ᐉ How to make mashed potatoes with milk

November 16, 2013 Maria Home page » Main courses » Vegetable dishes Views: 2924

Mashed potatoes with milk are a dish absolutely inseparable from generally accepted ideas about home cooking. Making delicious mashed potatoes is very easy if you know how. Each housewife has her own tricks and signature tricks in preparing this simple side dish. I have them too. Almost any dish can be either irreparably spoiled or significantly improved with the help of a number of certain actions. Now I’ll be happy to tell you about my mashed potato secrets, but first let’s identify the ingredients.

Features of preparing mashed potatoes

The dish is prepared from mature potatoes, which contain a large amount of starch. Choose tubers with yellowish spots; young fruits are not suitable.
To make mashed potatoes golden brown, add not cold, but preheated milk to 60 degrees. Otherwise, the composition will acquire an undesirable gray tint.
When making mashed potatoes, it is very important to preserve the starch contained in the vegetable. You should not keep pre-cleaned tubers in cold water so that the necessary component is not washed out of the fruit.
After cooking, start chopping the potatoes. Work vigorously with the kitchen pestle. It is important not only to crush the fruits, but also to beat them at the same time.
When the vegetable is cooked, do not drain all the water. Leave 100-150 ml, later you will mix the liquid with milk. Don’t skimp on butter; it will make the puree tender and tasty.

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Classic mashed potato composition

There are more than a thousand recipes for mashed potatoes: with cabbage, onions, milk, herbs, mayonnaise, ketchup, vegetable broth, mushroom broth, etc. At the same time, no one has yet come up with a better classic version of this dish. The secret of its preparation lies in the selection of products. Let's look at the set of ingredients you'll need for a classic puree.

The main ingredient is potatoes, homemade is best, but store-bought will do. Some inexperienced housewives strive to purchase young vegetables, but for this case they need mature, mature tubers. Secondly, you will need fresh whole milk, not too fat, but not less than 3.5%, butter, salt. If you have all the ingredients, all that remains is to wash the vegetables and cook them. While the tubers are boiling, thoughts will begin to enter your head about how to diversify the classic version of the dish.

Puree with milk: a classic of the genre

milk with fat content from 2.5% - 380 ml.
potatoes - 1.2 kg.
salt - 20-30 gr.
butter - 80 gr.

Prepare the potatoes for cooking by washing and peeling the tubers. Now chop each fruit into 4 parts, place in a saucepan and pour boiling water over it. Bring to cook, simmer on medium power until done.
Now drain the broth and leave the potatoes for 5 minutes with the lid open. At this time, heat the milk and melt the butter in the microwave.
Take a pestle, mash the tubers and salt the contents to taste. Start adding milk while kneading the mixture. Add oil, grind too large lumps with a blender.
Using a mixer, beat the potato mixture until the mashed potatoes become fluffy and thick. Serve, garnishing the dish with fresh chopped dill or a sprig of parsley.

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Making mashed potatoes: step-by-step recipes with photos

The situation with mashed potatoes is the same as with the popular borscht - there are as many housewives and cooks as there are recipes for the dish. At the same time, everyone wants to add something new and special to a long-known dish. Thanks to such creative chefs, a huge number of variations were born. We offer you several recipes for this nutritious and simple dish.

How to make mashed potatoes with milk and eggs

This version of the dish is similar to the recipe for classic mashed potatoes. However, the egg included in the composition makes the mass more airy and nutritious. To prepare potatoes according to this recipe, you will need the following set of products:

5 potatoes;
1/3 tbsp. cream;
one chicken egg;
salt, pepper, bay leaf.

