Too liquid puree what to do. How to fix runny mashed potatoes for dumplings

Vareniki - favorite and popular dish Russian cuisine. The most common filling for dumplings is mashed potatoes. For the dish to succeed, the puree must be dense, but airy. But what if it turned out to be too liquid? A few simple tips will help you.

Choose your recipe

In an effort to make airy mashed potatoes, many housewives make the mistake of adding too much liquid when whipping. The result is a watery puree that is not suitable for filling. Such dumplings will not keep their shape, and at the slightest violation of the integrity of the dumpling during boiling, the puree will pour out. Of course, you can always prepare a new portion of the filling to replace the spoiled one, but this will take a lot of time and effort. Simple Tips experienced housewives will help correct the situation.

If the situation could not be corrected, do not throw out mashed potatoes. You can cook a lot of delicious dishes from it: zrazy, meatballs, pancakes, casseroles, cream soup, etc.

Liquid evaporation

If the puree turned out to be liquid, you can try to evaporate the excess liquid. This can be done in two ways. Place the pot of puree on slow fire. Evaporate the moisture for 5-10 minutes, constantly stirring the contents. You can also add cream to the puree, which will thicken when heated, and the mass will acquire a denser consistency. The second method involves evaporating water in the oven. To do this, lay a baking sheet parchment paper and put mashed potatoes on it in a not very thick layer, about 1 cm high. After 5 minutes, check if enough liquid has evaporated. Do not allow the mashed potatoes to form a crust, otherwise, instead of filling for dumplings, you will get a potato casserole.

Always make mashed potatoes from the same variety of potatoes, because different varieties have different time cooking. And if you overcook potatoes, they become watery.

Additional Ingredients

If you don't mind making a combined filling for dumplings, you can add grated cheese to the puree. This will also help thicken the puree.

If you have a pack of instant puree in your house, you can try thickening it. liquid filling. The taste of such a puree may differ from the original, but the filling will be saved.

Flour and starch will make the puree thicker and more viscous. However, it is worth remembering that in this case, dumplings can turn out to be heavier and more high-calorie.

Always add butter first of all, to the rest of the liquid components: potato broth, milk, broth. it required ingredient puree, and the rest of the liquid components are required not so much to add flavor, but to adjust the consistency of the filling.

Mashed potatoes - delicious side dish which adults and children enjoy eating. Every housewife knows that to prepare it you need to knead boiled potatoes. But in order to cook especially tasty and air 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 starch to retain its properties, potatoes must be cooked properly. You can not store peeled tubers for a long time in cold water, because the starch is washed out of the potatoes and the finished mashed potatoes will not be as tasty as you would like. It is best to peel the tubers before cooking and toss 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 do not need to be cut too finely to prevent the starch from being washed out and useful substances in water. Do not boil it for more than 30 minutes, otherwise the tubers will fall apart, and the taste of the puree will deteriorate significantly.

Delicious mashed potato recipe

While the potatoes are cooking, prepare the milk and butter. For such a portion, you will need about a glass of milk and a piece of butter 50-70 grams. Heat milk and butter, but do not bring to a boil. Cold milk should not be poured into mashed potatoes, because the potatoes will turn gray and the mashed potatoes will lose their 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 a wooden pusher. No need to beat the puree with a mixer, because it will become sticky and unpleasant in taste. Lush mashed potatoes are obtained due to the fact that the potatoes are saturated with oxygen, and when beaten with a mixer or in a food processor, not enough oxygen enters the potatoes, it turns out to be dense. After there are no small lumps left in the potatoes, hot milk and butter are poured into the pan, continuing to beat the mashed potatoes. If it turns out thick, then you need to add a little more hot milk.

If suddenly the finished puree turned out to be very liquid, then you can thicken it a little by adding grated cheese to the pan and stir well. We must not forget that the puree will thicken if it stands and cools a little.

Mashed potatoes as a side dish are suitable for meat and can be served with sauces - mushroom or cheese, as well as cream, ketchup or sour cream. The finished puree can be decorated with herbs, additionally put canned green peas.

What to do if mashed potatoes turn out to be liquid?

