Mashed potatoes

I used to cook potatoes, drain the water, add hot milk, butter and then crush everything.
The husband first crumples the potatoes, then adds milk and butter and gently mixes with a spoon. That makes it tastier.

Today I mixed everything with a blender (I read it somewhere on the forum), it tasted like powdered potatoes from the canteen. In connection with this, this topic arose.

I do it like your husband And at the expense of the blender someone already wrote that it turns out tasteless.

I mash just like your husband!

With long beating with a blender, some structural changes take place in the potatoes with the starch that it contains (not strong in chemistry) and the mass becomes viscous and sticky, just like the starch!

So I'm in the old fashioned way: hot milk, butter.

Your husband does everything absolutely right!

The blender kills the potatoes, making an inedible paste!
My love for potatoes is boundless, if there are no potatoes, there is nothing to cook. Vodichka (broth) can be left a little. Milk or cream - hot / warm (in micro heat). Oil - I personally don't usually add oil. Sour cream - a very tasty puree turns out. If there are village eggs, I add raw potatoes to almost mashed potatoes with milk. Most often I make mashed potatoes a little liquid, it doesn't taste good to me when it is dry and almost lumps. The sequence is usually as follows: drain the water (leave a little) - knead slightly - add a little milk / cream / sour cream and continue crushing - add an egg (if any) - beat a little with a spoon or crush (if one that is wavy, it is inconvenient to whip a wooden one), or a whisk.

oh, don't tell me! I have a nozzle for puree on the mixer - it turns out just super !!!! milk, butter and you can still grate boiled carrots there - you can bite off your fingers !!!
and another option: if I still have a gravy from meat, then it also turns out a bad dish on it
but my husband likes pieces of potatoes, so I mostly eat mashed potatoes

[Lina]

Lina, you wrote about mashed potatoes in such detail and well that you already wanted to dine!

The only question is, why leave the water if you add milk later?
I even dry the potatoes a little over the fire in a saucepan before crushing them.

And I use the broth if suddenly there is no milk ("low-budget option")

[Luysia]

Luysia, it seems to me that with a little water, the puree turns out to be softer. Again, add less milk and other things. Fat content is less (I don't put butter). Habit. It can be inconvenient to drain all the water. Etc.

fugaska, and the nozzle is so flat round, and on it spiral protrusions? In a Soviet mixer, this was - a superb thing!

Mashed potatoes are often micro-boiled. Carrots, meat-sausages (any, it is also delicious with liverwort) - rushes, cracklings, fried onions can be added ... spread with sour cream, sprinkle with cheese and under the grill ... something meat and sausage (if left) or onions, carrots, put in a mold, make indentations, break an egg into each and bake. Well, I love potatoes, it's incurable!; D

I only make mashed potatoes with a mixer, cream whisks.

First, I drain the water from the potatoes, then beat the potatoes until smooth, and then add salt, hot milk (or if there is no milk, then potato broth), and a lot of butter. And whisk again. After cooling down, such mashed potatoes do not "dub", and they are very tasty, tender - no canteen!

Lina, I have just such a nozzle (more precisely, already with my mother). German mixer bought in Soviet times.now there are such nozzles, I wanted to buy for my new mixer, but they are only in the economy version, without a bowl, but this one does not suit me: I like to do several things at the same time, but I have enough hands for everything, so this bowl it helps me a lot

Sour cream - a very tasty puree turns out.

My husband and I also like mashed potatoes with sour cream :) True, we accidentally discovered this for ourselves - my husband once suggested trying it, since there was no butter at home. It turned out delicious!

And in one parcel I saw how potatoes were rubbed through a sieve. I tried it - delicious! I rub the hot boiled potatoes through a sieve with a wooden crush. Then I add warm milk and butter to the mashed one. I mix everything with a spoon. Delicious and tender, without lumps

I liked the sour cream - I will definitely try.

Thank you for your stories about potatoes. Very tasty and appetizing. I will try different options, but I will definitely not beat with a blender anymore.

Everyone has already written about mashed potatoes, there is probably nothing to add. Thanks for the sour cream, haven't tried it, it's worth a try.

I think everyone will like sour cream :)
Once in my childhood I tried mashed potatoes with fresh meat and garlic - it tasted good :) True, these are already varieties of mashed potatoes ...

For a long time, in a "past life", I cooked at home a kind of Crumble-Potato: I baked large potatoes in foil, then cut each one, a piece of butter and a fork inside each half without removing it - in mashed potatoes, and a generous handful of grated cheese on top.

And for everyone in a plate for such a large potato at once, and on the table - sour cream, chopped greens, slices of herring with onions, finely chopped pickled cucumbers, etc., for which fantasy and that there is a suitable one at home - everyone spices for himself what he wants.

