How to make a "crush". A few tips from experienced chefs. How to cook mashed potatoes with milk, cream, water Add to mashed potatoes

Crushed potatoes are also called mashed potatoes. The garnish is known among our compatriots for its light texture and taste. Mashed potatoes go well with mushrooms, minced meat, vegetables, meat, poultry, fish. From this they love him even more. Let's look at the basic recipes and subtleties of cooking.

Choosing mashed potatoes

As you can see from the above, the pounded is prepared on the basis of potatoes. There are also requirements for the main ingredient in the dish. Potato tubers must have a lot of starch. This puree will be tender and airy.

To understand if there is enough starch, you need to wash the tuber and cut it. Then try squeezing the two halves together and rubbing them together. If the parts stick together, there is enough starch, the pounded can be cooked.

Mashed potatoes cooking technology

After choosing suitable tubers, it is necessary to study the intricacies of heat treatment of potatoes.

The potatoes are peeled, peeled, cut into 4 equal sections. Many people make the mistake of leaving potatoes in cold water after peeling. All starch is washed out as a result of such actions. It is necessary to immediately send the tubers to boiling water and cook.
For a uniform decoction of potatoes, you need to set the appropriate fire. Do not simmer the tubers at maximum power, set the minimum or average. Also, an important aspect is the amount of water, the liquid should cover the vegetables slightly.
The duration of cooking potato tubers for mashed potatoes varies from a third to a quarter of an hour. You don't need to overcook, because the potatoes will crumble. In the process of whipping, you will get some lumps.
To determine if the tubers are cooked or not, poke them onto a knife or fork. The potatoes should fall off the appliance and not hang on it. After cooking, drain the water, start grinding.
Crushed potatoes are prepared using the tools at hand. You can pass the boiled tubers through a food processor, send them to a blender, or beat with a pestle. For softness, milk is added in parallel by the eye.

Classic Mashed Potatoes

potatoes - 0.9-1 kg.
butter - 60 gr.
fat milk - 300 ml.
salt - to your taste

First, prepare the tubers for further manipulations. Rinse them thoroughly under the tap, get rid of dirt with a sponge. Remove the skins, cut the potatoes into 2-4 pieces for easy and even cooking.
Send the prepared vegetable into a container, fill with boiling water. The liquid should rise above the cut potatoes by 1-2 cm, no more. Add water during evaporation.
Time after the start of the boil. After 15-20 minutes, the potatoes will be ready, you can determine this with a knife or fork. Drain the water. Preheat the milk to match the temperature of the potatoes.
Send butter to the potatoes, add a little milk. Arm yourself with a crush, start crushing the tubers. You can simplify the procedure by using a hand blender. At this stage, you need to salt the puree.

Puree with tomatoes and sesame seeds

tomato - 2 pcs.
potatoes - 7 tubers
butter - 50 gr.
garlic - 2 prongs
white sesame - 10 gr.
soft cream cheese - 0.1 kg.

Peel, cut, boil potatoes. Wash the tomatoes, free them from the stalks, chop into cubes. Remove the husk from the garlic, chop with a press or chop.
Heat a frying pan, add butter, send garlic with tomatoes for frying. Cook them on medium power for 2 minutes, stirring constantly. After this time, add the sesame seed.
Mash the potatoes with a pestle with the rest of the broth. Add grated cheese and a little butter, salt. Send the tomatoes and garlic inside, stir, serve.

butter - 50-60 gr.
salt - to your taste
potatoes - 1.2 kg.

Prepare potatoes by washing and peeling. Cut into 2-4 sections, place in a cooking pot. Fill with boiling water, it should cover the tubers by a couple of centimeters.
After boiling, cook the potatoes for a third of an hour. When it slides off the knife easily, drain off most of the liquid, leaving a little broth to dilute.
Add oil to the potatoes, salt, gradually pour in the broth. Mash the tubers with a pestle or hand blender, serve with any other product.

Mashed potatoes with minced meat

butter - 110 gr.
minced meat - 470 gr.
cheese - 140 gr.
mashed potatoes - 500 gr.
cream - 450 ml.