Let the water heat up.
Wash and peel each tuber. Cut: large potatoes into four parts, medium – into 2.
Place the chopped tubers into boiling water in small portions. This is done so that the boiling process of water does not stop. Add bay leaf.
Cook over medium heat for 20 minutes.
Salt the potatoes a couple of minutes before turning off.
Drain water from cooked vegetables. Place the pan with potatoes back on the stove to evaporate the remaining liquid.
Mash the vegetables with a masher.
Add cream and butter. Continue rubbing. The butter and cream should be warm.
Beat the mixture with a mixer. To achieve homogeneity, beat for at least 5-7 minutes.
Add an egg to the homogeneous potato mixture. Depending on the requirements for the dish, use the whole egg or just the white. If you add a whole egg, the mashed potatoes will turn out creamy, and if you add only the whites, the potatoes will become airy.
Before adding, the egg must be lightly beaten to obtain a homogeneous mixture, and poured in a thin stream with the mixer turned on.
These potatoes are served as a side dish for all types of meat, fish or stewed vegetables and as an independent vegetable dish.

How to cook puree with butter in a slow cooker

With the advent of various types of kitchen appliances, the list of recipes for making mashed potatoes has expanded. This dish is prepared not only in an ordinary pan. An amazing tasting puree is obtained when using a multicooker. Let's take for it:

6 medium-sized potato tubers;
1/2 tbsp. milk;
garlic;
2 tbsp. l. butter.

Cut the peeled, washed potatoes into 2 parts, put them in a multicooker bowl, pour water to the height of the back of your fingers from the vegetables. Add a clove of garlic and salt.
Select the “Soup” mode on the multicooker and cook the vegetables for 25 minutes.
Drain the water. Mash the potatoes with a masher.
Add butter to milk and heat. Pour this mixture into the potatoes. Stir.
Beat with a mixer.

Dairy-free puree with minced meat and onions in the oven

Mashed potatoes can also be used to prepare a more complex dish. These include the option with minced meat and onions in the oven. In this case, the puree no longer acts as a side dish, but as a finished dish. To prepare 6 servings, take:

1 kg of middle-aged potatoes;
0.5 kg fatty minced beef;
one large onion;
one chicken egg;
3 tbsp. l. butter with a mountain;
50-70 g cheese;
salt pepper.

Boil the peeled potatoes and add salt. Do not drain all the broth, leave about half a glass. Add 1 tbsp to potatoes. l. butter and grind until pureed.
Chop the peeled onion and fry using 30 g of oil.
Add minced meat to the onion. Then simmer the meat until cooked. In order not to oversalt the dish, it is better not to salt the minced meat.
Add spices and egg to the cooled minced meat. Mix.
Heat the oven to 180 degrees.
Grease the baking dish with the remaining oil. Add half of the puree.
Place minced meat on potatoes.
Cover the top with the remaining puree, sprinkle the top with cheese.
Bake for 20 minutes.
Serve this casserole hot.

Recipe for mashed potatoes for the first feeding of a baby

A small child needs a special diet rich in vitamins and minerals that ensure the growth and development of the body. Therefore, pediatricians recommend introducing vegetable dishes, including mashed potatoes, into infant feeding. Preparing this dish for a baby has some features, let's look at them.

1 potato;
40 g milk with 2.5% fat content.

How to properly prepare puree for babies:

Peel the potatoes so that there are no eyes or traces of skin left. Soak for 5 hours.
Cut into medium pieces. Let cook over low heat for 25 minutes.
Do not add salt.
Drain the water from the cooked potatoes. Mash the vegetables.
Add hot boiled milk. Mix, beat with a mixer.
The consistency of the puree is adjusted by adding milk.

Delicious puree with cheese in a blender

Amazingly tender potatoes with a piquant taste are obtained by adding semi-hard cheese to vegetables. The dish is prepared just as quickly and can be used as a main hot dish. To prepare 4 servings you will need:

1/2 kg potatoes;
1/4 kg cheese;
2 tbsp. l. butter;
2 cloves of garlic;
salt pepper.

