Mashed potatoes made without adding milk

Many people love mashed potatoes. It is made as a side dish for various fish and meat dishes. In addition, it goes well with mushrooms, various pickles, and vegetable salads.

Today, you can find a huge number of recipes for preparing this dish. And some families even have their own secrets for preparing it.

As you know, mashed potatoes are usually prepared with milk, however, if you don’t have it, then it’s okay. There are recipes for this dish that are prepared without adding milk.

Dairy-free puree – 5 delicious recipes

With all the richness of choice of dishes prepared from potatoes, mashed potatoes are the most popular and beloved. But the classic recipe for cooking with milk or cream is not suitable for everyone. There is no particular problem, because you can prepare tasty and very healthy puree without milk with original additives.

A very simple and tasty recipe that can be quickly prepared for lunch or dinner for the family.

Ingredients:

potatoes – 500 gr.;
egg – 1 pc.;
oil;
salt, herbs.

Preparation:

Peel the potatoes, rinse and cut into equal pieces to help them cook faster.
Fill with cold water, put on fire and wait until it boils.
Add salt and reduce heat to low.
Cook covered until fully cooked; the potatoes should become soft and easily pierce with a knife.
Pour some of the water in which the potatoes were boiled into a cup and drain the rest.
Mash the potatoes; if desired, you can add a small piece of butter.
Break the chicken egg into a cup and, stirring constantly, pour it into the slightly cooled mixture.
By diluting with water, bring the puree to the desired consistency.

When serving, you can sprinkle the mashed potatoes with fresh dill.

If you are fasting or for other reasons do not consume animal products, then this recipe is for you.

Ingredients:

potatoes – 500 gr.;
nuts – 50 gr.;
olive oil – 50 ml;
salt, herbs.

Preparation:

Fry the almonds in a dry frying pan, peel off the brown skin and grind with a blender.
Add a little water to make almond milk.
Chop a bunch of parsley or green onions and then mix with the nut liquid and olive oil until smooth.
Peel the potatoes, wash and cut into small pieces.
Pour in water, add salt after boiling and cook until soft.
Drain the water, leaving a little in the cup and stir to avoid lumps.
Gradually adding the prepared green dressing, bring the puree to the desired consistency.
This puree will serve as an excellent and satisfying side dish for fried mushrooms or vegetable cutlets.

How to make puree without milk

How can you replace cow's milk in purees?

Depending on your reasons for choosing to avoid milk, there are different alternatives. So, for example, if you don't intend to add it to purees due to dietary or medical restrictions or because you decide to become a vegetarian, plant-based milk can be a substitute. Soy, rice, coconut and almond milk are great for lactose intolerant people and vegans. To prepare puree, these types of milk are replaced with cow's milk in a 1 to 1 ratio, and instead of fatty aromatic butter, dairy-free margarine or vegetable fats are used.

When choosing plant-based milk for purees, avoid sweetened products.

For those avoiding cow's milk because they are on a low-fat diet, it is recommended that they replace it with chicken broth or rich vegetable broth. If you simply don’t have milk or butter at home, but happen to have heavy (20%) cream, then remember that half a glass of it will replace the same amount of milk and 1 tablespoon of butter at the same time. If you only have whey among all dairy products, then it is also suitable for making purees.

How to make mashed potatoes with chicken broth

To make dairy-free puree using broth, take: - 5 large starchy potatoes; - 3 ½ cups chicken broth; - 1 clove of garlic; — 1-2 tablespoons of vegetable oil; - salt pepper.

Wash the potatoes thoroughly under running water, peel and cut into equal-sized cubes. Rinse them again. Place the potatoes in a saucepan, add the peeled garlic clove and pour in the broth. Bring to a boil and cook until the potatoes are soft. Pour the broth into a separate bowl, remove the garlic. Mash the potatoes with a masher or pass them through a special press, gradually pour in the broth, achieving a homogeneous, fluffy mass. Add vegetable oil and season the puree with salt and pepper to taste.

If you want to make puree without salt, add dried dill to it, which gives the dishes a salty taste.

Mashed potatoes with butter

Good cooks know the secret of making mashed potatoes without adding liquid at all, but you can’t persuade them to do without butter. To make the perfect dairy-free mashed potatoes, you will need: - 4 large starchy potatoes; - 3 tablespoons butter; - salt.

