How to tell if potatoes have been cooked for mashing. How to make delicious mashed potatoes? The filling can be completely varied to suit your taste.

11 months ago

Potatoes are a very popular root vegetable, which is used to prepare flavorful first courses, side dishes, salads, snacks and even baked goods. The most common dish on our tables is mashed potatoes. In today’s article we’ll talk about how to properly and how long to cook potatoes for mashed potatoes.

Even such a simple vegetable as potatoes has some cooking features. Novice cooks are interested in how long to cook peeled potatoes for mashing. The duration of its heat treatment is 30 minutes. Of course, the time should be measured after the liquid boils.

The answer to the question of how long to cook mashed potatoes in a saucepan largely depends on the size of the root vegetable and its degree of ripeness. Young potato tubers will cook faster, in about 20 minutes. As they say, with Potatoes should be cooked for at least half an hour. To make the puree perfect, the potatoes must be thoroughly softened; it is better to cut them into cubes.

We found out how long to cook potatoes for mashing after boiling. But not only mashed potatoes are prepared in a saucepan. Modern housewives use a multicooker for this. In this case, select the “Stewing” or “Cooking” program mode. The program duration is set by default. But anyway Boil potatoes for mashed potatoes for at least half an hour.

Advice! Before cooking, potatoes must be peeled, the eyes removed and the greenish coating, if any, removed. For flavor during cooking, you can add a peeled whole onion to the water.

Microwaving the potatoes for mashing will cook even faster. At maximum power, 500 g of potatoes will cook in an average of 8-10 minutes.

Mashed potatoes are a delicious, simple dish that almost everyone has loved since childhood. You will learn how to deliciously prepare mashed potatoes with milk from this article.

Secrets of delicious mashed potatoes

For mashed potatoes, it is better to choose yellow potatoes - they boil better.
For aromatic mashed potatoes, you can add a clove of garlic, onion or carrots to the pan when cooking.
To make an airy puree, it is not enough to just crush the potatoes, the puree needs to be whipped.
Mashed potatoes will come out very tender with the addition of sour cream, or
The puree will be plastic with the addition of a raw egg.
To prevent the color of the finished puree from becoming gray, milk should only be poured while it is hot.

Delicious mashed potatoes - recipe

Ingredients:

medium size potatoes – 12 pcs.;
butter 73% fat – 2 tbsp. spoons;
cream 10% fat – 0.5 cups;
salt.

Preparation

Cook the peeled potatoes until tender. Then drain the water, cover the saucepan with a lid and simmer over low heat until white. That is, the potatoes need to be dried so that all excess moisture is removed. This is necessary so that the potatoes can absorb more cream and butter. Next, knead the tubers well, add previously melted butter, hot cream (you can safely replace it with milk) and stir thoroughly. And only now add salt to taste. That's it, delicious mashed potatoes are completely ready!

The most delicious mashed potatoes - recipe

Ingredients:

potatoes – 1 kg;
milk 3.2% fat – 1.5 cups;
butter 73% fat content – 50 g;
salt;
bay leaf;
ground black pepper.

Preparation

Place the peeled potatoes into boiling water. After boiling, reduce the heat, cover the pan with a lid, leaving a crack for steam to escape, and cook for 10 minutes, then add a bay leaf, a pinch of black pepper and cook for another 5-10 minutes. Next, if the potatoes are ready, drain the water and discard the bay leaf. Mash the tubers, pour in about half the hot milk, butter and stir well. Beat the puree with a mixer, adding the remaining milk.

How to make delicious mashed potatoes with milk and eggs?

Ingredients:

Preparation

Place the peeled potatoes in a saucepan and fill with water, which should not be too much. The liquid should just cover the tubers. Boil until tender, drain the water, and mash the potatoes with a potato masher. Gradually add hot milk, raw egg, butter and stir well. Add salt to taste and adjust the thickness; if the mixture is too thick, add a little more milk. Delicious mashed potatoes with eggs are ready, bon appetit!

Mashed potatoes are rightfully considered one of the most popular side dishes in the world - a very tasty and seemingly easy to prepare dish. However, this process (or rather, its result) still requires knowledge of some subtleties, including the answer to the question of how long to boil mashed potatoes.

Each of us quite often encounters mashed potatoes in both our daily and holiday menus. However, everyone will agree that this dish does not always turn out equally airy and tender. What is the secret to making puree? One of them is the time you set aside for boiling the potatoes. It will depend on the method in which the root vegetable is prepared. But on average, potatoes in a pan reach the desired condition in 30-40 minutes. True, here you should take into account the amount of vegetables and the size of the pan: the more potatoes, the wider the dishes should be. The classic recipe involves adding full-fat milk.

