A dish of mashed potatoes with a filling. How to make mashed potatoes for babies? Potato cough cakes

Potatoes are one of the cheapest, most affordable and familiar dishes on our table. It is stored for a long time, does not deteriorate, is easy to prepare, and can be used all year round. On this occasion, a question is brewing for moms. When can you give potatoes to a child? Let's figure it out together.

First, let's compare it with other vegetables.

Composition of boiled potatoes without salt versus boiled zucchini and broccoli

After examining the table, we see that potatoes are many times more nutritious than broccoli and squash. And also many times surpasses them in carbohydrate content. Contains a lot of starch, it contains a lot of magnesium, contains B vitamins.
Potatoes contain a large amount of potassium, which is good for the heart and blood vessels. According to this indicator, it is superior to other vegetables. It also outperforms its competitors in selenium content. What is good for the immune system and the thyroid gland.

• Potatoes contain a lot of starch (about 17%). But in young children, starch is poorly absorbed. It can cause flatulence, intestinal colic, and constipation. With age, the child's digestive system matures. And starch does not cause these digestive disorders in children.
• It belongs to the group of high-calorie foods. In 100 g of boiled catrofel, there are about 86 calories. For underweight kids, this is good. Adding potatoes to your diet will help you gain weight. But for overweight children, it is better to give potatoes occasionally 1-2 times a week. Replacing it with less high-calorie vegetables: zucchini, cabbage, carrots, beets, etc.
• Potatoes belong to the group of foods with an average degree of allergenicity. That is, it can, although infrequently, cause allergies in children. Potato varieties with dark, reddish or pink skin, less often with yellow skin, are more likely to cause allergies.

Green potato peel is not a sign of hypoallergenic product, but, on the contrary, is a dangerous sign! In the light, the green pigment solanine is formed in the potato skin. Which is toxic to humans, and in large quantities, life-threatening. Adults can cut green areas from the tubers. And it is strongly discouraged to cook such potatoes for yourself, but using the green tubers for cooking for a child is categorically not recommended.

To reduce the allergenicity of potatoes, the starch content in it and, consequently, its calorie content, it is recommended to wash it, peel it and then soak it in cold water for 12 hours, changing the water every 2-3 hours. Soaking potatoes also helps to get rid of harmful substances contained in them: nitrates, traces of chemical fertilizers, etc.

Potatoes for a child as complementary foods

• As we have already found out, they don't start with it. First, they introduce the child to other vegetables: zucchini, broccoli, cauliflower. And only when the child gets used to them, they begin to add potatoes to vegetable puree. First, not as an independent dish, but as an integral part. For example, zucchini with potatoes or zucchini with broccoli.

When can you give potatoes to a child?

• They give it no earlier than 5-6 months. Start with about ½ teaspoon, doubling the amount daily.
• If it's simpler, then a piece of potatoes is added to the zucchini before cooking. And they boil vegetables together under the lid, then make mashed potatoes from them in a blender and give them to the child. The next day, 2 slices of potatoes are added to the zucchini, etc. It is recommended that the total volume of potatoes in vegetable puree does not exceed 50% of the total volume of vegetable puree.
• It is recommended to give real mashed potatoes, without adding other vegetables, to children not earlier than 10 months, and preferably 1 year. Since this dish contains mainly easily digestible carbohydrates and does not have significant nutritional value for the child. It contains few proteins and fats, not very many vitamins that are needed for the growth and development of a baby in the first year of life.
• In the diet of children over 10 months old, potatoes should not exceed 50% of the total daily amount of vegetables. That is, in addition to potatoes or mashed potatoes in the children's diet, there must be other fresh, boiled and stewed vegetables: cabbage, carrots, beets, onions, etc., or salads from them.
• From 10 months, boiled potatoes can be given to the baby in the form of small soft pieces so that the baby learns to chew.
• And from 1.5 years old, when he learns to chew well, he can be given potatoes boiled in a peel or baked in the oven, of course, having previously peeled them off. Also, from 1.5 years old, a child can be given a potato casserole.
• From 2 years old potato pancakes and pancakes.

Fried potatoes, fries and chips are not considered baby food. They do not benefit the child. The less often they are in the child's diet, the better. But, the best option is if the child will eat them at all.

Potatoes for a child as medicine

With diseases of the gastrointestinal tract

Potato dishes are allowed for acute and chronic diseases of the gastrointestinal tract.
For acute diseases of the gastrointestinal tract, it is recommended in the form of mashed potatoes or as part of mashed soups.
Potatoes do not irritate the mucous membrane of the gastrointestinal tract, they have a knitting, enveloping, anti-inflammatory effect.

With diseases of the cardiovascular system

Potatoes contain a lot of potassium, which is necessary for the functioning of the heart and blood vessels. Most of the potassium is found under the skin. Therefore, for diseases of the cardiovascular system, potatoes, boiled or baked in a peel, will be useful. Peel off the peel just before eating. Only potatoes of a new harvest will be useful (in the summer-autumn period). And, in winter and spring, it is recommended to cut off the thicker potato peel. But, along with the peel, most of the potassium is removed. And such potatoes will be useless for the heart and blood vessels.

With burns

In case of burns, it is recommended to cut the potato in half and attach it to the burn site for 20-30 minutes. Or grate it and apply gruel to the burnt place. Potato juice has analgesic, cooling, anti-inflammatory and wound healing properties.