The trick to making this puree is to steam the potatoes. Thus, by avoiding direct contact with boiling water, the potatoes are boiled, but the starch cells in them are not destroyed. Wash, peel, rinse and dry the potatoes. Cut it into equal slices and place it in the bowl of a steamer, pour 2 cups of hot water into the bottom, bring it to a boil, cover with a lid and steam the vegetables for about 20-30 minutes until fully cooked. Cool the potatoes slightly, pass through a press or puree with a special device, season with oil, salt and serve.

Mashed potatoes without milk - recipe with photos

If you've never made mashed potatoes without milk, but with cheese and butter, you should definitely try this dish. The puree turns out so tasty that you simply can’t tear yourself away from it. You can simply serve this puree with fresh vegetables or homemade pickles, as well as with any meat dish you love, and it’s always equally delicious.

Prepare the products according to the list. Peel the potatoes and wash them. The butter should be at room temperature; it is best to take the type of cheese that melts well at high temperatures.

Cut the potatoes into large pieces, cover with clean cold water, add a little salt, and boil until tender.

Drain the water, leave some of this water, we will need it later. Add soft butter and mash the potatoes until smooth.

Gradually add the water in which the puree was cooked. Adjust the thickness of the puree as desired, but do not forget that the cheese will make it thick enough.

Add the grated hard cheese last and stir quickly. If you do everything quickly, the cheese in the hot puree will melt and make it homogeneous. By the way, if you didn’t get the thickness right, you can still adjust it using the water in which the potatoes were boiled.

Serve delicious mashed potatoes without milk (but with butter and cheese) with fresh vegetables, herbs and your favorite meat dish.

Have a nice one.

Dairy Free Mashed Potatoes Recipe

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Dairy Free Mashed Potatoes Recipe

This recipe for making mashed potatoes is very helpful when you have neither milk nor butter at home. The dish turns out very tasty thanks to the dressing of garlic, mustard, olive oil and lemon juice. This mashed potato will perfectly diversify your menu.

Ingredients

To prepare mashed potatoes without milk we will need: 6 medium potatoes; 4 tbsp. l. olive oil; 0.5-1 tsp. mild mustard; 1 tsp. lemon juice; 2-3 cloves of garlic; salt.

Cooking steps

Peel the potatoes, cut into pieces and add water. Bring the water to a boil, reduce the heat, add salt and cook until the potatoes are ready.

Drain the cooked potatoes into a separate cup. Mash the potatoes with a masher.

Separately mix lemon juice, olive oil, mustard, and pressed garlic. Add the resulting mixture to the potatoes.

Gradually adding the hot water drained from the potatoes, use a masher or mixer to bring the puree to the desired consistency. Delicious, appetizing mashed potatoes, prepared without adding milk, are served hot.

Bon appetit!

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How to make mashed potatoes without milk

In order to prepare delicious mashed potatoes, you first need to properly boil the potatoes.
Do not use potatoes for mashing that have been peeled in advance and stood for some time in a pan of water - all the starch and all the flavor components will remain in this water. Therefore, peel the potatoes and immediately cook them in boiling water. Pour in not too much water, but enough to cover the potatoes. Make the heat low, cover with a lid, but be careful not to let it boil over. They salt the potatoes towards the end of cooking; some people like to add some spices to taste - it could be pepper, bay leaf, or cilantro. According to your personal preference. Medium-sized potatoes will be ready 20 minutes after boiling. Pour the broth into some container. Now you can mash the potatoes. It is best to use a special wooden pestle to grind food. Now, so that the mashed potatoes are not too dry, add hot potato broth a little and continue kneading. Don't forget about butter - to taste. And beat well again. If you don’t have milk or butter in your house, feel free to use something else, such as sour cream, kefir, cream! The main thing is to add any fermented milk products to the hot puree a little at a time, stirring thoroughly so that the kefir or sour cream does not curdle. Another of the many recipes is to season mashed potatoes with onions fried in vegetable oil. Show your imagination - and you will understand that mashed potatoes are never tasteless!

With almonds

The recipe for this side dish is not only very tasty, but also healthy. Mashed potatoes, which are prepared without adding milk, include fresh herbs and almonds. Due to their composition, these products have a positive effect on the human body. In addition, this dish is lean.

In order to prepare a potato dish we will need:

Main ingredient - 6-8 pcs (approximately 680-700 g);
Almonds - 1/4 cup;
Water - 0.5 cups;
Green onions - 1 bunch;
Salt, pepper to taste;
Oil (olive) - 1/4 cup.