Boil peeled, coarsely chopped tubers in boiling water. Before removing the potatoes from the stove, the vegetables need to be salted.
Drain the water. Dry the potatoes and mash until pureed.
Melt the butter in a frying pan, add peeled and chopped garlic, simmer for about one minute.
Transfer the puree into a blender bowl.
Add garlic mixture to potatoes. Beat.
Grate the cheese and add to the puree, beat.
The dish should be served immediately after preparation.

Mashed potatoes with champignons

heavy cream (fat content from 23%) - 80 gr.
potatoes - 1.3 kg.
champignons - 250 gr.
milk - 200 ml.
butter - 70 gr.
fat sour cream - 60 gr.
garlic - 3 cloves

Prepare potato tubers for cooking (cleaning, washing, cutting). Place the fruits in a saucepan with cold water and add salt. Boil until tender; the vegetable should crumble in the water.
When the fruits are cooked, drain the liquid. Add milk, mash the lumps with a pestle or blender. Heat the cream and add it to the mixture. Bring the dish until smooth, add salt again if necessary.
Grind the garlic in a mortar, place it in a frying pan with butter, and fry until golden brown. Chop the champignons along the stem, add to the garlic, add sour cream.
Fry the mushrooms until they are ready, they will reduce in volume. Divide the finished mashed potatoes into serving plates and place mushrooms in garlic-sour cream sauce on the side.

Puree with milk and onions

milk (fat content from 3.2%) - 220 ml.
potatoes - 850 gr.
vegetable oil (can be replaced with olive oil) - 60 ml.
purple onion - 1 pc.

Peel and rinse the potato tubers under the tap. Cut the fruits into pieces of the same size and place in a saucepan. Fill with water until the liquid covers all the vegetables.
Cook the potatoes until they are ready, they should begin to crumble. Once this happens, drain the water. Leave the vegetables uncovered for 5 minutes to partially dry.
Chop the onion and fry it in hot oil until golden brown. Now start preparing the puree. Salt the potatoes, add hot milk and butter.
Beat the mixture with a blender to eliminate lumps. When you have prepared a homogeneous mass, add the onion and stir the puree. Assess the taste and add salt if necessary. Serve, garnished with a sprig of dill.

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Another option

It should be noted that mashed potatoes (you will learn the recipe with milk and eggs in today’s publication) are ideal for a children’s menu. To prepare a lush and tender side dish with a pleasant velvety aftertaste, your kitchen should have:

150 milliliters of milk.
A kilogram of potatoes.
One chicken or a couple of quail eggs.
30 grams of butter.
Salt.

To prepare this dish, it is advisable to choose white rather than yellow varieties. Pre-washed and peeled tubers are cut into thin pieces to reduce cooking time and placed in a pan. Salt and water are also added there. To get a more aromatic side dish, add a couple of bay leaves to the dish. After this, the container is placed on the stove and after its contents boil, the heat is reduced. After twenty minutes, check readiness and drain all the liquid.

To get truly airy and tender mashed potatoes (recipe with milk and egg), add butter to the cooked vegetable and mash thoroughly with a masher. As a result, you should get the most homogeneous mass possible.

After this, carefully pour preheated milk into the contents of the pan and mix thoroughly again. At the final stage, one chicken or two quail eggs are added to the almost finished dish and mashed again with a masher

Baked mashed potatoes with sour cream

high fat milk - 230-250 ml.
potatoes (not young) - 1 kg.
butter - 65 gr.
sour cream (fat content no more than 15%) - 40 gr.
chicken egg - 6 pcs.
onions - 2 pcs.

