How long does it take to cook mashed potatoes? Mashed potato casserole with minced meat

Both adults and children love mashed potatoes. It can be a separate dish or served as a side dish for meat, fish, and mushrooms.

It can be prepared from potatoes alone or with the addition of other vegetables - carrots, onions, spinach, beets. And this makes the puree multi-colored: pink, orange, green, yellow.

But before you start experimenting with different additives, you need to learn how to properly make regular mashed potatoes.

Experienced housewives can prepare it without difficulty. But housewives starting to master culinary skills sometimes encounter unexpected problems. For example, the puree turns out with lumps or an unpleasant grayish color. Why is this happening?

Mashed potatoes: subtleties of preparation

For mashed potatoes, take already mature potatoes, because young potatoes take a long time to cook and do not have the friability that well-ripened tubers are endowed with.
For mashed potatoes, use table potatoes with a starch content of 12-18%. Such potatoes boil well, but do not crumble. It can be identified by its thin skin, shallow-set eyes and light flesh, which does not darken for a long time when cut.
But you need to remember that boiled potatoes become saturated with water during cooking, becoming watery and tasteless. When cooking such potatoes, after 15 minutes, drain most of the liquid, reduce the heat to low and almost steam the tubers, tightly closing the pan with a lid.
While for many dishes potatoes can be boiled in their jackets, for mashed potatoes the potatoes must be peeled.
The tubers for puree must be the same, then they will be cooked at the same time. Leave large potatoes for frying or, as a last resort, cut them into 2-3 parts.
Sometimes potatoes turn dark when cooked. To prevent this from happening, add one tablespoon of vinegar to the water per liter of liquid.
If you add a clove of garlic or a bay leaf to the water in which you boil the potatoes, the boiled potatoes will turn out much tastier.
Boil the potatoes until fully cooked. Poorly cooked potatoes will result in lumpy mashed potatoes because you won't be able to mash them properly.
Puree the potatoes while they are hot. Mashed potatoes from cooled potatoes will be viscous and tasteless.
Use potato broth to dilute mashed potatoes, prepare soups and sauces, as it contains many useful microelements. But if there is a suspicion that the potatoes were grown in an area that is unfavorable from an environmental point of view, the broth should be poured out, because not only useful substances, but also harmful ones have passed into it from the potatoes.
Mash the potatoes for mashed potatoes manually - with a masher or pestle. When using a blender, the puree turns out viscous and viscous.
Dilute the puree only with hot milk. By adding cold milk to hot mashed potatoes, you risk getting potatoes with a bluish tint (this reaction occurs due to starch).

Mashed potatoes with milk

Ingredients:

potatoes – 800 g;
milk – 230 ml;
butter – 60 g;
salt – 10 g per 1 liter of water.

Cooking method

Peel the potatoes and rinse under running cold water. It is believed that after this procedure it will become crumbly, which is very important for poorly cooked varieties.
Place the tubers in boiling water until it covers the vegetables by only one centimeter. As soon as the water boils again, salt it. Thanks to this, the loss of minerals contained in potatoes will be minimal. Cook the potatoes at a moderate boil, covering the container with a lid.
When the tubers become soft, drain the broth and leave the pan with the potatoes on the hot stove so that excess liquid evaporates.
Immediately, without allowing the potatoes to cool, mash them with a wooden masher or pestle.
Add salt and oil. While continuing to stir, pour in the hot milk in a thin stream.
Beat the puree until it becomes fluffy and even small lumps disappear.

Pink mashed potatoes (with carrots)

Ingredients:

potatoes – 800 g;
small carrots – 1 pc.;
milk – 230 ml;
salt;
butter – 60 g.

Cooking method

Peel the potatoes and carrots and wash. Place the potatoes in boiling water, add salt, and cook until tender.
Cut the carrots into circles, place them in a small cauldron or saucepan, put a piece of butter, pour in a little water (just to cover the bottom). Simmer until soft. Don't add salt!
Drain the broth from the potatoes. Combine both types of vegetables and puree. Continuing to grind, add butter and pour in hot milk. Beat the puree until fluffy.

Mashed Potatoes with Egg

Ingredients:

potatoes – 800 g;
eggs – 4 pcs.;
butter – 25 g;
salt.

Cooking method

Boil peeled and washed potatoes in salted water until soft. Drain the broth and dry the potatoes to remove excess moisture. Rub through a sieve or crush with a masher.
Add raw egg yolks. Place over very low heat and use a whisk to mix the puree well. Keep on the stove until it thickens and takes on the appearance of dough.

