For many years, potato mashed potatoes have been considered a universal side dish, which fits literally for any dish, whether it is meat, fish, vegetables, a bird or something else. It would seem that in the preparation of such mashed potatoes there are no difficulties and secrets, however, some subtleties in this process are still present. In this article, we will share the recommendations for the preparation of potato mashed potatoes, as well as give several interesting recipes for the side dish for the multicooker.

Subtleties of cooking potato puree

Potatoes are a product that contains a large amount of starch. It is on this component that the splendor of the finished mashed potatoes largely depends. But if you cook potatoes without following certain recommendations, most of the starch will remain in the water, and the finished dish will acquire an ugly color and an unappetizing consistency.

Among other things, before starting cooking, you can check whether your potato is suitable for creating mashed potatoes. To do this, cut the tuber into halves and rub them against each other. Then turn the vegetable so that the cut is located vertically. If the units are kept together, and the potato does not break up, it means that starch in it is quite enough and mashed potatoes from such a product will turn out tasty.

So that the starch does not go into the water during cooking and its maximum amount remains in the tubers, it is not recommended to keep potatoes in cold water for a long time. It is best to lower the peeled tubers into boiling water, then salt and cook until cooked. The ideal way to make potatoes is baking in the oven. With this processing, all beneficial substances remain inside the vegetables.

It is customary to cook potatoes for mashed potatoes over low heat and with a cover closed. It is also not worth pouring a lot of liquids, water should only cover tubers from above several millimeters. Boil tubers are boiled for 20 minutes. If you overexpose vegetables in boiling water, they will break up into parts. This, of course, will simplify the process of grinding potatoes, but will negatively affect the taste of the dish.

You can knead potatoes using a manual device or a mixer. In a blender, it is strictly not recommended to whip puree, since it can acquire a type of adhesive pulmonary mass. It is best to drown the tubers manually at first, and then, adding the right amount of water, cream or milk, beat with a mixer - so you will get an unusually delicate consistency and break even the smallest lumps.

It is traditionally customary to add butter to potato mashed potatoes and not in vain, because it adds a pleasant aroma and taste to the side dish. However, there are a lot of other recipes where such a component is replaced by vegetable, olive oil or completely absent.

Italian recipe for cooking potatoes in a slow cooker

Whatever you say, and Italians know a lot about cooking, it is not for nothing that their kitchen is considered one of the most popular and tasty in the world. This people very skillfully use spices and spicy herbs, successfully combines the ingredients, receiving not just dishes, but real masterpieces. Even the potato puree in Italian performance turns into a creation of culinary art. Let's try to cook mashed potatoes in a multicooker according to Italian recipe using:

• potatoes - 1 kg;
• water - 2 l;
• tomatoes - 200 g;
• cedar nuts - 50 g;
• olive oil - 10 g;
• milk - 1 cup;
• cream cheese - 100 g;
• salt is to taste.

We cook potato puree according to the Italian recipe in a slow cooker in this way:

1. We immerse the potatoes in a multicooker and fill with water. We select the Cooking program on the panel and cook potato puree in a slow cooker for 25-30 minutes. After boiling water, we salt potatoes.
2. We scald tomatoes with boiling water and remove the skin. Cut them with small cubes or thin slices.
3. In a pan in olive oil, fry the tomatoes, slightly add-ups. We grate the cheese.
4. The potatoes when he cooked, drain and knead in mashed potatoes. Add heated milk and water, adjusting the consistency to your liking.
5. Having spread potato puree from multicooker on plates, lay out tomatoes from above with a slide, sprinkle the dish with cheese and cedar nuts.

Potato-marshy mashed potatoes in a slow cooker

The oriental recipe for potato puree in a slow cooker involves the use of potatoes and carrots in approximately equal quantities. The taste of this dish is unusual and original thanks to components such as sesame, zira and orange juice. For such a side dish, we must first prepare:

• potatoes - 0.5 kg;
• carrots - 0.4 kg;
• sesame seeds - 4 tbsp.;
• milk-150-200 ml;
• zira;
• orange juice - 100 ml;
• salt.

Let's prepare potatoes in a slow cooker according to the following instructions:

1. We free the potatoes from the peel and cut in half or quarters to make it faster. We also clean the carrots and put the vegetables in the slow cooker, fill it with water.
2. Put the mode "Cooking". After boiling, salt the water and cook potato-carrot puree in a slow cooker for 30-40 minutes to boil both potatoes and carrots.
3. Then we drain the boiling water, and the vegetables are stiff in mashed potatoes, and then add milk, orange juice and beat everything with a mixer.
4. At the end, add zira and sesame seeds, which, if desired, can be slightly fry in a dry pan.