Heat the potato mass in a convenient way and beat again. Prepare a baking sheet by greasing it liberally with oil. Place the puree on a tray. Simultaneously fry the minced meat in a pan, stir in the onions to enhance the taste.
Place the meat mass on top of the potatoes. Sprinkle the grated cheese on the food. The dish will turn out with a unique taste and appetizing crust. Preheat the oven to 200 degrees, send the baking sheet into it.
Set a timer on the oven and wait half an hour. After the allotted time, take out the tray with the finished dish. Wait a bit for cooling. Divide the pie into portions, serve with sour cream sauce.

Puree with hard cheese

hard cheese - 220 gr.
salt to taste
butter - 70 gr.
allspice - in fact
potatoes - 500 gr.
garlic - 10 teeth

Place a pot of water on the stove, turn on the gas at maximum power. Wash and peel the potatoes in parallel. To make the boiling process go faster, chop the root vegetable into pieces. Place the vegetable in boiling water.
After cooking, knead the potatoes until smooth, following the classic recipe. Peel the garlic and send to fry in a hot skillet with butter. Grate the cheese in parallel.
Mix cheese, spices to taste and oil into the finished puree, you don't need garlic, get rid of it. Stir the ingredients thoroughly and serve. The potato dish can be garnished with sprigs of fresh herbs.

Garlic puree

milk - 180 ml.
dutch cheese - 110 gr.
milk - 210 ml.
garlic - 3 cloves
butter - 60 gr.
potatoes - 400 gr.

Wash and peel potatoes, chop into several pieces, send to boil. For quick cooking, cover the pot with a lid and set the stove to the maximum power.
After the potatoes are boiled, drain and stir in the milk. Turn food into a smooth paste. Add salt as needed, keep in mind that the cheese gives its taste.
Peel the garlic and turn it into gruel with improvised devices. Combine raw materials with soft butter. Grate the cheese and mix all the ingredients. Serve the puree to the table.

pumpkin pulp - 400 gr.
parmesan cheese - 45 gr.
potatoes - 480 gr.
butter - 60 gr.
sage - 3 branches
salt - in fact
milk - 190 ml.
ground nutmeg - to taste

Boil potatoes according to the usual scheme, turn them into a homogeneous mass in the classical way. Use a separate container, fill with water, add a sprig of sage and add pumpkin pieces. Boil the vegetable until tender.
The procedure can take from 10 to 15 minutes. Grate the cheese on a coarse grater. Then heat the skillet with butter. Simmer the product with sage. The output should be a fragrant sauce. Heat the milk.
Combine mashed potatoes and boiled pumpkin. Add milk gradually. Once the mixture is smooth, add the missing ingredients. Sprinkle with nutmeg and salt to taste.

Puree with mushrooms

sour cream - 60 gr.
garlic - 4 prongs
mashed potatoes - 900 gr.
mushrooms - 250 gr.
butter - 65 gr.

Heat the puree and combine with milk, stir thoroughly until smooth. You can add spices and aromatic seasonings to the mass to taste. Set the finished product aside.
Turn the garlic into gruel using a special device. Fry the finished composition in butter. Next, enter the prepared mushrooms. Stir until golden brown.
Pack the mashed potatoes in portioned plates, top or side by side with fried mushrooms. The dish goes well with various sauces.

Mustard puree

cream - 100 ml.
potatoes - 300 gr.
pine nuts - in fact
dijon mustard - 90 gr.
seasonings - to taste

Prepare potatoes in the classic way and puree. Stir in the cream and seasonings to taste. Next, fry the pine nuts in a dry frying pan. The procedure will take no more than 5 minutes.
Add nuts and mustard to the finished mass. Stir the ingredients until smooth. Serve mashed potatoes to the table with meat or fish delicacies.

