Potatoes stewed in milk in a slow cooker. Recipe: Fried potatoes with milk - in a frying pan Potatoes stewed with milk

What are potatoes stewed in milk? What components do you need to create it? You will find answers to these and other questions in the article. For many years, potato dishes have been popular throughout Russia and neighboring countries. This vegetable, combined with a healthy milk drink, acquires an unusually delicate and soft taste.

If you have not yet experimented in this direction, we suggest you familiarize yourself with some interesting recipes for potatoes stewed in milk below.

Simple recipe

Dishes that combine ingredients such as milk and potatoes are quick to prepare. It would be good to use a cauldron or thick-walled container for this purpose. How to make potatoes stewed in milk? We take:

1 kg of potatoes;
300 ml homemade or pasteurized milk;
30 g butter;
salt (to taste);
30 g wheat flour.

It is advisable to prepare all products according to the recipe. You can make these potatoes stewed in milk in just 30 minutes. Follow these steps:

Peel the potatoes and cut them into cubes. Fill with water, boil, add salt and cook for 10 minutes.
Grind the flour with cow's butter, add heated milk to the resulting mixture and place it in the pan with the potatoes.
Stir well and cook over low heat until soft.

Stewing new potatoes

To prepare golden-brown potatoes in the form of rings, you need to take the following products:

150 g onions;
500 ml low-fat milk;
0.5 tsp. salt;
1.25 kg of potatoes;
35 g cow butter.

You can make this potato stew in milk in 80 minutes; 100 g of the dish contains 83 kcal. Follow these steps:

Cut the onion into half rings and the potatoes into rings. Melt the cow's butter in a frying pan. Place onions in it.
Fry until golden brown, then add milk. Place potato rings on top.
Add salt and stir the contents of the frying pan, cover with a lid and simmer for 40 minutes, stirring constantly.

This stewed potato can be combined with meat and fish dishes, or eaten separately.

Delicious recipe

To prepare the next most delicate and appetizing dish you will need:

Manufacturing process:

Peel the root vegetables, wash, cut into medium pieces.
Place the potatoes in a cauldron, pour in milk (cream) so that it lightly covers the potatoes.
Boil, stirring gently, and simmer for 1 hour until tender over low heat. There is no need to cover with a lid. Salt the potatoes after half an hour from the start of cooking, stir.

Serve the finished dish hot, adding a little vegetable oil or butter to the plate if desired.

In a slow cooker

Let's figure out how to make potatoes stewed in milk in a slow cooker. For this you will need:

one large onion;
600 g potatoes;
100 g hard cheese;
230 ml milk;
greenery;
30 g cow butter;
ground pepper, salt.

100 g of this dish contains 220 kcal, and you will spend 70 minutes creating it. Follow these steps:

Cut the onion into cubes and the potatoes into thin rings. Transfer to a multicooker bowl, mix with pepper and salt. Pour milk so that the potatoes are not completely covered. Place six pieces of butter on top.
Now set the “Extinguishing” mode for 1 hour. A couple of minutes before the potatoes are ready, cover them with cheese. As a result, you will get a delicious crust.

Before serving, sprinkle the dish with dill or parsley. Serve with fish or meat.

With Chiken

How to cook potatoes and chicken stewed in milk? This hearty and delicious dish is a great option for a home-cooked lunch or weeknight dinner. Both kids and adults will like it. We take:

Manufacturing technology:

In a thick-walled saucepan, saute the chopped carrots and onions.
Cut the chicken fillet into small pieces and fry as well.
Add coarsely chopped potatoes. Then pour in the milk and bring to a boil. Add salt, pepper, bay leaf and marjoram, stir.
Simmer over low heat, covering with a lid, until the potatoes are done.

In the oven

Do you want to make potatoes stewed in milk in the oven? You need to have:

100 g of this dish contains 117 kcal, you can prepare it in 70 minutes. Cooking steps:

Cut the root vegetables into small slices and rinse them to remove excess starch or, for the same purpose, soak them in cool water for a while.
Boil until half cooked, drain the liquid, place the potatoes on a baking sheet.
Make milk sauce. To do this, mix hot milk with salt and flour. Pour the sauce over the potatoes.

