How to make mashed potatoes without milk. Mashed potato recipe without milk

• Potatoes - 1 kg (about 13 pcs.);
• Butter - 100 g;
• Egg - 1 pc.;
• Bay leaf - 2 pcs.;
• Peppercorns - 2 pcs.;
• Salt, ground pepper, dill greens - to taste.

How to make delicious mashed potatoes (in water) without milk

Peel the potatoes, carefully cutting out the eyes (they accumulate solanine, which is harmful to the body) and cut them into slices of the same size - this way it will cook faster and more evenly.
Pour water into a saucepan with chopped potatoes (so much that it completely covers the slices).

• A delicious dairy-free puree is obtained by using chicken broth instead of water.
• The original recipe: add almond milk to mashed potatoes (almonds soaked for several hours are ground in a blender with a little water) and a lot of chopped greens (onions, parsley, etc.).
• If potatoes for cooking are poured not with cold water, but with boiling water, it will cook faster, it will become tastier, and more useful substances will be retained in it.
• To cook potatoes faster, add a little oil to the water.
• Potatoes will taste better if you add 2-3 cloves of garlic, dill or a little cheese (even dried) during cooking.
• The mashed potatoes will be lush if: drain the broth, and dry the potatoes well (hold them a little over low heat); steam the potatoes.
• When boiling old potatoes, it is recommended to add a little lemon juice and a few lumps of sugar to the water (so that it does not darken and become tasty).
• Do not use young potatoes for mashed potatoes.
• Leftover mashed potatoes in the water can be used to make casseroles, patties, shepherd's pie, and even pancakes!

With all the richness of the choice of dishes made from potatoes, mashed potatoes are the most popular and favorite. But the classic recipe for cooking with milk or cream is not for everyone. There is no particular problem, because you can make delicious and very healthy puree without milk with original additives.

Milk-free mashed potatoes with egg

A very simple and delicious recipe that can be quickly prepared for lunch or dinner for a family.

Ingredients:

• potatoes - 500 gr.;
• egg - 1 pc.;
• butter;
• salt, herbs.

Preparation:

1. Peel the potatoes, rinse and cut into equal pieces to cook faster.
2. Pour cold water, put on fire and wait until boiling.
3. Season with salt and reduce heat to minimum.
4. Cook under the lid until cooked, the potatoes should be soft and easily pierced with a knife.
5. Pour some of the water in which the potatoes were boiled into a cup and drain the rest.
6. Pound the potatoes, add a small piece of butter if desired.
7. Break the chicken egg into a cup and, stirring constantly, pour it into the slightly cooled mass.
8. Dilute with water and bring the puree to the desired consistency.

When serving, you can sprinkle the mashed potatoes with fresh dill.

Puree without milk and butter

If you are fasting or for other reasons do not eat animal products, then this recipe is for you.

Ingredients:

• potatoes - 500 gr.;
• nuts - 50 gr.;
• olive oil - 50 ml.;
• salt, herbs.

Preparation:

1. Fry the almonds in a dry skillet, peel off the brown skin and chop with a blender.
2. Add some water to make almond milk.
3. Chop a bunch of parsley or green onions and then combine with the nut liquid and olive oil until smooth.
4. Peel the potatoes, wash and cut into small pieces.
5. Pour with water, after boiling, salt and cook until soft.
6. Drain the water, leaving a little in the cup and heat to avoid lumps.
7. Gradually adding the prepared green dressing, bring the puree to the desired consistency.
8. This puree will serve as an excellent and satisfying side dish for fried mushrooms or vegetable cutlets.

When serving, you can sprinkle with fresh herbs and drizzle with olive oil.

Puree without milk and cream

Such a fragrant and light puree goes well with fish or chicken dishes.

Ingredients:

• potatoes - 500 gr.;
• mustard - 10 gr.;
• lemon - 1/4 pcs.;
• garlic - 2-3 cloves;
• olive oil - 50 ml.;
• salt.

Preparation:

1. Peel the potatoes, wash and cut into small cubes.
2. Cover with cold water and salt after boiling.
3. In a small bowl, combine a teaspoon of Dijon mustard, lemon juice and squeeze out a few cloves of garlic using a special press.
4. Stir, add a little olive oil.
5. Heat the finished potatoes, adding the prepared mixture and, if necessary, add a little liquid in which the potatoes were cooked.