To make the mashed potatoes really tasty and have no drawbacks, it is important to thoroughly peel the potatoes. The tubers should be free of damage and dark eyes. It is best to use a young root vegetable for the dish.
To facilitate the process and cooking time, it is best to divide the potatoes into 4 parts before boiling. In addition, in this form, the root crop retains a sufficient amount of nutrients.
If you like fluffy and airy mashed potatoes, then the mass for the first time should be kneaded with a crush. The second time it is recommended to resort to the help of a mixer.

It's easy to make mashed potatoes at home, just follow the instructions. Almost any product goes well with a root vegetable. Don't be afraid to experiment and add something new to the recipe.

Video: how to make delicious mashed potatoes

- a popular and tasty side dish that both adults and children enjoy eating. The method of its preparation is quite simple, but it is combined with almost all products: fish, meat, vegetables, mushrooms, herbs.

Despite the simplicity of the dish, there are some rules and secrets for making delicious and healthy mashed potatoes of an airy and tender consistency.

With the help of spices, seasonings, herbs, you can diversify the dish, make it spicy, piquant, more refined and change its usual taste. How to make mashed potatoes tasty and tender?

How to choose potatoes for cooking

The main ingredient of the dish is potatoes, and the taste and airiness of the puree depends on the correct choice. The starch in potato tubers affects the splendor of the mashed potatoes. The more starch, the more magnificent and tasty the dish will turn out!

To find out if a particular potato variety is suitable for mashed potatoes, cut the tuber in two and spoil them together. Now join the halves together. If there is enough starch, the halves of the potatoes will stick tightly to each other, if not, then this potato variety is low in starch and is not suitable for cooking.

Technology of cooking mashed potatoes

In addition to choosing the right potato variety, it is necessary to observe the technology of its cooking:

Wash the potatoes, peel and cut into four parts. Do not keep the chopped vegetable in cold water for a long time, but immediately lay it in boiling water. With prolonged exposure to cold water, the starch is washed out.
To cook potatoes evenly, cook them over low heat, with the lid closed. Equally important is the amount of water for cooking. The water should only slightly cover the cut potatoes.
The cooking time is within 15-20 minutes, you should not overcook the vegetable, as it will disintegrate, and the mashed potatoes will no longer be so tasty, and when whipping, lumps may form in it. To check if the potatoes are ready, pierce them with a fork or toothpick - they should easily penetrate the piece.
As soon as the potatoes are ready, the water must be drained. To knead it, use a crush, preferably a wooden one, blender or mixer. Experienced culinary experts advise kneading boiled potatoes with a crush - the mashed potatoes are unusually soft and airy.

How to make mashed potatoes with milk

To make mashed potatoes, you need milk and butter; some recipes include a chicken egg or one egg yolk. The tenderness and taste of the puree depends on the quality and quantity of butter. Do not use butter substitutes for whipping potatoes: spread, margarine, when using them, the taste of the dish will only worsen and it will not be as useful as with butter.

Calculate the amount of butter about 50-100 grams per 0.5 kg of potatoes. In addition to butter, milk gives a delicate creamy taste to mashed potatoes. Its amount should be calculated "by eye", depending on the consistency of the puree you want to get. Milk should be added while it is hot so that it is warm rather than cold when serving. There is an opinion that the temperature of the milk affects the color of the puree. This is not true.

Its color is influenced by the potato variety, which can impart a light, creamy or yellowish tint to the dish. Beat the potatoes with a wooden crush until the potato-creamy mass is creamy and smooth and the lumps disappear. The splendor and airiness of the dish depends on the intensity and vigor of whipping. To facilitate the work, you can use kitchen helpers: a mixer or blender.

The most delicious mashed potatoes recipes

Recipe number 1. Classic recipe for mashed potatoes with milk

Ingredients for mashed potatoes (for 4 servings):

potatoes - 1 kg;
milk - about 200 ml;
butter -50-100 grams;
salt.

For the classic mashed potatoes, boil the chopped potatoes and drain. Mash it thoroughly, add soft butter and hot milk, continuing to beat vigorously. When it becomes airy, soft, salt the dish, it is ready to serve.