Cooking process:

First we need to prepare a milk replacer. To do this, mix almonds with water in a blender. We should end up with something similar to almond milk;
Cut the peeled potatoes into cubes and place in a saucepan with water;
Chop green onions. This ingredient can also be replaced with parsley;
Mix the greens with milk and butter to make a smoothie. It should be a bright green shade;
Our potatoes will be cooked for min. after 15 (but it may take a little longer, it all depends on the size of the pieces);
Drain the water into the sink and use a masher to mash our mashed potatoes;
Add our smoothie to the side dish. Wash well again;
If there is not enough liquid, then you need to add a little more of our almond milk.

This recipe is most often used in the spring, at a time when vitamins are so lacking.

Mashed potato recipe without milk

Potatoes - 1 kg (about 13 pcs.);
Butter - 100 g;
Egg - 1 pc.;
Bay leaf - 2 pcs.;
Peppercorns - 2 pcs.;
Salt, ground pepper, dill - to taste.

Peel the potatoes, carefully cutting out the eyes (solanine, which is harmful to the body, accumulates in them) and cut into slices of the same size - this way they will cook faster and more evenly. Pour water into a saucepan with chopped potatoes (enough to completely cover the slices).

Delicious dairy-free puree is made by using chicken broth instead of water.
Original recipe: add almond milk to mashed potatoes (almonds soaked for several hours are ground in a blender with a little water) and a lot of chopped herbs (onions, parsley, etc.).
If you fill the potatoes with boiling water rather than cold water, they will cook faster, become tastier, and retain more nutrients.
To cook potatoes faster, add a little oil to the water.
Potatoes will become tastier if you add 2-3 cloves of garlic, dill or a little cheese (even dried) during cooking.
The puree will be fluffy if: drain the broth and dry the potatoes well (keep on low heat for a bit); Steam the potatoes.
When boiling old potatoes, it is recommended to add a little lemon juice and a few pieces of sugar to the water (so that they do not darken and become tasty).
You should not use new potatoes for mashed potatoes.
Leftover mashed potatoes can be used to make casseroles, cutlets, shepherd's pie and even pancakes!

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How to make mashed potatoes fluffy, tasty and without lumps: recipes with photos

Mashed potatoes are the most popular and beloved dish in our country; no other dish is prepared as often. It is universal: ideally combined with fish, meat, and vegetables. There are a large number of variations of mashed potatoes - with eggs, cream, herbs, milk. It’s not difficult to prepare the dish, but there are a number of secrets that allow you to create a real culinary masterpiece, which we want to introduce you to.

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.

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.

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.

Step-by-step preparation:

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.

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;
Art. milk;
garlic;
2 tbsp. l. butter.

How to cook:

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.

Cooking instructions:

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.

Ingredients:

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:

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

How to cook:

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.

What can be prepared from puree - original dishes

Because mashed potatoes are always not enough, many housewives cook a little more than required. But even the most devoted fans don’t always agree to eat yesterday’s dish. But this does not mean that the food is spoiled and the potatoes will have to be thrown away. There are many dishes that require puree to prepare. Mashed potato dishes range from classic patties to fancy potato balls. Let's look at a few recipes for original dishes:

Cutlets

Use leftover mashed potatoes from yesterday to make delicious vegetable cutlets. Their peculiarity is that the top of the product is crispy, but the inside remains tender and airy. These cutlets are served with sauce (tomato, cheese) or used as a side dish for meat, seafood or fish. To prepare cutlets for 4 people you will need:

600 g of ready-made puree;
1 egg;
1 tbsp. breadcrumbs;
50 g flour;
salt pepper;
greenery;
vegetable oil.

Preparation procedure:

We take mashed potatoes, ideally if the potatoes have stood for 12 hours.
Add the egg, chopped herbs, flour, pepper and salt. Mix everything.
Forming cutlets.
Dip them into the breading mixture.
Heat the oil in a frying pan and fry the cutlets on both sides.
Serve potato cutlets warm.

Potato balls

This dish is distinguished not only by its special taste, but also by its exquisite, beautiful appearance. Potato balls are served as an independent dish not only on weekdays, but also on holidays. In addition, they are suitable for vegetable, meat, and fish dishes. To prepare 5 servings, you need to take:

mashed potatoes – 700 g;
egg – 1;
flour – 100 g;
salt;
breadcrumbs;
vegetable oil.

How to cook:

Lightly beat the egg with a fork.
Roll the finished puree into balls and roll in flour.
We repeat the procedure, but with an egg, dip the balls in the egg.
Then roll them in the breading mixture.
Heat the oil and fry the balls in it.
We take out the finished balls and place them on napkins or a sieve to get rid of excess fat.
Serve to the table.

