Puree can be made from many products -zucchini, peas, tomatoes, apples. But the most common is mashed potatoes. This method of cooking potatoes is known wherever it grows or where it is imported, that is, almost all over the world. Sometimes it is called crushed potatoes, and we are well known for such a cooking tool as "tolkushka." In a strict sense, mashed potatoes are not just crushed (mashed, mashed) product, but a dish of crushed potatoes with various additives and ingredients. With all the seeming simplicity and simplicity of this dish, each housewife has her own secrets and ways how to make mashed potatoes delicious, airy and extraordinary.
Whatever recipe for mashed potatoes you choose, the first stage of its preparation is always the same. This is the choice, peeling and boiling potato tubers.
The purity of the original product isWarranty and excellent mashed potatoes. As a rule, when buying potatoes, we are rarely interested in its variety, so the advice of the famous chef VV. Pokhlebkina - to choose varieties with a high content of starch, in urban conditions it will not work, but it’s worth it to consult with the seller.
Before cooking mashed potatoes, you shouldchoose good root vegetables - without flaws and rot, not frostbitten and sprouted. Wash them thoroughly with a brush in running water, dry and clean. Mashed potatoes, boiled in their uniforms, are usually made as a semi-finished product for potato cutlets and fritters.
Before mashed potatoes are necessaryboil it. To do this, usually choose tubers of medium size, if they are large - then each is cut into several parts. While we cook them for cooking, salted water is heated in the pan. When it is close to boiling, drop the peeled potatoes into it and cook it until soft. In the broth, you can add bay leaf and a few peas allspice. Water should be a little higher than the potatoes just on the finger. Cook over low heat, boiling should not be boiling.
When the potatoes are soft, drain the water, remove the bay leaf and peppercorns. We do not close the pot with a lid so that the steam (moisture) evaporates a little.
So how to make mashed potatoes on the water easier and more accessible.all - potoloch, (wipe through a sieve, knead with a spoon) - often the hostess and this is limited. But there is a trick here - it should be done very quickly by adding hot broth, in which the potatoes are boiled, so that the mash is not dry. In this "tolchenku" add butter.
This dish can be satisfied, but not to enjoy. How to make puree real, classic? For this we need a pound of potato, a glass of milk, 50 grams of butter.
When the potatoes are cooked, drain the water andslightly dry it on very low heat. Another hot crush or mince. Add the oil and gradually pour in the milk, stir thoroughly so that there are no lumps. Mashed potatoes can be whipped merry, and now increasingly hostesses use a mixer.
Potatoes cooked this way are usuallyserved as a side dish. But if the mashed potatoes add bacon (slices of roasted lard) or bacon (100 grams) and tomato paste (50) grams, you get a completely independent dish.
A wonderful casserole is obtained if mashedhammer two eggs and add finely chopped green onions. Put the mass into a deep frying pan or stew-pan and put in the oven heated to 180 degrees for 20 minutes. Serve hot casserole with sour cream and vegetable salad.
Knowing the basic principles of cookingmashed potatoes, each housewife in their own way solves the question "how to cook mashed potatoes?". Everything depends on taste preferences, national traditions, and finally, on the availability of products.
