Potatoes – one of the most often used products in Russia. For long years of the hostess thought up a huge number of ways of its preparation. However the most widespread potato dish, probably, is puree. It can be used as a garnish or as preparation for other dishes, for example for casserole with mincemeat.
Each person approximately represents how to cook puree, but actually many face a number of problems. Puree can turn out too rigid or dry, fast, with the shortage of spices, and everyone wants to achieve ideal result.
How to choose potatoes for puree
For a start it is necessary to choose the correct products. Potatoes have to contain a lot of starch. It is simple to check it – cut off a small piece of a tuber and rub about the rest. If segments are pasted to each other, so such potatoes will be suitable for puree. It is better to use not too young root crops which lay down several months after excavation.
Additional components
Besides potato, milk and butter will be necessary for us. If you care for a figure or you want a garnish to remain longer, milk can be replaced with water. Milk is added that puree was not such dry. It is possible to use cream, the this product is fatter, the puree will be more gentle on taste. Oil is better to use from 80% and above, it impacts creamy relish and consistence of cream. One kilogram of potatoes requires 150-200 milliliters of milk, 100 grams of a desi and salt to taste.
Recipe of delicious puree
- We prepare potato, we wash a baking plate with flowing water, we dry, we clean a thin skin. If at a surface there are "eyes" and the begun to rot sites, delete them with a knife tip. At the big size of root crops we cut them on smaller pieces.
- We put water for cooking, we wait until it begins to boil, and we put potatoes in water. On an amount of water there has to be so much that potatoes were covered with it completely.
- We reduce fire, we close a cover a pan and we wait for some time. Each grade of potato cooks different time, also the number of minutes depends on thickness of pieces. Therefore from time to time we check readiness of potatoes a knife.
- Shortly before preparation we salt. As soon as the knife easily enters a piece, we switch off a plate and we drain water.
- We add oil, we knead a little. Then we warm up milk, we mix with a potato weight and we shake up the mixer about five minutes. If the amount of milk isn't enough, then it is necessary to add more, than it is specified in the recipe. It is necessary to remember that at first puree can be weak body, but in the subsequent it will become obligatory for more dense.