Serve the finished puree with fried fish or chicken. Sprinkle with chopped herbs if desired.

Dairy-free mashed potatoes with spinach

You can make a delicious puree without milk with the addition of spinach leaves, which contain many useful vitamins and minerals.

Ingredients:

• potatoes - 600 gr.;
• spinach - 100 gr.;
• garlic - 1-2 cloves;
• oil - 50 gr.;
• salt.

Preparation:

1. Peel and wash the potatoes, cut into small cubes and boil in salted water until soft.
2. Wash the spinach leaves, dry on a towel, and grind with a blender into a homogeneous gruel, adding a little water in which the potatoes were cooked and a peeled clove of garlic.
3. Heat the potatoes, adding spinach, and, if necessary, dilute to the desired consistency with the water in which the potatoes were boiled.
4. Add a lump of butter and stir.
5. Serve such a healthy and beautiful side dish for meat dishes, garnish with a sprig of fresh dill.

Spinach leaves can be chopped with a knife so that the pieces are felt.

Mashed potatoes with fried onions

This delicious puree can be prepared without milk or cream. And if you make it thicker, you get an excellent filling for pies.

Ingredients:

• potatoes - 600 gr.;
• onions - 2 pcs.;
• oil - 50 ml.;
• salt, herbs.

Preparation:

1. Peel the potatoes, rinse and cut into small pieces.
2. Pour in clean water and cook.
3. After boiling, season with salt, reduce heat and cover the saucepan.
4. Peel the onion, chop into small cubes and fry in vegetable oil until golden brown.
5. When the potatoes are soft, pour some water from the pot into a cup.
6. Pound the potatoes, adding water, to get a homogeneous mass of the consistency you need.
7. Add the fried onions along with the oil in which they were fried and stir.
8. Serve mashed potatoes as a side dish to meat dishes, sprinkle with chopped dill, or thicken the mass and use it as a filling for pies.

For filling in pies, you can fry the onions not in vegetable oil, but by melting the fat from finely chopped bacon.

It is easy to make mashed potatoes without milk, and there are a great many ways to make it interesting, healthy and tasty. By adding spinach, cheese, nuts or beetroot juice to the puree, you can make a multi-colored puree that will decorate a festive meal and delight children. And by adding spices and dried herbs to it, you will give your side dish a unique flavor and reduce the calorie content of your dinner. Bon Appetit!

suitable for vegans
contains onion

The blessed time has come for the first fresh country greenery! Which must be eaten ... no, must be absorbed in large ... no, in super large quantities.

That is why today in the circus arena - the mashed potatoes that are painfully familiar to everyone and everyone will appear before the respectable audience in a new light. That is, in a new color. Hurry to see!

For lean mashed potatoes without milk and butter, we need:

• 680 grams of potatoes (6-7 large tubers);
• 1/2 cup almond milk (or 1/4 cup almonds, we'll make the milk ourselves)
• a huge bunch of green onions (to make 2 cups chopped);
• 1/4 cup olive oil
• 3/4 tsp salt;
• black pepper to taste.

If there is no ready-made almond milk, it needs to be made. You have to do everything yourself, as one king with the face of Tabakov used to say.

The hardest part of making almond milk is remembering to soak the almonds for a couple of hours.

And then - easier than steamed turnips - mix a quarter of a glass of almonds in a blender with half a glass of water (you can take a little more) and you're done! In theory, you also need to strain it through cheesecloth, but in our business, nut residues are not an obstacle.

Now we peel the potatoes, cut them into large pieces and boil them in salted water until tender.

Chop green onions. By the way, those who do not eat onions may well replace it with parsley with celery. Why not?

Mix the chopped greens with a blender with almond milk and olive oil for a fun, bright green onion smoothie.

The potatoes are probably already cooked. We drain the water and, without much enthusiasm, pre-knead our mashed potatoes with a potato grinder.

Then we add an explosive green mixture, black ground pepper and, if necessary, salt to the potatoes and start working with a potato grinder with full dedication.

If there is not enough liquid, pour in a little more almond milk.

If there is not enough greenery, decorate the dish with finely chopped sorrel on top.