Recipe for mashed potatoes in a saucepan

Ingredients:

1 kg of potatoes;
40-50 g butter;
1 tbsp. homemade milk;
table salt.

Preparation:

Peel the skins from the potatoes and rinse well with cold water.
Cut each potato into halves. If the vegetable is large, then you can cut it into quarters.
Place the potatoes in a wide saucepan and pour cold filtered water 4-5 cm above the level of the vegetable.
Place on medium heat and cook for about 25 minutes from the moment it boils.
In a separate bowl, melt the butter and heat the milk.
Push the soft potatoes with a masher, add salt, add milk and butter, mix vigorously. The puree is ready. To give it an even more appetizing look, you can add finely chopped dill.

Those who cannot imagine their life without a multicooker will be interested in the option of cooking potatoes in this useful device. The amount of ingredients is the same as for boiling in a pan, and the time will take about half an hour.

Preparation:

Place peeled, washed and halved potatoes in a multi-cooker bowl and fill with water.
Select the “Extinguishing” mode for 30 minutes.
Melt the butter in a separate bowl and heat the milk.
Drain the broth from the finished potatoes, add salt, add milk, butter and push thoroughly. The puree is ready.

The microwave is also a great way to prepare mashed potatoes in just 7 minutes. Just one caveat: if you have guests, you will have to cook in two steps, since you cannot load more than 400 g of potatoes into the microwave oven at a time, otherwise they will not cook.

Ingredients:

400 g potatoes;
2/3 tbsp. homemade milk;
30 g melted fatty butter;
table salt, spices.

Preparation:

Peel the potatoes and cut them into small squares.
Place the potatoes in a microwave-safe container and fill them halfway with water.
We set the oven power to 700 W and cook for 8 minutes.
Pour warm milk and soft butter into the finished potatoes, add salt and crush with a masher. The puree is ready.

In addition to the need to comply with the cooking time frame, it is equally important to choose the right type of vegetable. Granular, loose varieties are considered best for boiling. The fact is that they have more “viscosity”, which is absolutely necessary for puree. That is, if you take “Sineglazka” or “Golubizna”, the dish is guaranteed to be very tender and light.

Cooking tricks

Experts in the now so popular molecular cooking claim that for mashed potatoes it is equally important not only how much to cook, but also how to cook the potatoes. Therefore, they recommend some techniques for boiling and preparing vegetable side dishes.

To remove excess starch from potatoes, you need to put the peeled vegetable in warm water for 30 minutes.
You cannot add salt after the water has boiled: the vegetable will lose its airy texture. It is better to do this while pushing.
The most harmonious combination is obtained if you add hard cheese or homemade sour cream to the potatoes.
You can give the puree a beautiful shade using ½ tbsp. beet juice added to the finished dish.
Various spices, for example, dry mustard, horseradish, can enhance the taste of potatoes. A pleasant bitterness will appear if you add 1 tsp. lemon or lime zest.
Before serving, the dish must be whisked.
To prevent the puree from losing its lightness the next day, you should make it with a consistency reminiscent of sour cream.
If you slightly overdid it with milk, you can put the mashed potatoes on low heat and boil for 10 minutes.

Mashed potatoes are the fastest side dish to prepare and are considered the most favorite among Slavic peoples. Even children know in words how to make mashed potatoes, but in practice and with experienced housewives it rarely comes out airy and creamy. Some blame the “wrong” potatoes, while others explain the failure by adding a small amount of milk. Indeed, there are many nuances in preparing this dish, but knowing them, you can pamper your family with a delicious side dish every day.

Stage 1. Select the products from which we will prepare puree

All of them are available and can be found in every kitchen. So, according to the recipe we take:

Potatoes, but not young ones, but those that were stored in the cellar for at least 1-2 months after digging. As for the variety, it is advisable to take starchy potato varieties for cooking. It’s easy to check whether a tuber is rich in starch: cut it into two halves and rub them against each other. If they are tightly held together, then the puree will come out great!
Butter with a fat content of at least 80%. This ingredient will give the finished dish a delicate creamy taste and creamy consistency.
Milk. Let’s make a reservation right away - you can do without it (for example, if you are afraid that the puree will quickly turn sour or want to reduce the calorie content of the side dish). In general, milk is added so that the mashed potatoes are not dry and there are no small grainy crumbs in it.
Egg white. French chefs always add it to mashed potato recipes to add airiness to the dish.

Now about the quantity of one or another ingredient.

Ingredients

Potatoes – 1 kg. (6-8 medium sized tubers)
Butter – 50-100 gr.
Milk – 150 ml.
Egg white – 1 pc.
Salt to taste.

