before readiness, add salt to the water, you can add 2-3 bay leaves to add flavor or 1 clove of garlic.While the potatoes are boiling, prepare the milk and butter. For such a portion you will need about a glass of milk and a piece of butter of 50-70 grams. Milk and butter are heated, but not brought to a boil. You cannot pour cold milk into the puree, because the potatoes will turn gray and the puree will lose its attractive appearance.
When the potatoes are cooked, drain the water and mash the potatoes well. To do this, it is better to use a potato masher or wooden masher. There is no need to beat the puree with a mixer, because it will become sticky and taste unpleasant. Fluffy mashed potatoes are obtained due to the fact that the potatoes are saturated with oxygen, but when whipping with a mixer or in a food processor, the potatoes do not receive enough oxygen, and they become dense. After there are no small lumps left in the potatoes, pour hot milk and butter into the pan, continuing to whisk the puree. If it turns out thick, then you need to add a little hot milk.
If suddenly the finished puree turns out to be very liquid, then you can thicken it a little by adding grated cheese to the pan and stirring well. We must remember that the puree will thicken if it sits and cools a little.
Puree as a side dish is suitable for meat and, it can be served with sauces - mushroom or cheese, as well as cream, ketchup or sour cream. The finished puree can be decorated with herbs, and additionally add canned green peas.
The recipe for mashed potatoes has not changed since then. But you have the opportunity to diversify the recipe, because, you see, tastes change with age.
Which potato tastes better?
To prepare mashed potatoes, select large potato tubers. Their flesh should be white and their structure should be fine-grained.
New potatoes are not mashed: it contains little starch, thanks to which (but not only) the dish acquires its appetizing splendor.
A dish made from freshly harvested ripened potato tubers will be especially tasty. In addition, they are rich in vitamin C. Please note that after two months of storage, its amount is almost halved.
Old potatoes are also quite suitable for cooking if the instructions have been followed. It will taste better and will not darken if you add a little lemon juice and a pinch of sugar to the water during cooking.
Attention!
Do not use potatoes that have been stored in the light: their green flesh indicates that they have accumulated a toxic substance - solanine.
If we talk about varieties, then the starch content is important - the higher its percentage, the better the tubers are boiled, that is, the more tender the side dish will be. Adreta, Lasunak, etc. have an indicator of 15-20%, that is, they fit perfectly.
How to properly prepare puree
How to prepare mashed potatoes is studied as a separate topic in culinary colleges and schools; there are also separate technological maps for different types of mashed potatoes, where all the necessary ingredients are indicated down to the gram.
There is an opinion that the puree will reach the ideal consistency if before cooking soak the peeled potatoes in cold water for about half an hour. After listening to him, keep in mind that only whole tubers should be immersed in water.
Place the potatoes in cold water even if you have already peeled them and want to boil them later: this way they will not darken when interacting with oxygen.
To avoid loss of nutritional value of potatoes and preserve their taste, you should remember the basic rules:
- do not keep it cleaned in water or air for a long time;
- do not cook in copper or tin containers, use enameled, ceramic, glass;
- the water should cover the potatoes, but no more than a finger;
- The pan must be covered with a lid.
The potatoes are washed, peeled, suspicious fragments are removed, and each is cut into several pieces.
It should be filled with cold water, brought to a boil, and then cooked over moderate heat. If you don’t use your eye on how long to cook the potatoes for mashed potatoes, set the timer for 20 minutes after boiling. To cook faster, dissolve a tablespoon of margarine in water.
Salt is added to the water after it boils.
And for those for whom taste is most important, we can advise the following: boil potatoes in milk - you get a very tender and aromatic puree.
To make the potatoes even tastier, add a bay leaf, dill pods, an onion, a clove of garlic, cumin, and a block of hard cheese (stale cheese is also possible) to the boiling water.
For a tasty, fluffy and tender dish you will definitely need milk, cream, butter, spices, sour cream, and an egg. These components are added to boiled potatoes at your discretion: milk is replaced with cream, butter with sour cream, or all components are added in the desired proportion. The amount of salt and spices is also a matter of taste.
Flavored mashed potatoes
Every housewife probably has her own recipe for making delicious mashed potatoes. I'm not an exception. My mother’s friend told me the recipe, now it’s our family’s favorite way to make delicious puree with a mind-blowing aroma. 
