Composition / ingredients
Step-by-step cooking
Step 1:
How to make mashed potatoes with cheese? Prepare the products. Wash the potatoes well and dry them. Take milk of any fat content, natural. Cheese — hard or semi-hard, high-quality and delicious, without milk fat substitutes.
Step 2:
Grate the cheese on a medium grater.
Step 3:
Peel and rinse the potatoes. Cut the tubers into several pieces. Put the potatoes in a saucepan, pour cold water so that it completely covers the vegetables. Add salt.
Step 4:
Put the pan on the fire and bring the water to a boil. Cook the potatoes on low heat for about 30 minutes, checking the readiness with a knife — it should easily pierce the pieces. The cooking time will depend on the variety and size of the tubers. Boil the milk. Drain all the water from the finished potatoes. Mash the potatoes until they are mashed, gradually pouring hot milk into them.
Step 5:
Add the butter to the puree and stir until the butter spreads all over the potatoes. Add grated cheese to the mashed potatoes and mix well.
Step 6:
Serve the mashed potatoes immediately while it is hot. Bon appetit!
You can please the kids and color the mashed potatoes with various natural juices. Red puree will turn out when beet juice is added (grate the boiled beetroot and squeeze out the juice). Orange, when adding carrot juice (squeeze the juice from raw grated carrots). Green puree will turn out if you add spinach or parsley juice to it (chop the greens in a blender, put them in a sieve or cheesecloth and squeeze out the juice).
Mashed potatoes are loved by everyone, both adults and children, and adherents of classical cooking, and the most desperate experimenters. Because mashed potatoes are not only a universal side dish, but also the basis of many other dishes. To some, the preparation of this dish seems quite simple, but someone does not manage to cook it well in any way.
Good mashed potatoes are not only smooth, without a single lump, but also lush, light. To achieve this, you need to follow some rules.
First you need to cook potatoes of a suitable variety. You do not need to try to make mashed potatoes from new potatoes or potatoes belonging to a group of varieties for cooking. Such potatoes are difficult to mash.
It is better to boil potatoes in a small amount of salted water. Boiled potatoes can be slightly dried over low heat or leaving the pan on the electric stove turned off. Mash the potatoes while they are hot, the mashed potatoes from the cooled potatoes will turn out to be faded.
You can mash potatoes in mashed potatoes with a pusher or a special potato press. You should not use a blender for this purpose, unless it has a special nozzle. Sharp knives destroy the structure of potatoes, and the mashed potatoes become liquid and viscous.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 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
