Potatoes appeared in Russia at the end of the 17th century. In our time, perhaps, it is difficult to find such a person who would not try it. Potatoes can be boiled, fried, stewed, baked. From it you can even cook a whole dinner, starting with a salad and ending with a dessert. One of the most favorite dishes for many people is mashed potatoes. It can be made with water, milk and other ingredients. But today we will learn how to cook mashed potatoes with cream.
List of ingredients
This dish is great with any kind of meat, fish, liver, and vegetables. If you learn how to do it, then your loved ones will be very delighted. The dish turns out to be very budgetary, tender and satisfying. What do we need to prepare it? We list:
- Potato. Of course, this is one of the most important ingredients for the preparation of this dish. How much to take, you ask? We answer: it all depends on the number of people for whom you will cook. For a family of four, 5 large potatoes will be enough.
- Salt - to taste. If you choose from large and small, then it is better to prefer the second option.
- Butter - two to three tablespoons.
- Chicken egg - one piece.
- And another main ingredient is cream. We will need to take half of the usual glass.
- Bay leaf - one or two pieces.
- You can add your favorite spices, but it already depends on your preferences.
As you can see, the list is quite simple. These products are most often found in any home. And if something suddenly from the above list was not found, then you can always take a walk to the store and buy the missing one.
Creamy Mashed Potatoes: Recipe
This dish will decorate your table on weekdays and holidays. Each hostess at least once, but was preparing mashed potatoes. After all, it can be served with a wide variety of side dishes.
On summer days, mashed potatoes with cream are ideal for a vegetable salad with green onions. If autumn or winter is already standing outside the window, then it is best to cook meat or liver for the table. Mashed potatoes are the perfect side dish.
Let's learn how to cook it right. Sequencing:
- Wash potatoes well in warm water. If necessary, use a special brush for washing vegetables.
- We take a convenient knife and begin to peel the potatoes.
- Next, select a suitable pan and pour water into it.
- Cut potatoes into several pieces. Rinse with cold water to remove excess starch. Put in a saucepan and put on fire.
- When the water boils, reduce the power of the burner.
- Salt the water a little. Add bay leaf for aroma and piquant taste.
- Cook until potatoes are soft.
- Now carefully, so as not to burn yourself, drain the water from the pan.
- We take a pusher and begin to knead the potatoes.
- Break the egg and mix everything well.
- Add if necessary.
- Put butter in puree.
- Now we need to introduce the last and most important ingredient - cream. It's best if you warm them up a bit. You can do this on the stove, pouring them into a small saucepan or using the microwave.
- Pour cream into puree. Beat everything well with a spoon.
Puree with cream is ready. Enjoy your meal!
Even such a simple dish has its own nuances. We invite you to get to know them:
- Some housewives believe that mashed potatoes with cream are best made using a regular pusher. What if you take a mixer? After all, you will have to mash with a crush or a spoon for a long time. And besides, lumps may remain. Beating with a mixer will speed up the cooking process. Puree turns out especially gentle and airy.
- Fresh herbs are a great addition to mashed potatoes.
- Cream can be replaced with regular milk. And if neither one nor the other was at hand, then do not drain all the water in which the potatoes were boiled. Add an egg, more butter. This puree will also be quite tasty.
- Do not beat the potato mass with a blender or mixer for a long time.
Serve to the table only in a hot or warm form. When heated, the dish somewhat loses its taste.
Conclusion
Puree with cream, the recipe with a photo of which you could see in this article, is not difficult to prepare. You can sauté onions or mushrooms and add to puree. Try different options and enjoy the process and the result of cooking!
Potato dishes are probably one of the most common in our diet. Today I will try to diversify such a classic side dish as mashed potatoes, adding brynza cheese, cream and green onions to plain ingredients. It turns out an interesting combination of flavors, try to cook.
By the way, mashed potatoes with cream and cheese It is an excellent side dish for meat or fish.
Ingredients
- potato 700 g
- feta cheese 200 g
- cream 10-20% 180 g
- green onion 20 g
- salt taste
Cooking
We clean and wash potatoes. 
Cut the potatoes into equal pieces, put in a saucepan, pour water, salt and set to boil. It must be remembered that the smaller the pieces of potatoes you have, the less time it takes to cook. 
Cut cheese into cubes. The size of the side of the cube is about 1 cm. If you have the opportunity and desire to use Feta cheese, then use it - the dish is even tastier with it. 
Finely chop the green onion. 
When the potatoes are boiled, drain the water from the pan and mash the potatoes into a puree. Add the cream, heated to a warm state, mix. If there is no cream, then you can, of course, add milk, but mashed potatoes with cream tastier and more satisfying. 
Add almost all green onions and mix again. I always set aside a small part of the onion for a beautiful presentation. Now it's time to add the cheese. We mix the cheese with mashed potatoes very carefully, moving from the bottom up, so as not to damage the integrity of the cubes.
It can be served as a separate dish or as a hot side dish. On top I sprinkled some chopped green onion and ground black pepper. Mashed potatoes with cream and cheese ready! Enjoy your meal! 
