You will need
    • Mashed potatoes:
    • potato (1kg);
    • milk (1.5 cups);
    • butter (2 tbsp.);
    • greens;
    • salt to taste.
    • Mashed potatoes with carrots:
    • potatoes (0.5 kg);
    • carrot (0.5 kg);
    • milk (1.5 cups)
    • butter (2 tbsp.);
    • salt to taste.
Put on fire a pot of water.
Wash the potato tubers and peel them from the skin. Try to do it before cooking the potatoes, or the vegetable will darken quickly, and if it is lowered into the water for safety, part of the nutrients leaves.
Cut the potatoes into large chunks and drop into boiling water. Bring to a simmer. As soon as the water again begins to boil, immediately add salt.
Drain the water from boiled potatoes. Put the saucepan on slow fire or in the oven for a few minutes to evaporate remaining moisture. Just be careful, the potatoes must be dried, not burnt.
Place the milk in a saucepan on the fire. Bring to a boil, make sure that the milk is not spilled on the stove.
Mash with a potato masher soft hot potato. Make a well in center of mashed a hole and pour into it the hot milk. Beat with a whisk to puree was a lush. Add the butter and stir.
Serve hot mashed potatoes right on the table. Sprinkle it with fresh herbs. The remaining potato mixture in the pan cool and refrigerate. It will come in handy the next day for other meals.
Potato puree with carrots. Remove the skin from carrots and potatoes. Cut them into large pieces and pour boiling water so that it only slightly covered the vegetables.
Cook at a low boil. Salt the vegetables before it is done.
Drain through a sieve. Mash the vegetables with the pestle.
Pour mashed mixture into the hot milk in a thin stream. Stir well and add the butter.