As a result, we get an unusual mashed potatoes without milk and butter - a tasty, healthy, beautiful, extraordinary spring side dish. Four in one - and this, as we understand it, is not the limit! Bon Appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

It is useful for every housewife to learn how to properly and tasty cook one of the most popular dishes - mashed potatoes. To do this, you need to have some skills and knowledge that will help you achieve a good result when making mashed potatoes. For a dish to be perfect, you must be able to choose the right potato variety, learn the basic cooking technologies and recipes for all types of this dish.

How to make mashed potatoes

Any housewife, having seen a beautiful, yellow, fluffy mint potato in the photo on the Internet, wonders how to make mashed potatoes so that it looks like in a restaurant. First you need to master the basic secrets of preparing ingredients, as well as the standards for cooking this dish. First, you need to rinse the potatoes under running water. Then remove the peel and cut into 3-4 pieces, then cook the root vegetables until tender. Then heat the potatoes, add a little salt and serve.

How to make delicious mashed potatoes

An important question is how to prepare mashed potatoes so as to satisfy the most demanding taste. For this, many chefs use additional ingredients that add a special touch to the finished dish. For aroma when cooking, add a clove of garlic or carrots to the pan, some use onions. To achieve a beautiful color, pour in only hot milk. To achieve the delicate, creamy texture of the main ingredients, heat the milk and then pour it into the potatoes while puréing with a blender or wood pestle.

No lumps

To properly cook delicious potatoes, it is best to use yellow tubers, they boil better. Often, Russet is used for making mashed potatoes - potatoes with a high starch content, red-skinned potatoes or Yukon Gold. To achieve a homogeneous mass without lumps, the product must not be overcooked. Many chefs use a sieve, instead of standard devices for chopping potatoes, through which the product is rubbed with a wooden spoon, thereby eliminating the formation of lumps.

Air

There are several nuances to make the crushed potatoes loose and fluffy. To begin with, you should pay attention to the fact that finely chopped potatoes cook faster and pound better. This will enable the hostess to more carefully ceiling the potatoes, making it airy. It should be noted that dry-wrinkled potatoes are better saturated with oxygen, which also affects the splendor and friability of the finished product.

Mashed potatoes recipes

In the modern world, there are a huge number of recipes for mashed potatoes, since this potato dish is one of the popular side dishes. It is served with both meat and fish, a variety of salads or as an independent dish. But, like any other dish, mashed potatoes have their own classic recipe, and several popular variations.

Classic recipe

• Cooking time: 25-35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 106 kcal per 100 grams.
• Purpose: side dish for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for Classic Mashed Potatoes is one of the most common in Russian cuisine. This soft and delicate dish is perfect as a side dish for any festive table, or just for breakfast, lunch or dinner. The classic recipe for mashed potatoes is highly valued in all countries of the former USSR and beyond, and even a child can cook it.

Ingredients:

• Potatoes - 1 kg
• Milk - 150-200 ml
• Butter - 50 g
• Salt - a couple of pinches
• Ground black pepper - to taste

Cooking method:

1. Peel the potatoes, rinse with plenty of water, cut into small pieces.
2. Put the slices in a saucepan, add water, salt, wait for a boil, if necessary, remove the foam, cover with a lid. Cook the potatoes over low heat for 15-20 minutes until tender.
3. Drain the potatoes and mash with a crush.
4. Heat a small amount of milk in another saucepan and melt the butter there, this will make the mashed potatoes lighter. Pour the mixture into the potatoes.
5. Salt and pepper the finished dish, then beat with a wooden spoon.

Milk

• Servings Per Container: 4 Persons.
• Calorie content of the dish: 80 kcal per 100 grams.
• Purpose: for breakfast.
• Cuisine: Ukrainian.
• Complexity: simple.

Housewives often think about how to make mashed potatoes with milk tasty and healthy. The answer is simple: thanks to the addition of any dairy product to potatoes, it does not lose color, remains loose, airy for a long time and is saturated with a new unique taste. This dish goes well with main meat or fish dishes or frying, for example, with fried onions.

