Mashed potatoes with cheese. Instructions for preparing a side dish of potatoes with cheese Mashed potatoes with cheese

A beautiful treat for festive table, nourishing and tasty - potato nests with meat, mushrooms, cheese, ham, eggs.

Potato nests with mushrooms or minced meat, baked in the oven under cheese crust- a fairly young dish. Nevertheless, it has already gained popularity and become an original hot dish, and this is not surprising, because mashed potatoes go well with mushrooms and cheese. The most suitable fillings for nests are: different mushrooms. You can take fresh champignons, oyster mushrooms or boiled Forest mushrooms. You can also add boiled to the mushroom filling chicken fillet. In this case, you will get even more delicious potato nests with mushrooms and chicken. You can also cook potato nests with minced meat, in which case it will need to be overcooked along with the mushrooms.

Today I want to show step by step recipe potato nests with mushrooms in sour cream and garlic sauce. The recipe will use boiled forest mushrooms - porcini mushrooms, boletus and Polish mushrooms. As for mashed potatoes, to prepare nests you can use either freshly prepared mashed potatoes or ready-made mashed potatoes left over from dinner or lunch.

Potatoes - 500 gr.,
Salt - to taste
Butter - 50-60 gr.,
Forest mushrooms or champignons - 400-500 gr.,
Sour cream - 3 tbsp. spoons,
Spices to taste
Garlic - 2 cloves,
Hard cheese - 100 gr.,
Eggs for lubricating nests - 1 pc.,
Onions - 1 pc.,
Sunflower oil.

Preparing nests with mushrooms begins with preparing mashed potatoes, from which the nests will be formed. Wash and peel the potato tubers. Cut the potatoes into two to four pieces. Transfer to a saucepan. Fill in cold water. After boiling, salt the potatoes. Boil until done. Cover the pan with potatoes with a lid. Drain the water. Add butter. Use a potato masher to crush the potatoes until you have a smooth mashed potato consistency.

To prepare potato nests with mushrooms, you can use both fresh champignons and boiled wild mushrooms. If you cook the nests with champignons, you need to wash them and then cut them lengthwise into thin slices. Cut the peeled onion into cubes.

Fry the onion, stirring with a spatula in sunflower oil until milky.

Then add the mushrooms.

Use a spatula to mix the onions and mushrooms.

To make the mushroom filling juicy, add sour cream to the mushrooms. Next, add garlic, passed through a press, to the mushrooms.

Salt the mushrooms and add spices (you can just add black ground pepper). Simmer the mushrooms in the garlic-sour cream sauce for about 10 minutes, stirring occasionally.

Remove the pan with mushrooms from the stove and let them cool. Cover a baking sheet with parchment. Grease with vegetable oil to prevent potato nests from sticking to it. There are two ways to form nests. The first way is using a culinary syringe. Using a tablespoon, place equal-sized cakes onto a baking sheet. Fill a cooking syringe with mashed potatoes. Press the mashed potatoes into a rim around the tortilla. It turned out to be a nest.

You can make nests a little differently. Roll the mashed potatoes into a ball. Place it on a baking sheet coffee cup Make a depression in the center of the ball. The result is a round nest. Fill it with mushroom filling.

Brush the nests with beaten egg.

Grate the hard cheese on a medium grater. Sprinkle it over the prepared potato nests with mushrooms.

Place the baking sheet in the oven, heated to 180C. Bake for about 15-20 minutes. Once the cheese is browned, potato nests With mushrooms in sour cream and garlic sauce can be considered ready.

Transfer them to a plate, lifting them with a spatula. Serve as a main course with salads. Enjoy your meal. I will be glad if you liked this recipe for potato nests with mushrooms.

Recipe 2: potato nests with minced chicken

I cook potato nests with minced meat in the oven for almost all family holidays, the dish turns out very tasty and looks simply amazing. I offer the recipe with photos to you too.

They are easy to prepare, but require a lot of time. Although, if you make the puree in advance, the rest of the cooking will go quickly. The nests can be served at common dish or in portions.

