Mashed potatoes without milk and butter. Mashed potatoes with almond milk

With all the richness of the choice of dishes that are prepared 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 cook a delicious and very healthy puree without milk with original additives.

Dairy free mashed potatoes with egg

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

Ingredients:

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

Cooking:

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

When serving, you can sprinkle 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.

Cooking:

Roast the almonds in a dry frying pan, remove the brown skin and chop with a blender.
Add some water to make almond milk.
Chop a bunch of parsley or green onions, then mix in the nut liquid and olive oil until smooth.
Peel potatoes, wash and cut into small pieces.
Pour in water, after boiling, salt and cook until soft.
Drain the water, leaving a little in the cup and pat it down so there are no lumps.
Gradually add the prepared green dressing, bring the puree to the desired consistency.
This puree will serve as an excellent and satisfying side dish for fried mushrooms or vegetable cutlets.

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

Puree without milk and cream

Such a fragrant and light puree is suitable for fish or chicken dishes.

Ingredients:

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

Cooking:

Peel the potatoes, wash and cut into small cubes.
Fill with cold water and salt after boiling.
In a small bowl, combine a teaspoon of Dijon mustard, lemon juice and squeeze a few cloves of garlic with a special press.
Stir, add a little olive oil.
Crush the finished potatoes by adding the prepared mixture and, if necessary, add a little liquid in which the potatoes were boiled.

Serve the finished puree with fried fish or chicken. If desired, sprinkle with chopped herbs.

Milk-free mashed potatoes with spinach

You can prepare a delicious milk-free puree with the addition of spinach leaves, which contain a lot of beneficial vitamins and micronutrients.

Ingredients:

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

Cooking:

Peel and wash the potatoes, cut into small cubes and boil in salted water until soft.
Wash the spinach leaves, dry them on a towel, and grind with a blender into a homogeneous gruel, adding a little water in which the potatoes were boiled and a peeled garlic clove.
Crush the potatoes by adding spinach, and if necessary, dilute to the consistency you need with the water in which the potatoes were boiled.
Put a piece of butter and mix.
Serve such a healthy and beautiful side dish for meat dishes, garnishing with a sprig of fresh dill.

Spinach leaves can not be chopped, but cut with a knife so that the pieces are felt.

Mashed potatoes with fried onions

A very tasty puree can be prepared without milk or cream. And if you make it thicker, you get a great filling for pies.

Ingredients:

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

Cooking:

Peel potatoes, wash and cut into small pieces.
Fill with clean water and set to boil.
After boiling, salt, reduce heat and cover the pan with a lid.
Peel the onion from the husk, chop into small cubes and fry in vegetable oil until golden color.
When the potatoes are soft, pour some of the water from the pot into a cup.
Crush the potatoes, adding water to get a homogeneous mass of the consistency you need.
Add the fried onion along with the oil in which it was fried and mix.
Serve the puree as a side dish for meat dishes, sprinkled with chopped dill, or make the mass thicker and use it as a filling for pies.

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

Making mashed potatoes without milk is easy, and there are a lot of 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 the festive feast 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 dinner. Enjoy your meal!

This recipe for making mashed potatoes helps a lot when there is no milk or butter at home. The dish turns out very tasty, thanks to the dressing of garlic, mustard, olive oil and lemon juice. Such mashed potatoes will perfectly diversify your menu.

Ingredients

To prepare mashed potatoes without milk, we need:
6 medium potatoes;
4 tbsp. l. olive oil;
0.5-1 tsp mild mustard;
1 tsp lemon juice;
2-3 cloves of garlic;
salt.

Cooking steps

Peel the potatoes, cut into pieces and cover with water. Bring water to a boil, reduce heat, add salt and cook until potatoes are tender.

Drain the water from the cooked potatoes into a separate bowl. Mash potatoes with a masher.

Separately mix lemon juice, olive oil, mustard, garlic passed through a press. Add the resulting mixture to the potatoes.

Gradually adding drained from potatoes hot water, bring the puree with a pusher or mixer to the desired consistency. Delicious, appetizing mashed potatoes prepared without adding milk are served hot to the table.

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 (on water) without milk

They peel the potatoes, carefully cutting out the eyes (solanine, which is harmful to the body, accumulates in them) and cut into slices of the same size - this way it will cook faster and more evenly.
Pour water into a saucepan with chopped potatoes (enough to completely cover the slices).