Wash the tubers and remove their skins. Chop into pieces and cook in salted water. When the liquid boils, reduce the power of the stove. Cook the ingredients until the potatoes begin to crumble.
Now drain the water, leaving 100 ml. decoction Microwave the butter to heat, then gently fold it into the potatoes. Mash the mixture with a pestle and salt the dish.
Begin to slowly pour in hot, but not boiling, milk. Mash all the lumps with a blender to obtain a homogeneous mass. Prepare a baking dish for baking food in the oven, grease the cavity with margarine.
Place mashed potatoes in a heatproof container. In a separate bowl, combine sour cream with one chicken egg, beat with a fork. Now smooth out the puree with a spatula and cover it with the mixture.
Preheat the oven to 180 degrees, place the mold inside. Leave for 10-15 minutes until a golden brown crust appears on the surface. Then remove the mold with the dish, make 5 holes in the surface.
Crack one egg into each hole, trying to keep the yolk intact. Place the dish back in the oven and bake until the eggs are set (about 5 minutes).
The yolks should remain liquid, so keep an eye on the process. When the dish is ready, sprinkle the mashed eggs with salt. Serve the dish to the table.

How to make (cook) delicious mashed potatoes

Step 1.

Cooking should begin with the main ingredient. In our case it is potatoes. Peel the tubers and then rinse thoroughly.

Place the peeled potatoes in a saucepan. Fill the dishes with cold water in advance.

Step 2.

The vegetable we came across was quite large. This means that it will take quite a long time to reach readiness. I suggest cutting it into smaller pieces. Just keep in mind that the pieces should be approximately the same.

After cutting, wash the potatoes again. Then fill it with cold water and put it on fire.

Step 3.

The required amount of salt can be added immediately, without waiting for it to boil.

Bring the potatoes to a boil over medium heat. Then reduce the heat to low and cover the pan with a lid. We will cook the vegetable for 30 minutes. Again, the type of vegetable may be different for everyone. Therefore, it is advisable to monitor the product during the cooking process and prevent overcooking.

Step 4.

The potatoes are ready. Now drain all the broth from it, covering the pan with a lid. Then return to the heat, hold it for literally 2 minutes. At the same time, reduce the fire to minimum. This way the remaining broth will evaporate.

Step 5.

At this time we will prepare our milk and cream dressing ourselves. Take a saucepan and pour the required amount of milk into it. Next we put the oil here. Place the dishes on the fire and simmer over low heat without bringing to a boil.

While we put it aside, we will soon return to our milk.

Step 6.

Now we place the boiled potatoes on a more convenient surface. In my case it's a cutting board. And grind it using a potato masher. Until we get a homogeneous mass without lumps.

When you are sure that the potatoes are completely chopped, pour in the milk and cream mixture. And mix it thoroughly with boiled potatoes.

The mashed potatoes are ready, you can start serving. Place the side dish on a serving plate in the form of a fan and pour in butter. And place a piece of fish or meat next to it. And don’t forget to add fresh vegetables, it’s a wonderful combination.

Mashed potatoes with melted cheese

milk with 2.5% fat content - 225 ml.
potatoes - 1.1 kg.
butter - 55 gr.
salt - 20 gr.
processed cheese (briquettes) - 200 gr.

Pour water into the pan and salt it. Peel the potatoes, wash and chop into equal slices. Send for cooking, bring to readiness (the fruits will begin to separate).
Now drain the remaining broth and let the potatoes dry. Heat the milk until it begins to boil. Turn off the burner, crumble the processed cheese into the mixture and stir.
Add milk mixture to potatoes. Start mashing the tubers with a pestle while beating the puree. Use a blender if necessary.
Heat the butter in the microwave, then add it to the main mixture. Place the saucepan with the puree on low heat, simmer for 3 minutes, stirring at the same time.
Beat the dish again with a pestle, mixer or blender. Let stand for 10 minutes, serve, garnished with chopped dill or parsley.

