Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products. Tip - before peeling potatoes, put the kettle on) Potatoes should always be poured with boiling water.
Step 2:
Peeled and well-washed potatoes are poured with boiling water so that the water covers the tubers and put on fire.
Step 3:
When the potatoes boil, they need to be salted. Salt only according to your taste.
Step 4:
Potatoes are cooked for an average of 20-25 minutes. Readiness to try well with a knife - if the blade enters easily, the potatoes are ready.
Step 5:
While the potatoes are being cooked, grate the hard cheese on a fine grater.
Step 6:
Heat the milk to a very hot state, almost to a boil.
Step 7:
Drain the water from the finished potatoes and mash them very well with a pusher.
Step 8:
Add butter and grated cheese to the puree.
Step 9:
Mix everything well.
Step 10:
Then add the hot milk and continue to knead well with a spoon or a pusher. Control the amount of milk - depending on what consistency you want to get puree.
Step 11:
The finished mashed potatoes are very fragrant and airy.
Step 12:
Serve the mashed potatoes hot.
Step 13:
With milk, this puree is very tasty)) Bon appetit!
Root vegetables are best washed with a brush or a hard sponge under running water.
This puree is an excellent side dish for any meat or fish, an addition to vegetable stew as in everyday life. so it is for the festive table.
Crushed potatoes can be made without adding grated cheese, but cheese gives the dish a piquant taste. Try it!
Calorie 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
- Water - 0 kcal/100g
