Mashed Potatoes Recipe
- 1 Mashed Potato Consumption Advise
- 2 Mashed Potatoes Recipe
- 3 Different Mashed Potato Recipes:
Mashed potatoes, which can be consumed in many meals, can be made in many different ways. By adding different ingredients, you can also make different varieties such as mashed potatoes with mayonnaise, mashed potatoes with sour cream and mashed potatoes with onions. We’ll give you a simple mashed potato recipe and tell you how you can turn it into a special mashed potato recipe for you.
Mashed Potato Consumption Advise
We will answer the questions in your mind for the recipe for mashed potatoes and mashed potatoes, which are consumed in different ways and times. For example, we will answer questions such as what to eat with mashed potatoes and what dishes to serve with it. Maybe most of us know which dish is what goes with mashed potatoes, but let’s take a look at Turkish cuisine.
What to Eat with Mashed Potatoes ?
How Long Does Mashed Potatoes Last?
Mashed potatoes can be stored in a storage container or covered with cling film in the fridge for 3 to 4 days and then taken out and consumed after heating.
How to Reheat Mashed Potatoes?
We will give you with the mashed potatoes recipe you can maybe make a little extra and save it for the next days. Or maybe you accidentally miss out on some extra stuff, but don’t worry, you can reheat it and consume it. You can heat your mashed potatoes in the oven at 250 degrees for 15 minutes by adding a little butter or milk. If you do not have an oven, add milk or butter again in a saucepan and heat it over medium heat, stirring, until the milk or butter integrates with the mashed potatoes until it reaches the desired temperature.
Mashed Potatoes Recipe
- 6-8 potatoes
- 1 liter water (for boiling the potatoes)
- 2 spoon butter
- 1 glass milk
- black pepper
- For mashed potatoes, first of all, the potatoes are peeled, chopped and boiled in plenty of water.
- The softened potatoes are sieved.
- Before it cools, butter is added and crushed.
- Add milk, salt and pepper.
- It is crushed until it becomes a puree.
- The mashed potatoes are served hot with meat, chicken or roast dishes.
- Bon appetit.
Trick for Mashed Potatoes Recipe
• In order to save time and make them softer, you can boil the potatoes by dicing them after peeling them.
• You can get better results by mashing the boiled potatoes with a masher.
• While making mashed potatoes, milk cream can be added instead of milk.
How Many Calories in Mashed Potatoes?
One tablespoon of mashed potatoes is 28 kcal. One portion is 491 kcal. Since the starch rate of potatoes is high, diabetic patients should be careful not to consume it.
How to Thicken Mashed Potatoes
Keeping the consistency is an important skill in making Mashed Potatoes. From time to time, you may experience consistency problems due to adding too much milk or butter, overcooking the potatoes, and not draining the cooking water completely. But don’t worry, we have the answers to your questions about how to thicken the mashed potatoes.
Use Heat to Thicken:
Heat the potatoes on the stove, stirring occasionally. Place the potatoes in a large open saucepan over medium-low heat. Stir occasionally with a fork until excess moisture has evaporated and the potatoes are your desired consistency. You can also try heating it in the microwave.
Add Thickening Ingredients:
Choose a thickening agent that useful for you. There are several ingredients you can add to your potatoes that will thicken them quickly. These include flour, cornstarch, powdered milk, instant potato flakes, potato starch, arrowroot, tapioca or parmesan cheese.
Different Mashed Potato Recipes:
You can customize your mashed potatoes by preparing them according to our recipe and adding various sauces, spices or vegetables. Here we leave an example for you to show your talent and creativity.
How to Make Mashed Potatoes With Mayonnaise:
After making your mashed potatoes according to the recipe we have given, you can add mayonnaise and mix it to make mashed potatoes with mayonnaise. Or you can just add mayonnaise on top.