Recipe No. 2. Paprika puree with bell pepper

Bulgarian pepper and spices give the dish an unusual taste, aroma and color. "Paprica" mashed potatoes will decorate the festive table.

Ingredients:

potatoes - 4-5 pcs;
bulgarian red pepper - 1pc;
butter4
spices: ketchup with bell pepper - 100 ml, thyme, basil, salt.

How to cook:

Boil the peeled, quartered potatoes.
While it is cooking, prepare the pepper: wash, peel and cut into slices. Add the chunks of pepper to the boiled potatoes 10 minutes after boiling and continue to cook.
After the vegetables are cooked, drain the water from the pan. The peculiarity of the recipe is that it does not use milk, but the water in which the vegetables were cooked, so drain the water into a separate container.
Knead vegetables with a crush, adding water after boiling and ketchup, turning them into a puree mass. The spicier the ketchup, the more savory the dish will taste.
Add a piece of butter, spices: thyme, basil to the mixture and stir. Serve the flavorful dish hot.

Recipe number 3. Mashed potatoes with cream cheese and tomatoes

This gourmet dish, often served in Italian restaurants, you can prepare at home for your family. The taste of this puree is unforgettable and very unusual, not at all like the classic one.

Ingredients:

Potatoes - 5-6 pcs;
Tomatoes -2 pcs of medium size;
Creamy soft cheese - 100 gr;
Butter, sunflower oil;
Seasonings: 2 cloves of garlic, 1 tablespoon of sesame seeds, salt

How to cook:

Boil the potatoes, cut into 4 parts in water, after boiling the water, salt.
Wash the tomatoes, cut into cubes (finely), also chop the garlic. In a hot skillet, greased with butter, quickly fry the garlic and add the tomato slices to it. Saute the vegetables, for a few minutes, sprinkle with sesame seeds at the end.
Let's start making an unusual puree. Mash the potatoes, adding some liquid left over from boiling the potatoes, cheese and butter.
Put the fried vegetables from the pan into the potato mass, stir and serve hot to the table.

Recipe number 4. French-style mashed potatoes with mustard

The spicy, sophisticated taste of this puree is given by French Dijon mustard with grains, and sour cream, which can also be replaced with heavy cream, will make the dish juicy.

Ingredients:

Potatoes - 5-6 pieces;
Sour cream or cream (fatty) -100 ml;
Pine nuts;
Dijon mustard - 3 tbsp, spices, salt. \\

How to cook:

Boil the potatoes until tender, after boiling, do not forget to salt.
In a hot dry skillet, fry the pine nuts (4-5 minutes) and chop them.
Grind the boiled potatoes with a crush, gradually pouring in the liquid remaining during cooking. Add sour cream or warmed cream, nuts and mustard to the mixture. Mix until smooth, fluffy and serve.

Recipe number 5. Mashed potatoes with cheese

Ingredients:

Potatoes - 0.5 kg;
Butter - 50-100 grams;
Hard cheese -200 grams;
Garlic - 2 cloves, salt, pepper.

Preparation:

Boil potatoes in boiling water, drain the water. Mash it to a puree-like consistency.
Peel the garlic, fry in butter for about 2 minutes.
Grate hard cheese.
Add garlic, cheese, butter to the crushed potatoes, salt and pepper. Serve hot cream cheese.

Recipe number 6. Mashed potatoes "Tenderness"

The mashed potatoes prepared according to this recipe turns out to be unusually tender and very tasty. Your household will rightfully appreciate the recipe, and will beg you to cook this dish again!

Ingredients:

Potatoes-12 pcs;
Milk cream - 0.5 cups;
Butter - 2 tablespoons;
salt.

Preparation:

Boil potatoes, drain the water. Cover the pot with a towel and place over low heat. Dry the boiled potatoes a little so that the moisture evaporates from it. This is done so that the dry potatoes can absorb as much butter and cream as possible.
Mash the potatoes thoroughly so that there are no lumps.
Add butter to the crushed potatoes (pre-melt it using the microwave).
Add hot cream or milk to the mixture, whisking until creamy.
Add salt and spices. We serve to the table.