Ingredients:

• Potatoes - 1 kilogram
• Onions - 1 piece
• Bay leaf - 2 pieces
• Butter - 100 grams
• Milk - 150 milliliters
• Salt to taste

Cooking method:

1. Peel large potatoes, rinse under running water, cut into large pieces. Pour water over the slices, bring to a boil and add a little salt.
2. Add the peeled onion and some bay leaves and cook until soft.
3. After the potatoes are cooked, the water is drained from the pan, the onion and laurel are taken out.
4. Grind the potatoes first with a crush, then by beating with a mixer. Add cold milk and butter.
5. At the end of cooking, salt the dish again, then mix well.

On the water

• Cooking time: 25 minutes.
• Servings Per Container: 2 Persons.
• Purpose: for breakfast.
• Cuisine: English.
• Complexity: simple.

Any person who is engaged in cooking knows that mashed potatoes can be cooked both with milk and water. If you strictly follow the technology, then the taste of mashed potatoes with water will be no worse than mashed potatoes in milk. Cooking on water has its own special name - according to Blumenthal. Thanks to this recipe, you can make sure that milk is far from a necessary ingredient in mashed potatoes.

Ingredients:

• Potatoes - 1 kg
• Salt to taste
• Butter - 100-150 g

Cooking method:

1. Peel and wash potatoes.
2. Boil whole root vegetables in salted or plain water.
3. According to the recipe, the tubers should be in water at a temperature of 62 degrees for half an hour; instead of water, you can use chicken broth. After complete cooking, drain the water.
4. Then add the butter. Crush mashed potatoes using standard means.
5. For uniformity, pour the potato mass into a sieve, then grind.
6. Garnish with green onion puree and serve.

No butter

• Cooking time: 27 minutes.
• Servings Per Container: 4 Persons.
• Caloric content of the dish: 74 kcal per 100 grams.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: easy.

The absence of butter in mashed potatoes does not at all affect the appearance (you can verify this by looking at any photo where such potatoes are presented) and the taste of the dish. Therefore, the question of how to make mashed potatoes without oil disappears by itself. This type of puree will be an excellent side dish for any main meat or fish dish or filling for pies or buns. This dish has a uniform consistency and goes well with fried mushrooms.

Ingredients:

• Potatoes - 6 pcs.
• Milk - 100 ml
• Bulb onions - 1 pc.
• Sugar - 1 tbsp. a spoon
• Salt to taste

Cooking method:

1. Peel the tubers, cut into small pieces, throw in slightly salted water. Cook for about 20 minutes.
2. Pour water from a saucepan, put on low heat, then pour in milk. Wait until it boils, salt and heat, if desired, you can add a few chicken eggs.
3. Peel and chop the onions. Pour 5 tablespoons of water into a frying pan, then add sugar. When the sugar has dissolved, put the onion in a skillet and simmer until golden brown.
4. Transfer the onion to a pot with potatoes, mix well.

With cream cheese

• Cooking time: 40 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 133 kcal per 100 grams.
• Purpose: afternoon tea.
• Cuisine: English.
• Difficulty: Medium.

Puree is a great side dish for any meal. The classic recipe has long gained popularity among residents of the whole world, but it can also be improved by making the taste a little spicy. Expanding the standard recipe, many cooks hammer in egg whites or yolks, some use the whole egg to achieve the perfect consistency, but there are those who like unusual combinations of potatoes with cheese or heavy cream.

Ingredients:

• Potatoes - 1 kg
• Heavy cream - 100 ml
• Butter - 50 g
• Cream cheese - 100 g
• Edible salt to taste

Cooking method:

1. The tubers must be cleaned and rinsed with plenty of running water. Then cut them into large pieces. Throw the workpiece into water, cook until tender. During cooking, you need to salt the vegetables.
2. Boiled potatoes need to be crushed with a special press (you can see the design of this device in the photo on the Internet) or use a crush. At this stage, you need to add cream, cheese and butter, mix everything until a homogeneous consistency. The puree becomes dense, but at the same time retains its airiness.
3. Serving to the table, sprinkle with fresh herbs.

With vegetable oil

• Cooking time: 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1101 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Complexity: simple.

Puree with vegetable oil is a dietary dish that can be consumed even by the sick. The dish is very simple to prepare, therefore it is in demand in many countries of the world. Some chefs use a secret ingredient - olive oil to add spice and flavor to the dish, which gives the dish a special charm.