Serve the dish with the addition of cow butter.

With pork

We suggest you make stewed potatoes with meat and milk. This is a great option for a quick and lazy dinner. Of course, you will have to do some culinary tricks, but everything is so basic that it could only be simpler than scrambled eggs.

Potatoes with meat are always satisfying and tasty, and you can take a little extra product, but then choose only fatty pieces. This will make the dish more nutritious. As a result, the melted fat will saturate the vegetables and give them an appetizing taste and meaty aroma. We will use tender pork ribs - they have enough meat, and thin bones will give the dish a special flavor. Manufacturing process:

Separate the pork into individual ribs.
Roll each part in flour on all sides.
Fry the ribs in a hot frying pan in a small amount of vegetable oil. Do not bring them to readiness immediately, but only until they have a nice crust.
Place the ribs in a saucepan, add some aromatic herbs, and, if desired, a few whole cloves of garlic.
Pour milk over the fried meat - ideally “waist-deep”.
Place peeled large potatoes on top.
Place over high heat, bring the milk to a boil (do not boil!), then reduce the heat and simmer for 30 minutes with the lid slightly open. The milk will gradually evaporate during the cooking process.
Next, turn the heat to low, cover the dish with a lid and wait until the dish is ready.

Here the milk is completely absorbed into the ingredients, and excess liquid evaporates. As a result, the meat falls off the ribs without any extra effort, and the potatoes become creamy in taste and crumbly. By the way, instead of pork bones you can use lamb bones.

In the oven with onions

You will need:

two onions;
70 g cow butter;
potatoes - 1.2 kg;
4 cloves of garlic;
½ tsp. ground black pepper;
milk 3.2% - 400 ml;
salt (to taste);
½ tsp. spices.

Follow these steps:

Peel the potatoes and cut into thin slices. Add salt, pepper, spices, stir.
Cut the onion into half rings, finely chop the garlic, combine and stir.
Grease a baking dish with butter and add a layer of potatoes.
Place the onion and garlic on top, layer alternating layers.
Make the top one from potatoes.
Pour milk over everything, pour melted butter on top. Cover the pan with foil or a lid and place in the oven at 190°C for 40 minutes.
Next, remove the lid and cook for another hour at 170°C until golden brown.

Serve tender and aromatic potatoes to the table.

In a slow cooker with paprika

To create this delicious dish, take:

500 ml milk;
750 g potatoes:
30 g butter;
salt (to taste);
0.3 tsp. ground paprika.

Manufacturing process:

Peel the potatoes, cut into large slices and rinse.
Place the potatoes into the multicooker bowl. Place pieces of cow butter between the slices.
Pour hot or cold milk over the potatoes until it completely covers the pieces. Add salt and ground paprika.
Close the lid and turn on the “Stew” program for 30-40 minutes (the time must be adjusted based on the type of potato).
During cooking, the milk will rise as it boils. Keep an eye on this and open the lid of the device in time for a couple of seconds so that it does not spill out through the steam hole!

When the dish is ready, serve it as a side dish with cutlets. Bon appetit!

Potatoes in milk Mamochkina / Potatoes fried with milk in a frying pan

I love my mother's potatoes in milk! She cooks it simply amazing. It seems that the dish is not complicated, but I myself learned to cook fried potatoes with milk quite recently. The husband kept denying it, repeating that it was most likely some kind of strange dish. That’s why I didn’t learn how to cook it for quite a long time. And what is the need if, when mom comes home, fried potatoes with milk are always ready on the table. One day my husband tried the potatoes and eventually said that I should finally start learning from my mother’s experience. Mom, of course, was terribly pleased with this recommendation. Flatterer!

And now, recently I’ve been preparing potatoes with milk myself.

