1. Potatoes are 10 minutes to peel in water, after which the water is drained, pour boiling milk and bring to readiness. Move in mashed potatoes.
2. Move potatoes in mashed potatoes. Smetane mix with grated cheese and finely chopped garlic, fill potatoes with this mixture. Puree need to hold a little in the oven so that sour cream warms up.
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3. To smoke potatoes in a puree, pour boiling chicken broth (by analogy of a puree recipe with milk), beat well.
4. Fill with a garlic, unwrapped with greenery, dill seeds, diluted with melted cream oil.
5. Beat 1-2 egg yolks with several spoons sour cream, fill it with mashed potatoes. If you are not sure of the quality of eggs, then do not apply this dish option. Otherwise risks to pick up unpleasant, or even dangerous diseases.
6. Shkvarka (roasted) with a small amount of extended fat add to the softening potatoes and beat.
7. Cheese of solid varieties grate into a small grater. Mashed slightly dilute with boiling milk, add cheese and mix thoroughly. The volume of cheese should be somewhere a quarter of the puree volume.
8. To smoke potatoes, add a piece of butter, mix with finely chopped greens (dill, green onions, parsley) and garlic.
9. In potato mashed potatoes, diluted with milk, pour tough nuts.
In order for the mashed potatoes to be delicious, you need to comply with several rules. Potatoes should be of those varieties that are disappeared during cooking, scattered - "starch". If the tuber remains outwardly unchanged, although it has been welded, then such a potato is suitable for frying, but a gentle puree will not work out of it.
Of course, potatoes should be carefully cleaned. This applies not only to the peel, but also "eyes". The pulp around them is poorly welded, therefore you should not spoil your lunch or dinner, it is better to remove these places right away. Cooking potatoes for mashed potatoes is impossible. It is worth cutting it. In this case, pieces should be approximately the same shape and the magnitude. This will allow them to weld at the same time. It is not necessary to cut in finely, otherwise you risk getting a useless puree. All its nutritious and nutrients will remain in the brave.
Milk should only be boiling. From cold milk puree is made gray. Mashed loves to be whipped for a long time. When he has a homogeneous creamy consistency, it means that you can serve on the table. And if it is still far to homogeneity and cream-imagination, we work the trap further. Purchase puree follows only hot. Preheated it loses his wonderful taste.