The secret is simple - add spices and garlic to the pan during cooking. Cooked garlic is kneaded together with potatoes. This adds some special piquancy to the finished side dish.
Recipe Information
- Cuisine:Russian
- Type of dish: side dish
- Cooking method: boiling
- Servings:3-4
- 30 min
Ingredients:
- potatoes - 800 g
- butter - 100 g
- milk - 250 ml
- garlic - 2-3 cloves
- bay leaf - 1 pc.
- peppercorns (allspice) - 2 pcs.
- salt, ground black pepper - to taste.
Cooking method
Before making delicious mashed potatoes, select the tubers. The ideal option would be yellow potatoes, as they have a high starch content. The finished puree turns out to be tender and fluffy. Potatoes must be peeled, large tubers must be cut in half. 
Place the chopped potatoes in a saucepan, fill with cold water, add bay leaves, peppercorns, salt, and a few cloves of peeled garlic. We put it on fire. Cook until done. 
The potatoes are ready in 30 minutes, drain the water, remove the spices, and leave the boiled garlic cloves. Transfer everything into a bowl. 
Knead with a masher, pour in the butter, previously melted in the microwave. We continue to warm up. 
Add warmed milk and continue to actively knead with a masher. 
That's all, delicious mashed potatoes are ready. It is best to serve the side dish hot. 
Bon appetit!
Recipe for mashed potatoes with milk and egg
This mashed potato can be considered one of the most popular, since the recipe with milk is time-tested and familiar to every housewife.
Milk gives the dish delicate flavor notes, the egg yolk gives an appetizing color, and the white adds fluffiness.
If you prefer a snow-white side dish, add only the egg white, after beating it.
You will need:
- 6 potatoes
- 150 ml milk
- 20 g butter
- pair of green onion feathers
- salt (to taste).
Cooking step by step
- Before preparing mashed potatoes, peel the tubers, cut into 3-4 parts, and cover with water.
- Set to simmer, and when the water boils, add salt and reduce the heat to medium.
- Drain the water and let the vegetables sit for a couple of minutes, removing the lid.
- Add the oil and start pounding with a wooden pestle or a special metal pound.
- Having achieved homogeneity of the mass, gradually pour in the milk in portions. Don't stop pushing.
- Add the egg, don't worry, it won't curdle. Stir, whisking mashed potatoes with milk, until the last lump disappears.
Airy puree without milk
Delicious mashed potatoes (recipe for fasting) are not difficult to make without adding milk, eggs, or butter.
You can always figure out what additional components to add to make it even more original.
Use onions, carrots, you can even add apple and pumpkin puree to crushed potatoes.
We need:
- kilo of potatoes
- 2 medium onions
- 50 ml refined vegetable oil
- 1.5 tbsp. potato broth
- pepper, salt (to taste)
- parsley, dill (optional)
How to cook
- Peel and cut each potato into 3-4 parts, add water, place on the stove, and bring to a boil.
- Add salt and reduce heat.
- Boil until tender, drain the potato broth into a separate container.
- At the same time, chop the onion into cubes and fry over low heat in vegetable oil.
- Finely chop the greens
- Combine onions, herbs, add a little salt, stir.
- Chop the potatoes.
- Gradually add the warm broth, constantly stirring and whisking.
- Season mashed potatoes without milk, butter and eggs with fried onions. Mix well again.
A simple recipe in a slow cooker
A very tender dish is obtained from potatoes cooked in a slow cooker using the “Steam” mode.
Once the vegetables are ready, transfer them from the multibowl to another container.
If you mash mashed potatoes in a multicooker, directly in the multibowl, you risk damaging it.
Ingredients:
- 6 potatoes
- 200 ml milk
- 50 g butter
- 100 g sour cream (fat content to taste)
- a pinch of salt.
How to do:
- Peel the potatoes and cut each vegetable into pieces.
- Place in the multicooker bowl, add water, salt, and close the lid.
- Set the “Steam” mode and set the timer to “30 minutes”.
- Place the finished potatoes in a deep container, add oil, and pound.
- Add sour cream, stir.
- Gradually pour in the milk. Continue pounding and stirring to get rid of any lumps.
Show your imagination
A creative approach to preparing any dish is always welcomed by consumers, and mashed potatoes are no exception. By adding a couple of interesting ingredients to the tender potato mass, you can not only diversify the taste of the dish, but also “dress up” it.
