A simple recipe for fluffy mashed potatoes in a Redmond slow cooker

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So, how to make delicious puree in a slow cooker? The first thing you need to do is wash the potatoes thoroughly and then cut off the skins. Next, you should free the tubers from the “eyes”. If there are damaged areas, they should also be removed. After this, rinse the potatoes under cold water and cut them into pieces.

Many people try to cut potatoes as small as possible so that they cook faster. Please note that this is not necessary. Real mashed potatoes in a slow cooker or on the stove will only come from vegetables that are cut into large pieces.

Sometimes it happens that there are lumps in the finished food. They spoil not only the appearance, but also the taste of the puree. This indicates that the potatoes are undercooked.

To make the puree airy and homogeneous, you need to not only soften the vegetable pieces, but also beat them thoroughly. How to do it? Now we'll tell you. At the first stage, you need to rub the cooked product through a grater or grind it. After this, you need to thoroughly beat the puree by hand. Please note that you can use a hand mixer during the cooking process. You should not use an electric device, as the air mass will quickly turn into a viscous, sticky substance.

Mashed potatoes in a slow cooker: step-by-step instructions

To prepare mashed potatoes in a slow cooker, you need, at a minimum, potatoes and water. But if you want to turn mashed potatoes from simple pound into a dish (completely independent, by the way), that you can’t tear yourself away from, read carefully... We’ll tell you how mashed potatoes in a slow cooker turn step by step into a masterpiece. Let's start with choosing potatoes!

There are a lot of potato varieties in the world, and the range is constantly updated. If ten years ago you loved yellow, aromatic potatoes, the mash from which was like egg yolk, then don’t be surprised if today’s potatoes with the yellow cut of the tuber remind you of the existence of forage crops. The varieties just changed - but the recipe for mashed potatoes in a slow cooker remained the same!

Choose a variety that the market trader will say: “For cooking!” The tuber will be white, or yellow, or even cream - it depends on your luck. The color of the peel is also not important.

But now the vegetable has been chosen. You can start making mashed potatoes in a slow cooker! Cleaning, slicing – there’s nothing complicated about it. Just don’t cut the potatoes finely: the pieces should be approximately the same, about the size of half a medium-sized tuber.

There are recommendations: boil the potatoes in acidified water so they don’t darken. Well, as you know, cabbage turns white in vinegar... However, in an acidic environment, the starch structure changes slightly - as a result, the potatoes run the risk of acquiring qualities that interfere with pureeing. So do not acidify the water for boiling potatoes. To prevent the potatoes from darkening, peel the tubers: a) after washing (cool shower and brush); b) stainless steel knife; c) quickly - and immediately put it in cold water.

However, leaving peeled potatoes in cold water for a long time is not a good idea. Cleaned - cook! But don’t overcook: 15 or 20 minutes of boiling is enough to boil good potatoes. The variety intended for frying will not begin to boil even after half an hour of boiling...

What to cook with? Some innovators prefer to cook potatoes in a milk environment. That is, they dilute the milk with water, add potatoes and heat it up... For some reason, this method of cooking seems irrational to us. It is much more interesting to cook potatoes in an aqueous environment, in the presence of spicy and aromatic crops. Simply put, with a bay leaf and a small onion.

Are the potatoes ready? The rest is quite simple. Mash it with butter, add hot (so that the puree does not turn grey) cream (in extreme cases, milk with at least 3.2% fat content), beat in the egg, add salt, knead until elastic homogeneity - preferably by hand, you can use a mixer at medium speed - and serve!

A handful of fresh chopped herbs and all sorts of other additives will help turn mashed potatoes into amazing-tasting works of culinary art.

Are there any options? Of course! Do not add cream to the puree, mash the potatoes with unrefined vegetable oil, sprinkle a portion with finely chopped onion (not spicy) - and enjoy! Reduce the amount of oil, use only yolks instead of whole eggs - you will get an appetizing potato cream. Or vice versa: do not put yolks in the puree, beat the potatoes with milk and whites - the puree will become airy and keep its shape.

Adding puree

What additional components are used in preparation? Warm milk and butter (margarine is not used in this case). You can also use broth, but then the puree will not be as tasty. In addition, it is possible that it will acquire a dark shade. Note that milk is added to the puree in small portions. It is poured in gradually during the beating process. You can also add a little sour cream to the dish. Thanks to this component, the puree will acquire an interesting taste.