Potato cough cakes

It is a kind of potato on the chest or back. Its purpose is to warm up the chest to improve blood circulation in the lungs, bronchi, trachea. Potatoes are boiled in a peel, kneaded warm (it turns out a cake), wrapped in a dense cloth. Then, they check on themselves that the cake is not scalding, but pleasantly warm. And applied on the back between the shoulder blades or on the chest, in the area of \u200b\u200bthe sternum handle. A cellophane film is applied on top and the child is wrapped in a warm scarf or scarf. The compress is applied for 2 hours.
You can repeat the procedure from 1 to 10 times daily or every other day.

Now you know when and how to give potatoes to a child... Stay healthy!

Potatoes are eaten by everyone and everywhere; it is, without a doubt, the most popular, favorite and often consumed vegetable in our country. Potato dishes are always tasty and satisfying. It is not for nothing that the people called it the second bread. Is it worth giving potatoes to children and what qualities it contains more - useful or harmful - we will try to figure it out.

• Due to carbohydrates, which are mostly represented by starch, 100 g of potatoes contains 70-80 (depending on the variety) kcal, which is two to three times higher than other vegetables. A portion of a potato dish will provide a tenth of energy for the child's body. Potatoes are one of the main sources of minerals and vitamins for the inhabitants of our country: it is available to everyone at its price, potato dishes are delicious, varied, a serving of potatoes contains 1 / 3-1 / 5 of the necessary minerals, 1/2 daily dose of vitamin C and P (100 g of fresh potatoes contains 20–25 mg of vitamin C; potatoes that have lain until spring are several times less). It's not that potatoes are very rich in vitamin C, it's just that this product in our country is consumed daily and in quantities exceeding that recommended by nutritionists. By including potatoes in your daily diet, you can make it a real complex of beneficial vitamins and minerals.
• Potatoes are useful for the child's digestive system: due to the content of minerals, it has an alkalizing effect, it contains a lot of fiber, therefore, by consuming potato dishes, the body is cleansed of toxins, the stomach and intestines are stimulated. Boiled, baked potatoes, potato juice will benefit children with diseases of the gastrointestinal tract (gastritis, ulcers, liver disease), since potatoes have enveloping and anti-inflammatory properties. Scientists from the UK have proven that potatoes contain unique antibacterial substances that prevent the growth and multiplication of harmful bacteria in the stomach.
• Potatoes are a source of potassium, which is essential for the normal functioning of the heart and kidneys. Potassium strengthens the work of the heart muscle, helps to remove excess fluid from the body. 100 g of fresh unpeeled potatoes contain on average about 500 mg of potassium. The norm of a child's body in the consumption of potassium is 600-1700 mg (15-30 mg per 1 kg of body weight). There is more potassium under the skin, so jacket baked potatoes will be healthier from this point of view.
• Potatoes are the leader of all vegetables in terms of the content of selenium, which is necessary for the normal functioning of the thyroid gland, the immune system, and has anti-dystrophic and anti-allergic effects.
• Bronchitis and colds quickly pass if you use hot potato broth or freshly cooked pounded potatoes in the form of inhalation, these vapors contain antiseptic and antibacterial substances. The compress from the crushed tubers on the chest helps to improve blood circulation in the lungs and bronchi; in case of sinusitis, potatoes boiled in their uniform can be effectively applied to the nose and to the area of \u200b\u200bthe maxillary sinuses.
• Potato juice has an antispasmodic effect, so it may well be used for headaches.
• First aid for burns - an attached cut potato wedge (for the best effect potatoes can be grated), keep for 20–40 minutes. Potatoes have wound healing and anti-inflammatory properties.

Potato harm

• When stored under the skin of a potato, solanine is formed. A larger percentage of this substance is in sprouted, green potatoes. To poison them, you need to eat several kilograms of unpeeled old potatoes, but still, in order to avoid the ingress of even small doses of a harmful substance into the body, it is better to cut off a thicker layer of the peel and avoid eating green and sprouted potatoes.
• The use of potatoes is contraindicated for urolithiasis.
• For weight loss, potatoes are not recommended to be consumed: this. With obesity, the consumption of potatoes should not exceed twice a week.

Interesting to know! American scientists (University of California at Davis) conducted an experiment and now believe that normally cooked potatoes (not french fries or chips) can even take place in a diet. Indeed, potatoes do not affect weight gain so much as ketchups, mayonnaise, sauces, nutritious salads and fatty foods (cutlets, fries, fried meat), which are traditionally served with it.

At what age are potatoes for children

Potatoes are a hypoallergenic product. It is allowed to be introduced into the diet of a child from 5-6 months.

Interesting to know! On average, every resident of Russia eats 6-10 kg of potatoes per month. Most of the potatoes are eaten in Ireland, 145 kg of potatoes per inhabitant per year, slightly less in Lithuania, Latvia and Poland - 130 kg per inhabitant per year. But in Germany it is twice less - 70 kg. In recent years, the consumption of processed potatoes (french fries and chips) has decreased in EU countries.

How to cook potatoes

• In fresh potatoes, cut the peel thinner, but it is better to bake or boil in a uniform; in old potatoes, the layer of the cut peel should be much thicker.
• When cooking potatoes in their uniforms, they should be thoroughly washed under running water, scraped off with a knife.
• You can steam potatoes or use a little water in a saucepan with a tightly closed lid.
• You should not throw potatoes into cold water, but into boiling water.
• Potatoes should be boiled for 15–20 minutes, the smaller they are, the faster, if you boiled potatoes for 30 or more minutes, most likely you bought a non-edible potato variety. For cooking, it is advisable to choose tubers of the same size.
• It is worth peeling potatoes just before cooking; do not store peeled potatoes in water or in the light.