This puree is great for making unique cookies. To do this, place it on a table sprinkled with flour, roll it into a thick layer, and cut into rectangles. Brush with egg and bake in the oven until golden brown.

Mashed potatoes with onions

Ingredients:

potatoes – 800 g;
onions – 3 pcs.;
butter – 50 g;
eggs – 5 pcs.;
potato broth for recipe No. 1 – 120 ml;
milk – 120 ml for recipe No. 2;
salt;
black pepper;
nutmeg - optional.

Cooking method No. 1

Finely chop the onion. Fry lightly in oil until yellowish.
Boil the potatoes until soft, drain the broth, and dry the tubers. Grind into puree.
Add sautéed onions. While stirring, pour in the potato broth. Add salt, pepper and nutmeg to taste. Mix thoroughly.
Add egg yolks and mix.

Cooking method No. 2

Peel the potatoes and onions, wash them, boil until soft in salted water.
Crush with a masher or pass through a meat grinder.
Put the butter, pour in the hot milk. Place on very low heat and whisk until fluffy.
Add egg yolks, stir until smooth.

Mashed Potatoes with Spinach

Ingredients:

potatoes – 800 g;
spinach – 200 g;
milk – 100 ml;
salt;
butter – 50 g.

Cooking method

Boil the potatoes until soft, drain the water, and mash the potatoes with a potato masher.
Wash the spinach, dry it, and pass through a meat grinder.
Put butter in the puree, pour in hot milk, add chopped spinach. Place the saucepan with the puree on low heat and heat well. Remove from heat, beat thoroughly with a spoon until fluffy.

Mashed Potatoes with Pumpkin

Ingredients:

potatoes – 800 g;
pumpkin – 500 g;
milk – 150 ml;
butter – 50 g;
salt;
black pepper;
nutmeg - to taste;
pumpkin seeds.

Cooking method

Boil potatoes in salted water until soft. Drain the broth.
Cut the pumpkin into cubes, place in a saucepan, add 25 g of oil and 50 ml of water. Stirring, simmer until the pumpkin is soft, about 25 minutes.
Transfer the pumpkin to the pan with the potatoes. Using a masher, mash the vegetables into a puree. Add butter, hot milk and spices. Beat the puree thoroughly until fluffy.

Note to the hostess

Serve the puree hot only.

To make the puree smooth and fluffy, you can rub it through a sieve and then beat it.

Do not leave the puree for the next day, as its taste and color will deteriorate significantly.

During fasting, milk can be replaced with potato broth, and butter with sunflower oil.

Do you like meat? Take the minced meat, fry it until cooked in a frying pan, add to the mashed potatoes and mix well.

Mushrooms can also be added to puree. Before doing this, wash them thoroughly, chop them finely, fry them in a pan or boil them. Then combine with potatoes and mix well.

11 months ago

Potatoes are a very popular root vegetable, which is used to prepare flavorful first courses, side dishes, salads, snacks and even baked goods. The most common dish on our tables is mashed potatoes. In today’s article we’ll talk about how to properly and how long to cook potatoes for mashed potatoes.

Even such a simple vegetable as potatoes has some cooking features. Novice cooks are interested in how long to cook peeled potatoes for mashing. The duration of its heat treatment is 30 minutes. Of course, the time should be measured after the liquid boils.

The answer to the question of how long to cook mashed potatoes in a saucepan largely depends on the size of the root vegetable and its degree of maturity. Young potato tubers will cook faster, in about 20 minutes. As they say, with Potatoes should be cooked for at least half an hour. To make the puree perfect, the potatoes must be thoroughly softened; it is better to cut them into cubes.

We found out how long to cook potatoes for mashing after boiling. But not only mashed potatoes are prepared in a saucepan. Modern housewives use a multicooker for this. In this case, select the “Stewing” or “Cooking” program mode. The program duration is set by default. But anyway Boil potatoes for mashed potatoes for at least half an hour.

Advice! Before cooking, potatoes must be peeled, the eyes removed and the greenish coating, if any, removed. For flavor during cooking, you can add a peeled whole onion to the water.

Microwaving the potatoes for mashing will cook even faster. At maximum power, 500 g of potatoes will cook in an average of 8-10 minutes.