Not exactly mashed, but similar

Oh, it’s written so deliciously .... Thank you, Alexandra, it was salivating!
I also made sure that mashed potatoes are prepared differently in every home. And some housewives do not understand at all that "crushed potatoes" and "mashed potatoes" are different dishes.
In our family, mashed potatoes have been made according to the same recipe for many years:
The potatoes are peeled, cooked until tender, the water is drained. Without allowing cooling, the potatoes are pounded with a wooden crush. Salt and a piece of butter dissolve in milk (always very hot, the puree turns gray from cold milk!). All this mixture is poured into mashed potatoes.
Ordinary cream whisks are inserted into the mixer and the whole mass begins to mix. After 1-2 minutes 1-2 whole raw eggs are driven into the puree. The mixer is turned on at the highest speed and the whole mass is whipped for several minutes. before your eyes, the puree increases a little in size, becomes fluffy, turns WHITE (this is the criterion for the end of whipping).
All. Fluffy, tender, homogeneous mashed potatoes are ready. Cutlets in the studio !!!!

I make mashed potatoes in a slow cooker.
I peel the potatoes, cut them into quarters, put them in a multi-steam basket, in a cartoon 2-3 measuring cups of boiling water,
I insert the basket and the mode for a couple of 20-30 minutes, depending on the quantity and quality of the potatoes.
After the readiness signal, I turn off the cartoon, put on kitchen gloves, take out a basket, shake off drops of water and potatoes into the dishes where I will knead. Wrinkle, salt, add milk and butter to taste. Truncated ...
Simpler than steamed potatoes ...
Sometimes I cook mashed potatoes, along with the stew, everything as described above,
only the basket is placed 30-40 minutes before the end of stewing.

And I in 10 minutes. until the end of cooking, put 1 bay leaf and an onion cut into 2-4 parts in a pot with potatoes. Then I drain the water, throw away the additives, dry the potatoes, and then hot milk or cream, butter, egg and salt to taste.
For beauty, you can add ketchup or turmeric

[not]

My husband and I also like mashed potatoes with sour cream :)

And I always make my family with sour cream. Plus a dash of garlic and oil. And if you add a small potato during cooking notpeeled onion, which you throw away before kneading the potatoes, it will be more aromatic and golden color turns out.

[Boo Boo]

Boo Boo, what a good Temko you have opened!
After all, it's an elementary matter - to make potatoes, and how many "chips" people have! Now I will try with garlic, and with laurel, and with an unpeeled onion
I am sure that new shades of taste will give a familiar dish a new look and taste!
Thanks everyone !!!

Also not quite mashed potatoes, but sooo tasty:

Boil crumbly potatoes, drain, leaving just a little water. Immediately throw in a lump of butter and a large amount of crushed garlic - to taste. Close the lid, shake vigorously from top to bottom several times and serve immediately. The smell and taste are divine

[Alexandra]

Alexandra , and if there is still finely chopped dill and parsley, it wakes up much tastier ...

[Pakat,]

Pakat,

I don’t remember this method from Victoria Tokareva in what story I saw. There she sprinkles breadcrumbs on top of it.

And for me (in a past life, 27 kg ago) - this is a self-sufficient dish: potatoes, butter and hot garlic.

Well, nothing else is needed, the best is the enemy of the good

[Alexandra]

Alexandra, yeah, if only it was delicious ...
Who loves the priest, who loves the daddy, and who loves the priest's daughter ...
The tastes are different ...

[Pakat]

Pakat

Yes, I also love grass, I can just eat it in an "armful". And always added to food. It's just this recipe that I like the most. A compromise: you can separately serve a fresh salad with tomatoes, cucumbers and large quantities of the same greens for such potatoes.

I'm the current for the love of pure art!
My family, too, completely voluntarily refused potatoes about a year ago, and it simply does not exist in our house.

I didn’t like potatoes with sour cream, it tasted sour. My daughter did not eat at all. I really love potatoes and sour cream on top, maybe something was wrong in the sour cream?

Have you tried sour cream separately? maybe she was sour by herself

yes, it seemed to be normal, and I put it down a little.

maybe it was not very fresh, but sour from the hot potatoes ... you can try adding cream, but not sour. but for example, potatoes with sour cream don't inspire me too much

Also not quite mashed potatoes, but sooo tasty:

Boil crumbly potatoes, drain, leaving just a little water. Immediately throw in a piece of butter and a sufficiently large amount of crushed garlic - to taste. Close the lid, shake vigorously from top to bottom several times and serve immediately. The smell and taste are divine

A Jewish friend taught me to make such potatoes as a student.
You just need to add without sparing the chopped dill. I agree that the smell and taste are divine.

This recipe especially helps in the spring, when there is already a fresh fragrant garden dill, and the potatoes are still last year and are no longer so tasty.

That's what I now call this dish "Jewish potatoes" (I really don't know, maybe it's not so)

And I make potatoes with such a press, as in the photo. I boil, drain the water, rake it in half of the pan, set a press over the other half, squeeze all the potatoes, add cold milk (nothing turns gray) and a little butter. Then I beat everything with a mixer with ordinary whisks, the puree becomes white, airy, even large bubbles appear inside. The most delicious puree!
And before that I ground the potatoes in a combine, but washing it is very unpleasant. But I can't eat mashed potatoes made by hand, all the same lumps come across.