700-750 g of fresh potatoes;
onion head;
2 tbsp. vegetable oil;
200-250 g minced chicken;
tbsp wheat flour;
a piece of butter – 30-40 g;
raw chicken egg;
80-100 g cheese;
spices (mixture of peppers),
salt to taste.

Peel the onion and chop with a knife. Pour vegetable oil into a frying pan, heat it and fry the onion in it until golden color, it usually takes 3-5 minutes. Don't forget to stir from time to time to avoid burning.

Add the minced meat to the onion, mash it with a spatula or fork. Continue frying the onion and minced meat for another 8-20 minutes until the meat is completely cooked. You can cover the frying pan with a lid, then the process will go faster. Instead of minced chicken, you can use pork or beef. In almost ready minced meat add your favorite spices, pepper and salt to taste. Remove the pan from the stove and allow the filling to cool.

Peel the potatoes and rinse. Cut into small pieces. Fill the pan with water and heat. When the water boils, transfer the potatoes to the pan and cook for 15-20 minutes until they begin to soften.

Drain the water from the pan into the sink. Add butter and spices.

Mash the potatoes well with a potato masher.

To make it convenient to cook from the potato mass, add to it a raw egg. Mix the egg into the potatoes quickly to avoid lumps.

Add flour. Add it little by little, otherwise lumps will form.

After adding flour, stir the puree again. Then set the saucepan with the mixture aside for 5-10 minutes.

Grease a baking dish with oil. If you have breadcrumbs, you can sprinkle the bottom of the pan with them. Make nests from the puree. They can be squeezed out of a pastry bag. Or spoon it out, making a hole for the minced meat. I used a small ring salad pan. So, spread the puree in any way you like. Place a portion of minced meat into the hole. Don't make the nests too big, otherwise they may fall apart.

After the minced chicken, add a thin layer of sour cream or homemade mayonnaise, they will add additional juiciness to the nests.

The nests are almost ready. Grind the cheese on a grater and sprinkle on top. Use a soft variety so that it melts well.

Set the oven to 180-200 degrees depending on the power. Cook for 15-20 minutes. The degree of readiness is easy to determine when the cheese begins to melt and acquires a golden crust. Turn off the heat, take out the mold and place the nests on a large flat plate.

For beauty, sprinkle the dish with herbs or decorate with fresh vegetables. There is no need for a side dish for potato nests. The dish turns out to be very satisfying.

Recipe 3: potato nests in the oven (with photo)

Do you want to surprise your guests or loved ones with original and delicious dish without spending a lot of time, then I suggest you take a closer look at the recipe for making potato nests with meat filling. The range of products is the most common and affordable, and the result is tasty and hearty dish, which even a novice cook can handle.

It will greatly simplify the process if you have mashed potatoes from yesterday's dinner, and the minced meat has already been thawed. This recipe is perfect for busy housewives or for those who still don’t know how to recycle yesterday’s puree.

I hope that interesting presentation You will like the usual products and you will definitely want to cook this dish. In addition, there is a lot of room for imagination; the meat can be replaced with any other filling or the minced meat can be supplemented with mushrooms, various vegetables or sauces. Serve the dish yourself, because baked potato nests with minced meat are a self-sufficient, satisfying and nutritious dish!

mashed potatoes – 500 grams.
egg – 1 pc.
flour – 2 tbsp. spoons.
onion – 1 pc.
minced meat – 600 grams.
cheese – 100 grams.
salt - to taste.
spices - to taste.
mayonnaise - to taste.
vegetable oil- in fact.

Boil the potatoes and mash them into a puree, adding a piece of butter and milk. Salt to taste.

Add egg and flour.

The puree should be quite thick and plastic. For the filling, chop the onion into cubes and place it in a heated frying pan with vegetable oil. Fry until done and add chopped meat. Absolutely any minced meat of your choice is suitable here.

Cook the minced meat over medium heat, stirring and breaking up any lumps with a spatula. During the process, add salt and spices to taste. As soon as the minced meat turns white, the filling is ready.

Grease the baking dish with oil. Spoon mashed potatoes into portions and make a well in it. Depending on the desired portion size, the number of nests may be more or less than indicated in the recipe.

