Pounded potatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make mashed potatoes? Prepare the necessary products. Rinse the potatoes well in running water and remove soil and all contaminants.

2. STEP 2

   

   Using a vegetable peeler, peel the washed potatoes and rinse with water. Cut large tubers into 2-3 parts. Place the peeled potatoes in a pan of a suitable size and pour water into it so that it covers all the potatoes. Place the pan on the fire and bring to a boil. Boil the potatoes in boiling water until soft. This will take about 20 minutes. Add salt to taste. For flavor, you can add a bay leaf or a couple of cloves of garlic to the water.

3. STEP 3

   

   You can check the readiness of the potatoes by simply piercing them with a knife or fork. Cooked potatoes will be easily pierced or even fall apart. Drain the hot water from the boiled potatoes and add butter to it.

4. STEP 4

   

   Use a potato masher to mash the potatoes. On hot potatoes, the butter will immediately melt and imbue it with its taste and aroma.

5. STEP 5

   

   Then pour warm milk into the mashed potatoes and knead it well again so that the milk is completely dispersed and absorbed into the potatoes. To get a more dietary version of the potato side dish, you can mash it without milk or cream. Just reserve some of the cooking water and add it little by little to the mashed potatoes. But the higher the fat content of the added milk or cream, the fluffier the finished puree will be.

6. STEP 6

   

   By adjusting the amount of milk added, you can adjust the consistency of the finished puree. You can add a little fried, finely chopped onion or carrot, as well as chopped mushrooms, grated cheese or herbs into the finished side dish. Each time there will be a new taste of such a familiar side dish. Bon appetit!

Comments on the recipe

Lesya

18.09.2023

4.8

A good proven recipe for mashed potatoes. I cook this way too, everyone who has tried it loves it. But this recipe for mashed potatoes with cheese interested me, I haven’t cooked it like that before.

Natalia M

18.09.2023

4.8

Who doesn't love mashed potatoes? Of course, everyone loves it, I think so) So I prepared this simplest and most delicious version of pounded potatoes as a side dish. I’ve been making mashed potatoes for a long time, so I can say with certainty that this recipe is very successful. Of course, everyone’s potatoes are different, the varieties are different, so the thickness should be adjusted to your taste. But the basic recipe is successful. I had an incident in my youth. I prepared puree and diluted it with milk from the refrigerator, since then I never do that) After all, the puree becomes gray and not tasty. Therefore, I use only warm, or preferably hot, milk. This recipe uses just enough butter to make the puree creamy and smooth. And there was just enough milk for the puree to have a good consistency. My finished mashed potatoes turned out airy, soft, and most tender. The taste is milky and creamy, and the potatoes themselves are also tasty and boiled. Great recipe. I recommend!

Alyona

18.09.2023

4.7

Mashed potatoes are perhaps the most popular and favorite side dish in our family. I cut the potatoes into small pieces to make them cook faster. Cooked in boiling salted water with bay leaf for flavor. Added a little cream. I like making puree, it’s like a sculptor’s material, you can play with the presentation and get creative. This recipe is a win-win, and absolutely simple, correctly and accessiblely written. Thanks to the author, enjoy cooking.

AnnaWi

18.09.2023

4.9

Wow! I haven't tried this for a long time! I always had to follow this recipe:

Risha

18.09.2023

4.8

It somehow didn’t work out for me in my life with crushed potatoes - sometimes it’s too liquid, sometimes it’s too bland, sometimes it’s not quite right. I have been struggling with this dish for 5 of my 17 years now. I cooked according to this recipe, when boiling the potatoes I added a little dressing and dried dill for taste, and when I finished pounding, I realized that it turned out too liquid. I don’t know who is to blame - the milk, the potatoes or my crooked hands, but the matter was saved by one trick that you can take note of: 1 egg, quickly stir in so that it does not have time to curdle, let the puree rest a little and - voila! - you are excellent.