Potatoes appeared in Russia at the end of the 17th century. Nowadays, it is perhaps difficult to find a person who would not try it. Potatoes can be boiled, fried, stewed, baked. You can even make a whole meal out of it, from salad to dessert. One of many people's favorite foods is mashed potatoes. It can be made with water, milk and other ingredients. But today we will learn how to prepare mashed potatoes with cream.
Lemon and lime puree
Photo: Restaurant 800C Contemporary Steak
Recipe by Sergei Balashov, chef of 800°C Contemporary Steak
- 1 kg potatoes
- 300 g butter
- 400 ml milk
- 2 g nutmeg
- Salt
- 2 g lemon zest
- 2 g lime zest
- 2 ml lime juice
Step 1. Peel the potatoes and cook until tender. Step 2. Rub through a sieve, then add butter and milk over low heat. Achieving the desired texture. Step 3. Mix intensively for 20 minutes, without stopping, to saturate and enrich the puree with oxygen as much as possible and so that all lumps dissolve. Step 4. Add salt and nutmeg. Step 5. After the puree is ready, you can add any additives. For example, lemon and lime zest plus fresh lime. Then mix thoroughly with these additives.
Creamy mashed potatoes: recipe
This dish will decorate your table on weekdays and holidays. Every housewife has made mashed potatoes at least once. After all, you can serve it with a wide variety of side dishes.
On summer days, mashed potatoes with cream are ideal for a vegetable salad with green onions. If it is already autumn or winter outside the window, then it is best to prepare meat or liver for the table. Mashed potatoes are the perfect side dish.
Let's learn how to cook it correctly. Sequencing:
- Potatoes should be washed well in warm water. If necessary, use a special brush for washing vegetables.
- Take a convenient knife and start peeling the potatoes.
- Next, select a suitable pan and pour water into it.
- Cut the potatoes into several pieces. Rinse with cold water to remove excess starch. Place in a saucepan and put on fire.
- When the water boils, reduce the power of the burner.
- Add some salt to the water. Add bay leaf for aroma and piquant taste.
- Cook until the potatoes become soft.
- Now carefully, so as not to get burned, drain the water from the pan.
- Take a masher and start mashing the potatoes.
- Break the egg and mix everything well.
- Add salt if necessary.
- Add butter to the puree.
- Now we need to introduce the last and most important ingredient - cream. It's best if you warm them up a little. You can do this on the stove by pouring them into a small saucepan or using the microwave.
- Pour the cream into the puree. Beat everything well with a spoon.
The puree with cream is ready. Bon appetit!
Mashed potatoes with scamorza cheese
Photo: Saxon+Parole Restaurant
Recipe by Brad Farmery, brand chef of the Saxon+Parole restaurant
10 servings
- 2 kg potatoes
- 500 ml cream 33%
- 200 g butter
- 100 g smoked scamorza cheese
Step 1. Boil the potatoes until fully cooked. Step 2. Heat the cream with butter. Step 3. Mash the boiled potatoes. Add a mixture of cream and butter to it, mix thoroughly. Step 4. For each serving of mashed potatoes (approximately 150 g), add 10 g of smoked cheese. Pre-grate the cheese and add to the hot puree. Step 5. Mix thoroughly.
With vegetable oil
- Cooking time: 35 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 1101 kcal.
- Purpose: breakfast.
- Cuisine: Russian.
- Difficulty: easy.
Puree with vegetable oil is a dietary dish that can be consumed even by patients. The dish is very easy to prepare, therefore it is in demand in many countries around the world. Some chefs use a secret ingredient to add piquancy and flavor - olive oil, which gives the dish a special charm.
Ingredients:
- Potatoes – 1 kg
- Vegetable oil – 50 g
- Milk 3.2% – 250 ml
- Salt – 10 g
Cooking method:
- Peel the tubers, rinse, cut into pieces and boil until tender.
- Drain the water. Hot potatoes are passed through a blender, at which time milk must be gradually poured in (it should be hot). Beat well until an airy, homogeneous mass is obtained.
- Serve hot, sprinkled with vegetable oil.
Mashed Baked Potatoes
Photo: Shutterstock.com
Recipe by Vladislav Korpusov, chef of the Stories restaurant
- 1 kg potatoes
- 300 ml milk
- 200 g butter
- Salt
Step 1. Bake the potatoes over an open fire until done. Step 2. Separate the pulp from the skins. Soak the skins in milk for a day. Step 3. Then squeeze out the mass and mix the remaining milk, infused with the skins of burnt potatoes, with the pulp. Step 4. Add butter, salt to taste.