Ingredients:

• Potatoes - 1 kg
• Vegetable oil - 50 g
• Milk 3.2% - 250 ml
• Salt - 10 g

Cooking method:

1. Peel the tubers, rinse, cut into pieces and boil until tender.
2. Drain the water. Hot potatoes are passed through a blender, at this time it is gradually necessary to pour in milk (it must be hot). Beat well until an airy homogeneous mass is obtained.
3. Serve hot with vegetable oil.

With mayonnaise

• Cooking time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 269 kcal per 100 grams.
• Purpose: dinner.
• Cuisine: European.
• Difficulty: easy.

The puree made with the addition of mayonnaise, as a result, has an almost perfect consistency and looks very nice on a plate when served. Potatoes made according to this recipe are in no way inferior to the classic mashed potatoes with the addition of milk. Mayonnaise gives the dish more softness, airiness and helps to avoid the appearance of a gray color in the finished product.

Ingredients:

• Potato tubers - 1.2 kilograms
• Onions - 1 piece
• Bay leaf - 2 jokes
• Salt to taste
• Mayonnaise - 4 tbsp spoons

Cooking method:

1. Peel the potatoes, rinse, place in a cooking container, add water and put on high heat.
2. Throw the peeled onion into the same saucepan.
3. Close the pan with a lid. Cook until it boils, then reduce heat and add 1.5 tsp. salt. After 10 minutes, add 2 bay leaves and cook until tender.
4. Drain off the water, leaving 1 cup liquid in a saucepan. Throw away the laurel and onions.
5. Crush all potatoes with a crush, add mayonnaise.
6. Stir until smooth. Serve to the table.

With sour cream

• Cooking time: 30 minutes.
• Servings Per Container: 4 Persons.
• Caloric content of the dish: 250 kcal per 100 grams.
• Purpose: side dish for lunch.
• Cuisine: Ukrainian.
• Difficulty: Medium.

Puree is a very simple and versatile dish that anyone can handle. But to prepare a truly delicious dish, you need to observe some subtleties. In Ukrainian cuisine, it is sour cream, which gives the potatoes a special friability, and the taste of such a dish differs from the classic recipe and other variations of mashed potatoes in its delicate creaminess.

Ingredients:

• Potatoes - 1 kg
• Onion - 1 piece
• Salt to taste
• Potato broth - 1 glass
• Sour cream - 5 tablespoons
• Butter - 3 tablespoons

Cooking method:

1. Peel, chop and transfer medium tubers to a saucepan.
2. Put onions to the slices, pour boiling water over everything, so that the vegetables are covered by 1 - 2 cm.
3. For crumbly potato varieties, 12-15 minutes of cooking after boiling is enough.
4. Pour the potato broth into a cup.
5. Turn off heat, add sour cream. The product should be selected with maximum fat content and freshness.
6. Add butter.
7. Use a potato grinder to grind the ingredients until puree. Use a blender with care - the dish may turn into a gummy mass with strong beating.
8. Serve the finished dish to the table, after sprinkling with dill.

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How to make mashed potatoes for a side dish - simple and delicious recipes with photos

If you've never made mashed potatoes without milk, but with cheese and butter, you should definitely try this dish. The puree turns out to be so tasty that it is simply impossible to tear yourself away from it. You can simply serve such mashed potatoes with fresh vegetables or homemade pickles, as well as with any meat dish, your favorite, and it is always equally tasty.

Prepare foods on the list. Peel and wash the potatoes. The butter should be at room temperature, it is best to take the cheese of the type that melts well at high temperatures.

Cut the potatoes into large pieces, cover with clean cold water, add a little salt, boil until tender.

Drain the water, leave some of this water, it will be useful to us later. Add soft butter, crush the potatoes until smooth.

Pour in the puree water little by little. Adjust the thickness of the puree as you wish, but do not forget that the cheese will make it thick enough.

Add grated hard cheese last, stir quickly. If you do everything quickly, the cheese in the hot mashed potatoes will melt and make it smooth. By the way, if you haven't guessed with the density, it can still be adjusted using the water in which the potatoes were boiled.

Serve delicious mashed potatoes without milk (but with butter and cheese) on the table with fresh vegetables, herbs and your favorite meat dish.

Enjoy it.