Mashed potatoes are the most popular and beloved side dish in our country. It is difficult to say what dish housewives prepare as often as mashed potatoes. It is truly universal: tasty, flexible, and allows you to experiment with design. Mashed potatoes go wonderfully with any meat, vegetables, fish, and leave you feeling full for a long time. Perhaps in Russia, this dish is confidently ahead of even pasta in popularity, not to mention cereals and vegetables.

But for the puree to truly bring pleasure - and not only in taste, but also in appearance - it must be prepared correctly. You don't need any special talent for this. According to the classical canons (or rather, technical and technological maps developed in the blessed Soviet years), this dish is prepared from boiled potatoes, butter, milk and salt. All. No secret ingredients, no fancy electrical gadgets. Armed with a simple wooden pestle, you can make the perfect mashed potatoes.

Cook the right potatoes the right way

For the perfect mashed potatoes, you want to buy the best, young, freshly harvested potatoes. But this is exactly what you shouldn’t do. Young potatoes have their own charm: they are crumbly, tasty, but completely unsuitable for mashing. It is better to boil it in its skins, and use potatoes from the previous harvest for mashing. Of course, this does not mean that the tubers should be green and sprouted.

Elastic tubers with smooth, dense skin are peeled, thoroughly washed with water and boiled until tender, dipped in hot water. Salt should be added as soon as the water boils. There is no need to cut the potatoes very finely: this way, of course, they will cook faster, but will lose a lot of starch. As soon as the potatoes are ready, they need to be drained and slightly dried over the fire.

Everything must be hot

Preparing the puree itself is as easy as shelling pears: dried potatoes are kneaded, and during this process butter and milk are added to it in several steps. The main problem that most cooks have when making mashed potatoes is color and consistency. Let’s ignore the cases where, in order to save money, they use water instead of butter - here you can’t count on excellent results. But even if you use the right ingredients, your mashed potatoes can end up too chewy and disgustingly grey. And the secret is that the puree must be made exclusively from hot potatoes, the temperature of which is not lower than 80 ° C. The butter and milk added to the potatoes must also be hot. This mixture of hot ingredients will give you smooth, creamy white mashed potatoes.

Options are possible

Any self-respecting chef will try to improve classic mashed potatoes depending on the moment. Sometimes it turns out so beautifully if you add curly parsley, finely chopped dill or carrot puree to regular puree. For children, you can create whole pictures of purees, vegetables and herbs on a plate. Sophisticated gourmets complement the taste of mashed potatoes with ground pepper, garlic, cheese and even nuts. But most importantly, never reheat cooled mashed potatoes. Its shelf life is only two hours. After this, the puree can be used to make potato pie, zraz, casseroles, fillings, but it will no longer become a side dish.

Any housewife knows how to cook mashed potatoes. But not everyone knows how to do it correctly. Mashed potatoes prepared according to this recipe have nothing in common with that gray, sticky starchy mass that is served under the guise of this wonderful dish in catering establishments. The correct recipe for mashed potatoes is a special technology that allows you to create an airy, white and delicate-tasting mass.

Mashed potatoes

Total cooking time – 35 minutes
Active cooking time – 20 minutes
Cost – 0.8 $
Calorie content per 100 g – 137 kcal
Number of servings – 3

How to make mashed potatoes

Ingredients:

Potato – 5 PC. It is best to choose old potatoes. You won't get a tasty puree from a young one.
Milk– 1/3 tbsp. Milk can be replaced with another liquid: potato broth, cream, sour cream, water.
Butter – 3 tbsp.
Egg white - 1 PC. If you add whipped egg whites to the puree, the puree will become airy. And if the egg is whole, you will get a puree that resembles a delicate cream in consistency.
Salt- taste
Pepper- taste
Juice citric– 1 tsp. for 2 l. water.(vinegar, citric acid - added to prevent old potatoes from darkening during cooking)

We also need a mixer, a masher (or sieve), and a saucepan.

Preparation:

Peel the potatoes, cut into 2-4 parts and boil in water with the addition of vinegar. The tubers should be placed in boiling water in portions so that the boil does not stop, which should be neither excessively strong nor weak. Boil the potatoes for 15-20 minutes. You should not cook longer, since with prolonged heat treatment the tubers become very soft, the tissues disintegrate into individual cells, which sharply worsens the taste of food and leads to loss of valuable nutrients.

You need to salt the potatoes 5 minutes before removing the pan from the heat. This makes it possible to retain more mineral salts in the tubers. Drain the water from the potatoes.

Cover the pan with a napkin and place it on very low heat to dry the potatoes for 2-3 minutes. Potatoes brought to readiness in this way are able to absorb more milk and butter, which means the mashed potatoes will be even tastier.

