Prepare pumpkin mashed potatoes with garlic. Pumpkin and potato puree - recipe with milk. Mashed potatoes and pumpkin "Solnechnoye"

Some, hearing or seeing the name of the recipe, will think that these are the next, newfangled delights of chefs. Don't jump to conclusions. Yes, the classic mashed potatoes have firmly entered our menu exactly in the form that we all know and eat. However, for some incomprehensible reason, pumpkin, which is many times "cooler" than potatoes, does not really figure in our daily diets. Is it because she's a seasonal product? But it has a long shelf life. Probably, some of the difficulties in processing do not particularly fascinate our housewives? But the small complications are worth it: even five thousand years ago, the Indians of North America appreciated the benefits and taste of this vegetable and baked pumpkin was a welcome guest on their tables. And in Europe this sunny beauty was appreciated at its true worth (although, at first, they believed that it was food for the peasants).

A large number of dishes that do not shine with the prospect of getting into the menu of restaurants, nevertheless, are a storehouse of vitamins and, of course, trace elements. Pumpkin is an excellent assistant in the fight against obesity, it accelerates metabolic processes in the body and fights overweight. Therefore, many culinary experts recommend pumpkin as a side dish for fatty dishes, which is especially important during festive feasts. That is why pumpkin is good in many simple, affordable, unpretentious, but very healthy, dietary meals. I undeservedly pushed aside the dignity of potatoes, but I think that the classic qualities of this vegetable, plus the indisputable benefits of pumpkin, will complement each other. And the combination of simplicity, lightness and taste will appeal not only to housewives, but also to their family members. And even the most capricious and demanding admirers - children. Pumpkin and potato puree is fluffy and tender. I would also like to add that for such a dish, choose not sweet, non-dessert pumpkin varieties.

TIME: 35 min.

Light

Servings: 6

Ingredients for 6 servings:

• pumpkin - 200 g;
• potatoes - 400;
• onion - 1 pc .;
• butter - 40 g;
• milk - 40 ml;
• salt to taste;
• bay leaf - 1 pc.

Preparation

We start with the usual mashed potatoes available to everyone. Peel the potatoes thoroughly, rinse them, cut them not very coarsely and put them in a saucepan.


Fill with water, of course, preferably filtered or bottled. It is not worth pouring in tap water and, accordingly, cooking in it.


Peel one medium-sized onion, wash and cut into four parts. Add to the pot to the potatoes. And put it on the stove. Turn on medium heat and start cooking.


But now the most undesirable (entrust it to a man) and moderately difficult work lies ahead (unless you already have a peeled pumpkin). Carefully, so as not to get hurt, peel a piece of pumpkin from the hard peel. But first, cleanse the pumpkin core from seeds. Cut the pumpkin into pieces and carefully add to the potato after 15 minutes of boiling.

After the pumpkin, add the bay leaf, and most importantly, salt. And so on until all ingredients are fully prepared.


When all the vegetables are ready, become soft and tender, salt the vegetable broth (in the future, you can use it at your discretion). And here you can add butter.


Add milk to the pan with ready-made vegetables. You can use cream, but it depends on your preference. But one thing is for sure: be it milk or cream, they must be heated and added hot. If you add heavy cream, you don't need butter.


Knead all the ingredients in the pan with a potato grinder or crush. Perhaps the process is over. The puree is ready.


Put the mashed potatoes and pumpkin in a bowl and serve as a side dish with poultry, meat, fish. And even, as an independent dish with pickles and fresh vegetables, such mashed potatoes will delight your family.

Mashed potatoes are a very famous and favorite dish all over the world. Simply boiled and mashed potatoes can hardly be called correct and tasty mashed potatoes, because for its delicate taste and airy consistency, butter, eggs, milk are also added to the mashed potatoes. In addition to all of the above, you can also add any vegetables to the puree.
So today I propose to move away from the classic recipe for making mashed potatoes and propose to cook it with the addition of pumpkin and zucchini. Such a dish is served as a side dish, it will go well with tender or, and if you are fasting, then I recommend cooking healthy and tasty ones.

Ingredients for mashed potatoes with pumpkin and vegetables.

Potatoes - 1.5 kg
Onions - 50 g
Zucchini - 100 g
Pumpkin - 150 g
Carrots - 70 g
Egg - 1 pc.
Fresh parsley and dill - 3 sprigs each
Water - 2.5-3 L
Refined vegetable oil - 50 ml
Salt to taste

How to cook mashed potatoes with pumpkin and vegetables.

1. Peel potatoes and pumpkin, rinse thoroughly and cut into medium cubes.
2. Pour potatoes and pumpkin into a saucepan and cover with boiling water (then the potatoes with pumpkin will cook faster), towards the end of cooking add salt to your liking.
3. While potatoes are being cooked, let's start cooking vegetable frying. Peel and rinse the onions, carrots and zucchini. Grate carrots and zucchini on a coarse grater, chop the onion into small cubes.
4. Put a frying pan with a thick bottom on fire, heat well, pour in refined vegetable oil. Pour vegetables over and fry until golden brown (remember to stir occasionally).
5. Drain the vegetable stock from the potatoes and pumpkin into a separate bowl. Beat well with a blender (the puree turns out to be airy), gradually adding the vegetable broth, just do not overdo it - the puree should not be too liquid. Add a raw egg to the puree and stir quickly; if you do it slowly, the egg may curl.
6. In the airy mashed potatoes, send the vegetable frying, mix well, cover the pan and wrap it in a warm blanket. Set the potatoes aside for 30 minutes, during which time the potatoes will absorb all the aromas of the vegetable frying.
7. Finely chop fresh parsley and dill.
8. Serve mashed potatoes with pumpkin and vegetables, sprinkle with chopped herbs on top.

step by step recipe with photo

Mashed potatoes and pumpkin will allow you to introduce an easily digestible healthy pumpkin into the diet of children without focusing on it. Today, the vegetable is undeservedly forgotten and rarely appears on the family table, meanwhile it can become the basis of many delicious dishes and even original desserts.