Recipe number 7. Mashed potatoes with pumpkin and sage

How to prepare delicious, bright and very aromatic puree? The bright yellow pumpkin in this super recipe gives the dish a sunny color, and the sage adds flavor to the dish.

Ingredients:

Potatoes - 0.5 kg;
Pumpkin - 0.4 kg;
Parmesan - 50 grams;
Drain oil - 50 grams;
Milk - 200 ml;
Sage - 4 sprigs, nutmeg, salt

Preparation:

Boil the potatoes, drain the water.
In a separate bowl, boil the pumpkin cut into large pieces, add a sprig of sage for flavor and cook for about 10 minutes.
Parmesan should be grated on a coarse grater.
In a skillet with butter, simmer the sage sprigs a little to make sage oil.
Boiled vegetables: mash potatoes and pumpkin until smooth, gradually adding hot milk, parmesan, sage oil and seasoning with nutmeg. Season with salt to taste.

How to make mashed potatoes delicious and tender - the secrets and subtleties of cooking:

One important point in the preparation of a tasty and healthy puree is thorough cleaning of potato tubers from eyes, dark spots, and unripe places. It is unacceptable to get them into the dish.
The best slicing for boiling potatoes is to cut the tuber into 4 parts, a finely chopped vegetable loses many useful substances during cooking.
To add airiness and splendor to the dish, beat it several times. The first is a crush, the second is a mixer.
In addition to milk and liquid where the potatoes were boiled, you can use hot meat broth.
Adding an egg will give the crushed potatoes more nutritional value and more filling.
Green onions, thyme, basil, nutmeg, saffron are added to the dish as spices and seasonings.

Cut each potato in half or in quarters (depending on the size of the potato). Fold in a saucepan, in which we will cook, and pour clean cold water so that it completely covers the potatoes.

Send the pot with potatoes to the fire, bring to a boil. Skim off the foam, reduce heat to medium, season with salt and cook until tender. It is very important that the potatoes are of the same variety, as some varieties cook quickly and some take longer to cook. When the potatoes are ready, they can easily be punctured with a knife or fork.

Drain the water from the finished potatoes (we don't need it). Mash the potatoes with a crush.

In principle, the mashed potatoes are ready, but in order to achieve its airiness and a more uniform consistency, I beat it with a mixer for 1-2 minutes at medium speed.

Mashed potatoes prepared according to this recipe with milk and butter are airy and delicious. Serve hot with meat gravy, fish or salad.

Bon Appetit!

Make mashed potatoes? It would seem that there is nothing easier. But it wasn't so ... For some reason, sometimes it turns out to be completely tasteless, here the most suitable characteristic is “none”. I used to think that everything depends on the harvest and the variety of potatoes. And that if you already got such a potato, then it cannot be fixed. It turned out that it is possible, and it is quite simple to do it.

Recently, from the mother of my friend, a woman with a "huge" culinary experience, who occasionally works as a cook at weddings, I learned a win-win recipe for making delicious mashed potatoes. At first, I didn't believe it. that he is able to make even a not very successful harvest of potatoes tasty. But no - it works! It's ingeniously simple! Forgot to mention? that this recipe was inherited from an aunt who worked as a cook at a government dacha in Crimea back in Soviet times!

I know two recipes for mashed potatoes. The first method is that after boiling the potatoes, water is drained from it, butter and milk are added. The second method is to add butter and a raw chicken egg to the boiled potatoes, leaving a little of the water in which the potatoes were boiled, then pounding. There is also a variation with butter, milk and chicken eggs.

In general, having tried mashed potatoes at a party, my husband admired its taste. And my friend's mother said that this puree is prepared with the addition of onions. I was very surprised by this fact - it was completely inaudible in the dish. And then we asked about all the nuances of making branded mashed potatoes. So, the onion gives the potatoes a special slightly sweetish taste, during the cooking process it is cooked for the same amount of time, the potatoes become soft and after they have already been poured together with the potatoes, it becomes “invisible” and imperceptible to the taste.