Mash the potatoes with a potato masher. You cannot use a blender or food processor for these purposes, otherwise you will end up with a tasteless sticky mass. Add butter to hot puree. Mix.

Arm yourself with a mixer and start whipping the puree. Continuing to beat the puree with the mixer, add milk. It must be hot: when cold it takes on an ugly gray color.

Beat mashed potatoes for at least 5 minutes. At the final stage of whipping, you can add whipped egg white - this will give the puree even more airiness.

Tip: To improve the taste of the puree, you can add additives at different stages of cooking. When boiling potatoes, you can add onions, garlic, bay leaves, carrots, cloves, etc. to the water. When whipping into the puree, you can add green onions, dill, parsley, fried onions, cracklings, cheese, nutmeg, pepper, yogurt, etc. If you need to get creamy, plastic mashed potatoes, then after adding butter to the mashed potatoes, you can add one raw egg, then immediately quickly stir it in so that the white does not have time to curdle.

Bon appetit!

Potatoes are a universal product that is known all over the world. It is fried, boiled, baked, deep-fried, and stuffed into pies. Mashed potatoes are a filling, tasty and healthy side dish. It is not at all difficult to make, and therefore in many families where housewives are too lazy to prepare a variety of foods, mashed potatoes are eaten almost every day. If you love this dish, then know that its taste can be diversified with additional products, changing it almost beyond recognition.

Mashed potatoes - preparing food and utensils

In order to prepare mashed potatoes, even unusual ones, the preparation of the main product is standard. The potatoes need to be washed under running water, peeled off with a knife, cut into 2-3 pieces and put on the stove to boil, filling the pan with water.

Boil potatoes for about 15-20 minutes depending on the variety. To find out if it is ready, pierce it with a toothpick - the stick should go in softly. Do not overcook the potatoes, otherwise the mashed potatoes will not be uniform, but will have lumps.

Important advice: use clean drinking water for boiling potatoes. Then you will dilute the puree with the liquid in which the potatoes were boiled, making it thinner.

How to turn boiled potatoes into mashed potatoes? It is best to use a wooden pestle or masher - this item made of natural material will not transfer any foreign tastes or odors to the hot potatoes. You can also grind slightly cooled potatoes using a blender or mixer.

Mashed Potato Recipes:

Recipe 1: Mashed Potatoes

The presented recipe is the simplest and most common, without any frills. This mashed potato would be delicious served with meat products, topped with gravy or adding a little butter. You can season these potatoes with ground pepper, dried basil or chopped herbs.

Required ingredients:

Potatoes 4-5 medium sized roots
Water for potatoes
Seasonings
Butter

Cooking method:

Pour the peeled and chopped potatoes into a saucepan with water and boil on the stove. After the water boils, salt the water. You need to cook the potatoes for about 15-20 minutes over low heat with the lid closed.
When the potatoes are soft, drain some of the cooking water into a cup and discard the rest. Start mashing the potatoes with a potato masher, turning them into puree. Add liquid little by little, making the puree thinner.
When you see that the mashed potatoes have acquired the desired consistency, add a piece of butter and spices to it and mix.

Recipe 2: Paprika Mashed Potatoes

A small amount of bell pepper in the recipe will change the taste of mashed potatoes and also give the dish a pleasant pinkish tint. Thyme and basil are excellent spices.

Required ingredients:

Medium size potatoes 4-5 pieces
Bell pepper 1 piece
Water for puree
Butter
Ketchup with bell pepper 100 ml
Thyme

Cooking method:

Peeled and cut potatoes should be filled with water and boiled on the stove. Once the water has boiled, salt the potatoes.
Wash the bell pepper, remove the center and cut into pieces. Add it to the pan with the potatoes ten minutes after the water boils.
After 8-10 minutes, remove the potatoes and peppers from the stove, pour some of the liquid into a cup, and pour the rest. Mash the potatoes with a masher until they are pureed. Add liquid and ketchup little by little, making the puree thinner. If you use spicy ketchup, the puree will acquire a piquant taste.
When you see that the paprika mashed potatoes have reached the desired consistency, add a piece of butter and thyme leaves to it, stir.

Recipe 3: Mashed Potatoes with Cream Cheese and Tomatoes

Such a dish will resemble the usual potatoes very vaguely, only the delicate taste and texture will be preserved. This puree is prepared in Italian restaurants and is most often served with fish.

