Recipe: Mashed potatoes with fried onions. Calorie, chemical composition and nutritional value.

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Recipe author: Ree Drummond - blogger, food writer, photographer, TV presenter

Some people prefer the pure, creamy taste of mashed potatoes, while others like them loaded with sweet and spicy fried onions... Delight your guests and make two types! Moreover, it will take a little time. The base will be the same - tender and airy puree with cream, cream cheese and butter. But in one part you will add fried shallots. The beauty of this side dish is that you can prepare the puree in advance, put it in a casserole and put it in the refrigerator, and before serving, all you have to do is heat it in the oven.

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Time: 1 hour. 50 min. Difficulty: easy Servings: 15 - 20

The recipes use measuring containers with a volume of: 1 cup (tbsp.) - 240 ml. 3/4 cup (st.) - 180 ml. 1/2 cup (st.) - 120 ml. 1/3 cup (st.) - 80 ml. 1/4 cup (st.) - 60 ml. 1 tablespoon (tbsp) - 15 ml. 1 teaspoon (tsp) - 5 ml.

Recipe ingredients:

Mashed potatoes

• 4.5 kg. Raset Burbank or Yukon Gold potatoes, peeled and cut into chunks
• 440 gr. butter, softened, + extra for greasing the baking dish
• 2 packs of 220 gr. cream cheese, softened
• 2 tbsp. heavy cream
• 1 tsp. coarse salt
• 2 tsp. freshly ground black pepper

Onion frying

• 1.8 kg. shallots, peeled and thinly sliced
• 2 tbsp. olive oil

Ingredients

• Potatoes – 5-7 pcs.;
• Onion head – 1 pc.;
• Egg – 1 pc.;
• Milk (or low-fat cream) – 150-200 ml;
• Sunflower oil – 2-3 tbsp. l.;
• Fine salt - to taste (about 0.5 tsp).

How to make mashed potatoes with fried onions

Wash the potato tubers and peel them. Rinse again. Deal with the potatoes quickly to prevent the tubers from darkening. Before cooking, it is better to immerse the peeled potatoes in water at room temperature, so they will not darken.

Cut whole tubers into arbitrary pieces or slices. Immerse in a pan of hot water. There should be just enough liquid to cover the potatoes. To make boiled tubers more tasty, you don’t need a lot of water. Place it on high heat on the stove. Very soon a protein foam will appear; it is better to remove it with a slotted spoon or a regular tablespoon. Next, cook the tubers over moderate heat with the lid half closed.

Peel the onion. Rinse it. Cut into small cubes. If you like larger vegetables, you can cut them into thin slices or semicircles.

In a frying pan with sunflower oil, fry the onion until golden brown. Be sure to stir so that the vegetable does not burn.

When the potatoes are soft, drain all the broth from the pan. It is not required in this dish. But you can leave the broth to cook vegetable soup or stew vegetables for another dish.

Cool the potatoes slightly. Add the egg. Add some salt. When the puree is ready, you can add more salt or even ground spices to taste. Pour the slightly warmed milk into the pan until it's all gone. Here, if desired, you can use cream, but the dish will become a little more caloric.

Puree the mixture with a masher until there are no lumps left. It is not recommended to use a blender for this, otherwise the potatoes will not turn out so tender and fluffy. Now pour in the milk and adjust the thickness of the potatoes.

Use a chef's ring to spoon the puree onto a plate. Place the roast on top.

Serve mashed potatoes with onions as a side dish with any meat, poultry or fish. It turns out delicious if you add a couple of slices of sausage or bacon to the potatoes. Garnish the dish with fresh herbs before serving. Bon appetit!

Many people really like the dish of mashed potatoes. It is usually prepared for breakfast or dinner. Mashed potatoes are also a frequent element of the holiday table. Our article will consider quite original options for preparing a familiar dish.

Cooking according to the recipe:

1. Generously butter two 4-quart baking pans. Preheat the oven to 175°C. Boil water in a large saucepan and add potatoes. Bring to a boil and cook until tender when pierced with a fork, 20 to 25 minutes.
2. Meanwhile, prepare the onion fry
   : Pour olive oil into a large frying pan and place over medium heat. When the oil is hot, add shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Using a slotted spoon, transfer to paper towels to remove excess fat.
3. Prepare the puree
   : Place the potatoes in a large colander. Return it to the dry pan and place the pan on the stove. Mash the potatoes over low heat to release all the steam before adding other ingredients. Turn off the heat and add 330 gr. butter, cream cheese, heavy cream, salt and black pepper to taste.
4. Arrange the shallots in the bottom of one of the greased pans, reserving some for garnish. Place half the potatoes on top of the shallots and spread evenly. Top with remaining fried onions. Transfer the remaining mashed potatoes to the second pan. If making them ahead of time, cover the pans and refrigerate.
5. Before serving, sprinkle some of the remaining butter over the mashed potatoes in the pans and bake until the butter is melted and the potatoes are heated through, 20 to 30 minutes. Or 1 hour if you took the puree out of the refrigerator.

