What dishes can be made from boiled potatoes? In many Western and Arab countries, mashed potatoes are a favorite side dish for many, especially with grilled dishes.
It is considered a healthy, integrated and light meal, with high nutritional value, and is useful in the winter because it gives a feeling of satiety and warmth.
From the potato variety to the accompanying fixings, most home cooks have their own take on the basic recipe.
Many cooks recommend removing the skin before mashing the potatoes. But there are leather recipes, and amateurs like to use the more rustic result.
Ingredients and use of potatoes
Potato skin contains many vitamins and minerals, as well as fiber and iron. Vitamins C and B6, which help aid the immune system, can help mashed potatoes on the skin during the holidays to fight off a cold.
The peels also add a toothy texture and an earthy flavor to the dish. Leaving the peel intact reduces the amount of starch. If you choose to peel, be sure to clean the potatoes well before placing them in the bowl.
Argument for peeling
Mashed potatoes may be a local dish, but good restaurant chefs can elevate them to an all-star experience. Most peel potatoes in pursuit of a softer buttery fluff than buttery goodness.
Most people generally agree that starchy potatoes like Yachts and Yukon Golds make the best mashed potatoes.
But these varieties tend to have the thickest skins, so if you belong to the leather camp, you might want to try the thinner-skinned variety.
The best sweet potato
Starchy potatoes, with their non-emulsifying peel, mix the best and also absorb butter and melted butter, making them the go-to choice for a classic mashed potato side dish.
You can eat the skin of any potato you choose, but the ring peel may be tougher to chew. If you want flakes in your plate, choose Yuxun Gold instead, which checks for higher starch requirements but with a slightly smoother skin.
Or, you can combine skewed anchors with unpeeled Gold Yukon for both the best qualities.
The thin skin of new potatoes makes them easier to eat, but the high moisture content can lead to gelatinous implants.
If you decide to use new potatoes for mashed potatoes, choose the smallest of the potatoes you can find, and boil them all to reduce the amount of water they absorb.
Gently mash with a potato masher or fork. Red-skinned potatoes are a better choice for mashed potatoes. The slightly higher starch content makes up for somewhat of a tougher intensity.
Waxy potatoes like red retain their shape, so cook them until they turn soft and begin to fall apart.
Dishes of mashed potatoes
Mashed potatoes are a meal that contains fiber, carbohydrates, proteins, and many important nutrients.
Mashed potatoes can be prepared in different flavors, according to the additions included in its preparation, such as boiled eggs, yogurt or vegetables.
Ingredients:
- 750 gm potatoes, washed and cut into 4 parts, unpeeled
- 1½ tsp salt
- 1¼ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup sour cream
- ½ cup parmesan cheese, grated
- ¼ cup butter.
Method of preparation:
Boil the potatoes in a large amount of salted water, bring to a boil, then reduce the heat and leave for 25 minutes.
Put the rest of the ingredients in a food processor and blend until well combined.
Drain the potatoes and put them in a deep bowl, add the butter mixture and mash with a fork.
Feet straight.
Egg mashed potatoes
Ingredients:
- 2 sweet potatoes, washed, peeled and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 clove minced garlic
- 2 eggs, boiled
- Vegetable oil, for frying
- Chopped parsley, to taste.
Method of preparation:
Boil the potatoes in a large amount of salted water, bring to a boil, then reduce the heat and leave for 25 minutes.
Drain the potatoes and put them in a deep bowl and mash them with a fork.
Add boiled eggs, salt, black pepper, garlic and parsley. Mash the mixture well.
Shape the mixture into balls with your hands, then fry them in heated oil in a frying pan on the stove.
Drain and serve immediately.
Yogurt mashed potatoes
Yogurt increases the nutritional value of potatoes
Ingredients:
- 5 sweet potatoes, washed, cut into cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 350 grams yogurt
Method of preparation:
Boil the potatoes in a large amount of salted water, bring to a boil, then reduce the heat and leave for 25 minutes.
Drain the potatoes, peel them, put them in a deep bowl and mash them with a fork.
Add the rest of the ingredients and continue to mash until the mixture is homogeneous, serve immediately.
Vegetable mashed potatoes
Light and tasty dish
Ingredients:
- 1 kg potatoes, washed, cut into cubes
- 1 sweet green pepper, cut into cubes
- 1 hot green pepper, cut into cubes
- 1 onion, cut into cubes
- 1 bunch mint
- 1 bunch parsley
- 1 teaspoon salt
- 1 teaspoon pepper.
Method of preparation:
Boil the potatoes in a large amount of salted water, bring to a boil, then reduce the heat and leave for 25 minutes.
Chop the vegetables together until smooth.
Transfer the vegetables to a serving bowl.
Drain the potatoes, peel them, put them in a deep bowl and mash them with a fork.
Transfer the potatoes to the vegetables, season with salt and pepper and toss gently.
Garnish the face with more mint and serve.
Mashed potatoes regularly appear on many American dinner tables, accompanying steak, chicken, and sometimes fish even crunching festive menus.
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