More interesting recipes
A familiar dish is made unusual and tastes a little different if new ingredients are added to it. The same goes for crushed potatoes - there are many cooking options.
Puree with added cheese
- 2 kg of potatoes;
- 100 g plums. oils;
- 1.5 stack. milk;
- 100 g hard cheese;
- salt and water to taste.
Cooking process:
- Put water in a kettle or saucepan to boil, and at this time peel the potatoes.
- Place clean tubers in a saucepan, add boiling water and put on the stove to cook.
- After the water boils, add salt.
- Grind the cheese using a fine-hole grater.
- Heat the milk, but do not boil.
- When the potatoes are cooked, drain the water from the pan and mash until dry with a potato masher.
- Pour in the grated cheese and throw in a piece of butter, stir with a spoon.
- Pour hot milk, stir and mash again with a masher.
Pound with egg
- 1 kg of potatoes;
- 1 tbsp. oil drain;
- 1 stack milk;
- 2 eggs;
- salt to taste.
Step-by-step description of the recipe:
- Cut the washed and peeled tubers into 2-4 parts and place in a saucepan.
- Pour water over the tubers to completely cover them, add salt.
- Place over high heat and bring to a boil. After boiling, reduce the gas and cook until tender.
- Drain the water from the pan and mash the potatoes.
- Add butter, wait until it melts.
- Crush again, then add milk and crush again.
- Beat the eggs into the masher, taste for salt: if it’s not enough, add some salt, and mash the potatoes again until you get the desired consistency.
Potatoes with cauliflower or pumpkin
- 0.5 kg potatoes;
- 0.5 kg cauliflower (or 0.3 kg pumpkin);
- 2 tbsp. oil drain;
- ½ tbsp. cream (or 1 cup milk);
- ¼ cup grated cheese (optional);
- salt to taste.
How to cook:
- Cut clean potatoes into pieces, add hot water and cook (if the recipe includes pumpkin, cut it into pieces too and cook together with the potatoes).
- Bring to a boil, and after 10 minutes of boiling, add the cabbage (after cutting it into florets).
- When the vegetables are ready, drain the water and crush. After this, add butter, cream, cheese, mix and crush again.
Pound with coconut milk and fried onions
- 1 kg of potatoes;
- 1 onion;
- 1 tbsp. sunflower oil;
- salt to taste;
- ½ tsp. Sahara;
- 1 tsp vinegar;
- 2 stacks fresh coconut milk;
- 1 tbsp. dried garlic (replace with fresh chopped garlic).
Prepare as follows:
- Finely chop the onion, put oil in a boiling frying pan, add vinegar, sugar, a little salt and fry until golden brown.
- Wash the potatoes, peel them, boil them, drain the water, and crush them.
- Add coconut milk, garlic, and fried onions to the pan with the crushed mixture. Stir with a spoon, crush again if necessary.
Cooking delicious dishes, delighting your loved ones, is simple and interesting!
Potato mousse
Photo: Restaurant “On the Wave”
Recipe by Evgeny Cherednichenko, chef of the restaurant “On the Wave”
- 1.5 kg potatoes
- 50 g parmesan
- 250 ml cream
- 5 g truffle oil
- Salt and pepper
- 50 g butter
Step 1. Melt grated Parmesan in warm cream. Step 2. Boil the potatoes separately, when ready, add butter and cream with Parmesan, stir and rub the whole mass through a sieve. Step 3. Add truffle oil, pour into a siphon. Place on a plate.
List of ingredients
This dish goes great with any type of meat, fish, liver, and vegetables. If you learn how to do it, your loved ones will be very delighted. The dish turns out to be very inexpensive, tender and satisfying. What might we need to prepare it? Let's list:
- Potato. Of course, this is one of the most important ingredients for preparing this dish. You may ask, how much should I take? We answer: it all depends on the number of people for whom you will cook. For a family of four, 5 large potatoes will be enough.
- Salt - to taste. If you choose from large and small, it is better to prefer the second option.
- Butter - two to three tablespoons.
- Chicken egg - one piece.
- And one more main ingredient is cream. We will need to take half a regular glass.
- Bay leaf - one or two pieces.
- You can add your favorite spices, but it depends on your preferences.
As you can see, the list is quite simple. These products are most often found in any home. And if you suddenly don’t have something from the above list, you can always walk to the store and buy what’s missing.