Stage 2. Cook the potatoes

Armed with a brush, we wash the tubers from the ground under running water. Remove the peel and use the edge of a knife to cut out the eyes and damaged areas. Cut the potatoes into halves or even quarters and place them in already boiling water. A few words about the amount of water: if you cook according to the classic recipe, then it should only cover the potatoes.
We turn the heat to low, close the pan with a lid and cook the potatoes for 20-25 minutes, but it is better to focus not on meager numbers (after all, each variety has its own cooking time), but on the condition of the potatoes: if a knife/fork fits easily into it, then the water can be drained . Yes, almost finished potatoes need to be salted.

Stage 3. Pound and beat mashed potatoes

Stage 4. Serve fluffy mashed potatoes.

Place a pile of puree on a plate (for example, like in our photo), make a depression in the center and place it in a piece of butter. If desired, you can sprinkle the side dish with chopped herbs.

You can also prepare holiday mashed potatoes according to the basic recipe, but you will have to decorate it in a special way. We will offer only two options: turn a pile of puree into a volcano (fiery lava can easily be replaced by tomato sauce), or make a “cobweb” and place a miniature spider on it.

The above puree recipe is a classic one, but even based on it you can make a side dish that is original in appearance. So, you can stew spinach until soft, then grind it in a blender and add it during cooking - the puree will come out bright green. The air mass will be orange if you cook and beat the potatoes with carrots, and pink if you add beet juice. Men will like mashed potatoes with cracklings and fried onions, bacon, mushrooms or mustard. Gourmets should try making mashed potatoes according to a French or Italian recipe. According to them, grated nutmeg (French version), or tomatoes, olive oil, tomatoes and Ricotta cheese are added to the whipped mass.

Potatoes are a universal product that is known all over the world. It is fried, boiled, baked, deep-fried, and stuffed into pies. Mashed potatoes are a filling, tasty and healthy side dish. It is not at all difficult to make, and therefore in many families where housewives are too lazy to prepare a variety of foods, mashed potatoes are eaten almost every day. If you love this dish, then know that its taste can be diversified with additional products, changing it almost beyond recognition.

Mashed potatoes - preparing food and utensils

In order to prepare mashed potatoes, even unusual ones, the preparation of the main product is standard. The potatoes need to be washed under running water, peeled off with a knife, cut into 2-3 pieces and put on the stove to boil, filling the pan with water.

Boil potatoes for about 15-20 minutes depending on the variety. To find out if it is ready, pierce it with a toothpick - the stick should go in softly. Do not overcook the potatoes, otherwise the mashed potatoes will not be uniform, but will have lumps.

Important advice: use clean drinking water for boiling potatoes. Then you will dilute the puree with the liquid in which the potatoes were boiled, making it thinner.

How to turn boiled potatoes into mashed potatoes? It is best to use a wooden pestle or masher - this item made of natural material will not transfer any foreign tastes or odors to the hot potatoes. You can also grind slightly cooled potatoes using a blender or mixer.

Mashed Potato Recipes:

Recipe 1: Mashed Potatoes

The presented recipe is the simplest and most common, without any frills. This mashed potato would be delicious served with meat products, topped with gravy or adding a little butter. You can season these potatoes with ground pepper, dried basil or chopped herbs.

Required ingredients:

Potatoes 4-5 medium sized roots
Water for potatoes
Seasonings
Butter

Cooking method:

Pour the peeled and chopped potatoes into a saucepan with water and boil on the stove. After the water boils, salt the water. You need to cook the potatoes for about 15-20 minutes over low heat with the lid closed.
When the potatoes are soft, drain some of the cooking water into a cup and discard the rest. Start mashing the potatoes with a potato masher, turning them into puree. Add liquid little by little, making the puree thinner.
When you see that the mashed potatoes have acquired the desired consistency, add a piece of butter and spices to it and mix.

Recipe 2: Paprika Mashed Potatoes

A small amount of bell pepper in the recipe will change the taste of mashed potatoes and also give the dish a pleasant pinkish tint. Thyme and basil are excellent spices.

Required ingredients:

Medium size potatoes 4-5 pieces
Bell pepper 1 piece
Water for puree
Butter
Ketchup with bell pepper 100 ml
Thyme

Cooking method:

Peeled and cut potatoes should be filled with water and boiled on the stove. Once the water has boiled, salt the potatoes.
Wash the bell pepper, remove the center and cut into pieces. Add it to the pan with the potatoes ten minutes after the water boils.
After 8-10 minutes, remove the potatoes and peppers from the stove, pour some of the liquid into a cup, and pour the rest. Mash the potatoes with a masher until they are pureed. Add liquid and ketchup little by little, making the puree thinner. If you use spicy ketchup, the puree will acquire a piquant taste.
When you see that the paprika mashed potatoes have reached the desired consistency, add a piece of butter and thyme leaves to it, stir.