Pancakes

Mashed potatoes are used to make wonderful, satisfying pancakes. They are distinguished from ordinary ones by a crispier crust and a more delicate consistency. These pancakes are served for breakfast or dinner with sour cream, hot sauce, ketchup, and vegetable dressing. To prepare 4 servings of potato pancakes, take:

2 tbsp. mashed potatoes;
one chicken egg;
one onion;
salt pepper;
vegetable oil.

Preparation:

Beat the egg.
Finely chop the onion and add to the puree. We send the egg there too. Salt and pepper. Mix the mass.
Heat the oil in a frying pan.
Place small flat cakes on the frying pan. The thickness of the pancakes should not exceed 2 cm.
Fry the products on each side for about 10 minutes. To prevent the mass from falling apart in the pan, it is better to fry over low heat.
Serve warm.

Pies

One of the most favorite dishes of Russians is pies stuffed with mashed potatoes. Each housewife has her own dough recipe for this dish; the filling remains the same. We suggest using our dough recipe, for which you will need:

1 kg flour;
half a glass of water;
2 tbsp. milk;
11 g instant yeast;
2 eggs;
salt, sugar;
100 g – butter.

Step-by-step instruction:

Making classic mashed potatoes. Let it cool.
We dilute the dry yeast mixture in slightly warmed water. Add sugar to them and place the solution in a warm place for 25 minutes.
As soon as the “cap” rises, pour the mixture into a cup, add warm milk, salt, eggs, flour. Then knead the dough. The process is long, the finished mass should lag behind your hands.
Add melted butter to the dough, knead until elastic.
To make the dough rise, place the cup with it in a warm place for an hour.
As soon as the dough arrives, cut it apart. Roll out the flatbreads. Place cold puree in the center. We pinch the pie and fry the product in a frying pan in a large amount of heated vegetable oil.

Dough

Potato dough is a universal product, suitable for preparing various baked goods: buns, pizza, pies and even bread. Products made from it always turn out airy and very tasty. To prepare this test you will need:

3 potatoes;
300 ml milk or whey;
2 tbsp. l. raises oils;
8 g dry yeast;
20 ml cream 10-20% fat;
400 g flour;
1 tbsp. l. sugar, 11/2 tsp. salt.

Preparation:

Prepare mashed potatoes and cream. Leave to cool.
Heat half the milk a little.
Separately, dilute the yeast in water and add it to the milk.
Pour half the flour into the mixture. Knead the dough dough. It should turn out liquid.
Leave for 2.5 hours to suit.
Then mix the puree, salt, sugar, vegetable oil.
Add the second part of the flour. Knead. Add dough to it.
Let it rise for another two to three hours. As the dough rises, knead the mass.
We take the finished dough, form buns or pies and bake in the oven.

How many calories are in mashed potatoes?

Mashed potatoes are a light vegetable dish, but depending on the specifics of its preparation, it can gain additional “weight” in the form of calories. A puree made with vegetable broth is a less heavy dish than one containing butter or milk. The calorie content of 100 g of puree with milk 3.2% fat is 93.7 kcal, while without milk it will contain 75 kcal.

Video recipe: airy puree without lumps

Lump-free mashed potatoes: recipes

Mashed potatoes can be called a universal food. It is suitable for children and adults, on weekdays and holidays. There are many ways to prepare this hearty dish: with cream, with cheese, with fried onions... But the classic, everyone’s favorite option is a fluffy, buttery, homogeneous mass. How to make mashed potatoes without lumps? Here are two proven recipes.

Lump-free mashed potatoes: recipe for mashed potatoes with milk and cream

The consistency of the dish largely depends on the type of potato. This recipe requires tubers with golden skin. They give a smooth, creamy texture. For 4 potatoes you need a third of a glass of heavy cream, 1 tbsp. l. butter, 2-3 tbsp. l. milk. Season to taste with salt and pepper.

The procedure is as follows:

· Peel and cut the tubers into quarters.

· Place the tubers in cold water (it should cover the potatoes by 2 cm). Add some salt. You can use “taste salt” with herbs.

· Turn the heat to high and bring the water to a boil. Reduce heat to low and cover with a lid. Cook until potato pieces break apart easily with a fork.

· While the potatoes are cooking, melt the butter and heat the cream and milk. This can be done on the stove or in the microwave.