The most delicious varieties of potatoes

Early varieties: Borodyansky pink, rosalind, bullfinch, adretta, vineta, timo, impala, sprint, red scarlett.
Medium grades: "Aurora", "Blue", "Mozart", "Symphony".
Late varieties: "vesnyanka", "simple red", "tempo".

Potato starch application

Potato starch in everyday life is often used to make jelly, you can add it as a thickener to cutlets, gravies, mousses, pastry creams. Starch can be sprinkled on burns, in case of allergic rashes, make starch baths (brew 4 tablespoons of starch per bath). Starch is a paste and, as an environmentally friendly and safe product, is ideal for sticking walls in a nursery.

Potatoes contain mainly complex carbohydrates, which become sugar after 15 minutes in the stomach. Meat is a protein food, moreover, animal protein. It takes at least 3 hours for the stomach to digest this protein. Eating these products together, you disrupt the absorption process of both, you load the stomach with work, the absorption of nutrients worsens, the fermentation process is activated, all this is manifested by heaviness in the stomach, a feeling of overflow. Eating potatoes, pasta and other flour products with meat promotes the growth of adipose tissue.

On a note!

Potatoes should be stewed in a sealed container, filled with a small amount of hot water or broth, it will be tastier if you add tomato paste, fried onions and carrots, parsley, bay leaves, black pepper.
You can fry potatoes both raw and pre-cooked by adding animal fat or vegetable oil to the pan.
You need to bake the potatoes in the oven until a golden brown brown crust appears. Potatoes can be boiled, fried or stewed beforehand. Grease a baking sheet with vegetable oil and sprinkle with flour or breadcrumbs.

Interesting to know! British doctors at the University of Birmingham believe that daily consumption of potatoes can improve mood, and eating baked potatoes and mashed potatoes for dinner will help cope with insomnia. The whole secret is in the high content of carbohydrates, tryptophan and amino acids.

Potato recipes

Potatoes are the most commonly used vegetable in the kitchen. It can be added to all soups (you can even cook milk soup with potatoes), boil, fry, stew, bake. Below are the most delicious potato recipes for children.

Mashed potato soup

• Potatoes - 3 pcs. medium,
• Cauliflower - 200 g,
• Carrots and onions - 1 pc.,
• Garlic - 1 clove
• Hard cheese - 100 g,
• Sour cream - 3 tbsp. l.,
• Water - 5 glasses
• Salt, ground black pepper to taste.

Cut the washed and peeled potatoes into cubes, wash and divide the cabbage into inflorescences, grate the carrots on a coarse vegetable grater, finely chop the onion and garlic. Pour water into a saucepan, when it boils, add potatoes and cabbage to it, cook until cooked. Fry carrots, garlic and onions in a pan (for small children, onions and carrots can be thrown to cook in a saucepan along with potatoes, cabbage). Add the fried vegetables to the saucepan and simmer for a few more minutes over low heat. Then beat everything with a blender, add salt, pepper, sour cream, mix everything well. Sprinkle with grated cheese and chopped fresh herbs before serving. Serve with black bread or croutons.

Milk soup with potatoes

• Potatoes - 5 pcs.,
• Water - 300 ml,
• Milk - 500 ml,
• Salt and butter to taste.

Cut the potatoes into cubes and place in boiling water. After 15 minutes add milk and cook everything for another 5 minutes. At the end add salt and butter. Together with potatoes, you can add carrots to the soup (only it should be boiled longer), a boiled egg.

Mashed potatoes

• Potatoes - 250 g
• Milk - 50 ml,
• Butter - 10 g,
• Chicken egg - 1/2 pc. or just the yolk,
• Salt to taste.

Steam the potatoes until tender, crush, add hot milk, stirring to boil for less than a minute, so as not to burn. While the puree is hot, add butter, egg and salt, mix everything thoroughly. Can be served with tomato juice, stewed vegetables, salad.

Potato pancakes

• Potatoes - 1 kg,
• Wheat flour - 3-3.5 tbsp. l.,
• Egg - 2 pcs.,
• Salt to taste
• Vegetable oil for a frying pan.

Wash the potatoes, peel and chop on a fine grater. Stirring gradually, add eggs, flour and salt. Fry in a pan with vegetable oil on both sides until crusty. Serve pancakes with sour cream, salted sour cream and curd paste.

Potato head with minced meat

• Potatoes - 1 kg,
• Minced meat - 300-400 g,
• Carrots - 2 pcs. medium,
• Onions - 2 pcs.,
• Eggs - 2 pcs.,
• Salt, ground black pepper to taste,
• Vegetable and butter.

Peel the potatoes and grate on a coarse vegetable grater. Finely chop the onion, grate the carrots on the same vegetable grater. Put the onion in a preheated pan with vegetable oil, when it is browned, add the carrots to the pan and fry everything together for 1–2 minutes. At the end add a piece of butter. Then add fried onions and carrots, eggs, salt to the grated potatoes. Mix everything well. Add a little raw finely chopped onion, salt and pepper to the minced meat. Grease a baking dish with vegetable oil, lay out half of the vegetable mixture in an even layer, then distribute a layer of minced meat and cover everything on top with the remaining vegetable mixture. Bake at 180 C for 50 minutes until golden brown. You can serve such a dish with sour cream, a glass of kefir.

Dumplings

• Raw potatoes - 10 pcs. medium size,
• Boiled potatoes - 2 pcs.,
• Flour - 3-4 tbsp. l.,
• Salt to taste.