1. throw it away and try to puree again - but try to keep the proportions.
   Of course, you can dilute it with something to thicken it - but you yourself understand that it will no longer be mashed potatoes, but porridge ...
2. make a puree soup, it's also very tasty!
3. I once boiled it all the way down. You can add an egg - it thickens a little. You can leave until tomorrow - the starch will thicken itself. Or just add dry potatoes
4. Wait for it to cool - it will thicken
5. Make soup puree) or new puree.
6. when it cools, it will thicken. And so, I would fry the onion and interfere, you can also boil the carrots and add to the puree, grind everything, it will be orange puree)
7. agree with the first answer. creamy cheese soup the very thing. . you can still with mushrooms, well, or with minced meat if not laziness. .

   and you can also mix two eggs, flour, spices and bake in the oven. turn out potato casserole. . just anoint the top with sour cream or mayonnaise to golden brown turned out.

8. I think, put on the stove and, without ceasing to stir, heat. it might thicken a bit. and generally thickens when it sits for a while. no need to dilute anything, it will not be the same.
9. Add finely chopped steamed broccoli. It'll be delicious. Cook broccoli for a couple of minutes 5-6, but so that it does not fall apart, but keeps its shape well.
10. I always add a little semolina and mix everything, and no one notices everything!
11. When the puree was still hot, you could add a little grated cheese, better than parmesan or you could additionally boil a few more potatoes and combine with mashed potatoes and beat again
12. already nothing
13. Mix starch)) Our mother interfered for a long time and ... oh, the miracle really helps)))
14. wait twenty minutes
15. First, wait. Then the spoon will stand! Secondly, you can, as already mentioned, make mashed soup. Thirdly, boil more potatoes and mix in.
16. add cheese (grated) to hot mashed potatoes .... business then
17. already nothing
18. It thickens on cooling.

It's hard to think of more classic side dish than mashed potatoes. Mashed potatoes are a welcome dish not only on holiday table but also on regular weekdays. You can serve mashed potatoes with different dishes: fried chicken, baked turkey, stew or how main ingredient shepherd's pie. Mashed potatoes can be fluffy and creamy, or thicker and richer. rich taste. In any case, mashed potatoes are not at all a monotonous side dish. After reading this article, you will learn how to make delicious mashed potatoes.

Ingredients

• 4 or 5 medium sized potatoes
• 1/2 - 1 cup milk or chicken broth (depending on how you want to puree)
• 2 or 3 tablespoons butter
• Salt and pepper to taste

Steps

Village puree preparation

Choose a potato. When choosing potatoes, think about what you will cook from it. Different varieties potatoes intended for cooking, frying, baking have various properties as well as taste and texture.

1. Wash the potatoes. Wash each potato thoroughly with cold water. Carefully inspect each potato so that there is no dirt left anywhere. If you wash your potatoes in a bowl of water, do so thoroughly before cutting the potatoes.

   • You can use a small brush specially designed for washing potatoes. You will be able to remove all the dirt.

2. Prepare potatoes for cooking. You can either cook the potatoes with the skins on, or you can peel the skins before cutting the potatoes into pieces. Cut the potatoes into quarters or cut them into cubes.

   • If you decide to boil potatoes with their skins on, be aware that this will affect the texture of the mashed potatoes. Therefore, it is better to use Yukon Gold, as this variety of potatoes has a thin skin than Russet potatoes.

3. Prepare potatoes. Place the prepared potatoes in a large saucepan and pour over cold water. Potatoes should be covered with water for a few centimeters. Bring water to a boil, then reduce heat and simmer for 10 to 20 minutes. Check the readiness of the potatoes with a fork. The potatoes should be soft when pierced with a fork.

   Prepare additional ingredients. While potatoes are cooking, heat chicken bouillon or milk and take the butter out of the refrigerator.

   • Use chicken broth if you want a richly flavored puree. Thanks to milk, you can cook potatoes with a creamy taste.
   • If you heat milk or broth, your puree will stay hot longer. In addition, potatoes absorb warm liquids better.

4. Drain the water and prepare the potatoes. Use a colander to drain water from potatoes. Put the pot back on the stove. Add butter room temperature and top the potatoes.

   • Crushing potatoes is better than a regular crush. However, do not overdo it, otherwise you will get a mashed potatoes of the wrong consistency, which is suggested by this recipe. small pieces and the peel should remain intact.

5. Add milk or broth. Do it gradually. Stir gently and add a little more liquid if you think your potatoes are dry. Continue adding liquid gradually until the mashed potatoes are the right consistency.