4 potatoes (400 – 500 g)
2/3 tbsp. milk
black pepper
salt

Additionally:

Butter or vegetable oil

To prepare potatoes with milk, you first need to wash and peel the potatoes. Then cut it into thin slices. Can be rings or half rings.
Pour 2 tbsp into the pan. oil, heat it up. Then lay out the potatoes, add salt, and fry for 5 - 7 minutes. over medium heat until half cooked. During frying, the potatoes need to be stirred occasionally.
Now turn down the gas and fill the potatoes with milk. We wait until the milk boils, then cover the pan with a lid. Let the potatoes simmer over low heat for another 5 - 7 minutes. During the stewing process, you need to stir the potatoes occasionally and make sure that the milk does not burn.
Pepper the finished dish. Fried potatoes with milk are ready and can be served.

The taste of potatoes prepared in this way is unusually tender and very rich. Potatoes stewed in milk are cooked for one and a half hours in a non-enamel pan with thick walls.

Ingredients:
- 10 fairly large potatoes,
- salt,
- ? liters of milk (you can also use heavy cream instead of milk),
- a little butter.

Preparation:
1. Peel the potatoes. Rinse the tubers thoroughly under the tap with clean water. Cut the potatoes into large pieces.

2. Place the potatoes, cut into large pieces, into a thick-walled pan.

3. Add table salt to milk or heavy cream. Stir the mixture and pour it over the potato pieces in a large saucepan. The potatoes should be almost completely immersed in milk or cream.

4. Place the pan with potatoes on the fire. After half an hour, the potatoes must be mixed very carefully. The pan does not need to be covered with a lid during cooking. If you do this, the potatoes will “suffocate” and will begin to smell quite sharp and unpleasant after cooking.

5. Cook potatoes in cream or milk for one and a half hours. During this time the potatoes should become soft.

The finished dish is always served hot. Butter is placed on top of potatoes stewed in milk or cream. You can also sprinkle this dish with various fresh herbs.

This dish takes only about fifty minutes to prepare. Stewed potatoes with stewed meat have an unforgettable meat aroma and unique taste.

Ingredients:
- 500 grams of potatoes,
- a bunch of fresh dill,
- 1 can of stewed meat,
- 1 onion,
- black allspice,
- two tablespoons of olive oil,
- 2 cloves of garlic,
- Bay leaf,
- a teaspoon of salt,
- a teaspoon of dried basil.

Preparation:
1. Cut the peeled onion into half rings. Cut the peeled potatoes into neat medium-sized cubes.

2. Pour the specified amount of vegetable oil into the frying pan and put the onion in it. Fry the onion in oil until the onion turns golden.

3. Place chopped potatoes, black allspice, basil and bay leaves in a fairly deep frying pan with the onions. Pour all ingredients into two glasses of clean water.

4. Simmer the dish for ten minutes with the lid closed until half cooked.

5. Place the stew from the can into a separate bowl and mash it with a fork.

6. Grind dill and aromatic garlic.

7. Place the stew into the frying pan with the potatoes. Add ground pepper and salt there. Simmer for twenty minutes.

8. Throw dill and finely chopped garlic into the pan with potatoes. Remove the dish from the stove and after ten minutes begin to place it on plates.

Potatoes - how would we be without them? We are so used to using it everywhere that we can’t imagine if it suddenly disappears. How many recipes with potatoes?! yes, there are thousands of them... you can do anything with it, cook, steam, fry, bake.

Potatoes are used in diets; for example, nutritionists recommend boiled potatoes with kefir.
Even raw potatoes have a beneficial anti-inflammatory property. He is unique.

I want to tell you about the recipe for fried potatoes with milk that I cook for my child and husband.

Place the frying pan over low heat and add oil.

While the oil is heating up, peel the onion and chop it finely.

Place the onion in the frying pan and let it simmer.

Peel the potatoes and cut them into long but thin pieces.

As soon as the onion begins to acquire a golden hue, add the potatoes and salt.

When the potatoes are half ready, add pepper and ground black pepper.

