To learn how to make mashed potatoes, other vegetables and even meat, you can use the recommendations described below. In crushed form, products are absorbed better and faster without overloading the stomach. After pureeing, the texture of the dish and its overall taste characteristics change.

How to make puree?

Having mastered the technology outlined below, you can provide your family with the ideal side dish, light independent dish or dessert. In addition, you will be ready at any time to prepare baby purees for feeding your baby. Each puree recipe is unique in its own way, but it also has general rules that accompany each technology.

  1. Potatoes, other vegetables, fruits, beans or meat require pre-heat treatment before pureeing.
  2. The base is supplemented with seasonings, spices or herbs during or after cooking, adding components before grinding the mass.

How to make mashed potatoes?


The dream of any novice housewife is to learn how to make mashed potatoes without lumps. This recipe will help you cope with the task in the best possible way and provide a home-cooked meal with a delicious addition to meat or fish. The key to success is using the right variety of potatoes, which are perfectly boiled and have a loose structure.

Ingredients:

  • potatoes – 1 kg;
  • butter – 20 g;
  • hot milk – 100 ml;
  • salt - to taste.

Preparation

  1. Peeled potatoes are poured with water, salted and cooked for 20 minutes.
  2. Drain the broth into a separate container, mash the slices with a masher or a special attachment of a blender or food processor, adding oil.
  3. Add hot milk and, if necessary, broth, grind the puree well and beat a little, achieving the desired thickness.

Mashed potatoes - recipe with milk and egg


Next, you will learn how to make mashed potatoes with milk and eggs. In this execution, the dish turns out lush, airy and surprisingly tender. You can add either yolks or whole eggs to boiled potatoes, immediately mashing the mass with a masher. Milk should only be heated to a boil.

Ingredients:

  • potatoes – 1 kg;
  • butter – 50 g;
  • hot milk – 200 ml;
  • raw eggs – 2 pcs.;
  • salt - to taste.

Preparation

  1. Peeled and cut potatoes are boiled in salted water, the broth is drained.
  2. Immediately add butter and eggs to the pan, grind the ingredients with a masher until the lumps disappear.
  3. Pour in hot milk, lightly beat mashed potatoes with egg and milk until smooth and serve.

Mashed potatoes with cheese


The following recipe is about how to make delicious mashed potatoes with cheese. The resulting hearty and nutritious side dish is ideal for light compositions of vegetables and cabbage rolls. If desired, heavy cream can be replaced with a portion of milk, adding butter to taste. Cheese should be chosen that melts easily in a hot environment.

Ingredients:

  • potatoes – 1 kg;
  • heavy cream – 150 g;
  • cream cheese – 150 g;
  • laurel and allspice peas - 2 pcs.;
  • salt - to taste.

Preparation

  1. Peeled and cut potatoes are boiled until soft in salted water, adding bay and pepper to the pan.
  2. Drain the broth, pour cream heated to a boil into the vessel, add grated cheese.
  3. Thoroughly mash the delicious mashed potatoes with a masher, beat a little and serve immediately.

Mashed potatoes without milk


If necessary, delicious mashed potatoes can be prepared without milk. By adding a double or triple portion of butter, even with water you can get a side dish that is not inferior in taste to the classic one. It is equally important to use the “correct” crumbly potato variety, which cooks well and has a sandy final texture.

Ingredients:

  • potatoes – 1 kg;
  • butter – 100 g;
  • laurel and allspice peas (optional) – 2 pcs.;
  • salt - to taste.

Preparation

  1. Boil the potato slices in salted water, adding laurel and pepper to the pan if desired.
  2. Pour the broth into a separate container, add oil to the potatoes and grind the slices until smooth with a masher.
  3. Add the broth to achieve the desired texture of the mass.
  4. Whisk the mashed potatoes a little in the water and serve.

How to prepare pea puree?


The following recommendations will help you figure it out. Dry cereals are pre-soaked in a container with cold water for several hours. It is better to leave the product to swell overnight and start preparing the dish in the morning. It should be salted when ready or before pureeing.

Ingredients:

  • dry peas – 250 g;
  • vegetable oil – 3 tbsp. spoons;
  • salt – 0.5 teaspoon.

Preparation

  1. The washed peas are poured with plenty of water and left to swell.
  2. Rinse the cereal again, pour water into the pan so that it covers the contents by 2.5 cm, and put it on the fire to cook.
  3. When boiling, remove all the resulting foam with a spoon, then cover the container with a lid and cook the contents over low heat for 1.5 hours, stirring occasionally and adding water.
  4. Drain the liquid and puree the boiled cereal with a blender.
  5. The pea puree is salted, seasoned with oil and punched again.

How to prepare vegetable puree?


The following recipe will be of interest to caring mothers who try to feed their little child only healthy and natural food. Properly prepared with your own hands will only benefit the baby’s body, replenishing it with vitamins, fiber and irreplaceable valuable elements.

Ingredients:

  • potatoes – 1 pc.;
  • carrots – 1/4 pcs.;
  • zucchini, cabbage or other vegetables - to taste;
  • vegetable oil, salt.

Preparation

  1. Peeled, chopped potatoes are soaked in cold water for 12 hours, and carrots for 2 hours.
  2. Let the carrots boil in water, after 5 minutes add the potatoes, after another 5 minutes the rest of the vegetables.
  3. Boil the ingredients until soft and puree with a blender until a creamy, uniform texture.
  4. A little refined vegetable oil and, if the baby’s age allows, salt are added to the finished puree.

How to make fruit puree?


Next you will learn how to cook. By putting the recipe into practice, you can get another healthy complementary food for babies or a valuable vitamin treat for older children. It is important to choose natural fruits, ideally homemade, that do not contain chemicals, nitrates and other harmful substances.