Mashed Potatoes with Pesto
Photo: Chicken Run Restaurant
Recipe by chef Mark Statsenko
- 800 g potatoes
- 200 ml milk 3.5%
- Butter
- Salt
For the pesto:
- 270 g fresh basil
- 700 ml vegetable oil
- 60 g butter
- 14 ml lemon juice
- Salt
Step 1. Boil the potatoes, wipe and add salt, butter, boiled milk and mix. Step 2. Pesto: pour the peeled basil with oil, add salt, fresh lemon and blend with a blender. Step 3. Place the finished mashed potatoes on a dish and add pesto sauce.
Preparation
We clean and wash the potatoes.
Cut the potatoes into equal pieces, put them in a saucepan, add water, salt and set to cook. It must be remembered that the smaller the potato pieces you have, the less time it takes to cook.
Cut the cheese into cubes. The size of the side of the cube is approximately 1 cm. If you have the opportunity and desire to use Feta cheese, then use it - the dish is even tastier with it.
Finely chop the green onions.
When the potatoes are boiled, drain the water from the pan and mash the potatoes into a puree. Add the cream heated until warm and mix. If there is no cream, then you can, of course, add milk, but mashed potatoes with cream
tastier and more satisfying.
Add almost all the green onions and mix again. I always set aside a small part of the onion for a beautiful presentation. Now it's time to add the cheese. Mix the cheese and puree very carefully, using upward movements, so as not to damage the integrity of the cubes.
It can be served as a separate dish or as a hot side dish. I sprinkled a little chopped green onion and ground black pepper on top. Mashed potatoes with cream and cheese
ready! Bon appetit!
Tell me, are there people who don’t like potatoes? It seems to me that this is one of those few products that everyone eats and loves. This is why there are so many potato dishes. Remember the famous dialogue from the movie “Girls”, when the offended main character talks about potatoes with such gusto:
“Fried, boiled, mashed potatoes. Next up: french fries, potato pie. ... Please: potato pies with meat, mushrooms, cabbage, and so on. Potato pancakes, mushroom sauce, tomato sauce, sour cream sauce and so on. Potato roll, casserole, stewed potatoes with prunes, stewed potatoes with bay leaves and pepper, boiled young potatoes with dill. Shaniki!..”
The dish I want to offer can be served independently. It doesn't require fish or meat. It itself is very nutritious, since the potatoes come with both cheese and cream. The only thing that goes amazingly with it is any vegetable salad, preferably juicy, without mayonnaise or sour cream.
So, as usual, the potatoes need to be peeled and all the eyes removed.
Cut into quarters so that the potatoes cook faster, add fresh water and cook until tender in salted water for about 25-30 minutes.
When the potatoes are cooked, drain the water, mash them slightly and add butter.
Heat the cream to 70 degrees and pour into the potatoes.
Immediately beat the whole mass with a blender to a soft puree.
And only after that add grated cheese to the puree. The creamy taste of the puree will depend on the type of cheese you choose.
Mix the puree with the cheese with a spoon, not a blender. It is important that the cheese begins to melt not evenly throughout the mashed potatoes, but as if in islands. The dish is served immediately, hot. Sprinkle with dry herbs before serving. It could be just rosemary or a mixture of Provençal herbs.
Today I want to share with you a recipe for making mashed potatoes.
And although it would seem that it could be simpler, the preparation of this dish has its own tricks and secrets.
I will prepare a simple puree, without tricks and unnecessary ingredients. I recommend taking this classic recipe as a basis, and only then starting to experiment with different cooking methods and additional ingredients.
So, first things first.
How to choose potatoes for mashed potatoes
The main ingredient in mashed potatoes is potatoes. And in many ways, the taste of the finished dish will depend on the taste of the selected potatoes.
Accordingly, if you come across frozen potatoes, the mashed potatoes will turn out sweet.
Frozen potatoes can be peeled and soaked in water; you can add a few drops of vinegar to the water, which neutralizes the sweetness.
But this is resuscitation, not a guarantee of good taste, so try to avoid frozen potatoes.
Sometimes, not very respectable sellers can sell technical varieties of potatoes. These are potatoes that are grown for the production of starch and contain a very large percentage of this substance. With almost any heat treatment, these potatoes turn into a sticky mass that holds its shape very poorly, and instead of puree you will end up with a paste.
Potatoes of industrial varieties turn black incredibly quickly; you can try soaking them in water, but you will never be able to create a culinary masterpiece from industrial potatoes.