To make delicious mashed potatoes, you will need:

potatoes - 800 g
onions - 1 pc.
bay leaf - 1 pc.
butter - 70 g
salt to taste
ground black pepper - on the tip of a knife (optional)

How to make delicious mashed potatoes:

1. Peel, wash and cut each potato into quarters to speed up the cooking process. Then pour water, put on the stove and bring to a boil.

2. Peel the onions and chop finely.

3. After the potatoes have boiled, collect the foam, add finely chopped onions to the pan. Add bay leaves, let it simmer for a couple of minutes, and then remove, because if you overdo it, it can give a bitter taste.

4. Season the potatoes with salt and lightly, this is optional. When to salt potatoes? The question is very interesting. Salt it all in different ways, as it is more convenient to whom. But personally, I am a convinced supporter of the fact that you need to salt when the potatoes are half-cooked or almost ready, that is, closer to the end. It is noticed that potatoes take longer to boil in salted water and acquire an unpleasant aftertaste. And if you put vegetables in salted water, then useful nutrients are digested faster from them. Therefore, it is believed that it is best to salt it 2-3 minutes before the end of cooking. It is better not to add salt, in this case, you can solve the problem by adding spices to water or milk, then thoroughly heat the potatoes.

5. Drain excess potato broth into a bowl for safety net, leave water in a saucepan, at a level corresponding to slightly less than half of the finished potato. Add butter

Marina: | January 21st, 2019 | 6:50 dp

Thank you very much, Dasha. Didn't know about lemon juice. Yesterday I cooked it with him. And I also add if there are zucchini grated on a fine grater.
Answer: Marina, thanks for the comment!

World: | December 17th, 2017 | 10:25 pm

Thank you! It turned out very tasty! I didn’t add an egg, but I added nutmeg and cheese on a fine grater while working with a mixer :)
Answer: Mira, thanks for the comment! Bon Appetit!

Yanochka: | October 2nd, 2017 | 7:59 pm

The first time I make mashed potatoes and according to your recipe, it turned out very tasty, thanks! ☺️
Answer:Yanochka, bon appetit!

No name: | March 27th, 2017 | 5:07 pm

it turned out ok and tasty
Answer: Bon appetit and delicious puree!

Anonymous: | June 9th, 2016 | 12:59 pm

I really liked the ATP.

Sabdenbekova Aizhan: | March 27th, 2016 | 7:24 dp

I am very grateful to you))) Thank you so much for such useful advice !!! My puree is just super and most importantly very tasty ...
Answer: Aizhan, bon appetit! :)

Anonymous: | November 9th, 2015 | 9:27 am

I shake mashed potatoes

Maria: | April 20th, 2015 | 1:41 pp

it turned out very tasty I really liked it

Anonymous: | October 15th, 2014 | 7:41 pm

no words thank you ooooooooooooooooooo

Sanya: | October 14th, 2014 | 2:16 pm

Ladies and Gentlemen, I will offer my own recipe, which I myself was born empirically, I used to cook mashed potatoes with onions, then I threw out the onions, and once I left the onions, it boils like potatoes, you add butter, it's delicious and no one will guess that there is a bow.
Answer: Sanya, thanks for the interesting cooking option! Need to try:)

Anna: | June 11th, 2014 | 2:11 pm

Why do my mashed potatoes always stick together? I tried it in different ways, but it never came out airy.
Answer: Anna, the main secret of puffed potatoes is starch. Perhaps you initially take potatoes for cooking, which contain little starch, or you boil them incorrectly - keep them in cold water for a long time and the starch is washed out. Try boiling potatoes in boiling water. And there should not be a lot of water in the pan, enough if it slightly covers the tubers.

Valeria: | April 11th, 2014 | 4:34 pm

Never before have I got such delicious mashed potatoes !!! Thank you)
Answer: Valeria, I am very glad that I liked the recipe!

Marina: | January 22nd, 2014 | 2:04 pm

Thank you!!!