Ingredients:

  • apples, pears or other fruits – 200 g;
  • sugar or honey (if possible and desired) - to taste.

Preparation

  1. Apples, pears or other fruits are rinsed thoroughly with water, peeled, steamed, in water, or baked in the oven until soft.
  2. Puree the pulp with a blender, dilute to the desired thickness with broth, natural boiled juice or milk, heat to a boil, and cool.
  3. If possible, sweeten the fruit puree by adding sugar or honey.

Meat puree


The following recipe will help you prepare or decorate the base for soufflés, casseroles and other dishes. Meat puree is prepared in a blender, into the bowl of which meat slices boiled until soft are placed and beaten until a creamy, as homogeneous texture is obtained. The meat base can be combined with a vegetable base by adding boiled carrots, zucchini, pumpkin, broccoli or cauliflower inflorescences.

Classic mashed potatoes are a traditional side dish for holiday feasts, as they go perfectly with any meat or fish dish. But it happens that you want to change traditions and prepare something like puree, but a little different than usual. In this case, the ideal solution would be to prepare mashed potatoes and peas. The peas present in it will not only add even more satiety to the dish, but will also make the taste familiar from childhood more piquant and unexpected. Not every guest will be able to unravel the secret of this original side dish...

Ingredients

  • dry split peas – 1 cup__NEWL__
  • medium size potatoes – 3-4 pcs.__NEWL__
  • sour cream – 2-3 tablespoons__NEWL__
  • butter – 75 grams__NEWL__
  • salt - to taste__NEWL__

Notes:

  • It is advisable to soak the peas overnight in cold water, then they will boil faster and will be more tender in the finished dish
  • It is not necessary to use split peas; whole ones will do, but they will need to be cooked a little longer.

Description of the cooking process:

Pour clean water over the soaked peas, bring to a boil over high heat and cook over medium heat until soft. Peel the potatoes, cut into large cubes and add to the boiling peas about 20 minutes before the end of cooking. As soon as the water boils again, add the required amount of salt.

Drain the liquid from the prepared vegetables and, adding butter, carefully mash into a puree. Pour in the required amount of sour cream and use an immersion blender to beat everything into a fluffy and homogeneous mass.

This unusual green puree is a great option to diversify your menu, make it more original, bright and colorful. Mashed potatoes with peas can be served with salad, cutlets, fried steak, boiled fish... You can also use this version of mashed potatoes to create a filling for buns, pies and dumplings. To do this, simply add chopped and fried onions to it.

Green peas for this recipe can be used either fresh (just picked) or frozen. If you use the second option, try not to leave it indoors, add it straight from the refrigerator.

You can replace the butter in the recipe with a few tablespoons of heavy cream or sour cream. If you are preparing a dietary product, pour 2-3 tablespoons of low-fat yogurt into the vegetable mixture.

Ingredients To make green mashed potatoes:

  • potatoes – 3-4 pcs.
  • green peas (fresh or frozen) – 250 g
  • salt - to taste
  • butter – 20-30 g

Recipe green mashed potatoes:

Peel the potato tubers, cut them into small segments, and place in a saucepan.


Add about 1.5 cups of water and salt to taste, cook over moderate heat for 8-10 minutes.


After the potatoes are almost ready, add green peas to them. Cook for another 5-7 minutes until fully cooked.


When the potatoes and peas are ready, drain the water and transfer the hot fruits to the combine bowl. Also add a piece of butter.


Turn on the blender and grind the potatoes and green peas until pureed.


This green mashed potato can be served as a side dish or eaten as an independent dish, and can also be added to pies and kulebyaks.


Bon appetit!

Winter has passed unnoticed and quickly, which means it’s time to prepare for summer and change your menu. I offer a recipe for a Lenten dish for those who are fasting and not only. If you love mashed potatoes, then you will probably love this recipe. Peas are rich in protein and very healthy, which means that during Lent they can completely replace the meat component in your menu.

So, to prepare mashed potatoes and peas we need peas, potatoes, vegetable oil, onions, salt and spices to taste.

Soak the peas overnight.

In the morning, wash and boil the peas. To 1 part water add 2 parts peas and a little salt. I added a little more water and drained the broth; later I will use it to make puree.

Boil the potatoes.

Grind the peas in a blender, adding pea broth if necessary.

Add pea puree to boiled potatoes and mash with a masher.

Fry the onion in vegetable oil with the addition of black pepper and nutmeg.

Add to puree and stir.

Serve mashed potatoes and peas as a side dish or on their own.

As well as salt to taste and mint or other herbs for decoration.

You can use fresh peas.

Technique: blender, stove.

Peel the potatoes. Chop coarsely; small potatoes can be left whole. Rinse well in running water to remove starch.

Finely chop the onion and garlic.

Lightly fry in vegetable oil in a frying pan.

Place boiled potatoes and boiled peas, fried onions and garlic, butter, salt and pepper into a blender. Beat until smooth.

To make the puree more tender, add cream or sour cream and lightly beat again.

Before serving, heat the puree and garnish with herbs.

Step-by-step photo instructions

Preparing Ingredients

Peel the potatoes. Chop coarsely; small potatoes can be left whole. Rinse well in running water to remove starch.

Place the potatoes in cold salted water (this will make them more crumbly). The water level should be just above the potatoes. Bring water to a boil, skim off any foam that has formed and simmer over low heat until tender.

Pour frozen peas into boiling water (0.5 l), add salt, sugar, bring to a boil and cook over medium heat for 3-7 minutes.

Finely chop the onion and garlic.
Lightly fry in vegetable oil in a frying pan.

Cooking