Add the minced meat filling to the nests, press it down a little and use a spoon to go along the edge of the potatoes, leveling the nests in a circle to form even sides.

Lubricate the tops of the nests with mayonnaise or any other sauce and sprinkle with grated cheese.

Bake at 200*C for about 20 minutes.

Before serving, the dish can be sprinkled with fresh herbs if desired. In order for the nests of mashed potatoes with minced meat to better hold their shape on the table, you need to let them cool a little, or carefully transfer them to a plate, using a wide and comfortable spatula.

The dish goes well with fresh vegetables or various salads. Juicy, aromatic and very tasty, your loved ones will certainly like it!

Recipe 4: potato nests with mushrooms

Potato nests with mushrooms will decorate even a holiday table thanks to their non-standard serving. In addition to taste and appearance, this dish impresses with its ease of preparation. Try it, and potato “nests” with mushrooms will appear regularly on your table. The filling can always be adjusted if desired.

potatoes - 750 g
champignons - 250 g
sour cream - 100 g
cheese - 70 g
onion - 1 pc.
butter - 40 g
egg - 1 pc.
garlic - 2 cloves
spices- 1 tsp.
salt and pepper - to taste

Boil the potatoes in salted water until crisp. While the potatoes are cooking, prepare the filling and sauce. Add herbs to the sour cream (a mixture of Provençal herbs is appropriate) and crushed garlic, mix.

Cut the onion into cubes.

Chop the champignons.

Fry the onions and mushrooms until appetizingly golden brown, after salting and seasoning with spices. We make a fluffy and elastic puree: mash the potatoes, add butter, beat in the egg and mix very quickly so that the white does not have time to curl.

Cover a large baking sheet with a sheet of parchment. Mashed potatoes Place in a pastry bag fitted with a large round tip and form potato nests. If you don’t have a pastry bag with a nozzle, you can use any thick food-grade polyethylene bag with a cut edge.

Fill the nests with filling.

Add sauce.

Sprinkle with finely grated cheese.

Place the baking sheet in an oven preheated to 180° and bake the potato nests with mushrooms for 20–25 minutes - readiness is determined visually by the appetizing cheese crust.

Let the nests cool, place on a platter or plates, and serve, garnishing with herbs if desired.

Recipe 5: Mashed Potato Nests (step by step)

Potato nests are prepared in the oven from mashed potatoes with mushrooms, but can be used different fillings: minced meat, cheese with herbs, chicken with champignons, etc.

500 g mashed potatoes,
400-600 g mushrooms,
1-2 pcs. Luke,
greenery.

Boil the potatoes and prepare a non-liquid puree (I prepare puree without eggs, only with milk and butter, and sometimes I just add olive oil and a little potato broth).

Prepare mushroom filling: fry mushrooms in vegetable oil with onions, season with salt, herbs and, if you like, sour cream.

To make the nests, fill a pastry bag (with a wavy tip) with the prepared puree. If you plan to serve the nests right away, then we will squeeze the puree onto a baking sheet. If you prepare the nests a little in advance, you can squeeze them onto baking paper.

Let's start by making the bottom of the nest. To do this, squeeze out the puree in a spiral, starting from the center and moving towards the edge. The size of the bottom and the nest itself depends only on your taste and appetite.

When the bottom of the nest is made, we begin to build up the walls. To do this, squeeze the puree along the edge, moving in a circle.

The height of the nest also depends on your taste.

When all the nests are “built”, you can fill them with filling.

If you are preparing the dish in advance, then the nests can be placed in a plastic form, turning it upside down (this will make it easier to remove the nests later) and put in the refrigerator until baking.

You can bake the nests on a baking sheet all at once, or you can arrange them in portioned baking dishes, in which you can then serve.

The top of the filling can be sprinkled with grated cheese. Bake the nests in a preheated oven until a crust forms on the mashed potatoes. These are the festive Lenten recipes.

Recipe 6: Potato nests stuffed with eggs

Please your loved ones with original hot snack or as a main course - prepare crispy potato “nests” baked with quail eggs. You can experiment with the filling, in this version - champignons and ham. Potato “nests” turn out to be interesting appearance, with excellent taste.

