What can be made from liquid mashed potatoes. What to do if the mashed potatoes are runny? Airy puree without milk

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.

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. You can stir it with the rest of the ingredients or sprinkle it 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.

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.

Then you need to add the remaining ingredients to the puree and mix well. Do not spare 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

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.

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

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.

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 make the mashed potatoes fluffy, season the potatoes with oil and add hot milk, whisking. Potatoes mashed with broth will make mashed potatoes not so white and fluffy. If you pour in cold milk rather than hot milk, the puree will turn grey. Mashed old potatoes will be tasty and fluffy if you add whipped egg whites. The puree turns out to be too liquid for two reasons: either the potatoes were overcooked and absorbed a lot of liquid, or the water was not completely drained, which is why they were not dried. You can correct the mistake: boil a new portion of potatoes, drain the broth, evaporate the liquid, wipe, combine with liquid puree, and beat. The puree should remain hot. Do the same if the puree is too salty. To make mashed potatoes very quickly, you need to boil the potatoes, cut into small rings. The taste does not change, but it cooks three times faster. If you need to grate boiled potatoes, do it while they are hot. Mashed new potatoes are tasteless. The puree will be much tastier if it is made from dried or steamed potatoes. When making mashed potatoes, try stirring in 1 tsp. melted cream cheese. To roll out sticky mashed potatoes for rolls, grease the board and rolling pin with vegetable oil.

FRIED POTATOES

CHIPS

BAKED POTATOES

DRANIKI

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

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.

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

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.

Mashed potatoes as a side dish are 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.

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!

Reply 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...

Reply from Grandmaster[active]

Reply from European[guru]
wait twenty minutes

Reply from Dmitry Nikitenko[guru]

Reply from BANNED[guru]

Reply from Vikulya[master]

Reply 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

Reply from Blown by the wind.[guru]

Reply from LenaChka)[guru]

Reply from Lika Mikhei[guru]
It thickens as it cools.

Reply 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)

Reply from Irina Vedeneeva (Burlutskaya)[guru]
Wait until it cools down - it will thicken.

Reply from "AlekSandra" _[master]
Make puree soup) or new puree.

Reply 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.

Reply from Katenok[guru]
nothing anymore

Reply from Yailya Nureyev[newbie]
I always add a little semolina and mix everything, and no one notices!

Reply from Yoanya Kudryakov[newbie]
nothing anymore

Reply 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...

Reply from Єix[active]
Mix the starch)) Our mother kept stirring for a long time and... lo and behold, it really helps)))

Reply from Wolf Lonely[guru]
wait twenty minutes

Reply 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

Reply 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.

Reply 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.

Reply 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.

Reply 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

Reply from Elenka))[guru]
add cheese (grated) to the hot puree.... business then

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 enamel, 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 am no 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

1. Before preparing mashed potatoes, peel the tubers, cut into 3-4 parts, and cover with water.
2. Set to simmer, and when the water boils, add salt and reduce the heat to medium.
3. Drain the water and let the vegetables sit for a couple of minutes, removing the lid.
4. Add the oil and start pounding with a wooden pestle or a special metal pound.
5. Having achieved homogeneity of the mass, gradually pour in the milk in portions. Don't stop pushing.
6. 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

1. Peel and cut each potato into 3-4 parts, add water, place on the stove, and bring to a boil.
2. Add salt and reduce heat.
3. Boil until tender, drain the potato broth into a separate container.
4. At the same time, chop the onion into cubes and fry over low heat in vegetable oil.
5. Finely chop the greens
6. Combine onions, herbs, add a little salt, stir.
7. Chop the potatoes.
8. Gradually add the warm broth, constantly stirring and whisking.
9. 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:

1. Peel the potatoes and cut each vegetable into pieces.
2. Place in the multicooker bowl, add water, salt, and close the lid.
3. Set the “Steam” mode and set the timer to “30 minutes”.
4. Place the finished potatoes in a deep container, add oil, and pound.
5. Add sour cream, stir.
6. 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 side 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 with a creamy sauce or gravy based on tomato paste, 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 there is a slight over-salting, 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 alone?

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. Place, for example, curved sausages, pieces, etc. on the outside of the potato “donut”.

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 (draniki), 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:

If you find an error, please highlight a piece of text and click Ctrl+Enter.