The potatoes must be wiped off on a fine grater or with the help of a food processor, squeeze out all the juice with cheesecloth until the consistency of plasticine. Let the resulting potato juice settle for 10 minutes, then drain the juice and add the starch back to the potatoes. Pound the boiled potatoes in mashed potatoes and add to the dough, salt. Mix the dough well and sculpt the dumplings the size of a table tennis ball. Cook for 20-30 minutes. Dumplings can be made stuffed with minced meat, mushrooms. Traditionally, dumplings are served with milk, sour cream, honey, or fried onions.

Potatoes go well with:

• Low-fat sour cream, cream, feta cheese, cheese, vegetable and butter;
• Any vegetables, legumes;

It is not recommended to combine with meat, poultry, with sweets, confectionery, tomatoes, dried fruits and fruits, with any fatty foods (including dairy products with high fat content).
The benefits of potatoes are obvious. Potatoes can replace expensive foods while maintaining a balanced, healthy diet.

With proper use, showing moderation and foresight at the table, you will not cause any harm in using potatoes to yourself or your child.

Potatoes are a relatively young product on the Russian table. He came to us, as everyone knows, from America. Here he immediately fell in love and supplanted the most popular vegetable at that time - turnip. Along with the potatoes, the Europeans also brought a dish from it - mashed potatoes, although the word itself belongs to the French, and in their native America mashed potatoes were called "chuno".

Due to the fact that wild potatoes are bitter, the Indians scattered the roots under the scorching sun and allowed them to lie down, then the roots were wet in the rain, and only then they were crushed by the feet of the women of the tribe. Of course, Europeans could not remove bitterness in this way, so sailors, being off the coast of America, boiled it and seasoned it with lemon juice, bacon and pepper. For other inhabitants of Europe, potatoes have long remained only an ornamental plant.

But still, potatoes were tasted as a tasty and affordable vegetable. And the world's culinary experts have changed the recipe of the classic mashed potatoes many times and, wondering "what can be made from mashed potatoes?", Created new exquisite dishes with a wonderful taste.

How to choose mashed potatoes

Many years have passed since that time, and today the selection has reached such a level that the consumer can choose potatoes by the color of the pulp and the further processing method. If you buy Western potatoes, then potatoes suitable for mashed potatoes and casseroles are classified as D-class. It is also worth noting that the dietary varieties recommended for cooking contain less than 15% starch, while the varieties with high starch content are high in calories.

For mashed potatoes, you need to choose medium and large potatoes, because this potato is more ripe. It should be free of cracks and uneven skin. Potatoes containing such signs may have hard components inside that will not be easily perforated.

Sometimes potatoes turn black during cooking, and then mashed potatoes have an unpleasant color, especially if you take varieties with white pulp. There can be many reasons for this: from lack of nutrition during growing to improper assembly and storage. It is impossible to predict whether the potatoes will darken or not.

Features of mashed potatoes:

It is better to dip potatoes for mashed potatoes in boiling water. During cold cooking, part of the starch is washed out of the tubers and the potatoes become more watery, it is less kneaded until smooth.
To make the puree more airy and light, part of the broth is saved and used when kneading.
If you initially plan to make a "fur coat" from mashed potatoes, use it for pies or zraz, and bake figuratively, it is better to crush it with a crush. The mashed potatoes chopped with a blender are more homogeneous, but it spreads even more, which we do not need at all in these dishes.

Mashed potato casserole with minced meat and frozen vegetables

• Potatoes 500 gr
• 3/4 cup milk
• Minced beef + pork 200 gr
• Mix of frozen vegetables 300 gr
• Raw egg 4 pcs
• Sour cream 2 tbsp
• Onion 1 pc
• Sunflower oil for frying
• Black salt and pepper to taste

Boil potatoes, knead them in mashed potatoes. Finely chop the onion into squares, fry until transparent in a skillet with vegetable oil. Then pour in the frozen vegetable mixture and sauté until tender.
Fry the minced meat in a separate frying pan. So that it does not turn out to be a single piece, you need to spread it gradually and mix well at the same time.

Grease the baking dish with butter, lay in layers: minced meat, vegetables, fill with an omelet mixture, lay out the mashed potatoes with the top layer. We form a drawing of the top layer with a spoon and coat it with a sour cream-egg mixture.

We bake for 30 minutes in an oven preheated to 190 degrees. The mashed potato casserole turns out to be a very satisfying dish, and using various fillers for the bottom layer, you can use the recipe every other day.

Casserole with salmon

• Potatoes 500 gr
• 3/4 cup milk
• Salmon 200 gr
• Eggs 4 pcs
• Sour cream 2 tbsp
• Bulb onion 1 pc
• Vegetable oil
• Black salt and pepper to taste

Boil potatoes, knead them in mashed potatoes. Peel the onion and finely chop it into squares, fry until transparent in a skillet with vegetable oil.

Cut thin slices of smoked salmon from the skin, grind them a little. Or you can use fresh salmon, cut into 1 * 1 cm squares. Beat 3 eggs and 3⁄4 tbsp. milk. Beat the remaining egg and sour cream separately.

Grease the baking dish with butter, lay in layers: salmon, fried onions, pour over the sour cream-egg mixture, put mashed potatoes on top. Use a spoon to gently level the surface.

We bake for 30 minutes in an oven preheated to 190 degrees.

Potato muffins with cheese

This is one of those dishes that will help get rid of food leftovers. You can safely change the fillings depending on your refrigerator and preferences. But nevertheless, if you cook from the leftover puree, then not very many muffins will come out, but they are tasty and it would be better if there were more of them.