Potatoes - 2-3 pcs.
Quail eggs - 6 pcs.
Champignons – 100 g
Ham – 80 g
Green onion (feather) - 2 pcs.
Salt - to taste
Ground black pepper - to taste
Vegetable oil - for frying and greasing molds

Wash raw potatoes well, but do not peel them. Wrap each potato in foil. Bake the potatoes in an oven heated to 200 degrees until cooked. The baking time for potatoes depends on their variety.

Cool the baked potatoes and peel them.

Grate the peeled potatoes on a coarse grater.

Wash the champignons, wipe with paper towels and cut into small cubes.

Also cut the ham into cubes.

Finely chop the green onions.

Heat vegetable oil in a frying pan. Fry the champignons until light golden brown.

Add ham to the champignons and green onions, salt, pepper and just mix. Do not fry.

Lightly grease the muffin pan with vegetable oil. Place the grated potatoes in the molds, distribute them along the walls and bottom to form “nests”. There is no need to compact the potatoes tightly.

Place the pan with potatoes in the oven, heated to 200 degrees, for 15 minutes so that the potatoes are slightly browned.

Then fill the potato “nests” with ham and champignon filling.

Carefully drive one into each “socket” quail egg. The egg can be sprinkled with salt and ground pepper to taste.

Reduce oven temperature to 180 degrees. Place the pan in the oven and bake the potato “nests” for 10 minutes. Readiness can be determined by the doneness of the egg.

Cool the finished potato “nests” a little, then carefully remove from the molds and serve.

Bon appetit!

Recipe 7: Mashed Potato Nests with Chicken

Potato nests with chicken are a familiar combination of ingredients in an unusual design. This dish will look good on the holiday table.

Potatoes 1 kg
Chicken fillet 300 g
Onion 1 piece
Semi-hard cheese 100 g
Butter 50 g
Salt to taste

Wash the potatoes, peel and cook until tender. Crush the boiled potatoes into puree with the addition of butter and salt, and you can also add a little water. The mashed potatoes should be thick so that they can be easily formed into nests. Allow the finished puree to cool.

Cut the chicken fillet into small pieces.

Cut the onion into half rings or smaller.

Lightly fry the chicken fillet with onions in a frying pan. Let cool.

Grate the cheese on a fine grater.

From the cooled mashed potatoes, form nests on a baking sheet with parchment paper using your hands: lay out a couple of heaped tablespoons of mashed potatoes and form the bottom and walls.

Place the cooled filling into the formed potato nests. Place the filling tightly so that more can fit.

Place the baking sheet with potato nests in a preheated oven and bake for 20 minutes at 180 degrees.

This is what potato nests look like in cross-section.

Additionally, potato nests can be watered soy sauce, sprinkle with herbs or, for example, ground black pepper. Bon appetit!

Recipe 8: nests stuffed with eggs and cheese

We offer original side dish from boiled and baked puree. Potato nests stuffed with eggs are an excellent appetizer in an unusual design, a spectacular decoration for a festive feast, which demonstrates the creative approach of a caring housewife and the ability to skillfully prepare it.

Potatoes – 400 -600 g,
Butter – 70-80 g,
Chicken eggs – 4-6 pcs.,
Cream – 60 ml,
Hard cheese – 50 g,
Bay leaves – 2 pcs.,
Salt and black peppercorns - to taste.

Peel the potatoes and rinse. Slice and boil in salted water with bay leaves and peppercorns until tender.

Initially, mash the finished potatoes without adding anything, using a regular spoon or fork.

Then, beat in one egg, pour in 40 g of cream, add most of the butter, grate all the cheese and mix all the ingredients until smooth.

Transfer the whipped puree into a pastry bag. Place paper on a baking sheet and, gradually squeezing out the puree, form nests of a certain size, as shown in the photo. Depending on the intended size, the quantity may vary. In our case, four nests were obtained from the prepared puree.

Transfer the baking sheet to an oven preheated to 180 degrees. Cook for 20 minutes until the surface of the mashed potatoes is lightly browned.