Categories:

recipe / Oven / Holiday dishes / New Year / Christmas / Dinner party / Main courses / Side dishes / Vegetables and mushrooms / Potato dishes / Mashed potatoes / Ree Drummond

Mashed potatoes with onions step by step photo recipe

Ingredients:

• Semi-finished mashed potatoes - 2 packages;
• Powdered milk - 4 tbsp. spoons;
• Onions - 1 head;
• Vegetable oil - 4 tbsp. spoons;

When going rafting, I brought with me a couple of bags of semi-finished mashed potatoes, which I decided to use only if we were lucky enough to catch an outstanding fishing trophy. Contrary to all pessimistic sentiments, the first taimen was caught already on the first day of rafting (I was still holding on there, because I didn’t plan to get my “good stuff” so quickly), and when on the third day we were lucky enough to catch a second specimen, worthy of being the main dish for the mega side dish - I reached to the bottom of the backpack... Actually, you will find the recipe for making your own mashed potatoes on the package, I just decided to share advice here on how to turn a semi-finished product into a completely living dish...

Peel a good onion and cut into small cubes,

Pour a small amount of vegetable oil into a frying pan or bean lid (can be replaced with fat from a can of stew), set it on fire, wait for it to heat up, and add onion,

Fry the onion until slightly baked and golden brown, and remove our frying from the heat.

Dissolve 4 heaped tablespoons of powdered milk with a small amount of boiling water (it must be prepared in advance, in the amount necessary for diluting the mashed potato powder),

Pour the required amount of water into a saucepan or cauldron to dissolve the mashed potatoes (see manufacturer’s recommendation), then pour the diluted milk into the water,

Pour potato powder into the pan in a small stream, stirring vigorously all the time,

As a result, you should get thick mashed potatoes, the consistency of which is very similar to regular masher.

Well, now all we have to do is combine the potatoes with fried onions,

Beat the puree thoroughly one more time until a homogeneous mass is formed, and...

We add to this wonderful (by the standards of a camping ration, of course) side dish the main dish (which was taimen steaks in onion batter, fried in a frying pan), and invite all our hungry tourist friends to the table. Bon appetit everyone and good luck making the above recipe for mashed potatoes with fried onions.

Recipe Notes

Naturally, if the potatoes turned out to be not salty enough or you decide to add fresh ground pepper, chopped flask, wild onions, any chopped greens, or (and this happens on a hike!) butter - don’t hold back, be sure to add it!! ! Speaking of butter... I personally saw a group of tourists of 25-30 people, one of whom solemnly carried a bucket half filled with water, in which splashed a piece of 4 kilograms of butter! I’m still impressed, although probably 20 years have passed...

Recipe two: mashed potatoes with bacon and onions

This dish will appeal to those who like to experiment with food. The dish turns out to be quite satisfying. Therefore, you can feed it even to a representative of the stronger sex. Mashed potatoes with fried onions fit perfectly into the everyday menu. It has an interesting taste - creamy and meaty.

For cooking you will need:

• 25 grams of butter;
• 600 grams of potatoes;
• milk (approximately 100 ml);
• 200 grams of bacon;
• two onions;
• salt.

Cooking with bacon and onions.

1. First of all, take the potatoes, peel them and wash them. Next, cut it into small cubes. Place the potatoes in a saucepan and fill it with water. Wait for the liquid to boil. Cook it for about twenty minutes. Drain the water.
2. Then use a masher to puree the still warm potato pieces. After this, pour in the heated milk and add butter. Stir. Don't forget to salt everything.
3. Take the bacon and cut it into small pieces. Place them in a frying pan and fry until a golden brown crust appears.
4. Then add the onion (finely chopped) there. Fry these ingredients together until the onion is soft. Then place the roast on top of the puree. Before serving, sprinkle the dish with herbs.

First recipe: mashed potatoes with fried onions

It is very easy to prepare. The resulting dish is tasty and has a pleasant aroma.

To prepare crushed potatoes you will need:

• 100 ml milk;
• seven potatoes;
• 1 onion;
• salt (a pinch will be enough);
• 2 tbsp. spoons of sunflower oil.

Cooking process: step-by-step recipe.

1. Take a potato and peel it. Wash under cold water. Then cut into small pieces. Boil until tender in salted water. The process of boiling potatoes will take about fifteen to twenty minutes.
2. While the potatoes are still warm, pour milk into them. Turn on low heat and bring to a boil. After this, use a masher to turn the potatoes into mashed potatoes. If necessary, add salt to the dish.
3. Next you will need onions. Peel it and rinse it under running water. The last step is to prevent your eyes from watering from the onion.
4. Cut into small pieces. Then send them to the frying pan, pour in vegetable oil (a little). Fry the onion until golden brown.
5. Add fried onions to the puree. Pour the oil in which the vegetable was fried into the dish as well. After pureeing, mix thoroughly. Serve hot.