Required ingredients:

Potatoes 5-6 pieces
2 medium sized tomatoes
Pasty cream cheese 100 grams
Garlic 2 cloves
White sesame 1 tablespoon
Sunflower oil
Butter
Seasonings

Cooking method:

Peeled and cut potatoes should be filled with water and boiled on the stove. After the water has boiled, add salt to the potatoes and cook until soft.
While the potatoes are cooking, prepare the tomatoes. Wash and cut them into cubes as small as possible. Peel the garlic and cut it into pieces. Heat a frying pan, grease with oil and add garlic first, then tomatoes. Fry the vegetables for about 5 minutes. At the last minute, sprinkle the mixture with sesame seeds.
As soon as the potatoes are cooked, start mashing them, adding just a little liquid, cream cheese, and butter.
Add vegetables from the frying pan to the finished puree, mix gently with a spoon and serve.

Recipe 4: Abkhazian mashed potatoes

Don’t be alarmed when you see orange juice in the recipe - it will not spoil the taste of the potatoes, but, on the contrary, will emphasize the overall softness and spiciness of the dish. Serve this mashed potato with fried meat, especially pork or lamb. The turmeric in the recipe will give the puree an unusual orange color, but you can omit it.

Required ingredients:

Potatoes 5-6 pieces
Carrot 1 piece
Water for puree
Milk 100 ml
Seasonings
Turmeric 1 teaspoon
Orange juice 50 ml

Cooking method:

Wash the carrots and cut into cubes. Add it to the pan 10 minutes after the water and potatoes have boiled.
Remove the finished potatoes from the stove, drain the liquid and use a potato masher to puree. Gradually add juice and milk to the puree. The milk should not be cold, but at room temperature. Add turmeric and butter, mix well and serve.

Recipe 5: French Mashed Potatoes

French mustard with grains will change the taste of the puree, and the sour cream in the recipe will make the dish very juicy and satisfying. Instead of sour cream, you can also add heavy cream, warmed to room temperature.

Required ingredients:

Potatoes 5-6 pieces
Water for puree
Dijon mustard 3 tablespoons
Sour cream 100 ml (or heavy cream)
Pine nut
Butter
Seasonings

Cooking method:

Fill the peeled and cut potatoes with water and boil on the stove. After the water boils, salt the water. Boil the potatoes until soft.
While the potatoes are cooking, roast the pine nuts in a dry frying pan for 4-5 minutes and then chop them.
As soon as the potatoes are cooked, remove them from the stove, drain the liquid and mash them using a potato masher. Gradually add sour cream, pine nuts and Dijon mustard, constantly stirring the puree.

Recipe 6: Mashed Potatoes with Broccoli and Herbs

A dish with aromatic greens and broccoli will transport you to a spring meadow at any time of the year.

Required ingredients:

Potatoes 5-6 pieces
Water for puree
Broccoli 200 grams
Fresh dill
White sesame
Butter
Seasonings

Cooking method:

Fill the peeled and cut potatoes with water and boil on the stove. After the water boils, salt the water. Boil the potatoes until soft.
In a separate saucepan, boil the broccoli - about 5 minutes in boiling water.
Cool the broccoli and puree it in a blender along with the dill, butter and parsley.
As soon as the potatoes are cooked, remove them from the stove, pour some of the liquid into a cup and mash them using a potato masher. Gradually add liquid from the cup, broccoli puree, sesame seeds. To make this puree more piquant, add a teaspoon of wassabi to it.

One of the secrets to delicious purees is careful cleaning. We are talking not only about removing the skin, but also cutting out all the “eyes”, green and unripe places. If such black and dense pieces get into the puree, it will spoil the impression of a delicious dish.
When cutting potatoes into pieces before you start cooking them, do not try to chop them too much. It is believed that finely chopped potatoes lose more of their vitamins. Cut the tuber into three or four parts - this is the correct number of pieces.
Don't overcook the potatoes, but don't leave them undercooked either, otherwise the mashed potatoes will be uneven even if you crush them thoroughly.
To make the finished mashed potatoes fluffier, beat them twice. The first time is standard, using a masher or pestle. And when the puree has cooled a little, beat it with a mixer for 2-3 minutes.
When you mash cooked potatoes, you can use meat stock or milk instead of the potato cooking liquid. The milk must be heated or at least at room temperature.
Mashed potatoes will turn out more satisfying and nutritious if you add egg yolk or light cream to it.
What spices can be added to puree? In addition to the usual salt and pepper, use thyme, basil, saffron, fried onions, and chopped herbs.