In the meantime, you need to prepare the filling: boil the eggs and chop. Pour the rest of the cream into the pan, add the chopped boiled eggs, salt and pepper strictly to taste, you can add a spoonful of vegetable oil. Turn on the heat and, stirring vigorously, fry for 2 minutes until the mixture thickens slightly.

Place the finished baked nests on plates and fill them egg filling and garnish with thyme sprigs.

Recipe 9, step by step: meat in a potato nest

The most common dish - meat with mashed potatoes - can be served in an interesting and original way, in the form of potato nests stuffed with meat. Lightly baked in the oven, the puree acquires an unusual taste, and melted cheese sprinkled on top gives the dish a piquant and mouth-watering aroma.

U of this dish there are many variations. Potatoes go well not only with meat, but also with chicken and fish. Therefore, if desired, you can replace the filling of potato nests. A vegetarian option is also possible - filling from fried mushrooms with onions or stewed cabbage.

5-6 potatoes;
400 g meat;
4-5 onions;
2 eggs;
70 g cheese;
Vegetable oil;
Mayonnaise (optional);
Salt pepper.

Cut the meat into small pieces.

Fry the meat over hot oil frying pan on all sides 3-4 minutes.

Peel the onion and chop coarsely.

Add the onion to the meat and simmer until the meat is cooked for about 40-50 minutes. 10 minutes before cooking, add salt and pepper. You may have to add water to the meat during the stewing process. It depends on the juiciness of the onion and the fat content of the meat.

Peel and boil the potatoes in salted water.

When the potatoes are ready, drain all the water and mash them with a potato masher. Cool slightly and add eggs, mix thoroughly.

You should get a homogeneous potato mass.

Grease a baking sheet with oil. Place the potato mixture into a cooking bag. If you don’t have one, you can use a kefir bag with a corner cut off. Squeeze a little mixture onto the baking sheet in the shape of a circle and level it with a spoon. This will be the bottom. Its thickness should be approximately the size of your little finger.

Place the prepared meat and onions in the middle of the bottom. It is better to do this with a fork so that excess juice does not get on the potato mixture.

Squeeze the potato mixture out of the cooking bag to make the sides.

Place the nests in a preheated oven (t=200 degrees) for 15 minutes. Before sending, you can grease the top of the meat with mayonnaise.

Grate the cheese.

Remove the nests from the oven and sprinkle them with cheese. Place the nests in the oven for another 3 minutes to melt the cheese.

Potato nests with meat are ready! Serve them with vegetables and herbs. Bon appetit!

Recipe 10: mashed potato nests with minced meat

potatoes: 2kg
butter: 200g
milk: 200ml
salt: 0.5 tbsp.
chicken eggs: 2 pcs
minced meat: 200g
bow: 2pcs
hard cheese: 100g
vegetable oil: 20g
ground black pepper: a pinch
carrots: 1pc
greenery

Peel the potatoes, put them in a saucepan, add water, add salt (0.5 tbsp). Cook until done. Then drain the water, add butter and milk.

Mash the potatoes into a puree.

Leave to cool.

Finely chop the onion. Grate the carrots. First fry the onion in vegetable oil, then after a minute add the carrots and minced meat. Fry until the minced meat is ready (~5-7 minutes). Add salt and pepper to taste.

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Whatever one may say, but to prepare such a banal and ordinary dish as mashed potatoes To make it tasty, you also need to be able to. There are all sorts of little things, just knowing which, you can prepare an excellent side dish, making it something more than the usual “puree”.

For even more flavor, you need to cook the potatoes by putting a couple of cloves of garlic, an onion or carrots directly into the pan. You need to beat it thoroughly and for a long time. I don't know who, how

But I do this first with a masher and then with a mixer. This is the only way to get rid of lumps and get that creamy consistency. By adding a little sour cream, plain yogurt or grated cheese, we get gentle creamy taste, and a beaten raw egg will give it plasticity.

Potatoes also love a lot of butter. This is truly the best ingredient for purees.

Spices that work well include ground white pepper, baked garlic, fried onions, mushrooms, herbs, and mustard.

