Potato crowded recipe without milk. How to cook puree from potatoes on a side dish - simple and delicious recipes with photos. With creamy cheese

30.07.2020

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Everyone loves mashed potatoes as a side dish to various main meat or fish dishes. It is also perfectly combined with pickles, and with mushrooms, and with vegetable salads.
There are various recipes for making potato mashed potatoes. And in many families there are their secrets - how to make it air and incredibly tasty.
But if so far your moms or grandmothers did not give you family secrets, we suggest trying this very easy-to-cook recipe - potato mashed potatoes without milk.

Time: 40 min.

Easy

Portions: 4.

Ingredients for 4-5 servings:

Potatoes - 1 kg (approximately 13 pcs.);
Butter cream - 100 g;
Egg - 1 pc.;
Bay sheet - 2 pcs.;
Pepper peas - 2 pcs.;
Salt, pepper ground, dill greens - to taste.

Cooking

Cleaning potatoes from the peel, thoroughly cutting out eyes (a solar single is accumulated in them, harmful to the body) and cut into slices of the same size - so it is faster and evenly welded.
Water poured into the saucepan with chopped potatoes (so much so that it completely covers slices).

Water is brought to a boil with maximum heating, and after boiling - reduce the temperature and add salt, pepper peas, bay leaf.

Potatoes are booked until readiness (it becomes soft, boils and easily skeins for a fork), after which the pan is removed from the stove.

The resulting decoction neatly (very hot!) Pouring into another container, take out pepper pepper and bay leaf out of it.
Cooked potatoes are carefully sampled by a special potato or blender (mixer).

In several techniques in the puree, melted oil are poured, mixing every time.
Slightly whipped egg in a separate dish. Then it is added in mashed in the same way as oil.

Last but poured, not forgetting to mix, potato decoction - in small portions, until the desired consistency is obtained (but it should be remembered that when cooled, the puree thickens).

When applying on the table, a little ground pepper is added to the table and decorate the dill greenery.

Useful tips:

Delicious puree without milk is obtained using chicken broth instead of water.
Original recipe: Almond milk is added to the softening potatoes (almonds are chosen in a blender with a small amount of water) and a lot of sliced \u200b\u200bgreenery (onions, parsley, etc.).
If cooking potatoes cold water, and boiling water, he welcomes faster, it will become tastier, and more useful substances will continue.
To quickly weld potatoes, some oil add to the water.
Potatoes will be tastier if you have to add 2-3 cloves of garlic, dill or some cheese (even dried).
The puree will be lush if: to drain the decoction, and potatoes are good to dry (hold a little on slow heat); Potatoes cook for a couple.
When cooking the old potatoes, it is recommended to add a little lemon juice and several pieces of sugar (so that it does not darken and become delicious).
It is not worth using young potatoes for puree.
From the remaining potato mashed potatoes on the water you can cook casserole, cutlets,

Potatoes - 1 kg (approximately 13 pcs.);
Butter cream - 100 g;
Egg - 1 pc.;
Bay sheet - 2 pcs.;
Pepper peas - 2 pcs.;
Salt, pepper ground, dill greens - to taste.

How to cook delicious potato mashed potatoes (on water) without milk

Delicious puree without milk is obtained using chicken broth instead of water.
Original recipe: Almond milk is added to the softening potatoes (almonds are chosen in a blender with a small amount of water) and a lot of sliced \u200b\u200bgreenery (onions, parsley, etc.).
If the potatoes for cooking is not cold water, but with boiling water, it boils faster, it will become tastier, and more useful substances will remain in it.
To quickly weld potatoes, some oil add to the water.
Potatoes will be tastier if you have to add 2-3 cloves of garlic, dill or some cheese (even dried).
The puree will be lush if: to drain the decoction, and potatoes are good to dry (hold a little on slow heat); Potatoes cook for a couple.
When cooking the old potatoes, it is recommended to add a little lemon juice and several pieces of sugar (so that it does not darken and become delicious).
It is not worth using young potatoes for puree.
From the remaining potato mashed potatoes on the water you can cook casserole, cutlets, pastry pie and even pancakes!

Many love mashed potatoes. It is done as a garnish to different fish, as well as meat dishes. In addition, it is perfectly combined with mushrooms, various pickles, as well as with salads from vegetables.

To date, you can find a huge number of recipes for cooking this dish. And in some families there are even their secrets of its cooking.

As is known, potato mashed potatoes, as a rule, is preparing on milk, however, if it is not, then nothing is scared. There are recipes for the preparation of this dish, which are prepared without adding milk.

On water

The recipe for the preparation of this dish option is based on the use of water. Such a header can be served on a table with fried meat or cutlets.

