Even in the preparation of such a simple dish as mashed potatoes, you need to know certain subtleties, without observance of which the dish is unlikely to please the ideal result.
In the recipes proposed below, we will tell you how to cook potato puree on milk.
How delicious to cook mashed potatoes with milk?
Ingredients:
- potato tubers - 2 kg;
- butter - 75 g;
- milk fat content of 3.5%;
- salt - to taste.
Preparation
Preparing the preparation of mashed potatoes, we clean the pre-washed potato tubers from the peel, cut out the remaining eyes, place the billets in a saucepan and pour cold water. Large potatoes are cut into several parts, and small ones can be left entirely. Now put the container with the prepared vegetable on the stove for a strong fire, add salt to the taste, let it boil, reduce the intensity of the fire, making it just below the average, cover the pan with a lid and cook until the potatoes are soft. It can take from ten to thirty minutes, depending on the type of vegetable and the size of the pieces, to which it was cut before cooking.
After making sure that the potatoes are ready, pierce it with a knife (it should gently enter the tubers), heat the milk almost to the boiling point, and then drain the potatoes with water. After that, we throw into the pan slices of creamy oil and knead potatoes with a crush until the lumps disappear completely. Now gradually pour in the heated milk, stir the potato mass, whisking a little. You can use a mixer, a special blender attachment or the same toler. The amount of milk is adjustable depending on the desired density of mashed potatoes, considering that after a while it will thicken a little more.
Mashed potatoes should not be cooked for future use, as after complete cooling it loses its flavor without restoring it even after heating. But the prepared dish can be kept hot for several hours if necessary, wrapping the pan in a blanket.
Delicious mashed potatoes - recipe with milk and egg
Ingredients:
- potato tubers - 2 kg;
- butter - 75 g;
- chicken eggs - 2 pieces;
- milk fat content of 3.5%;
- salt - to taste.
Preparation
As in the previous version, we prepare the potato tubers properly, namely we wash them, clean them, cut them into several pieces and put them in a pot of water. In this case, we heat it to a boil. Next, after full boiling cover the dishes with a lid, reduce the intensity of fire and cook the potatoes until soft. Five minutes before the end of the cooking process, we pour the contents of the pan to taste. After that, drain the liquid from the pan, holding the potato slices with a lid, only slightly opening it, and proceed immediately to turning the potatoes in puree. To do this, you can use a tolstalker, a special blender attachment or a mixer, which in this case is more preferable. We break up
Mashed potatoes can also be cooked with melted milk , which will give the dish new tones in taste. Do not neglect the recommendation that involves the addition of hot milk, because otherwise the mashed potatoes will not only turn out to be cooled down, but also lose a lot in taste and will acquire an unappetizing gray color.