How to do puree potato

How to do puree potato

From ordinary potatoes it is possible to create more than one hundred dishes: the first, second, snack. Potato is a permanent component of many salads. And still it a sure bet for a garnish. One of the most widespread and favourite dishes of hostesses are mashed potatoes.

It is required to you

  • potatoes;
    • salt;
    • desi;
    • melted butter;
    • sour cream;
    • milk;


1. A tax to a table mashed potatoes – a task simple. It can execute it even to the teenager. The most important is to decide on a recipe for puree. Types of this, at first sight, simple dish are enough.

2. For a start prepare potatoes. From the grades rich with starch, puree it will turn out razvaristy, without lumps. From potatoes with a low starch content – viscous. The most successful grades for puree are Rozamunda, "Symphony", "Blueness", Marlene. If the grade of potatoes is unknown, pay attention to its appearance. It is considered that more friable pulp and good "razvaristy" properties tubers with a yellow and white peel possess.

3. Having decided on the choice of potatoes, select average, equal tubers, at the rate of 2-3 pieces for one portion. Wash out. Peel it. It is considered that the most useful properties of potatoes are vitamins B, B2, B6, C, PP, D, E, carotene, folic acid, magnesium, organic acids, phosphorus, calcium, iron, potassium - are closer to "skin" therefore cut off a peel layer as it is possible more thinly. The peeled potatoes that didn't darken, lower in cold water at once.

4. Rinse the prepared potatoes and shift in a pan, previously having cut each tuber on four parts. Fill in with water, so that it slightly covered top "pieces". That potatoes kept the useful properties when cooking and quicker cooked, fill in it with boiled water. When water begins to boil, salt it. Though many hostesses prefer to do it at once as soon as put a saucepan on fire. In this case water will begin to boil slightly longer. Lower fire and you cook even minutes 30.

5. When potatoes become soft and razvaristy, water in which it cooked needs to be merged. Best of all - in other ware: cup or soup plate. Potato "broth" can be useful during preparation of puree for "regulation" of its density.

6. You remember potatoes special "masher", it is in each set of kitchen accessories. Then add to a saucepan of a little creamy or melted butter. Let's it "thaw". Once again you remember potatoes, carefully mixing it with oil. Puree is ready. This recipe is the most widespread. Further – dish variations, with additional additives, and respectively, and other taste are possible.

7. If you love potato "more fatly", put one-two spoons of sour cream in puree. And again prevent. However, when choosing sour cream it is necessary to be attentive. Too sour – will only worsen a dish.

8. That potatoes turned out "air", add to it a little milk. It is the best of all if it is slightly warmed up, then potatoes will remain white and "light".

9. Break in a saucepan with potatoes one egg and quickly shake up a potato egg mixture that she didn't manage "curl up". Thanks to egg, your potato will become "much more plastic". Such option is used more often for preparation of dishes where the plasticity - a potato patties, hash browns, croquets is important.

10. So, your garnish is ready. Spread out it on plates and add greens, meat, fish, sauce. Considering that potatoes are combined practically with all vegetables and food, your imagination can be boundless. Enjoy your meal!

Author: «MirrorInfo» Dream Team