How to make mashed potatoes

From the ordinary potatoes you can create hundreds of dishes: the first, second, snacks. The potato is a permanent component of many salads. And yet it is a win-win for garnish. One of the most common and favorite dishes of the hosts is mashed potatoes.

You will need

• • potatoes;
  • salt;
  • butter;
  • melted butter;
  • sour cream;
  • milk;
  • greens.

Instruction

1. Serve potato puree – the problem is simple. To perform it, even a teenager. The most important thing is to determine a recipe of mashed potatoes. Because variations of this, at first glance, a simple meal enough.
2. To begin, prepare the potatoes. Of the varieties rich in starch, mashed potatoes will razvestis, without lumps. Potatoes with low starch viscosity. The most successful varieties for mash are the "Rosamunde", "Symphony", "Blue", "Marlene". If the variety of potato is unknown, notice its appearance. It is believed that a more crumbly flesh and a good "Razvitie" properties are tubers with yellow and white skin.
3. Make your choice of potatoes, choose medium-sized, smooth tubers, at the rate of 2-3 pieces per serving. Wash. Clean it from the skin. It is believed that the useful properties of potatoes - vitamins B, B2, B6, C, PP, D, E, carotene, folic acid, magnesium, organic acids, phosphorus, calcium, iron, potassium are closer to the "skin", so cut off a layer of the rind, as thin as possible. Peeled potatoes, not to be darkened, immediately immerse in cold water.
4. Prepared potatoes, rinse and place in a pan, pre-cut each tuber into four parts. Pour water so that it slightly covered the top "pieces". To the potatoes retained when cooked, its beneficial properties and quicker boiling, pour it with boiling water. When the water boils, add salt. Although many Housewives prefer to do it immediately as soon as I put the pan on the fire. In this case, the water will boil a little longer. Reduce heat and cook for another 30 minutes.
5. When the potatoes become soft and razvesti, the water in which it was cooked, to drain. Preferably in another bowl: a bowl or deep plate. Potato "broth" may come in handy while preparing mashed potatoes for "regulation" of its density.
6. Remember the potato special "pestle", it is in every set of kitchen utensils. Then add to the saucepan a bit of butter or ghee. Let it "melt away". Once again, remember the potatoes, carefully mixing it with oil. The mash is ready. This recipe is the most common. Hereinafter, variations of the dish, with extra additives, and accordingly, a different taste.
7. If you love potatoes "fatter", put in the mashed potatoes one or two tablespoons of sour cream. And stir it again. However, when choosing a cream you must be careful. Too acidic – will only worsen the dish.
8. To the potatoes turned out "air", add a little milk. It is best if it is slightly warmed, then the potatoes will remain white and "light".
9. Break into the saucepan of potatoes one chicken egg, and quickly whisk the potato-egg mixture, so that she wouldn't "curl up". Thanks to the egg, your potatoes will be much "more plastic". This option is often used for cooking where it is important plasticity - potato cutlets, potato pancakes, croquettes.
10. So, your side dish is ready. Serve it on plates and add the greens, meat, fish, sauce. Given that potatoes goes well with almost all vegetables and food, your imagination can be limitless. Bon appetit!