Blender Mashed Potatoes
A go-to side dish for almost any meal! Blender mashed potatoes come out light and very smooth. The texture is gentle enough for little ones, and you can adjust how thick it is by adding more milk.
Cooking method
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Step 1:
How do you make mashed potatoes with a blender? Get your ingredients ready. Wash the dirt off the potatoes, peel them, and rinse them under running water.
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Step 2:
Cut large potatoes into 2–4 pieces; small ones can be left whole. Put the peeled potatoes in the pot you'll cook them in. Add water until they're completely submerged. Set the pot over heat and bring it to a boil. Cook the potatoes in the boiling water over medium heat for 25–30 minutes. Add a little salt to taste.
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Step 3:
You can check the potatoes with a knife or fork, just by piercing them — they'll be soft when done. Drain the hot water from the cooked potatoes and add the butter; it'll start melting right away on the hot potatoes.
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Step 4:
In a separate small pot, heat the milk until hot. Don't add too much milk to the potatoes, or they'll turn into more of a potato cream. But with too little milk, the blender blades may not be able to process it.
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Step 5:
First mash the potatoes with a masher. Then pour in the hot milk and mash a bit more. After that, use an immersion blender to get a smooth purée.
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Step 6:
Start blending on the lowest speed. It's best to use the pulse setting so you can watch how fine it's getting. As soon as it's smooth, stop, so it doesn't turn gluey. I don't recommend a countertop blender for this — that kind of vigorous blending turns the potatoes into paste, all because of the starch in them.
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Step 7:
The finished purée makes a wonderful side for any meat or fish dish. Blended smooth and very tender, it's even suitable for feeding small children. Enjoy!
- For extra flavor, you can stir a little minced garlic or fresh dill into the finished purée.
- Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
