How to make a puree-base one, many options

Puree can be prepared from many products - zucchini, peas, tomatoes, apples. But the most common is mashed potatoes. This method of preparing potatoes is known everywhere where it grows or where it is imported, that is, almost all over the world. Sometimes it is called pounded potatoes, and we are well aware of such a cook tool as "tolkushka". In the strict sense, mashed potatoes are not just crushed (wiped, crushed) food, but a dish of crushed potatoes with various additives and ingredients. Despite all the apparent simplicity and simplicity of this dish, each housewife has her own secrets and ways to make mashed potatoes delicious, airy and unordinary.

Whichever recipe for mashed potatoes you choose, the first stage of cooking is always the same. This is the choice, cleansing and boiling potato tubers.

The good quality of the original product is a guarantee and an excellent puree. As a rule, when buying potatoes, we are rarely interested in its variety, so the advice of the famous cook V.V. Poghlobkina - choose varieties with a high content of starch, in urban conditions does not work, but consult with the seller still worth it.

Before cooking potatoes puree, you should choose good root crops - without flaws and rot, not frozen and not sprouted. Thoroughly wash them with a brush in running water, dry and clean. Puree from potatoes cooked in a uniform is usually made as a semi-finished product for potato cutlets and pancakes.

Before making mash, potatoes must be boiled. To do this, usually select tubers of medium size, if they are large - then each cut into several parts. While we cook them for cooking, the saucepan warms up the salted water. When it is close to boiling, we lower the peeled potatoes into it and cook it until soft. In the broth, you can add a bay leaf and several peas of sweet pepper. The water should be little, above the potatoes only on the finger. Cook on low heat, boiling should not be violent.

When the potatoes become soft, drain the water, remove the bay leaves and peas of pepper. The pan is not covered with a lid so that the steam (moisture) evaporates a little.

Since it is easier to make mashed potatoes on water and it is more accessible to chew, (wipe through a sieve, mash with a spoon) - often the housewives limit this. But even here there is a trick - it needs to be done very quickly, adding a hot broth in which the potatoes were cooked so that the mashed potatoes were not dry. In this "crush" we add butter.

Such a dish can be sated, but not enjoyed. How to make puree present, classical? To do this, we need a half kilo of potatoes, a glass of milk, 50 grams of butter.

When the potatoes are cooked, the water is drained and a little bit dried on a very low heat. Still hot jolting or passing through a meat grinder. We add oil and gradually pour in the milk, mix thoroughly so that there are no lumps. Puree can be beaten up gay, but now the hostess is more often used by the mixer.

Potatoes cooked this way, usually served as a side dish. But if in puree to add cracklings (slices of fried fat) or bacon (100 grams) and tomato paste (50) grams, you will get a completely independent dish.

A wonderful casserole is obtained if you beat two eggs in a mash and add finely chopped green onions. Put the mass in a deep frying pan or sauté pan and put in an oven, heated to 180 degrees, for 20 minutes. Serve hot casserole with sour cream and vegetable salad.

Knowing the basic principles of preparation of mashed potatoes, each mistress decides in her own way the question "how to cook mashed potatoes?". Everything depends on taste preferences, national traditions, and finally on the availability of products.