· Drain the cooked potatoes and place them in a large bowl. Pour in the heated cream and melted butter.

· Grind with a potato masher. Then beat with a long wooden spoon.

· Add warm milk and whisk until the puree is smooth.

· Add salt and pepper to taste.

You cannot use a blender to make puree - it will become sticky and unappetizing.

Lumpless French mashed potatoes

The French make this dish especially soft and tender. The secret is that peeled potatoes are not cut before cooking, but boiled whole. For 1 kg of tubers you will need 1 glass of milk, a little more than 100 g of butter, 1 peeled clove of garlic, 1 bay leaf and 1 sprig of thyme. Prepare as follows:

· Place the potatoes in a saucepan and cover with cold water. Add some salt.

· Bring to a boil, reduce heat and cook until completely soft.

· Pour the milk into a separate pan, put a whole clove of garlic, a bay leaf and a sprig of thyme into it, bring to a boil, turn off the gas, cover with a lid and leave to brew for 10 minutes. Then remove and discard the garlic and herbs.

· When the potatoes are ready, drain the water and peel the tubers while hot. Place them in a meat grinder and place a fine wire rack. Immediately add a piece of butter. Scroll once.

· Bring the milk to a boil and pour it into the potatoes little by little, whisking with a wooden spoon.

· Add salt and season with pepper.

This recipe can be used for baby food, omitting the pepper and seasonings.

Making puree soft, fluffy and homogeneous is not difficult. The main thing is that the potatoes are cooked correctly and the dairy products are preheated.

How to make mashed potatoes?

Mashed potatoes are a very tasty dish, served by housewives as a side dish for cutlets, meat gravy, boiled chicken or fried fish. When properly prepared, it turns out fluffy, airy, delicate in taste, without lumps. There are a lot of recipes for how to quickly and easily make mashed potatoes. You can make it with hot milk, cream, raw egg, butter, add spices and herbs to taste.

Housewives usually use one familiar recipe for making mashed potatoes, but it’s worth trying different methods to diversify the menu for every day. The main thing is to cook the potatoes correctly, mash the pieces so that there are no lumps left. Then the family will happily eat every last spoonful, praising the skillful housewife.

How to make classic mashed potatoes with milk

Have to take:

kilo of potatoes
a glass of milk
small piece of butter
salt

Recipe:

First you need to wash, peel, cut large tubers into small pieces
Then boil the potatoes in salted water, keeping the pan on low heat for 20 minutes.
After this you need to drain the water, it is better to do this with kitchen gloves so as not to get scalded.
Next, you need to mash the potatoes with a pestle or masher so that not even small lumps remain, mix with hot milk
Pour the softened butter into the pan, stir with a fork until completely dissolved.
Before serving, you can sprinkle the finished mashed potatoes with dill for flavor.

Little tips:

Mash boiled potatoes immediately while they are hot so that there are no lumps left.
If you pour in cold milk, the puree will become sticky, gray, and will not mix well.
You can use a mixer or blender for whipping, then the finished dish will turn out fluffy and very tender

How to make fluffy mashed potatoes

Have to take:

6-8 medium sized potatoes
a glass of milk
50 grams of butter
a raw egg
salt

Recipe:

Wash the potatoes, remove the dirt, remove the skins and eyes with a knife.
Cut the tubers into small cubes, put them in a deep pan, add salt, fill with water
Cook after boiling for about 20 minutes, stirring occasionally with a spoon
At the same time, boil milk in another saucepan, add butter there, wait until it dissolves
Drain the water from the pan using tight oven mitts, chop the potatoes with a potato masher or mixer - this must be done without waiting for them to cool down.
Add the raw egg, beaten with a fork, and quickly mix the puree so that the white does not curdle.
Pour in the milk with the butter dissolved in it, add a pinch of ground pepper, beat again with a mixer so that there are no lumps left.

Little tips:

It would be correct to make mashed potatoes from old tubers; fresh potatoes do not wrinkle well, remaining slippery and gray in appearance.
It is best to take yellowish tubers, they make the most beautiful puree
Potatoes should be thrown into boiling water, this will help them boil better.