   • Do not add all the milk or broth at once. In the end, you can add too much liquid, and you will end up with not puree, but potato soup. Add liquid according to the type of potato and its level of starch.

6. Add spices and serve. Add salt, pepper and/or more oil to taste. Serve the puree warm.

   • Alternatively, you can add chopped onions or peppers to your dish.

   Making Creamy Smooth Mashed Potatoes

   1. Choose a potato. When choosing potatoes, consider what you will cook from it. Different varieties of potatoes intended for boiling, frying, baking have different properties, as well as taste and texture.

      • Russet is a common potato variety with a high starch content. Nothing can beat it when baking and cooking lung and fluffy mashed potatoes.
      • Use potatoes with low content starch, such as red-skinned potatoes. Such potatoes are sometimes called waxy, they keep their shape better than other varieties.
      • Yukon Gold potatoes can be cooked different dishes. You can fry, boil, bake this variety of potatoes. If you decide to make mashed potatoes from this variety of potatoes, you will succeed tasty dish with creamy taste.

   2. Wash the potatoes. Wash each potato thoroughly with cold water. Carefully inspect each potato so that there is no dirt left anywhere. If you wash your potatoes in a bowl of water, do so thoroughly before you cut the potatoes.

To the question What to do if the mashed potatoes turned out to be liquid? given by the author Neurologist the best answer is make a puree soup, it's also very tasty!

Answer from 22 answers[guru]

Hello! Here is a selection of topics with answers to your question: What to do if mashed potatoes turn out to be liquid?

Answer from S0faRy[guru]
throw it away and try to puree again - but try to keep the proportions. Of course, you can dilute it with something to thicken it - but you yourself understand that it will no longer be mashed potatoes, but porridge ...

Answer from good neighborliness[active]

Answer from scatter[guru]
wait twenty minutes

Answer from Dmitry Nikitenko[guru]

Answer from BANNED[guru]

Answer from Vikul[master]

Answer from Nadia °[guru]
agree with the first answer. creamy cheese soup is the best. . you can still with mushrooms, well, or with minced meat if not laziness. . and you can also mix two eggs, flour, spices and bake in the oven. get a potato casserole. . only sour cream or mayonnaise

Answer from Carried by the wind.[guru]

Answer from LenaChka)[guru]
add cheese (grated) to hot mashed potatoes .... business then

Answer from Lika Mikhey[guru]
It thickens on cooling.

Answer from *Queen*[guru]
when it cools, it will thicken. And so, I would fry the onion and interfere, you can also boil the carrots and add to the puree, grind everything, it will be orange puree)

Answer from Irina Vedeneeva (Burlutskaya)[guru]
Wait for it to cool - it will thicken

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

Answer from Vovan Uralsky[master]
First, wait. Then the spoon will stand! Secondly, you can, as already mentioned, make mashed soup. Thirdly, boil more potatoes and mix in.

Answer from katenok[guru]
already nothing

Answer from ailya nurieva[newbie]
I always add a little semolina and mix everything, and no one notices everything!

Answer from Yoanya Kudryakov[newbie]
already nothing

Answer from S0faRy[guru]
throw it away and try to puree again - but try to keep the proportions.
Of course, you can dilute it with something to thicken it - but you yourself understand that it will no longer be mashed potatoes, but porridge ...

Answer from Єix[active]
Mix starch)) Our mother interfered for a long time and ... oh, the miracle really helps)))

Answer from She-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 thickens a little. You can leave until tomorrow - the starch will thicken itself. Or just add dry potatoes

Answer from BANNED[guru]
Add finely chopped steamed broccoli. It'll be delicious. Cook broccoli for a couple of minutes 5-6, but so that it does not fall apart, but keeps its shape well.

Answer from Vikul[master]
I think, put on the stove and, without ceasing to stir, heat. it might thicken a bit. and generally thickens when it sits for a while. no need to dilute anything, it will not be the same.

Answer from Nadia °[guru]
agree with the first answer. creamy cheese soup is the best. . you can still with mushrooms, well, or with minced meat if not laziness. .
and you can also mix two eggs, flour, spices and bake in the oven. get a potato casserole. . just anoint the top with sour cream or mayonnaise to make a golden crust.

Answer from Carried by the wind.[guru]
When the puree was still hot, you could add a little grated cheese, preferably Parmesan, or you could additionally boil a few more potatoes and combine with the puree and beat again