The components that we need:

The main ingredient is 15 pcs (approximately 1.3 kg);
Water - 230 ml;
Butter butter (it can also be replaced with margarine) - 65 gr.

The process of cooking this beloved since childhood Garnira:

Cut cleaned potatoes into small cubes;
In the pan of adding water and put into it sliced \u200b\u200bpieces;
Wait for boiling water and reduce fire to a minimum;
Potatoes must be boiled until complete readiness (potatoes should be soft). Its willingness seems to be possible to check using for this fork or knife;
Water from the pan to merge into a separate saucepan. Add oil into potatoes. In no case do not forget to salt your dish. Potatoes need to be temporarily using a tool and add to almost the finished garnish of water. Once again, it is possible to refer to potatoes and can be served to the table (it is necessary to mive until all the water leaves).

You can also add a freshly chopped greens in the recipe.

With almond

The recipe for cooking this side dish is not only very tasty, but also useful. Potato mashed potatoes, which is prepared without adding milk fresh greens, as well as almonds. Due to its 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 need:

The main ingredient is 6-8 pcs (approximately 680-700 g);
Almonds - 1/4 cup;
Water - 0.5 glasses;
Green onion - 1 beam;
Salt, pepper to taste;
Oil (olive) - 1/4 cup.

Cooking process:

To begin with, we need to prepare a substitute for milk. To do this, the blender should mix almonds with water. We should get something on the likeness of almond milk;
Purified potatoes cut into cubes and put in a water saucepan;
Leave green onions. This ingredient can also be replaced by parsley;
Green mix with milk and butter, so that it happens to be smoothies. It should be a bright green shade;
Our potatoes are welded min. after 15 (but it may be necessary to need a little longer, it all depends on the size of pieces);
Drain the water in the sink and brush to spread our potato mashed potatoes;
In the garnish add our smoothie. Once again to wash well;
If there is not enough fluid, then you need to add some more of our almond milk.

This recipe is most often used in the spring, at that time when the vitamins lack so.

With lemon

This recipe is very helped when there are no cream oil. (4) Thanks to the refueling based on mustard and garlic, the side dish is obtained very tasty and nutritious.

In order to prepare a dish, you need to prepare:

The main ingredient is 6 pcs;
Mustard (it's best to use nonostine) - 1 ppm;
Garlic - 3 teeth;
Lemon juice - 1 sec.
Olive oil - 4 tbsp;
Salt add to taste.

Dish cooking process:

Boil chunk potatoes in a saucepan and stretch it;
In a separate container it is necessary to mix lemon juice, mustard. Add potato consistency in this mixture;
By adding hot water to potatoes, bring the dish to the required consistency.

Potato mashed potatoes is a dish that many people love. In addition, it can be made not only delicious, but also very useful. And if there is no ingredient, then nothing terrible. It can always be replaced by another.

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

Content

Each hostess is useful to learn how to make it right and tasty to prepare one of the most popular dishes - mashed potatoes. To do this, you need to have some skills and knowledge that will help achieve a good result when making mashed potatoes. In order for the dish to be perfect, you need to be able to properly choose the grade of potatoes, explore the basic technologies of cooking and the recipe of all types of this dish.

How to cook mashed potatoes

Any hostess, seeing the photo on the Internet beautiful, yellow, fluffy crumpled potatoes, wonders how to cook puree from potatoes so that it looks like in a restaurant. First you need to master the main secrets of the preparation of ingredients, as well as the standards of cooking this dish. First, rinse potatoes under running water. Then remove the peel and cut into 3-4 parts, after which the root root is ready. Then the potatoes, add a little salt and file to the table.

How to make a tasty puree

An important question is how to cook puree so as to satisfy the most demanding taste. To do this, many cooks use additional ingredients that give the ready-made Kushan a special sister. For aroma during cooking in a pan, a clove of garlic or carrots is added, some use onions. To achieve a beautiful color, only hot milk is poured. In order to achieve a delicate creamy structure of the main ingredients, you need to heat the milk, and then pour it into potatoes while pouring with a blender or a wooden pestle.

Without lumps

To make it possible to prepare delicious potatoes, it is best to use the tubers of yellow varieties, they are better welded. Often it is used for the preparation of mint potatoes using dull - potatoes with a large starch content, red potato or Yukon Gold. To achieve a homogeneous mass without lumps, it is impossible to allow excessive robbing of the product. Many cooks instead of standard fixtures for grinding potatoes use sieve through which the product is rubbed wooden spoonThanks to which the occurrence of lumps is excluded.

Air

So that the thick potato is loose and lush, there are several nuances. To begin with, it is worth paying attention to the fact that finely chopped potatoes are brewed faster and is better pushing. This will give the opportunity to the hostess more carefully the potatoes, so that it will become air. It is worth noting that potatoes, mint dry, is better saturated with oxygen, which also affects the magnificity and looseness of the finished product.