• Mashed potatoes 3 tbsp
• 1 onion
• 100 gr champignons
• Vegetable oil

Peel the onion, chop into a small cube, sauté in a little oil until golden brown. Chop the mushrooms, add to the onion and cook until excess moisture evaporates.

Divide the mashed potatoes into tins, if they are ceramic or glass, grease them with oil beforehand, it is not necessary to grease silicone tins.

Fill each mold halfway with mashed potatoes. Then lay out a spoon or two fillings, depending on the size of the molds. Cover with a layer of mashed potatoes. Sprinkle the workpiece on top with cheese, chopped on a coarse grater.

Bake in an oven preheated to 180 degrees until a beautiful crust forms on the cheese.

Potato gnocchi in tomato sauce with chicken

Gnocchi is an Italian type of dumplings made with a variety of vegetable purees. They can be served as a side dish, simply served with vegetables, added to roasts or various sauces, which in Spain are loved no less than pasta. For Russians, potato gnocchi will be like lazy dumplings with potatoes. The presented recipe for the dish can well diversify potato and chicken everyday life.

• Mashed potatoes 3 cups
• Flour 3/4 tbsp.
• Egg 1 pc
• Chicken fillet 400 gr
• Olive oil
• Onion 1 pc
• Tomato 2-3 pcs
• Garlic cloves 2 pcs
• Tomato paste 1 tbsp l.
• Rosemary 2 sprigs
• Bay leaf 2 pcs
• White wine vinegar 1 tbsp. l.
• Salt, allspice, nutmeg to taste
• Granulated sugar 1 pinch

Stir in wheat flour into mashed potatoes, beat in eggs, add salt and seasonings, mix everything. Place on a clean, floured table surface and knead to a firm dough. Divide it into portions of the size convenient for you. This can be done with a small glass or by rolling it into a "sausage" and dividing it into parts.

Cool the resulting gnocchi in the refrigerator on a floured board for 30 minutes. After the time has elapsed, draw a drawing with a fork and put it in the refrigerator again. While we are preparing the other components of the dish. Since we make a dish from the remains of mashed potatoes, we have a small amount, but if you make a dish from scratch, there can be a lot of dumplings. The excess can be frozen and used later.

Cut chicken fillet or other chicken meat into small pieces. Fry the chicken until white in olive oil.

Prepare the sauce in another deep frying pan. To do this, remove the peel from the tomatoes, pouring boiling water over them, and chop them into cubes. Peel the onion and chop it into small cubes.
Simmer the chopped onion until transparent, then add the chopped garlic and rosemary leaves. Warm up for a couple of minutes, letting the seasonings open, and add tomatoes, tomato paste or thick tomato sauce, wine vinegar, bay leaves and a pinch of sugar. Cook until the sauce is thick enough. Add chicken to the finished sauce, taste for salt and pepper and simmer for 10 minutes.

Boil the gnocchi in boiling salted water for 3 minutes. It remains only to serve the dish. Put them on a plate with a slotted spoon and pour over the sauce.

Bed in Ukrainian

There are a lot of potato dishes in Ukrainian cuisine, although potatoes do not grow well in all regions. Sometimes only the difference in the filling can change the name of the dish. This happened with the beds, because many can say that, in fact, these are just potato zrazy with vegetable filling. But also many people know this dish under this name, thanks to the summer at their grandmother's in Ukraine.

In some areas, lodges are known as cabbage-filled casseroles. Young cabbage lodges are especially good.

• 10 potatoes
• 2 eggs
• 3-4 tbsp flour
• 1 kg fresh cabbage
• 1 onion
• 150 g lard

Boil potatoes and mash in mashed potatoes or use ready-made puree. Beat in eggs, stir in flour, salt and mix well.

Finely chop the cabbage; a large shredder for the filling will not work. Cut the onion and bacon or any product similar to it into small squares. Simmer onion with cabbage in lard until all ingredients are soft.

Form a cake from the potato mass in the palm of your hand. So that it does not stick to your hands, the potatoes should be picked up with a spoon and dipped in flour. Place the filling in the center of the cake and form a pie by folding the cake. Breaded the piece in flour.

Heat the skillet and add enough oil. Lay out the beds and fry in oil until golden brown on all sides.

Crispy potato tortillas with herbs

• Mashed potatoes 6 tbsp
• Butter 2 tbsp
• 1/4 cup milk
• Egg 1 pc
• Cheese 70 gr
• Pepper to taste
• Salt to taste
• Any fresh herbs 3 tbsp

First of all, put the oven to preheat to 200 degrees. Heat milk on the stove and dissolve some of the cheese grated on a medium grater in it. Cool and pour in puree, stirring well. Add chopped herbs, beat in an egg, mix well again.

Place a sheet of cooking parchment equal in size on a baking sheet. Transfer the potato blank to a pastry bag and form the desired size cakes on the parchment by squeezing the puree out of the pastry bag. Do not make them too thick, otherwise they will lose their crispy structure.
Sprinkle the remaining cheese over the formed tortillas and bake for 25–40 minutes, depending on size. It is better to navigate here not by time, but by a crisp crust, it should be slightly golden in color.

Crispy potato balls

An original serving of mashed potatoes in this form will help present the dish as a festive side dish or a buffet snack. The lack of bacon and cheese allows you not to heat the dish and even serve it cold.

• 1 kg of potatoes
• 2 tbsp flour
• 1 egg
• 150-200 g bread crumbs
• salt, pepper to taste

Mashed potato balls are one of the dishes for which you do not need to achieve an ideal uniform consistency. The potatoes should be lightly mashed so that there are no oversized pieces. The smoother the puree you get, the harder it will be to form into balls, and the more they will creep.