Multi-colored mashed potatoes
To create this dish, before cooking mashed potatoes, prepare spinach, carrots, beets, and turmeric.
Divide the prepared puree into 5 parts.
Sort the spinach, rinse, drain, simmer in a small amount of liquid and grind.
Boil carrots and beets separately until tender.
Combine one part of the puree with spinach, the second with carrots, the third with beets, and the fourth with turmeric.
Puree each separately.
Form a pyramid slide, where each edge will have its own color, or arrange it in the form of a cake, or you can simply place it on a plate. Your child will surely like this treat.
Mashed potatoes with cheese
Do you know how to make mashed potatoes with a bright, creamy taste? The secret is not in the oil! Pound boiled potatoes with butter.
Boil the milk and add grated hard cheese to it. Stir until smooth.
Pour the mixture into the crushed puree and beat well.
Mashed potatoes are a great side dish
This side dish is delicate. You can serve it with smoked hams or fried meat oozing with fat, but you shouldn’t. Accompany this tender dish with stewed beef, veal in a creamy sauce or tomato paste-based gravy, liver, chicken hearts, mushrooms with golden onions, and even regular stew. Good companions are fish and sauce.
This potato dish goes well with other vegetables. The classic option is canned green peas. You can serve the puree with cauliflower, lightly fried in white croutons, and a salad of grated carrots and celery.
When adding milk to the puree, heat it, otherwise the potato mixture will darken.
What to do if you oversalt a dish? If it is very strong, then there is only one way out - boil a couple more potatoes without salt and add them to the puree. If it is slightly over-salted, simply increase the amount of milk and butter.
Try not to beat the puree with a mixer or blender. Of course, there will be no lumps in it, but the mass itself will acquire an unpleasant stickiness. The dish will look much more attractive if you first grind the boiled potatoes through a sieve, and then pound them manually: with a wooden pestle or masher. Beat by hand with a regular mixer whisk.
Features of calorie content of mashed potatoes
How satisfying the mashed potatoes will be and its calorie content depends only on you.
Please note that potatoes themselves are high in calories: 100 g of vegetable contains 82 kcal.
Now add the energy indicators of the traditional components of the dish: 63 kcal (egg), 59 kcal (100 ml of milk) and 749 kcal (100 g of butter).
For example, how many calories are in mashed potatoes with milk only?
A serving (250-300 g) will contain about 230 kcal, but the calorie content of mashed potatoes with milk and butter is already higher - about 300 kcal per serving. The calorie content of mashed potatoes with water is minimal - about 160 kcal per serving.
So it turns out that this delicate dish is not suitable for a diet. But you’re not going to overeat it every day, are you?
Secrets of delicious puree
Serve the puree in portions, give it a wavy shape with a spatula, and accompany it with parsley or basil leaves. If the dish comes with sauce, serve it in a separate gravy boat. But green peas, baked or fresh vegetables can be placed on a plate next to the puree.
Puree is a very malleable substance. Using cookie cutters you can make beautiful shapes from it. Kids will be especially happy with this dish.
Here's another idea: put the puree in the form of a bagel, and put fried mushrooms, vegetables, olives or the same ubiquitous peas in the center. On the outside of the potato “bagel”, place, for example, curved sausages, pieces, etc.
Cooking rationally
It is better to prepare mashed potatoes immediately before serving - when repeated heat treatment, it loses its taste, not to mention its beneficial qualities. And potatoes boiled in milk and reheated have a frankly repulsive taste.
To make the leftover puree serve as a tasty treat again after a meal, first of all, put it in the refrigerator. What can you make from mashed potatoes left over from dinner or lunch? Lots of options! The next day, you can bake yesterday’s leftovers in the oven, brushing the top with an egg beaten with sour cream, prepare a roll, cutlets or balls stuffed with mushrooms, minced meat or vegetables, for example, fried onions or young boiled peas.
You can even bake it if the puree was prepared exclusively with broth.
Potato pancakes (pancakes), meatballs, zrazy, pancakes and Tatar flatbreads based on potato mass are good.
If the products stick poorly and fall apart, add a little flour.
You can even make a hot dog by wrapping potato dough around sausages.
And the puree itself can serve as a delicious filling for a fluffy pie and ruddy pies and cheesecakes.
Useful video
Or you can make these very original potato spirals from mashed potatoes that you couldn’t eat at once:
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