Tell me, are there people who do not like potatoes? It seems to me that this is one of those few foods that everyone eats and loves. That is why there are so many potato dishes. Remember the famous dialogue from the film "Girls", when the offended main character speaks with such rapture about potatoes:
"Fried, boiled, mashed potatoes. Next: french fries, potato pie. ... Please: potato pies with meat, mushrooms, cabbage and so on. Potato pancakes, mushroom sauce, tomato sauce, sour cream sauce and so on further... Potato roll, casserole, stewed potatoes with prunes, stewed potatoes with bay leaf and pepper, young boiled potatoes with dill. Shaniki!.."
The dish that I want to offer can be served on its own. It doesn't need fish or meat. It is very nutritious in itself, as cheese and cream go with potatoes. The only thing that goes amazingly well with it is any vegetable salad, and preferably juicy, without mayonnaise and sour cream.
So, potatoes, as usual, must be peeled, all eyes removed.
Cut into quarters so that the potatoes cook faster, cover with fresh water and cook until tender in salted water for about 25-30 minutes.
When the potatoes are cooked, drain the water from it, mash lightly and add the butter.
Heat the cream to 70 degrees and pour into the potatoes.
Immediately blend the whole mass with a blender to a soft puree.
And only after that add grated cheese to the puree. The creamy taste of the puree will depend on the type of cheese you choose.
Stir the puree with the cheese with a spoon, not a blender. It is important that the cheese does not begin to melt evenly throughout the mashed potatoes, but as if in islands. The dish is served immediately, hot. Sprinkle with dried herbs before serving. It can be just rosemary or a mixture of Provence herbs.
Cooking instructions
1 hour Print
1. You won't believe 1 - peel potatoes! I have already observed a couple of people who boiled potatoes, and only then they peeled them and crushed something similar to mashed potatoes from them. So, we peel the potatoes as much as we can fit in the pan (if you want to cook a small amount of mashed potatoes, don’t take a huge pan and put 2 potatoes in it. After you mash it, there is a chance that you will immediately don't eat it and it will stand - the thinner the layer of puree smeared across the bottom of the pan, the faster it dries and turns to stone, so it's better to have a thicker layer and a smaller pan). After peeling the potatoes, cut them - you can cut them into squares, rounds, rhombuses or even hieroglyphs, the main condition is that all the slices should be as much as possible the same size (I cut them into semicircles 1–2 cm thick). This is necessary so that all the potatoes are cooked at the same time. Crib How to make mashed potatoes
2. If you are slowly but surely cutting potatoes, then it is better to put them immediately in a saucepan into which you previously collected water, there should be 2 fingers more water than the level of the potato. Peeled and chopped potatoes in the fresh air quickly turn black. When all the pieces are cut and packed into a pot of water, salt with 2-3 pinches of salt (for 3 liters 1 teaspoon of salt without a slide, start from these proportions).
3. We put it on the fire, turn it on 9 out of 9, and cover it with a lid a little to one side so that the water does not boil away and splash everything around and do not have to wash the stove. Boil potatoes on average from an hour to an hour and a half, it all depends on the pieces with which you cut it. Ready potatoes break easily when pierced with a fork, it is important not to overcook, check it every 10 minutes, after half an hour of cooking, this will allow you to understand. When is it ready and how long does it take to cook.
4. While the potatoes are cooking, cut the champignons, if you have medium-sized mushrooms, just cut them in half and that will be enough, almost all mushrooms are heavily fried during cooking, their size is reduced by 2-3 times. And one more thing - it is not advisable to wet the mushrooms, well, they can be rinsed with water, but they will instantly absorb moisture and will be different in consistency by the end of cooking, if you bought mushrooms in a supermarket, then they are definitely the right degree of purity, but if you still want wash them, then be sure to put them on a towel so that water can drain from them. We clean and cut the onion, we cut it into half rings 3-5 mm thick. Then we put a frying pan on the fire (remember its dryness, dry - pour oil, wet - evaporate water, and only then pour oil), turn on 7 out of 9 and pour oil. Once the pan is hot, add the onion and saute for 3-4 minutes until translucent and golden around the edges. Put mushrooms on the onion and fry them together with onions for 15-20 minutes, stirring every 3-4 minutes - the mushrooms will be ready when they decrease from their original size by 2-3 times and become covered with gold (an indirect sign, steam - the less it is, the closer is the “ready” moment for mushrooms). Remove from fire.
5. After the potatoes are cooked, drain all the water from it (try to drain the maximum amount of water). Add a piece of butter, cover with a lid and wait until it melts. Then add the cream and mash the mashed potatoes (it takes me 5-7 minutes of active work with a masher to break up all the potatoes and remove lumps. I do not advise using a blender - you will get a homogeneous mass, but it will be very liquid, and look little like mashed potatoes ).
6. When serving mashed potatoes, sprinkle mashed potatoes on each plate with mushrooms and onions (I personally just mix fried mushrooms and onions with mashed potatoes together, but in my experience - not everyone likes mushrooms).