You can add fried onions to the ready-made puree, it is welcome in our family!

When I cook mashed potatoes, I always add lavrushka, onion, black pepper and garlic, a spoonful of vegetable oil, salt as it boils. I pour the water into a mug, crush it with a crush, add a piece of butter, dilute with either broth or hot milk (from micro).Previously, instead of butter, they added onions fried in butter, but the son does not like fried onions. I throw away the lavrushka and boiled onions, the garlic chokes along with the potatoes. And instead of soup, I can stir up the remaining broth with herbs with fresh onions and kefirchik.
And undiluted mashed potatoes go to castes or open potato pie

And I do this:
- I cook,
- I drain, but not 100%, but so that a little water remains,
- I add a lot of words. oils,
- close the lid, wait for the butter to melt
- use a "crush" until smooth, without lumps,
- I fill it with just boiled milk, so that the foam has not yet "sat down",
- stir vigorously.

If there is some special holiday, and there is some kind of helper "at hand", then:
- I beat 1 egg, give the container with the beaten egg to the "helper",
- I start to stir very quickly (almost beat), at this time the assistant So slow pours in a beaten egg.
The main thing is that the potatoes are still hot and stir very quickly. Everyone who liked cooking ...

[only]

I also welcome adding onion and lavrushka when cooking, the taste and aroma become more interesting. I pour out the broth and knead the "empty" potatoes with a regular crush with holes until smooth, and only then add butter, I can also olive oil and dilute mostly only potato broth. From the milk, the potatoes later dubbed me personally and no one wants to eat them, but for some reason diluted with broth is not

And I also like potatoes with sour or simple-minded, in other words, only yogurt should be made from homemade milk, and not store-bought and such that it would be cut into pieces with a spoon. I think ...

What a delicious Temka about your favorite potatoes
And all the time I remember potatoes with cracklings, my dad used to cook as a child. The potatoes were cooked, pounded with a crush, and then greaves with onions were poured into it
while I was writing, I got a whole mouth of saliva

Aunt Besya, my grandfather used to make potatoes this way (though I don’t remember onions ... I was small ...) And then she stood on the Russian stove, in a white enamel frying pan ... and now I do stuffing in dumplings like that.

What a delicious Temka about your favorite potatoes
And all the time I remember potatoes with cracklings, my dad used to cook as a child. The potatoes were cooked, pounded with a crush, and then greaves with onions were poured into it
while I was writing, I got a mouthful of drooling

And I love dumplings with this filling, only I fried onions in oil, (dreamily), I treat myself to these at my dad's (he makes with cracklings), because my fastidious doesn't eat onions.

Instead of milk, I add dry cream, respectively, instead of liquid, there is a decoction and I also like it with onions fried in vegetable oil, but I don't always put it. On cream, the puree turns out to be tender and not greasy.

I like to make mashed potatoes with butter and milk. I like mashed potatoes with fried onions, and I often add garlic.
But I'm afraid to drive raw eggs into mashed potatoes.
If I make mashed potatoes with eggs, then I bake in the oven, and this already belongs to the category of casseroles.

If I make mashed potatoes with eggs, then I bake in the oven, and this already belongs to the category of casseroles.

This is such a rustic casserole. Grandma always did. Children are very fond of it, and a delicious crust is obtained on top if you put small pieces of butter before baking. You can even not bake in the oven, but on the stove, closing the lid.

I'll make a casserole for the children with eggs. Thank you for reminding!
And in the purée, I recently began to add a little ghee. It turns out very fragrant.

Well, if we started talking about mashed potatoes as a side dish, I'll add my own several recipes

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Cook with pleasure, bon appetit to everyone!

I read the Temka from beginning to end. Of course, it's very interesting how a seemingly simple dish can be supplemented with shades of taste - garlic, onion, herbs ... I'll try everything

It seemed that most people were crushing potatoes with a metal crush, many beaten with a mixer, and only a few with a wooden crush.
Recently I watched "Pekelnu kitchen" on the "1 + 1" channel. There the chef beat on the hands for whipping and stirring mashed potatoes with metal tools - spoons, whisks. Unfortunately, he did not explain the chemical processes that occur in this case. But I understood that mashed potatoes should not be mixed / pounded with metal, but only with wooden tools.

Here is another potato "specimen"

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Cook with pleasure and bon appetit!

Tortyzhechka, you and I have the same tastes - I also make potatoes the same way - only I boil them well - and then it's enough just to beat it into mashed potatoes with a mixer - with butter melted in boiling milk (homemade!) And raw HOMEMADE eggs. And I also love with cracklings - small cubes of fried bacon, but without onions everyone at home adores my mashed potatoes - except for my husband - he doesn't like potatoes