Thinking about what to make as a side dish for the veal recipe, I decided to cook potatoes. A classic, whatever. And now, taking into account those simple rules preparations that were known to me and that definitely work, I did this mashed potatoes.

Ingredients:

Potatoes - 5 pcs;
Carrots - 0.5 pcs;
Egg - 1 pc;
Butter - 50 g;

For the cheese sauce:

Cream - 200 ml;
Processed cheese - 200 gr;
Garlic cloves - 3 pcs;
Mustard - 2 tsp;
Parsley;
Salt;
Ground black pepper

Cooking method:

Boil the potatoes. When cooking, put half of the carrots in the pan. This is necessary to give an interesting aroma and taste to a familiar dish. You can put onions, garlic or something else instead of carrots.
While the potatoes are cooking, cook cheese sauce. Heat the heavy cream over low heat and add the grated processed cheese into it. Of course it would be better to take a regular one hard cheese, but this was the only one at hand. Mix the cheese and cream and cook over low heat until the cheese is completely dissolved. Add chopped garlic, a little mustard, as well as herbs, salt and pepper to taste. Let it cook for another minute. Set aside.
Drain almost all the water from the finished potatoes. Leave about half a glass. The carrots have already done their job, so we remove them. Add butter and cheese sauce to the potatoes, beat in the egg.

Salt if necessary. We crush everything with a masher.

Mix and beat with a mixer or whatever you usually use until all the lumps disappear and the potatoes acquire a creamy consistency.

Mashed potatoes with cheese sauce ready!

Bon appetit!

On side dish for pork or any other meat, see also garlic mashed potatoes with red onions, the recipe for which is located.

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03.06.2014

Mashed Potatoes with Parmesan Cheese- an interesting variation of classic mashed potatoes, prepared in every home. Every housewife or owner has her own recipe, so I have a couple. One of them, my favorite, is with Parmesan. I love delicious noble cheeses! Parmesan is used in the preparation of pasta, risotto, sometimes pizza, eaten plain or sprinkled on salads. The Italians, and not only them, are simply obsessed with it. Once, after preparing the pasta, I had a small piece of Parmesan left and I decided to add it to the puree - it turned out so tasty that I later had breakfast, lunch, and dinner with this side dish.

Ingredients

- 1 kg
- 70 gr
- 300-400 gr
- 1 PC
- 50 gr

Cooking method

When planning to make mashed potatoes, choose potatoes with a high starch content, such as Nevsky. These potatoes boil well and are great not only for mashed potatoes, but also for potato pancakes. We clean it, cut it into large cubes or halves, put it in a saucepan, salt it generously and pour filtered boiling water from a just boiled kettle. If you pour the potatoes already hot water, all useful minerals and vitamins remain in it. Cook until the potatoes are well cooked. Drain almost all the water and start pounding. We pound long and hard until not a single whole tuber remains. We heat the milk, maybe in the microwave, and pour it into the puree, crush and mix. Add milk until the puree reaches the consistency you want, it’s different for everyone. Add butter and mix.
Now take a raw egg, break it into puree and mix very quickly and continue to crush. If you mix slowly, small strings of protein will remain in the puree, and this is not very tasty. But if the egg “dissolves” in the puree, its taste will become more intense. If you have never tried this method, I highly recommend it.
The next step is the introduction of cheese. Grind the Parmesan cheese on the finest grater and pour it into the side dish.
Mix and crush again. We try to see if the puree is salty enough (Parmesan cheese is quite salty, so we taste it only after adding it). If necessary, add more salt, see if there are any lumps, if there are, crush until there are none at all. If they still remain, it means the potatoes were low in starch or you simply undercooked them slightly. Therefore, keep an eye on every little detail. You can serve mashed potatoes with Parmesan cheese with either steak or...

It is unlikely that anyone will dare to dispute the statement that one of the most popular side dishes for meat, mushroom and fish dishes is nothing more than. His delicate structure attracts even many fastidious gourmets. Classic recipe mashed potatoes involves literally several additives to the main ingredient. This, of course, is a liquid base consisting of milk, cream or broth, in which, in fact, the potatoes were boiled. A fat-containing product will also be required here, which can be either butter or vegetable oil, as well as lard or margarine. Well, what dish would be complete without spices such as ground pepper and, of course, the indispensable salt? A raw egg is often added to the puree. But, if you show a little enthusiasm and imagination, you can always make the taste of any food even better. For example, if you prepare mashed potatoes with cheese, not only will it have a slightly different consistency than usual, but its taste will also become even more attractive.