Beat the egg into the coarse puree and stir in the flour. Use wet hands to form small balls from the resulting mass. Bread them in breadcrumbs so that the layer of breadcrumbs is dense.
The prepared balls should be removed for 1 hour in the freezer so that they freeze and not deform. Fry the blanks in small portions so that all the balls are on the surface until golden brown in boiling vegetable oil or a deep fat fryer for 2-3 minutes.

Dry the finished balls on a paper towel to remove excess oil.

How to diversify mashed potatoes

If you are already tired of mashed potatoes or do not want to finish the mashed potatoes left over from the previous day's dinner, then you can dilute it with additives such as cheese, bacon, herbs or other vegetables. Of course, you can experiment and use stale foods, or you can use one of the recipes below.

Irish Mashed Potatoes with Green Onions

This recipe will help to update the mashed potatoes and from yesterday's dried up dish, make it taste a little different.

• Ready mashed potatoes 300 gr
• Green onion feathers 3-4 pcs
• Milk 1/2 tbsp
• salt pepper

Finely chop the green onion feathers, put in a saucepan and pour over the milk. Bring to a boil, cook until the onions are soft. Heat the finished mashed potatoes and add milk and onions, pepper and stir well.

Fusion mashed potatoes

Ingredients

• 1/2 head of broccoli
• 2 medium potatoes
• 2 tsp butter
• 1/3 cup milk
• salt pepper
• parmigiano or pecorino cheese

Preparation:

We divide the broccoli into inflorescences, for mashed potatoes we need small pieces, but at the same time, you can use parts of the legs if they are soft and there are no hard fibers in them. Then blanch in slightly salted water for 4-5 minutes. Grind with a pusher or blender, a blender for this puree is more preferable.
We cook mashed potatoes or use ready-made. Add salt and spices. Mix two types of puree. When serving, sprinkle with grated cheese on a medium grater.

Garlic mashed potatoes with bacon

Ingredients:

• 1 kg of potatoes
• 1 pack of uncooked smoked bacon
• 1 bunch of greens mixture
• 3-4 cloves of garlic
• 150 ml cream 10% fat
• 2 tbsp. olive oil
• black pepper and salt to taste

Preparation:

In European countries, there is a concept of country-style mashed potatoes. For its preparation, young potatoes are boiled in their skins, and then peeled and crumpled. If season allows, try these potatoes.

In the meantime, take a bunch of herbs and remove the tough stems, leaving only the leaves of your favorite spices. Squeeze the garlic through a press. To get a sauce from herbs, it is better to grind the leaves with garlic and olive oil with a blender. If it is not there, then chop it with a knife and knead in a mortar so that the spices reveal their taste more and give juice to soak the potatoes. Add cream and stir again.

In a dry preheated skillet, fry the bacon strips until crisp, melting the fat. After the bacon is done, remove from the pan and cool. Break the cooled bacon into crumbs.

Mix the mashed potatoes with the spicy creamy sauce until smooth. Sprinkle with bacon when serving.

Step 1

Mashed potatoes with green peas
Potatoes 200-250 g, canned green peas 50 g, butter 10 g, milk 50 g, salt 5 g.

Make mashed potatoes from baked or boiled potatoes. Boil the canned green peas together with the broth, discard in a colander, mix with mashed potatoes, add milk and boil. Put a piece of butter on the puree. Instead of green peas, puree can be mixed with finely chopped boiled kidney beans or carrots.

Potato casserole
Potatoes 200 g, ground crackers 5 g, butter 10 g, sour cream 40 g or sauce 50 g, egg 1 pc, salt 5 g.

Boil potatoes "in their skins", peel and rub hot through a sieve. Salt the potato mass, mix well with melted butter and beaten egg (3/4 pcs.). Place in a greased pan, sprinkled with sifted breadcrumbs, brush with egg (2/4 pcs.), Mixed with sour cream (teaspoon), and bake in the oven for 15 minutes. Serve with sour cream or tomato sauce.

Stuffed potatoes
Potatoes 200-250 g, butter 10 g, ground crackers 5 g, sour cream 50 g, egg (yolk) 1/2 pc, salt 5 g, parsley or dill 5 g.

Wash, peel, wash again and bake two medium potatoes in the oven. Then cut off the top of the tubers and remove the pulp from the middle with a teaspoon.
Fill the prepared potato tubers with minced meat, place in a greased low dish or frying pan, pour over sour cream, sprinkle with breadcrumbs and bake in an oven.
Minced meat preparation. Remove the pulp from the baked potato, rub 3/4 of this pulp through a sieve, add raw yolk, butter, finely chopped parsley or dill and salt. Grind all this with a wooden spoon or pestle, adding a little milk or broth (2 tablespoons).
You can add fried or boiled veal, chicken, turkey, low-fat boiled ham, cut into small cubes, salted herring without skin and bones, pre-soaked and cut into small pieces, or green peas.

Potato cutlets stuffed with meat
Potatoes 200 g, beef 50 g, onions 10 g, butter 15 g, ground crackers 10 g, sour cream 30 g, egg 1/4 pcs., Salt 5 g.

Prepare the potato mass as described earlier and divide into round thin cakes. Put the minced meat in the middle of the cake, join the edges, roll in breadcrumbs and give the cutlets an oval flattened shape. Fry the cutlets in a pan with butter, then put them in the oven for 5 minutes. Serve with sour cream.

Minced meat preparation. Cut the raw meat into small pieces, season with salt, fry in oil with finely chopped onions, add a little water and simmer until soft in a sealed container.
Pass the finished meat through a meat grinder, add the broth in which the meat was stewed; the broth must be taken in such an amount that the minced meat is juicy enough, but not too wet.