Now add milk to the potatoes (I use village milk because we constantly buy it for the child, with village milk it is tastier, more aromatic and tastes like a sauce).

Even in the photo you can see that the milk is thick - it looks like sauce =)

Cover our potatoes in the pan with a lid and leave to simmer over low heat for about 10 minutes. You can stir during this time.

The potatoes are ready if all the milk has been absorbed into the potatoes. It looks something like this!

All! Potatoes stewed in milk are ready!
You can use anything to decorate a dish. In my case, it's dill and pickled cherry tomatoes.

To stew potatoes you will need some liquid, oil and spices. Additional vegetables available at any time will not be superfluous.
For liquid, take water, vegetable, meat or chicken broth or, as in this option, milk. You can also use cream, it will turn out very tasty, but the cost of the dish will increase.

Options with oil are also possible. We will need it for frying and/or simmering additional vegetables. Depending on your personal taste, choose either butter or vegetable oil intended for frying, i.e. refined, as in this version.

Additional vegetables include onions and carrots.

Wash and peel all vegetables. Place the potatoes in cold salted water to prevent them from browning while waiting their turn.

Turn on the multicooker and set the “Stewing for 1 hour” mode.

Pour in the vegetable oil and immediately, while still cold, add the chopped onion, let the onion heat up gradually along with the oil.

Cut the carrots into strips, circles or other pieces, but do not grate them. When the oil sizzles, add the carrot pieces, lightly salt and simmer the onions and carrots together, stirring occasionally, for three minutes.

Cut the potatoes coarsely, for example, medium-sized potatoes into 4 pieces, and add them to the multicooker bowl with the onions and carrots. Sprinkle with spices and pour in liquid, in this case warm milk. Mix with a few movements.

The following spices are recommended for potatoes:ground black pepper, ground red paprika or paprika flakes, marjoram, savory, thyme, turmeric, dried ground onion, dried dill, garlic. A mixture of Provencal herbs, a mixture of Italian herbs, especially with paprika, a curry mixture for vegetables, a masala mixture for potatoes, and now Vedic spice mixtures are also very harmonious with potatoes.

When choosing spices, do not forget to take into account what the potatoes will be served with, if they are served as a side dish. More precisely, what spices were used to cook the meat, chicken or fish. If potatoes stewed in a slow cooker are served as an independent dish, then there is more room for choosing spices.

The spices used in this version are ground coriander, dried rosemary and garlic. Try not to chop the garlic, but to crush it in a special device or simply with the wide side of a knife on a cutting board.

Rosemary is a special seasoning in the sense that you can make a mistake when combining it with any other spices. For example, it is not recommended to combine rosemary with bay leaves or spices, but rather as part of Italian and Provençal herbs and garlic.

Spices can be different, and it’s even better to take a new composition each time and get new flavor combinations. Gradually your favorite or your signature taste of stewed potatoes will appear. In general, in the literature you can find information that it is recommended to add spices to potatoes at the end of their preparation. Although, in practice, spices are added to many potato dishes right away, but rosemary should be added at the very beginning of cooking.

Stewed potatoes in a slow cooker are an affordable and versatile side dish.

You can serve it with the following meat dishes: pork or beef steak, langet, roast, beef stroganoff, lazy cabbage rolls, lula kebab, kupaty, all kinds of cutlets or just boiled sausages or sausages. Main poultry dishes that would go well with stewed potatoes are also numerous.

And if you strive to follow the principles of separate nutrition, then serve potatoes only with steamed or baked fish. Fried fish, dried, salted and lightly salted, fish cutlets, sticks and croquettes, fish in batter - these are good options for stewed potatoes in the everyday menu, but not dietary, and do not comply with the principles of separate nutrition.

No sauce is required for potatoes stewed in a slow cooker, so choose a sauce for the dish (meat, fish or poultry) that will accompany this side dish.

Stewed potatoes, served as an independent dish, are accompanied by sliced or salad of fresh vegetables, sauerkraut or pickled cabbage, pickled or pickled cucumbers, tomatoes or mushrooms.