Delicious milk-free puree is made by using chicken broth instead of water.
Original recipe: almond milk is added to mashed potatoes (almonds soaked for several hours are crushed 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, become tastier, and more useful substances will remain in it.
To cook potatoes faster, add a little oil to the water.
Potatoes will become tastier if you add 2-3 cloves of garlic, dill or a little cheese (even dried) during cooking.
The puree will be lush if: drain the broth, and dry the potatoes well (hold a little on low heat); steam the potatoes.
When boiling old potatoes, it is recommended to add a little lemon juice and a few pieces of sugar to the water (so that it does not darken and becomes tasty).
Do not use new potatoes for mashed potatoes.
You can make casseroles, meatballs, shepherd's pie and even pancakes from the leftover mashed potatoes on the water!

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. To make the dish perfect, you need to be able to choose the right variety of potatoes, learn the basic cooking technologies and recipes for all types this dish.

How to make mashed potatoes

Any hostess, having seen a beautiful, yellow, fluffy crumpled potato in a 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 parts, then cook the root crops until tender. Then top the potatoes, add a little salt and serve.

How to make delicious puree

An important question is how to prepare mashed potatoes in such a way as to satisfy the most demanding taste. To do this, many chefs use additional ingredients that give the finished dish a special delicacy. For flavor when cooking, add a clove of garlic or carrots to the pan, some use onions. For achievement beautiful color pour only hot milk. In order to achieve a delicate creamy texture of the main ingredients, you need to heat the milk, and then pour it into the potatoes while mashing with a blender or wooden pestle.

No lumps

To properly cook delicious potatoes, it is best to use tubers yellow varieties they melt better. Often, Russet potatoes are used to make mashed potatoes - potatoes with a high content of starch, red skin potatoes, or Yukon Gold. To achieve a homogeneous mass without lumps, excessive boiling of the product should not be allowed. Many cooks use a sieve instead of standard potato chopping tools, through which the product is rubbed with a wooden spoon, which eliminates the formation of lumps.

Air

To make crushed potatoes loose and fluffy, there are several nuances. 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, so that it will become airy. It is worth noting that potatoes, crushed dry, are better saturated with oxygen, which also affects the splendor and friability of the finished product.

Mashed Potato Recipes

AT modern world there are a huge number of recipes for mashed potatoes, as this potato dish is one of the popular side dishes. It is served both with 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: 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 tender dish is suitable as a side dish for any holiday table or just for breakfast, lunch or dinner. The classic mashed potato recipe is highly regarded in all countries. former USSR and beyond, and even a child can cook it.

Ingredients:

Potato - 1 kg
Milk - 150-200 ml
Butter - 50 g
Salt - a couple of pinches
Black ground pepper - to taste

Cooking method:

Peel the potatoes, rinse with plenty of water, cut into small pieces.
Put the slices in a saucepan, pour water, salt, wait until it boils, if necessary, remove the foam, cover with a lid. Boil potatoes over low heat for 15-20 minutes until tender.
Drain the water from the potatoes and mash with a potato masher.
In another pan, heat a small amount of milk and melt the butter there, thanks to this, the mashed potatoes will become lighter. Pour mixture into potatoes.
Salt and pepper the finished dish, then beat with a wooden spoon.

On milk

Servings: 4 persons.
Calorie content of the dish: 80 kcal per 100 grams.
Purpose: for breakfast.
Cuisine: Ukrainian.
Difficulty: easy.

Often, housewives think about how to make mashed potatoes with milk tasty and healthy. The answer is simple: by adding any dairy product in 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 roasts, for example, with fried onions.

Ingredients:

Potato - 1 kilogram
Onion- 1 piece
Bay leaf - 2 pieces
Butter - 100 grams
Milk - 150 milliliters
Salt - to taste

Cooking method:

Peel large potatoes, rinse under running water, cut into large pieces. Pour the slices with water, bring to a boil and salt a little.
Add the peeled onion and a few bay leaves, cook until soft.
After the potatoes are cooked, the water is drained from the pan, the onion and laurel are pulled out.
Grind the potatoes first with a crush, then by whipping with a mixer. Add non-cold milk and butter.
At the end of cooking, salt the dish again, then mix well.