Ingredients:

800 gr. potatoes;
90-100 gr. hard cheese;
100-120 gr. milk;
30 gr. lard (or other fat-containing product);
salt and ground pepper - to taste.

Additives such as chopped herbs (dill and parsley), horseradish, chopped and fried onions, and garlic will also help give mashed potatoes an even more interesting taste.

Yield: 4 servings.
Cooking time is about 40 minutes.

How to make mashed potatoes with cheese:

Peeled and washed tubers raw potatoes cut into circles (or just cut into pieces), put in a saucepan and, pour boiling water, boil until fully cooked. Don't forget to add salt to the water.

Try to make the potato rounds the same thickness to ensure that some of them do not remain soggy during cooking.

To give mashed potatoes not only additional taste, but also color, you can boil carrots or pumpkin, beets or green beans along with the potatoes.

While the potatoes are boiling, grate the cheese using a small grater. Heat the milk until hot. If you use margarine or butter to make purees, throw the fat-containing product directly into the milk so that it melts.

When the potatoes become soft and brittle, drain all the broth from them (unless, of course, you use it instead of milk) and use a pestle (aka masher) until smooth, adding lard and hot milk in the process.

If you are too lazy to mash the potatoes until smooth with a masher, call for help with a mixer or blender (these units will cope with the task faster and easier). Alternatively, you can rub the boiled potatoes through a sieve.

Stir grated cheese into the already mashed potatoes and add ground pepper, and if necessary, add salt to the resulting mass.

Ready. Divide mashed potatoes with cheese into bowls and serve along with meat, fish or pickles.

We are all accustomed to such an ordinary dish as mashed potatoes. It has become so integral to our daily and holiday menus that it is difficult to imagine at least one home event without a large plate of mashed potatoes in the center of the table. Of course, this is due to the amazing ability of potatoes to be combined with almost all dishes, while only highlighting the taste of the main food.

Even in such a simple recipe as mashed potatoes, you can add something new, for example, make mashed potatoes with cheese. The taste will change slightly, but still noticeably. The pleasant novelty in the form of cheese taste and aroma may please you to such an extent that the usual puree will fade into the background.

Ingredients

500 g potatoes
100 ml milk
3 tablespoons sour cream (or 30 g butter)
0.5 tablespoon salt
150 g hard cheese

How to make mashed potatoes with cheese

Wash the potatoes thoroughly, then peel and rinse again in clean water. To prepare mashed potatoes, it is better to use potato varieties that slightly “crumble” or soften during cooking. Thanks to this property, the dish will be more tender and uniform.

In order to speed up the cooking process, potatoes should be cut into smaller pieces, but this is not at all necessary. In any case, the potatoes will be cooked.

Place the potatoes in a saucepan and fill it with cold water, which should completely cover the potatoes (and even a little more). Add about half a tablespoon of salt and put the pan on the fire.

Cook the potatoes over low heat under a loosely closed lid for about 25-30 minutes (this applies to potatoes cut into medium-sized cubes). Check for doneness with a fork. If the potatoes slide easily onto the tines of a fork, they are fully cooked.

Now you should drain all the water from the boiled potatoes. This is easy to do using a saucepan lid. Cover the pan with a lid, leaving a small hole, and pour out all the liquid, tilting the pan on its side.

Using a masher, we mash the potatoes.

Then add milk and continue preparing the puree, mashing the potatoes more thoroughly.

Add sour cream. She will give light dish a sourish tint, and besides, sour cream and potatoes go well together. To your taste, you can replace sour cream with a piece of butter.

Taste the puree; you may need to add a little more salt.

And the very last touch is cheese. Three pieces of cheese on a fine grater and add to the mashed potatoes last, literally before serving. The cheese should be added last because it can melt into the hot potatoes and get lost in it.