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Puree in a slow cooker with broccoli

garlic - 3 cloves
butter - 75 gr.
hard cheese - 90 gr.
potatoes - 1.2 kg.
milk - 300 gr.
broccoli - 3 pcs.
salt - in fact
chicken egg - 1 pc.
vegetable oil - 60 ml.
pepper - 2 gr.
fresh dill - 50 gr.
spices (any) - at your discretion

Peel the tubers, place them in cool water, after chopping them into pieces. Rinse the cabbage and chop into cubes. Remove the peel from the garlic and pass the teeth through a press, add vegetable oil, pepper, seasonings (optional).
Grate the cheese. Mix water with butter, put on the stove, simmer until boiling. Prepare a multicooker bowl, add chopped potatoes and broccoli into it.
Pour the resulting mixture with water and dissolved oil, add salt. Set the “Extinguishing” function (duration – half an hour). When the device beeps when finished, drain some of the water and add garlic and vegetable oil.
Sprinkle the dish with cheese, set the multicooker to “Stew”, and simmer for another quarter of an hour. When the potatoes and broccoli are ready, pour in hot milk and puree the ingredients. You can use a pestle or blender. When serving, garnish with herbs.

Puree with milk and egg

fat milk - in fact
butter - 75 gr.
potatoes - 1.7 kg.
egg - 2 pcs.
salt - 30-40 gr.

Rinse the tubers under the tap, remove the skins and chop the fruits into equal-sized pieces. Prepare a pan, place the vegetable in it, add water, and cook.
When the liquid boils, salt the dish and reduce the stove power to minimum. Now simmer the dish until the fruits begin to fall apart.
Once this happens, drain the water from the pan. Start crushing the potatoes with a pestle, and at the same time let the milk heat up. You can process the vegetable with a blender if the lumps appear too large.
In a separate bowl, beat raw eggs, add them to the puree, while whisking the dish. Add hot milk and melted butter in the same way.
Add the eggs quickly, otherwise they will curdle in the hot potato mixture. After mixing all the ingredients, beat the finished puree again with a blender and serve.

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Classic recipe with milk

You don't need expensive ingredients or cooking experience to make mashed potatoes. However, to make it truly delicious, it is recommended to use simple tips. They will help make the dish fluffy, perfect texture, tasty and tender.

The dish is prepared from:

potatoes – 1.5 kg;
milk – 150 ml;
salt.

Peel, wash the vegetable, add water and cook. If the tubers are small, cutting them is not necessary. After the liquid boils, add salt to taste. After 15-25 minutes (depending on the type of potato), the vegetable will be ready.

Then the water is drained and the potatoes are crushed with a potato masher. Warmed milk is gradually introduced. While adding all the ingredients, the potatoes must be continuously pressed and stirred.

In order to make the dish airy, after mixing all the ingredients, the pan should be returned to the heat and simmered for 6 minutes, continuing to stir. It is very convenient to use a mixer. Then the mass will turn out especially lush.

Mashed potatoes with minced meat

minced meat (preferably pork-beef) - 550 gr.
hard cheese (“Dutch” or “Russian”) - 170 gr.
potatoes - 800 gr.
salt - 35 gr.
onions - 2 pcs.
butter - 120 gr.
fat milk (from 3.2%) - 180 ml.

Prepare the potato tubers for further manipulation. You need to wash them, peel them, chop them. Pour cold water into the pan, add salt, place the potatoes.
Set the power to maximum, simmer until it boils, then reduce the heat. Cook the potatoes until they start to crumble. Drain the broth and let the vegetables stand for 10 minutes.
At this time, heat the milk and pour it into the potatoes. Grind the ingredients with a pestle to obtain a homogeneous mass. You can use a blender to break up lumps.
Chop the onion and mix it with the minced meat. Fry in one part butter until fully cooked. Grease a baking dish for baking food in the oven, place minced meat and onions in it, place mashed potatoes on top.
Grate the cheese and sprinkle it over the semi-finished dish. Preheat the oven to 190 degrees, place a baking sheet inside. Bake until the cheese is completely melted, serve in portions.

Prepare mashed potatoes according to the classic recipe. Add fried onions, broccoli or cauliflower, processed cheese, full-fat sour cream, and cream. Consider technologies based on fried champignons, minced pork or beef, and eggs. Don't skimp on butter. Always beat the puree until smooth, using a blender or kitchen pestle.

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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 you keep 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'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.