As you know, potatoes in Russia was considered the "second bread". A dish from it there is an immense amount. Here are just a few - boiled, mashed, fried, steamed, deep-fried. You can list endlessly. This article describes how to boil potatoes for use as an independent dish or as part of others. Good advice will help you get more delicious dishes.
Recipe One: How to Boil Mashed Potatoes
To get a magnificent and tasty side dish, it is better to take varieties with a high starch content. Wash tubers and peel. Cut into pieces of the same size and fill with cold water, a little salt. After boiling, remove the foam and cook for 20-30 minutes. When preparing mashed potatoes, the most important thing is not to miss the right moment of softness of the tubers. When they are digested, the mass can turn into a muddy, thick mixture. Potatoes should be brought to full readiness. After crushing the crush and adding to the mass of milk and butter, beat the puree with a mixer. The side dish will turn out surprisingly airy and without lumps.
Recipe Two: How to Boil Young Potatoes
Since the peel of the fruit is quite thin, you can boil the tubers without peeling them. Rinse the young potatoes thoroughly under running water, if necessary use a brush to better remove dirt. With a knife, cut the tubers into equal parts. So that the potatoes do not boil too much during cooking, it is better to dip it in already boiling water. Readiness with a fork. Serve hot potatoes with butter or sour cream, sprinkled with finely chopped fresh dill.
Recipe three: how to boil potatoes in their skins
Small tubers are suitable for this cooking method, provided that they are not damaged. Potatoes infected with various diseases, in which there are internal black point or streaky defects, will not work. Wash tubers thoroughly with baking soda. Very often, boiled potatoes in their uniforms burst during cooking, so it should be lowered only in boiling water, while pricking with a fork in several places. The duration of the preparation depends on the variety and starch content. More crumbly and aromatic potatoes are obtained with a high content of this substance. During the boil, constantly monitor the process, as the finished tubers can instantly fall apart. Jacket potatoes are usually served hot to salted or pickled fish.
The fourth recipe: how to boil potatoes for making a pie filling
The most common “filler” is precisely the mass of boiled tubers. To get the filling for pies, the recipe for preparing mashed potatoes is taken as the basis. It is very important that the tubers are thoroughly drained, thoroughly drain the remaining water. Fried mushrooms, minced meat, liver, boiled eggs, chopped herbs and aromatic spices can be used as an additive to the friable mass for different tastes.
The fifth recipe: how to boil potatoes for salads
This vegetable is often the main ingredient in many salads. It is usually boiled in advance so that the tubers are completely cooled before chopping. You can cook potatoes both in peeled whole form and in peel.
Enjoy fragrant boiled potatoes - a universal dish of Russian cuisine!