How to Make Flavorful Mashed Potatoes with Herbs and Spices

Have to take:

6-7 potatoes
a few sprigs of dill, tarragon and parsley
half glass of milk
small glass of fat sour cream
ground aromatic pepper
2 tablespoons mustard, salt

Recipe:

Clean the tubers, cut them into smaller pieces, and boil them in salted water.
Grind the potatoes with a masher or mixer, trying to make them without lumps
First, mix with hot milk, then with sour cream, it is correct to do it in this order, and not vice versa
Add pepper, mustard, finely chopped herbs to the mixture, mix with a mixer or fork

Little tips:

The lid of the pan should be tightly closed when cooking.
It is better to salt the water before the tubers are ready, piercing them with a knife for testing.
To make the dish even more aromatic, you can add basil, a clove of garlic, and bay leaf to the water.

How to make delicious mashed potatoes with fried onions

Have to take:

kilo of potatoes
large onion
oil for frying - a couple of spoons
butter - about 50 grams
2 raw eggs
half a glass of milk
piece of hard cheese
salt, dill, pepper

Recipe:

Boil the peeled potatoes; this should be done over low heat with the lid closed.
Add some salt to the water before cooking
Peel the onion, cut into small slices, fry in a frying pan with vegetable oil, this should be done while the tubers are boiling
Mash the potatoes with a masher, add beaten eggs, then hot milk
Mix with fried onions, peppers, melted butter in the microwave
Already in the plate, sprinkle grated cheese and dill on top

Little tips:

Tubers for mashed potatoes should be cut smaller, then it will cook faster and there will be fewer lumps
Milk can be half replaced with potato broth drained from the pan, this will give the dish a white color
Cheese can be omitted if desired

How to make colored mashed potatoes

Have to take:

about a kilogram of potatoes
medium sized beets for red
half a glass of milk
piece of butter
salt, herbs

Recipe:

Peel potatoes, beets, cut into cubes, pour boiling water in a saucepan, cook until half cooked, add some salt
Cook until tender, drain the water, grind with a masher or blender into a homogeneous mass.
Add butter, hot milk, mix everything again
Decorate red puree with herbs

Little tips:

Instead of beets, you can take a couple of large carrots, then the puree will turn out orange
If instead of beets and carrots you add more finely chopped greens when stirring, the dish will take on a light green color
By boiling the yellow tubers and mixing them with three chopped egg yolks, we get a yellow puree

All of these simple mashed potato recipes can be made every day, changing the flavor depending on the ingredients added. The dish should be served with meat, fish or chicken, garnished with herbs and topped with ketchup or gravy.

How to make mashed potatoes without milk

First of all, you need to choose the right potato variety. The quality of the dish largely depends on it. To prepare the puree, it is recommended to choose not very starchy round tubers with pink and red skin, which boil quickly and well. The most delicious, tender and melt-in-your-mouth puree is made from potatoes of the Sineglazka and Adretta varieties. Peel the potatoes and rinse thoroughly under running water. Pour cold water into the pan and place on fire. As soon as the water boils, place the prepared potatoes in it. If the tubers are large, they should be cut into halves or quarters. If desired, you can add various herbs and spices to the water (bay leaf, green or dried dill, tarragon, etc.). Cook the potatoes for 15-20 minutes over medium heat, occasionally testing with a knife. When the tubers are easily pierced, the potatoes are ready. Don't forget to salt the potatoes 5 minutes before they are ready.

Carefully pour the broth into a bowl or cup, and keep the pan with potatoes on low heat for some time or place in a preheated oven. This is done so that the remaining moisture evaporates.

After this, without allowing the potatoes to cool, rub them through a sieve or mash them thoroughly with a wooden masher. Then add butter and salt (if necessary) and gradually, stirring continuously, pour in the hot potato broth. Beat everything well into a fluffy mass and serve hot.

Mashed potatoes can be an independent dish or a side dish for cutlets, sausages, ham and other meat dishes, as well as boiled, fried or baked fish.

To prepare mashed potatoes for 1 kg of potatoes, you will need 1 glass of potato broth and 2 tablespoons of butter. If you plan to prepare a puree with a more liquid consistency, then you should take more broth.

The dish turns out very tasty if you replace the butter with olive oil. You can also fry chopped onions or green onions in sunflower oil and add this frying to the puree instead of butter.

Mashed potatoes can be varied with the help of various vegetable and even fruit additives. To make mashed potatoes with beets and apples, you will need: - 500 g of potatoes; - 1 apple; - 400 g beets; - 150 ml potato broth; - 50 g butter; - salt; - nutmeg (ground).

Boil beets and potatoes separately. Peel and core the apple. Then cut it into small cubes and add to the pan with the potatoes about 5 minutes before they are ready. Then mash all the ingredients to a puree-like consistency, add salt, potato broth, nutmeg to taste and beat the puree until fluffy.