Recipe one

First, let's look at the classic recipe for making puree in a slow cooker. For cooking you will need:

• half a glass of milk;
• 5 pieces. potatoes;
• salt (to taste);
• 100 g butter.

Step-by-step cooking recipe. Wash and peel the potatoes. Next, cut each of them into four parts. Then place the pieces in the multicooker bowl and fill with water. Select the "Baking" mode. The cooking process should take 40 minutes. If desired, you can add pepper and bay leaf. Also don't forget to salt the dish.

After the multicooker turns off, drain the liquid. Transfer the potatoes to another bowl. The softened vegetable needs to be crushed. Then add butter. Knead thoroughly again. After this, pour milk into it. Stir, making sure there are no lumps left. Serve cooked mashed potatoes in a slow cooker with meat, vegetables or fish.

How to prepare mashed potatoes (cooking in a slow cooker):

Recipe two

Now we will tell you how to prepare mashed potatoes in a Redmond multicooker. In this case, the puree will be prepared with onions. Most likely, you have never tried such a dish before.

For cooking you will need:

• one onion;
• 5 potatoes;
• salt, pepper (to taste);
• two tablespoons of olive oil;
• a pinch of coriander.

Cooking. First, prepare the flavorful gravy. Select the “Frying” mode on the device for fifteen minutes. Pour oil into the bowl and wait until it warms up.

Next, peel the onion and chop finely. Place in a frying pan. Throw in pepper, salt and coriander. Fry the onion with spices until golden brown. Next you need to prepare the multicooker bowl. Send pre-washed, peeled, chopped potatoes there. Pour water into the bowl. Select the “Frying” mode on the device for 40 minutes. Add salt to taste.

After the potatoes are cooked, drain the water and transfer the remaining ingredients to another container. After this, mash the vegetable until pureed. Next add the fry. This dish goes well with fresh vegetable salads.

Prepare mashed potatoes in a pressure cooker:

This mashed potato recipe is super easy. Once you make it once, you will probably remember this recipe.

1. Place a metal rack rack in the bottom of the slow cooker bowl and add 1 cup water or broth with 1 teaspoon salt.
2. Add peeled and cut potatoes.
3. Close the lid of the pressure cooker and cook under high pressure for 10 minutes. Usually, in multicookers, a simple “Soup”, “Cooking” mode is suitable.
4. After cooking, release steam (be careful!! The steam is very hot!!) Check the readiness of the potatoes with a fork - they should split easily when pierced.
5. Remove the wire rack from the bowl of potatoes. Drain the remaining liquid and add the boiled potatoes back.
6. Add 1 cup warm milk or remaining broth, then stir in 6 tablespoons melted butter.
7. Beat with an electric mixer until mashed potatoes are free of lumps. If necessary, add more warm milk or broth.

Recipe four

How to make mashed potatoes in a slow cooker? We offer you a recipe for puree with tomatoes and cheese. Thanks to the combination of products, you will be able to reveal the taste of potatoes in a new way.

To prepare you will need:

• 400 ml milk;
• 10 g butter;
• 1 tomato;
• 1 kilogram of potatoes (choose medium-sized vegetables);
• 200 g leeks;
• 3 cloves of garlic;
• four tablespoons of mayonnaise;
• 2 bay leaves.

The process of preparing a dish. First of all, peel the tubers, then cut them into large pieces. Turn on the multicooker, select the “Frying” mode for 5 minutes. Place the butter in a bowl and add the onion (finely chopped) into the bowl.

After frying it, transfer it to a saucer. Place potatoes in a bowl and cover with water. Next, select the “Frying” mode for forty minutes. After the water boils, add pepper, salt, bay leaf and, of course, garlic to the bowl. While the potatoes are cooking, place the fry in the heated milk. Grate the cheese there on a coarse grater. Mix all the ingredients together. If desired, you can add finely chopped dried herbs.

After the vegetable is cooked, it should turn out a little overcooked, mash it. Add milk with spices and onions there. After this, place the puree in a clean container in the multicooker and place tomato slices on top. Next, sprinkle the dish with grated cheese and brush with mayonnaise. Sprinkle all ingredients with seasoning. Next, select the “Baking” mode, bake the puree until golden brown. Serve warm.