Potato raw recipes

IN modern world There is a huge number of puree recipes, as this potato dish is one of the popular garnings. It is served with meat and fish, a variety of salads, or as an independent disobe. But, like any other dish, the puree has its own classic preparation recipe, and several popular variations.

Classic recipe

Cooking time: 25-35 minutes.
Number of portions: 4 persons.
Calorie dishes: 106 kcal per 100 grams.
Purpose: Garnish for lunch.
Cuisine: Russian.
Difficulty: Easy.

The recipe for classic potato mashed potatoes is one of the most common in Russian cuisine. This soft and tenderness is suitable as a side dish for any festive table. Or just for breakfast, lunch or dinner. A classic potato puree recipe is highly appreciated in all countries of the former USSR and beyond, and even a child can cook it.

Ingredients:

Potatoes - 1 kg
Milk - 150-200 ml
Creamy butter - 50 g
Salt - a couple of pinch
Black Ground Pepper - To Taste

Cooking method:

Paint potatoes, rinse with plenty of water, cut into small parts.
Put slices in a saucepan, pour water, salt, wait for boiling, if required, remove the foam, cover with a lid. Cook potatoes on a small heat for 15-20 minutes until readiness.
From potatoes, drain the water and disarm the brush.
In another saucepan, warm the small amount of milk and melt oil there, thanks to this, the mint potatoes will become easier. Pour the mixture into potatoes.
Salt and pepper the finished dish, then beat with a wooden spoon.

On milk

Number of portions: 4 persons.
Calorie dish: 80 kcal per 100 grams.
Purpose: for breakfast.
Kitchen: Ukrainian.
Difficulty: just.

Often, the hostesses think about how to make potato mask with milk tasty and helpful. The answer is simple: thanks to the addition of any milk Product In potatoes, it does not lose color, long remains loose, air and is saturated with a new unique taste. Such an exemplary is perfectly combined with basic meat or fish dishes or roasted, for example, with a fried bow.

Ingredients:

Potatoes - 1 kilogram
Onions - 1 piece
Bay leaf - 2 pieces
Creamy oil - 100 grams
Milk - 150 milliliters
Salt to taste

Cooking method:

Clear large potatoes, rinse under running water, cut into large pieces. Pour slices with water, bring to a boil and salute a little.
Add a purified bulb and several laurel sheets, cook until soft.
After the potatoes are welded, water is drained from the pan, they pull out onions and laurels.
Grind potatoes first with a toe, then by whipping a mixer. Add non-fat milk and butter.
At the end of the preparation of the dish once again salted, then mix well.

On water

Cooking time: 25 minutes.
Number of portions: 2 persons.
Purpose: for breakfast.
Cuisine: English.
Difficulty: just.

Anyone who is cooking, knows that the puree can be prepared both on milk and on the water. If strictly observed technology, then the taste of potatoes, camp with water, will not be worse than puree on milk. Preparation of dishes on water has its own special name - on bluetile. Thanks to this recipe, you can make sure that the milk is far from the mandatory ingredient.

Ingredients:

Potatoes - 1 kg
Salt to taste
Creamy oil - 100-150 g

Cooking method:

Clear and wash potatoes.
One-piece root roots in salted or plain water.
According to the recipe, tubers must be in water at a temperature of 62 degrees half an hour, instead of water you can use chicken bouillon. After complete cooking water to merge.
Next add butter. Suppress potatoes in a puree using standard tools.
For homogeneity, shield the potato mass into the sieve, then grind.
Decorate with a puree green onions and served to the table.

Without butter

Cooking time: 27 minutes.
Number of portions: 4 persons.
Calorie dish: 74 kcal per 100 grams.
Purpose: For lunch.
Kitchen: European.
Difficulty: Easy.

The lack of butter in the puree completely does not affect appearance (This can be verified by looking at any photo where such potatoes are presented) and taste qualities dishes. Therefore, the question is how to cook puree without oil, disappears by itself. Such a kind of puree will become an excellent garnish for any main meat or fish dish or filling for pies or buns. This dish has a homogeneous consistency and comes perfectly with fried mushrooms.

Ingredients:

Potato - 6 pcs.
Milk - 100 ml
Onion - 1 pc.
Sugar - 1 tbsp. the spoon
Salt to taste

Cooking method:

Clear tubers from the peel, cut into small pieces, throw in a slightly salted water. Cook for about 20 minutes.
From the pan pour water, put on a slow fire, then pour milk. Wait until it boils, salt and stop, optionally you can add several chicken eggs.
Paint onion and finely cut. Pour 5 tablespoons in the pan in the pan, after which sugar sugar. When sugar is dissolved, put onion into the frying pan and sew until golden color.
Shoot the bow into the pan with potatoes, mix well.