Recipe 3: Mashed Potatoes with Cream Cheese and Tomatoes

Such a dish will resemble the usual potatoes very vaguely, only the delicate taste and texture will be preserved. This puree is prepared in Italian restaurants and is most often served with fish.

Required ingredients:

Potatoes 5-6 pieces
2 medium sized tomatoes
Pasty cream cheese 100 grams
Garlic 2 cloves
White sesame 1 tablespoon
Sunflower oil
Butter
Seasonings

Cooking method:

Peeled and cut potatoes should be filled with water and boiled on the stove. After the water has boiled, add salt to the potatoes and cook until soft.
While the potatoes are cooking, prepare the tomatoes. Wash and cut them into cubes as small as possible. Peel the garlic and cut it into pieces. Heat a frying pan, grease with oil and add garlic first, then tomatoes. Fry the vegetables for about 5 minutes. At the last minute, sprinkle the mixture with sesame seeds.
As soon as the potatoes are cooked, start mashing them, adding just a little liquid, cream cheese, and butter.
Add the vegetables from the frying pan to the finished puree, mix gently with a spoon and serve.

Recipe 4: Abkhazian mashed potatoes

Don’t be alarmed when you see orange juice in the recipe - it will not spoil the taste of the potatoes, but, on the contrary, will emphasize the overall softness and spiciness of the dish. Serve this mashed potato with fried meat, especially pork or lamb. The turmeric in the recipe will give the puree an unusual orange color, but you can omit it.

Required ingredients:

Potatoes 5-6 pieces
Carrot 1 piece
Water for puree
Milk 100 ml
Seasonings
Turmeric 1 teaspoon
Orange juice 50 ml

Cooking method:

Wash the carrots and cut into cubes. Add it to the pan 10 minutes after the water and potatoes have boiled.
Remove the finished potatoes from the stove, drain the liquid and use a potato masher to puree. Gradually add juice and milk to the puree. The milk should not be cold, but at room temperature. Add turmeric and butter, mix well and serve.

Recipe 5: French Mashed Potatoes

French mustard with grains will change the taste of the puree, and the sour cream in the recipe will make the dish very juicy and satisfying. Instead of sour cream, you can also add heavy cream, warmed to room temperature.

Required ingredients:

Potatoes 5-6 pieces
Water for puree
Dijon mustard 3 tablespoons
Sour cream 100 ml (or heavy cream)
Pine nut
Butter
Seasonings

Cooking method:

Fill the peeled and cut potatoes with water and boil on the stove. After the water boils, salt the water. Boil the potatoes until soft.
While the potatoes are cooking, roast the pine nuts in a dry frying pan for 4-5 minutes and then chop them.
As soon as the potatoes are cooked, remove them from the stove, drain the liquid and mash them using a potato masher. Gradually add sour cream, pine nuts and Dijon mustard, constantly stirring the puree.

Recipe 6: Mashed Potatoes with Broccoli and Herbs

A dish with aromatic greens and broccoli will transport you to a spring meadow at any time of the year.

Required ingredients:

Potatoes 5-6 pieces
Water for puree
Broccoli 200 grams
Fresh dill
White sesame
Butter
Seasonings

Cooking method:

Fill the peeled and cut potatoes with water and boil on the stove. After the water boils, salt the water. Boil the potatoes until soft.
In a separate saucepan, boil the broccoli - about 5 minutes in boiling water.
Cool the broccoli and puree it in a blender along with the dill, butter and parsley.
As soon as the potatoes are cooked, remove them from the stove, pour some of the liquid into a cup and mash them using a potato masher. Gradually add liquid from the cup, broccoli puree, sesame seeds. To make this puree more piquant, add a teaspoon of wassabi to it.

One of the secrets to delicious purees is careful cleaning. We are talking not only about removing the skin, but also cutting out all the “eyes”, green and unripe places. If such black and dense pieces get into the puree, it will spoil the impression of a delicious dish.
When cutting potatoes into pieces before you start cooking them, do not try to chop them too much. It is believed that finely chopped potatoes lose more of their vitamins. Cut the tuber into three or four pieces - this is the correct number of pieces.
Don't overcook the potatoes, but don't leave them undercooked either, otherwise the mashed potatoes will be uneven even if you crush them hard.
To make the finished mashed potatoes fluffier, beat them twice. The first time is standard, using a masher or pestle. And when the puree has cooled a little, beat it with a mixer for 2-3 minutes.
When you mash cooked potatoes, you can use meat stock or milk instead of the potato cooking liquid. The milk must be heated or at least at room temperature.
Mashed potatoes will turn out more satisfying and nutritious if you add egg yolk or light cream to it.
What spices can be added to puree? In addition to the usual salt and pepper, use thyme, basil, saffron, fried onions, and chopped herbs.