Potato cutlets
Potatoes 200 g, wheat flour 3 g, ground crackers 5 g, ghee or vegetable oil 10 g, sauce 50 g, egg 1/4 pcs., Salt 5 g.

Wash the potatoes with a brush, boil in salted water, peel, rub hot through a sieve or mince. Add egg, salt, mix well, cut the potato mass into cutlets and roll them in breadcrumbs mixed with flour.
Fry cutlets in oil on both sides until crusty.
Serve with mushroom, sour cream or milk sauce.

Potato dumplings
Potatoes 200 g, ground crackers 25 g, butter 10 g, milk 30 g, sour cream 25 g, 1/2 egg, salt 5 g.

Wash the potatoes and, without peeling, bake in an oven or steam them. Cut the finished potatoes in half, take out the pulp with a spoon and rub it hot through a sieve or pass through a meat grinder. Add egg yolk, hot milk, salt, sifted crackers, melted butter and whipped protein to the potato mass. These products should be put in gradually, in the order listed, kneading the mass with a jar. Dip the dumplings into salted boiling water with a teaspoon and cook at low boil for 5-6 minutes.
Remove the floating dumplings with a slotted spoon on a sieve or colander, let the water drain, then transfer to a bowl with melted butter. Serve hot with sour cream.

Potatoes with liver
Potatoes 200-250 g, veal liver 50 g, wheat flour 10 g, butter 10 g, milk or broth 50 g, salt 5 g.

Wash the peeled potatoes, steam them. Mash hot potatoes with a wooden pestle or fork, salt and dilute with hot milk or meat broth (2-3 tablespoons).
Cut the fried liver into small pieces and mix with potatoes.

Potatoes in milk sauce
Potatoes 250 g, butter 10 g, wheat flour 3 g, milk 150 g, salt 2 g, greens 3 g.

Boil jacket potatoes in salted water, peel them, cut into cubes (2 cm), put in a saucepan, pour hot milk and, adding salt, bring to a boil. Mix flour with butter, put this mixture in hot potatoes in small pieces, stirring the mixture slightly from bottom to top, heat it to a boil, then remove from heat. When serving, sprinkle with dill or parsley.

Potatoes in sour cream sauce
Potatoes 250 g, sour cream sauce 50 g, salt 5 g, parsley or dill 3 g.

Boil jacket potatoes in salted water, peel them, cut into cubes, put in a saucepan with hot sour cream sauce, mix gently and boil. Sprinkle with finely chopped dill or parsley before serving.

Potatoes with carrots
Potatoes 150 g, carrots 75 g, butter 15 g, sugar syrup 5 g, salt 5 g.

Rinse raw peeled potatoes with cold water, cut into large cubes (1.5 - 2 cm), pour a small amount of boiling water, salt and cook until tender. Wash and peel the carrots, cut off the top layer from it (use the remaining core in the soup), cut into small cubes (5-7 mm), put in a small saucepan with melted butter, add 1-2 tablespoons of water, sugar syrup, close the lid and , and stirring occasionally, simmer the carrots until soft. Put the cooked hot carrots and potatoes in one bowl and mix.

Mashed potatoes with tomatoes
Potatoes 200 g, tomatoes 50 g, butter 15 g, salt 5 g, parsley or dill 3 g.

Wash the potatoes with a brush and bake without peeling in the oven. Remove the pulp from the tubers with a spoon, salt, add butter and mash well with a fork. Put tomato slices on mashed potatoes and place in the oven for 5 minutes. Sprinkle the puree with dill.

Mashed potatoes with meat
Potatoes 200 g, boiled or fried meat 50 g, butter 10 g, milk 50 g, salt 5 g, parsley or dill 3 g.

Steam the peeled potatoes, rub hot through a sieve or mash well with a wooden pestle, dilute with hot milk, add salt, butter and boil. Cut boiled or fried beef, veal or low-fat boiled ham into small cubes (0.5 cm), lightly fry in oil, then stir with mashed potatoes.
Sprinkle the puree with finely chopped dill or parsley.

Mashed potatoes with yolk
Potatoes 250 g, butter 10 g, milk 50 g, egg (yolk) 1/2 pc., Salt 5 g.

Steam the potatoes or bake them in the oven. Rub hot potatoes through a sieve. Boil the mashed potatoes and remove from heat, put butter and egg yolk, mashed with one tablespoon of boiled chilled milk. The finished puree should be fluffy and smooth, without lumps.
You can make mashed potatoes without egg yolk.

Often, after lunch or dinner, there are leftover side dishes, including potatoes, and many housewives wonder what to make from mashed potatoes. The choice of dishes is varied and depends only on the taste preferences of the culinary specialist himself and his household.

If after dinner there is still mashed potatoes, then you should not rush to send it to the trash can for food leftovers. You can prepare mouth-watering mashed potato cutlets, which will be an excellent side dish or even an independent dish.

Cutlets composition:

• ½ kg mashed potatoes;
• egg;
• some flour;
• breadcrumbs;
• sunflower oil;
• seasonings;
• sour cream for serving.

The cooking method consists in performing the following actions:

1. From mashed potatoes with the addition of eggs, flour and seasoning, minced meat is kneaded.
2. Cutlets are formed from the potato mass, which are rolled with bread crumbs.
3. Sunflower oil is poured into the pan.
4. When the oil becomes hot, the products are fried in it from both sides until they have a delicious crust.
5. Ready cutlets are traditionally served with sour cream.