Potato puree with broccoli in a slow cooker

Here is a recipe for a very useful dish for both children and adults. It is sometimes simply impossible to force babies to eat broccoli, but in such mashed potatoes this ingredient will be much more tasty. We also diversify the side dish with greens: dill and mint. Try cooking mashed potatoes in a slow cooker using such components:

• potatoes - 1 kg;
• broccoli-200-300 g;
• sesame seeds - 2 tbsp;
• mint-4-5 leaves;
• dill - 2 tbsp.;
• butter - 40 g;
• milk - 1 cup;
• salt pepper.

The phased preparation of potatoes in a slow cooker looks like this:

1. Pour the peeled potatoes cut into a multicier bowl with water with water with water so that it covers tubers for about 1 cm. Choosing a “cook” mode among the programs, we wait for boiling, remove foam, salt and cook potato puree in a slow cooker for 20-25 minutes.
2. On the stove, heat the water in a saucepan and pour broccoli. We blanch the cabbage in boiling water for 2-3 minutes, then drain through a colander.
3. We shift the broccoli into the bowl of the blender and, together with the mint and dill, beat in mashed potatoes.
4. The welded potatoes with a thick, put a piece of oil and pour heated milk. Beat mashed potatoes with a mixer to get rid of lumps. Add a little black pepper, shift the contents of the blender bowl, pour sesame seeds and mix. Potato mashed potatoes in a slow cooker are ready.

Potato puree with sweet pepper in a slow cooker

Sweet Bulgarian pepper in this recipe for potato mashed potatoes is very helpful, like thyme, which sets the main fragrant note of the dish. There are not so many components in this side dish, they are all in front of you:

• potatoes - 1 kg;
• thyme - 4 twigs;
• sweet red pepper - 2 pods;
• milk - 1 cup;
• salt.

Consider the phased preparation of piquant potatoes with pepper in a slow cooker:

1. The tubers of potatoes, cleaning, divide into pieces and immerse in a slow cooker. Pour water, preferably hot, then put the “cook” mode. After boiling, salt and cook potatoes in a slow cooker for 20-30 minutes.
2. We clean and cut the pepper pieces. About 10 minutes after boiling water in a slow cooker, pour the pepper there and cook it along with potatoes.
3. We drain the finished potatoes and the stiff in mashed potatoes.
4. Boil the milk along with the crushed twigs of thyme. Pour in mashed potatoes and beat with a mixer.

Potato puree in a multicooker according to French recipe

Together with traditional milk in this mashed potatoes, we will add sour cream. Note that for this, the side dish should be slightly cooled so that the sour -milk product does not curl up. There are also estraon and mustard in grains, which gives the dish French notes. Let's prepare mashed potatoes in a slow cooker from the following components:

• potatoes - 0.8 kg;
• milk - 1 cup;
• sour cream - 150 g;
• mustard in grains - 3 tbsp.;
• estron - 6 twigs;
• salt.

Prepared potatoes in a slow cooker is unusually simple and with minimal temporary costs:

1. In the multicooker bowl we lower the peeled tubers of potatoes and pour water. Having selected the “cook” option, we wait for the water to boil and remove the foam. Then we salt our mashed potatoes and cook it in a slow cooker for 20-25 minutes.
2. We cut off the leaves from the floral twigs, chop them with a knife.
3. Slightly heated milk is mixed with sour cream. Add the estraon and mustard grains.
4. We drain the finished potatoes and the stiff in mashed potatoes. Then pour the resulting sour cream-milk mixture into it and beat with a mixer. Potato mashed potatoes in a slow cooker are ready.

Potato puree with mushrooms in a slow cooker

Potato puree with mushrooms in a slow cooker is not even a side dish, but the most full dish for those who do not eat meat. Those who love meat may well add this delicious side dish to him. To make the dish very fragrant, we recommend using not champignons, but forest mushrooms. Let's cook mashed potatoes in a slow cooker from such products:

• potatoes - 1 kg;
• large onion - 1 pc.;
• milk - 150 ml;
• butter - 50 g;
• egg - 1 pc.;
• mushrooms - 400 g;
• vegetable oil - 2 tbsp.;
• sour cream - 50 g;
• salt and black pepper.

We will deal with the process of making potato mashed potatoes in a slow cooker:

1. We crumble the onion with small cubes and grind the mushrooms in the same way.
2. In a pan in vegetable oil, we first fry the onion, then pour mushrooms to it and cook all together.
3. Potato tubers, folding in a multicier bowl and a bay with water, are boiled until cooked in the “cook” program. We do not forget to salt boiling water and remove the foam from it.
4. Beat the egg with a whisk, heat the milk a little.
5. Potatoes after boiling stiffed in mashed potatoes. Put the butter, pour the milk and introduce a whipped egg with a thin stream. Pour black pepper, add mushrooms and sour cream. Mix the components - the potato puree in the slow cooker is ready.

Potato mashed potatoes in a slow cooker. Video