In addition, quite often you can find potatoes that taste grassy or almost tasteless, from which it is difficult to prepare a tasty dish.
So if you want to make really tasty mashed potatoes, then try to find tasty potatoes.
PS: Very often cooks add carrots, celery root, onions, pumpkin and other vegetables to mashed potatoes. They clean everything and boil it all together, and then grind it into puree. But before starting global experiments, it is better to master the basics, and only then carry out experiments in small portions.
How to cook potatoes for mashed potatoes
The potatoes need to be peeled and cut into equal pieces. The pieces should be medium in size, as large pieces will cook unevenly (raw in the middle, overcooked on the outside), and too small pieces will turn into puree prematurely.
Place the potatoes in boiling water; the water should only lightly cover the potatoes. When interacting with hot water, a starch film is formed around the potatoes, which retains the taste and nutrients in the middle.
Cook the potatoes over slightly below medium heat with the lid loosely closed. The water should gurgle, but not too much.
5-10 minutes after boiling, salt the potatoes. Salt interacts with starch and thickens the potato structure. Therefore, it is better to salt potatoes for mashed potatoes in the middle of cooking. An exception may be those varieties of potatoes that become very soft during cooking.
Since we salt the potatoes in the middle of cooking, you can add a little more salt, but provided that you are going to add cream or milk to the finished puree, and not the broth in which you boiled the potatoes.
Therefore, if you over-salt the broth and then add it to the potatoes, the puree will turn out to be over-salted. However, you can bring the puree to taste and, if necessary, add salt at the end of cooking.
Many housewives add various additives and spices to them while cooking potatoes to improve the taste, and when the potatoes are ready they simply remove these additional ingredients.
I tried some of them, I really liked some options, others were not at all impressed, but everyone has different tastes. Therefore, I will simply give a list of those additives that can be added to potatoes while they are being cooked:
- carrot;
- onions, you can peel them and make punctures in them with a knife, or you can rinse them well and add them immediately in the skins, so they will add color to the potatoes;
- celery stalk or root (the root can be mashed into a puree along with the potatoes);
- turmeric, adds color and aroma;
- bay leaf, peppercorns, allspice;
- a bunch of dill or other greens, it is better to tie the greens with a thread to make it easier to remove;
- peeled garlic cloves;
- cook potatoes not in water, but in broth...
So, boil the potatoes until soft, you can check them with a knife, and pour the broth into a separate container.
So, let's prepare the puree.
You boiled the potatoes and poured the broth into a separate container.
By this time you should have hot milk, cream ready, or you can use potato decoction. It is best to melt butter in milk or cream. If you plan to add additives to the potatoes (greens, fried onions or mushrooms, bacon, eggs, sour cream...), then they should already be prepared.
It is best to start mashing potatoes immediately after cooking. To facilitate the process, you can add a little hot milk (cream or broth). While you are crushing the potatoes, you can add a little vegetable oil and other additives (greens, onions, mushrooms...).
After you have mashed the potatoes, you need to turn them into puree. To do this, it is best to use a mixer. Beat the puree with a mixer, gradually pouring in hot milk. Once you have achieved the desired consistency, you need to stop adding milk, you can taste the puree and add salt and spices (and other additives to your taste) if necessary. After this, the puree needs to be whipped for another 1-2 minutes until it acquires a creamy structure and becomes airy.
IMPORTANT! Never beat or grind mashed potatoes with an immersion blender, otherwise you will 99.99% get a first-class paste.
If you add cold ingredients to the puree (milk, butter, cream...), the puree may take on a gray tint.
Ideally, it is recommended not to use metal utensils at all (spoons, forks, masher, whisks...) when preparing mashed potatoes; interaction with metal turns the potatoes gray, but for example, I have not yet been able to replace all kitchen utensils with ceramic or wooden ones.
If desired, you can add to the mashed potatoes:
- finely chopped and fried onions;
- chopped herbs (dill, green onions, parsley, cilantro, thyme...);
- fried mushrooms;
- finely grated and fried carrots;
- spices (coriander, saffron, paprika, nutmeg, dry herbs...)
- raw egg (you can separate the white and beat it into a strong foam, and only then carefully mix it into the puree);
- a little mineral water for splendor;
- sour cream;
- garlic passed through a press (do not forget to remove the core of the garlic);
- mustard with grated cheese or just mustard;
- pesto sauce";
- fried bacon (instead of bacon you can use finely chopped sausage or boiled pork);
- you can add pieces of fried or raw bell pepper;
- and any other ingredient to your taste;