With creamy cheese

Cooking time: 40 minutes.
Number of portions: 10 persons.
Calorie dish: 133 kcal per 100 grams.
Purpose: afternoon.
Cuisine: English.
Difficulty: average.

Mashed is a great side dish for any meal. A classic recipe has long gained popularity among the inhabitants of the whole world, but it can be improved, making a little spicy taste. Expanding the standard recipe, many cooks are driven egg proteins Or yolks, some use the whole egg to achieve perfect consistency, but there are those who taste unusual combinations of potatoes with cheese or fatty cream.

Ingredients:

Potatoes - 1 kg
Fat cream - 100 ml
Creamy oil - 50 g
Creamy cheese - 100 g
Food salt - to taste

Cooking method:

Tubers need to be cleaned and rinsed with plenty of running water. Next to cut them with large pieces. Throw a blank into the water, cook until readiness. During cooking, salted vegetables.
Cooked potatoes need to be missed by a special press (you can see the design of this device in the photo on the Internet) or to use the internet. At this stage, it is necessary to add cream, cheese and oil, all mix to homogeneous consistency. The puree becomes dense, but at the same time preserves airiness.
Feeding to the table, spray fresh greens.

With vegetable oil

Cooking time: 35 minutes.
Number of portions: 5 persons.
Calorie dishes: 1101 kcal.
Purpose: breakfast.
Kitchen: Russian.
Difficulty: just.

Puree S. vegetable oil is an dietary dishwhich can be consumed even sick. The dish is very simple in preparation, so in demand in many countries of the world. Some cooks for adding piquancy and features to taste the secret ingredient - olive oilwhich makes a special charm dish.

Ingredients:

Potatoes - 1 kg
Vegetable oil - 50 g
Milk 3.2% - 250 ml
Salt - 10 g

Cooking method:

Clear tubers, rinse, cut into pieces and boil to readiness.
Water merge. Hot potatoes are skipped through a blender, at this time it is gradually necessary to pour milk (it should be hot). It is good to beat before getting an air homogeneous mass.
Fit hot, watering vegetable oil.

With mayonnaise

Cooking time: 60 minutes.
Number of portions: 5 persons.
Calorie dish: 269 kcal per 100 grams.
Purpose: dinner.
Kitchen: European.
Difficulty: Easy.

The puree, cooked with the addition of mayonnaise, as a result, has almost perfect consistency and looks very nice on a plate when serving. Potato, made by such a recipe, is not inferior to the classic puree with the addition of milk. Mayonnaise gives the dish more softness, airiness and helps to avoid the appearance of the gray color of the finished product.

Ingredients:

Potato tubers - 1.2 kilograms
Onions - 1 piece
Bay leaf - 2 jokes
Salt to taste
Mayonnaise - 4 tbsp. Spoons

Cooking method:

Potatoes clean, rinse, put in a cooking container, pour water and put on strong fire.
Cleaned bulb throw in the same pan.
Close the saucepan with a lid. Boil until it boils, then reduce the fire and add 1.5 tsp. Salt. After 10 minutes, put 2 laurel sheets and cook until readiness.
Drain the water, leaving 1 cup of liquid in a saucepan. Lavra with onion throw away.
Torture carefully suppress all potatoes, add mayonnaise.
Stir to homogeneous mass. Serve to the table.

With sour cream

Cooking time: 30 minutes.
Number of portions: 4 persons.
Calorie dish: 250 kcal per 100 grams.
Purpose: Garnish for lunch.
Kitchen: Ukrainian.
Difficulty: average.

Puree is a very simple and universal dish with which everyone can cope. But for the preparation of the present delicious dish It is necessary to observe some subtleties. In Ukrainian cuisine - it is sour cream, which gives potato special loin, and the taste of such a dish differs from classic recipe and other variations of mint potatoes with their delicate creamy.

Ingredients:

Potatoes - 1 kg
Onions - 1 pc
Salt to taste
Potato decoction - 1 cup
Sour cream - 5 tablespoons
Butter cream - 3 tablespoons

Cooking method:

Middle-sized tubers clean, cut and shifted into a saucepan.
To slices put onions, pour all boiling water, so that the vegetables are covered with 1 to 2 cm.
For crumbly potato varieties, there is enough 12-15 minutes of cooking after boiling.
Potato decoction to merge into a cup.
Turn off the fire, add sour cream. The product should choose maximum fatty and freshness.
Add butter.
Potato cement the ingredients before masting. Use a blender with caution - with a strong whipping dish, can turn into a sticky mass.
A finished dish to file to the table, having previously sprinkled with dill.

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How to cook puree from potatoes on the side dish - simple and delicious recipes with photo