Quick and easy pancakes

When the question arises of what can be prepared from the mashed potatoes left over from the last meal, many housewives prefer a delicate and uncomplicated dish - potato pancakes.

To prepare original and hearty products that simply "fly away" for breakfast, you need:

• ½ kg mashed potatoes;
• 100 g flour;
• piece of cheese;
• egg;
• 100 ml of sunflower oil;
• salt, ground pepper, herbs and sour cream.

Sequence of actions:

1. An egg is driven into a plate of puree.
2. Then add cheese chips, salt, spices and ½ flour.
3. Minced meat is kneaded in a plate, from which cakes are formed, sprinkled on both sides with the remaining flour.
4. If desired, the flour is replaced with breadcrumbs for breading.
5. Potato pancakes are fried in hot oil.
6. Before serving, products with a brown crust are poured with sour cream and chopped with chopped herbs.

Nests with mushrooms from yesterday's mashed potatoes

From the remains of mashed potatoes, you can create an amazing culinary creation that will amaze not only with its excellent taste, but also with its beautiful appearance.

To bring the recipe to life, you will need:

• ½ kg of potatoes;
• egg;
• 100 g of mushrooms;
• piece of cheese;
• sunflower oil;
• bulb;
• salt and ground pepper.

The work progress consists in performing the following actions:

1. An egg is driven into yesterday's mashed potatoes, salt and spices are added.
2. The onion is peeled and cut into cubes, which are sent to the pan.
3. After acquiring softness by the vegetable, plates of pre-washed and dried mushrooms are placed in the container.
4. The cheese is grated.
5. Minced potatoes are squeezed out on a nest-shaped baking sheet covered with parchment using a pastry bag or bag.
6. The filling is laid out in the center of the products, after which they are crushed with grated cheese.
7. The dish is baked in a preheated oven to 180 ° C for about 15 minutes.

Mashed potato soup

A hearty first course is made from:

• 6 potato tubers;
• 2 onions;
• ½ capsicum;
• 200 ml of cream;
• 1.5 liters of water;
• 100 g brisket;
• the same amount of cheese;
• apples;
• greenery;
• salt and olive oil.

When making soup:

1. Cubes are prepared from peeled potato tubers and onions, which are fried in a saucepan in olive oil one by one: first the onion slices are laid out, after 5 minutes the potato slices are added.
2. After 10 minutes, water is poured into the saucepan.
3. The soup is salted and cooked for 20 minutes.
4. After the specified time, cream is poured into the soup, after which it is pureed with a blender and returned to the stove, where, with constant stirring, cheese shavings are added to it.
5. The brisket is cut into strips, which are fried in a dry pan.
6. Then, instead of the extracted meat, apple slices are browned.
7. Already on the plates, the first course is complemented by slices of brisket, apples and chopped herbs.

Minced meat casserole

The minced potato casserole is an excellent independent main course that can be freshened up with a vegetable salad.

To feel the taste of extraordinary food, it is enough to prepare:

• 1 kg of potatoes;
• 2 times less minced meat;
• egg;
• 250 ml of milk;
• ½ pack of butter weighing 200 g;
• onion;
• clove of garlic;
• piece of cheese;
• salt and pepper.

Step-by-step cooking instructions:

1. Potato tubers are peeled, cut into pieces, which are sent to a saucepan on the stove, where they are boiled in salted water until tender.
2. The potatoes are mashed with ½ butter and milk.
3. The onion and clove of garlic are minced and then sautéed in half the remaining oil until golden brown.
4. Minced meat is sent to vegetable frying, which is salted and seasoned with spices.
5. The finished filling is mixed with the egg.
6. In a fireproof dish, oiled, put ½ potatoes, which are covered with meat filling.
7. Next, the remaining mashed potatoes are distributed, the last piece of butter is spread on it.
8. Before being sent to the oven for 20 minutes, the dish is sprinkled with cheese crumbs.

Pie with vegetables and mushrooms

If you follow the recipe, then an ordinary pie at first glance will amaze even the most demanding gourmets with its excellent taste.

For cooking, you must have on hand:

• 4 potato tubers;
• egg;
• 30 g flour;
• zucchini;
• 350 g of mushrooms;
• onion;
• ketchup;
• seasonings, salt and sunflower oil.

The main steps for creating a product:

1. The potatoes, peeled and cut into bars, are boiled, then kneaded together with egg, flour, salt and ground pepper.
2. Chopped onions and mushrooms are fried in oil until soft.
3. Zucchini with thin skin is cut into slices.
4. Put the potato base in a baking dish, which is greased with ketchup.
5. Frying is distributed on top, which is covered with zucchini slices.
6. The top layer is salted, seasoned and drizzled with oil.
7. The form is sent to the oven for 20 minutes, 10 minutes before the completion of which, the zucchini are re-watered with oil.

Original potato muffins

Potato muffins for dinner are a great choice to end a busy day.

Ingredients:

• ½ kg mashed potatoes;
• 120 g of cheese;
• 2 eggs;
• 80 ml sour cream;
• salt, ground pepper and nutmeg.

Stages of creating an original garnish:

1. The eggs are beaten with sour cream, after which seasonings are added to the mixture, including nutmeg.
2. Chips are prepared from the cheese, which are sent to the egg mass.
3. The resulting mixture is combined with softened mashed potatoes.
4. When the mass becomes homogeneous, it is laid out in tins, which are placed for 20 minutes in an oven preheated to 200 ° C.
5. After the specified time, the forms are retrieved.
6. The muffins are kept in tins, and when they have cooled slightly, they are removed and transferred to a dish.