9 Unique Mashed Potato Recipes

1. Boil the potatoes in water for 10 minutes, then drain the water, pour in boiling milk and bring to readiness. Mash into a puree.

2. Mash the potatoes into a puree. Mix the sour cream with the grated cheese and finely
chopped garlic, season the potatoes with this mixture. The puree should be
keep it in the oven for a bit to warm up the sour cream.

3. Mash the potatoes into a puree, pour in boiling chicken broth (similar to the recipe for puree with milk), beat well.

4. Season the puree with garlic, crushed with herbs, dill seeds, and diluted melted butter.

5. Beat 1-2 egg yolks with a few spoons of sour cream, season
puree with this mixture. If you are not sure about the quality of the eggs, do not use this
dish option. Otherwise, you risk catching unpleasant, and even dangerous
diseases.

6. Add the cracklings (fried) with a small amount of rendered fat to the mashed potatoes and beat.

7. Grate hard cheese on a fine grater. Dilute the puree slightly.
boiling milk, add cheese and mix thoroughly. The volume of cheese should
make up about a quarter of the volume of the puree.

8. Mash the potatoes, add a piece of butter, mix with finely chopped
herbs (dill, green onions, parsley) and garlic.

9. Add a handful of crushed nuts to the mashed potatoes diluted with milk.
To make the puree tasty, you need to follow a few rules.
The potatoes should be of the varieties that become loose when cooked,
crumble - "starchy". If the tuber remains outwardly unchanged, although it is boiled, then such potatoes are suitable for frying, but you will not get delicate mashed potatoes from it.

Of course, potatoes should be thoroughly peeled. This applies not only to the skin, but also to the "eyes". The pulp around them does not boil well, so do not spoil your lunch or dinner, it is better to remove these places immediately. It is not advisable to boil potatoes for mashed potatoes whole. They should be cut. In this case, the pieces should be approximately the same shape and size. This will allow them to cook at the same time. You do not need to cut them finely either, otherwise you risk getting useless mashed potatoes. All its nutrients and useful substances will remain in the broth.

The milk should be just boiling. Cold milk turns the puree grey. The puree likes to be whipped for a long time. When it has a uniform creamy consistency, it means it is ready to serve. And if it is still far from uniform and creamy, continue working with a masher. The puree should be served only hot. When heated, it loses its wonderful taste.