On the water

Cooking time: 25 minutes.
Servings: 2 persons.
Purpose: for breakfast.
Cuisine: English.
Difficulty: easy.

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

Ingredients:

Potato - 1 kg
Salt - to taste
Butter - 100-150 g

Cooking method:

Peel and wash potatoes.
Boil whole root vegetables in salted or plain water.
According to the recipe, the tubers should be in water at a temperature of 62 degrees for half an hour; chicken broth can be used instead of water. Drain the water after complete cooking.
Next, add butter. Mash the potatoes using standard means.
For uniformity, pour the potato mass into a sieve, then grind.
Garnish the puree with green onions and serve.

Butter free

Cooking time: 27 minutes.
Servings: 4 persons.
Calorie content of the dish: 74 kcal per 100 grams.
Destination: for lunch.
Cuisine: European.
Difficulty: easy.

The absence of butter in the puree does not 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 cook 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 as a filling for pies or buns. This dish has a smooth texture and goes well with fried mushrooms.

Ingredients:

Potato - 6 pcs.
Milk - 100 ml
Onion - 1 pc.
Sugar - 1 tbsp. a spoon
Salt - to taste

Cooking method:

Peel the tubers, cut into small pieces, throw in lightly salted water. Boil for approximately 20 min.
Pour water out of the pan, put on a slow fire, then pour in the milk. Wait until it boils, salt and ceiling, if desired, you can add a few chicken eggs.
Peel the onion and chop finely. Pour 5 tablespoons of water into the pan, then add sugar. Once the sugar has dissolved, add the onion to the skillet and saute until golden brown.
Transfer the onion to the pot with the potatoes, mix well.

With cream cheese

Cooking time: 40 minutes.
Servings: 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 around the world, but it can also be improved by making the taste a little spicy. Expanding on the standard recipe, many cooks beat in egg whites or yolks, some use the whole egg to achieve the perfect consistency, but there are those who like it. unusual combinations potatoes with cheese or heavy cream.

Ingredients:

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

Cooking method:

The tubers must be cleaned and washed with plenty of running water. Then cut them into large pieces. Throw the workpiece into the water, cook until tender. Salt the vegetables while cooking.
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 pusher. At this stage, it is necessary to add cream, cheese and butter, mix everything until a homogeneous consistency. Puree becomes dense, but at the same time retains airiness.
Serving to the table, sprinkle with fresh herbs.

With vegetable oil

Cooking time: 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 1101 kcal.
Purpose: breakfast.
Cuisine: Russian.
Difficulty: easy.

Puree with vegetable oil is diet dish which 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, which gives the dish a special charm to add piquancy and flavor.

Ingredients:

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

Cooking method:

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

with mayonnaise

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

Puree prepared with mayonnaise, as a result, has an almost perfect consistency and looks very beautiful 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 gray color finished product.

Ingredients:

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

Cooking method:

Peel the potatoes, rinse, place in a cooking container, add water and put on a strong fire.
Throw the peeled onion into the same pan.
Close the pot with a lid. Cook until it boils, then reduce heat and add 1.5 tsp. salt. After 10 minutes, put 2 bay leaves and cook until tender.
Drain the water, leaving 1 cup of liquid in the pan. Discard laurel with onion.
Crush all the potatoes with a crush, add mayonnaise.
Mix until smooth. Serve at the table.

With sour cream

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie 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 for real cooking delicious dish some subtleties must be observed. AT Ukrainian cuisine- this is sour cream, which gives the potatoes a special friability, and the taste of such a dish is different from classic recipe and other variations of mashed potatoes for their delicate creaminess.

Ingredients:

Potato - 1 kg
Onion - 1 pc.
Salt - to taste
Potato broth - 1 cup
Sour cream - 5 tablespoons
Butter - 3 tablespoons

Cooking method:

Peel medium-sized tubers, cut and transfer to a saucepan.
Put the onion to the slices, pour everything with boiling water, so that the vegetables are covered by 1 - 2 cm.
For crumbly varieties of potatoes, 12-15 minutes of cooking after boiling is enough.
Drain the potato broth into a bowl.
Turn off the fire, add sour cream. The product should be chosen for maximum fat content and freshness.
Add butter.
Use a potato masher to mash the ingredients until a puree is formed. Use the blender with care - if you beat it hard, the dish can turn into a sticky mass.
Ready meal serve 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 photo