Delicious mashed potatoes with cream. Mashed potatoes with cream and cheese. Creamy mashed potatoes: recipe

Potato dishes are probably one of the most common in our diet. Today I will try to diversify such a classic side dish as mashed potatoes, adding feta cheese, cream and green onions to the simple ingredients. It turns out to be an interesting combination of flavors, let’s try it.

By the way, mashed potatoes with cream and cheese is an excellent side dish for meat or fish.

Ingredients

• potato 700 g
• feta cheese 200 g
• cream 10-20% 180 g
• green onion 20 g
• salt taste

Preparation

We clean and wash the potatoes.

Cut the potatoes into equal pieces, put them in a saucepan, add water, salt and set to cook. It must be remembered that the smaller the potato pieces you have, the less time it takes to cook.

Cut the cheese into cubes. The size of the side of the cube is approximately 1 cm. If you have the opportunity and desire to use Feta cheese, then use it - the dish is even tastier with it.

Finely chop the green onions.

When the potatoes are boiled, drain the water from the pan and mash the potatoes into a puree. Add the cream heated until warm and mix. If there is no cream, then you can, of course, add milk, but mashed potatoes with cream tastier and more satisfying.

Add almost all the green onions and mix again. I always set aside a small part of the onion for a beautiful presentation. Now it's time to add the cheese. Mix the cheese and puree very carefully, using upward movements, so as not to damage the integrity of the cubes.

How can you serve it? separate dish, and as a hot side dish. I sprinkled a little chopped green onion and ground black pepper on top. Mashed potatoes with cream and feta cheese ready! Bon appetit!

For many, potato dishes are ordinary and unremarkable, but you can serve a side dish that will surprise you with its rich, special taste. We invite you to try making mashed potatoes with cream; it turns out very tender and goes well with meat or fish dishes.

It is recommended to prepare a side dish from a fast-cooking potato variety. It is best to use homemade cream for mashed potatoes; the dish will turn out extremely tasty and creamy. Don’t forget to add bay leaf during cooking; it will add a light, unobtrusive aroma. It is worth noting that you should not puree the potatoes in a blender after cooking, as the puree will become sticky. It is preferable to chop the potatoes using a potato masher and mix thoroughly with a spoon after adding cream.

TIME: 40 min.

Easy

Servings: 4

Ingredients

• potato tubers – 7 pcs.;
• 10% cream – 160 ml;
• bay leaf – 1 pc.;
• salt - to your own taste;
• butter– 60 g.

Preparation

A familiar side dish for everyone can be prepared in different ways. If you follow certain rules, you will be able to prepare airy and incredibly tasty mashed potatoes. First you need to peel the potatoes; you can use a vegetable peeler for this purpose.

Cut each potato into 2 parts, place everything in a deep saucepan. Add salt, add a bay leaf, then add water until the tubers are completely covered.

Place the pan on the stove. Cook the potatoes over low heat. After it softens, drain the water.

Now take a masher and start preparing the side dish.

Add the required amount of butter (it is best if it is softened). The potato mass acquired a creamy consistency. Let it cool slightly (it will take about 5-7 minutes)

Preheat the cream, then add in portions.

Advice: There is no need to bring the cream to a boil; it must be warm so that it combines well with the potatoes.

Start beating the mass. The mashed potatoes will increase in volume, turn slightly white, and become airy and homogeneous. If necessary, you can add a little more cream.

Creamy mashed potatoes are ready. It can be served immediately. Divide the prepared side dish among plates. Decorate the dish with vegetables and herbs. It goes well with fried fish or grilled meat. Bon appetit everyone!

Tips for making smooth mashed potatoes

• You should not use new potatoes for this side dish; they will not be tasty.
• To make the puree fluffier, add the pre-beaten white of one egg.
• To prepare such a dish, it is better to use oil with a high percentage of fat; the side dish will turn out very tasty.
• To enrich the taste of the puree, you can add dried basil, chopped herbs or sautéed onions.
• Do not overcook the potatoes, otherwise the potato mass will be uneven.
• To make the dish more satisfying, add an egg yolk while beating the mixture.

Cooking instructions

1 hour Print

1. You won't believe it 1 - peel the potatoes! I have already observed a couple of people who boiled potatoes, and only then peeled them and pressed something similar to mashed potatoes out of them. So, we peel as many potatoes as will fit in the pan (if you want to prepare a small amount of mashed potatoes, do not take a huge pan and put 2 potatoes in it to cook. After you make the mashed potatoes, there is a chance that you will immediately don't eat it and it will sit - the thinner the layer of puree spread on the bottom of the pan, the faster it dries and turns to stone, so it's better to let the layer be thicker and the pan smaller). After peeling the potatoes, cut them - you can cut them into squares, rounds, diamonds or even hieroglyphs, the main condition is that all the slices should be the same size as possible (I cut into semi-circles 1-2 cm thick). This is necessary so that all the potatoes are cooked at the same time. Crib How to make mashed potatoes

2. If you are slowly but surely cutting potatoes, then it is better to put them immediately into a pan into which you have previously filled with water; there should be 2 fingers more water than the level of the potatoes. Peeled and chopped potatoes exposed to fresh air quickly turn black. When all the pieces are cut and compacted into a pan of water, add 2-3 pinches of salt (for 3 liters, 1 level teaspoon of salt, use these proportions as a starting point).

3. Put it on the fire, turn it on to 9 out of 9, and cover it with the lid a little to one side so that the water doesn’t boil away and splash everything around and you don’t have to wash the stove. Boil the potatoes on average from an hour to an hour and a half, it all depends on the pieces with which you cut them. When pricked with a fork, cooked potatoes break easily, it is important not to overcook them, check them every 10 minutes, after half an hour of cooking, this will allow you to understand. when is it ready and how long does it take to prepare?

4. While the potatoes are boiling, cut the champignons; if you have medium-sized mushrooms, just cut them in half and that will be enough, almost all mushrooms fry heavily when cooked, their size decreases by 2-3 times. And one more thing - it is not advisable to wet the mushrooms, well, you can rinse them with water, but they will instantly absorb moisture and will have a different consistency by the end of cooking. If you bought mushrooms in the supermarket, then they are definitely of the required degree of purity, but if you still want wash them, be sure to place them on a towel so that the water drains from them. We peel and cut the onion, we cut it into half rings 3–5 mm thick. Then we put the frying pan on the fire (remember about its dryness, dry - pour oil, wet - evaporate the water, and only then pour oil), turn it on 7 out of 9 and pour oil. When the pan is hot, add the onion and fry for 3-4 minutes until it becomes translucent and golden at the edges. Add the mushrooms to the onion and fry them together with the onion for 15–20 minutes, stirring every 3–4 minutes - the mushrooms will be ready when they are reduced by 2–3 times from their original size and are covered with gold (an indirect sign, steam - the less it is, the more the mushrooms are getting closer to the “ready” moment). Remove from heat.

5. After the potatoes are cooked, drain all the water from them (try to drain the maximum amount of water). Add a piece of butter, cover with a lid and wait for it to melt. Then add the cream and pound the puree (it takes me 5-7 minutes of active masher work to break all the potatoes and remove lumps. I don’t recommend using a blender - you will get a homogeneous mass, but it will be very liquid and barely resemble puree ).

6. When you serve the puree, sprinkle a portion of the puree on each plate with mushrooms and onions (I personally just mix the fried mushrooms and onions with the puree together, but experience has shown that not everyone likes mushrooms).