Victoria: | February 28th, 2013 | 5:24 pm

Nowhere on the Internet I found why some potatoes darken after cooking and are unpleasant to eat. Maybe someone knows. Whether this is how starch manifests itself, or some negative reasons, fertilizers, etc. Can you eat these potatoes?

Answer: I do not know the lament, but I certainly would not take risks and eat such potatoes. Normal potatoes shouldn't do this.

JazzlynRose: | February 5th, 2013 | 12:27 pm

it turned out really delicious and aromatic puree !!!

Olga Andrienko: | January 31st, 2013 | 3:00 pm

Tell me, do you have to put potatoes in boiling water? I always put in cold, bring to a boil and boil

Answer: the later the potatoes are added, the more vitamins and nutrients will be preserved in it. I can advise you to look at the vegetable cooking table, here. There are cooking rules for each vegetable, it will be useful.

Elena Ruseeva: | December 15th, 2012 | 6:51 pm

Cool tips on how many potatoes I cook and learn a lot for the first time (I'm not talking about cold milk)

Elena Y .: | November 2nd, 2012 | 3:55 dp

I add a pinch of sugar to the puree, and dilute it thinner so that later it does not become so thick.

Maria: | October 11th, 2012 | 2:52 pm

I disagree about the combine, if you use a nozzle for wiping vegetables and berries, and then just a hook for mixing or a whisk for whisking, then in 2 minutes you get an amazingly delicate puree without lumps and streaks. With a crush, this can be achieved in 10 minutes, at least

Sveta: | September 12th, 2012 | 2:12 pm

Julia_story: and Saludo: if you don’t want, don’t add, they don’t force you, the claims are not clear))

Sveta: | September 12th, 2012 | 2:08 pm

but nothing if the crush is not wooden, but metal?

Answer: can:)

Alon: | August 6th, 2012 | 2:56 pm

Mashed potatoes are a delicious dish

Saludo: | July 9th, 2012 | 5:19 dp

A verified producer is your personal chicken, you know where it lives and what it eats (if there hasn't been a surprise yet, it doesn't mean that there won't be one). For most of us, this is not available, so I think it is irresponsible to give raw eggs, if not to yourself, then at least to children and guests ...

Answer: you need to choose products wisely and without superstition. I talked about salmonellosis and raw eggs in detail.

Irina: | May 1st, 2012 | 9:14 pm

How much I cook and eat - for some reason we use eggs only for making dumplings. The husband claims that adding an egg changes the taste of the potato too much.
And - beating already crushed potatoes with a mixer still changes its consistency for the worse. Therefore, all additions are stirred only with a crush.
And, funny, I noticed for a long time - the color of the potatoes does not change from the addition of cold milk! Probably, the whole point is that this is a store-bought winter "young" potato, she doesn't care about anything ...

Answer: Yes, adding an egg changes the flavor of the puree. It becomes not airy, but creamy. But this is as you like. And my potatoes change color. Apparently, because I don’t make mashed potatoes from young potatoes, I only use “old” ones.

Olga: | April 30th, 2012 | 4:46 pm

Vinegar? it has always been believed that when potatoes are boiled in an acidic environment, they become tough .. Therefore, for pickle, sorrel soup, cucumbers and sorrel are added when the potatoes are already boiled. I was wrong?

Answer: that's right, in an acidic environment, potatoes do not boil well. But in this case, vinegar is needed to preserve color. Its amount is so small that it practically does not affect the hardness of the potato. Everything is perfectly warmed up with a crush.

Julia_story: | April 30th, 2012 | 1:09 pm

I basically do the same. Well, maybe let's try to update an already favorite dish. Thank you!

Julia_story: | April 30th, 2012 | 11:10 am

Hmm. It's not the first time I've read about adding an egg, but it's somehow scary to add it raw.

Answer: I use raw eggs in many dishes. In order not to run into trouble, I follow two simple rules: I buy eggs only from trusted manufacturers and wash them before using. I never buy eggs from hands or from markets. Only in shops from poultry farms or from your constant proven “supplier” - from the village economy.