For cooking, it is better to select bright orange pumpkins - they contain more sugars and carotene, which are vital for babies. A harmonious duet of vegetables available all year round combines the best properties of each of them: the satiety of potatoes and the delicate charm of pumpkin pulp. Don't miss the opportunity to enjoy them.

Ingredients

• potatoes 400 g
• pumpkin 350 g (peeled)
• butter 30 g
• onion 2 pcs. (medium)
• vegetable oil 2 tbsp. l.
• salt to taste
• ground black pepper 1-2 pinches
• milk 80-100 ml

Preparation

1. Rinse the pumpkin. Peel off. Remove seeds and fibers. Cut into medium slices.

2. Peel the potatoes. Cut into the same slices as the pumpkin.

3. Transfer both vegetables to a cooking pot. Pour in water so the vegetables are covered and set over high heat.

4. When the water boils, reduce the heat to low. Peel and finely chop one onion, add to vegetables. Cover and cook for 20-25 minutes until ingredients are tender. Pierce vegetables periodically and check for readiness.

5. Cut the second onion into small pieces. Fry in a skillet with heated oil for 8-10 minutes until soft.

6. When the pumpkin and potatoes are soft, drain the broth (you can leave the vegetable broth to dilute the puree).

7. Add a lump of butter. Mash the vegetables with a crush until a puree consistency.

8. Add the sautéed onions. Stir.

9. Heat the milk separately. Add a little and stir in the puree. Bring to the desired consistency. If you want a thicker puree, add just a little milk. Season with salt and ground pepper.

10. Pumpkin-potato puree is ready.

Everyone knows how to make mashed potatoes, but now we will add fresh pumpkin to the ingredients. Or you can get it from the freezer
frozen.

We take ripe pumpkin. This pumpkin is easy to knead after boiling and does not leave fibers. And most importantly, there will be no raw product taste.
Peel the pumpkin, select the core with seeds and cut into large pieces.

Peel the potatoes and cut into pieces.

We send the slices to a saucepan, fill with water and cook until the potatoes are cooked. It is advisable not to stir anything in the pan, so as not to spoil the wholeness of the pumpkin pieces.

After the potatoes and pumpkin are boiled, drain the water and add the butter. Knead everything into a homogeneous mass.
I do not use a hand blender, but work the old fashioned way - a crush.

When we knead the potatoes and pumpkin into a homogeneous mass, then gradually add milk and mix.

Everyone is free to make the consistency of mashed potatoes according to their taste. I like a little runny.
After all these manipulations, you can whip the puree with a blender.

You can serve with anything. Usually these are meat dressings.
Our family loves minced meat and vegetable frying.

Mashed potatoes with pumpkin

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Do you often make mashed potatoes? Indeed, this is a simple, tasty popular dish! But do you know how you can diversify the usual recipe - so that it turns out even tastier, and at the same time more original and more beautiful!

The secret is simple: we'll make mashed potatoes ... with pumpkin! And don't worry: no one will guess that it is there. Even pumpkin lovers will gobble up mashed potatoes and ask for more, because you don't feel pumpkin at all. But it gives a pleasant orange tint, evoking thoughts of a sunny autumn day! With fresh parsley and green onions, such mashed potatoes - you will just lick your fingers! Tasty even without cutlets.

Thanks to Ain for the idea. I just had a bored piece of pumpkin left after cooking pasta in the refrigerator (also, by the way, a delicious thing!), And we already made pumpkin porridge. Therefore, I was very happy when I accidentally found this simple recipe on the Culinary Sketches website.

Ingredients:

• 1 kg of potatoes;
• 400 g pumpkin;
• 3-4 cloves of garlic;
• 3-4 tablespoons of butter;
• 2 tablespoons of sour cream;
• Salt to taste;
• Fresh greens.

Instructions:

Peel and rinse the potatoes and pumpkin. Cut the pumpkin into cubes, and the potatoes into slices.

Fill with purified water, put on medium heat and cook, covered, until soft. When the vegetables are almost ready, add 1/3 to 1/2 tablespoon salt to the water, according to your taste. When the pumpkin and potatoes are soft, drain the broth - it can be used for vegetable soup - and crush the vegetables with a crush for mashed potatoes.

Add butter, sour cream, finely grated garlic to the mashed potatoes and pumpkin, beat well with a flea market.

Serve warm mashed potatoes with pumpkin, sprinkle with finely chopped parsley, dill and green onions.

Mashed potatoes and pumpkin "Solnechnoye"

How can you not fall in love with this pumpkin, at least for its sunny color? Even ordinary potatoes can be brightened! I understand that, most likely, this dish is too simple and modest for contests, but it can create a “bright mood”! It's also a good way to get your little ones interested in lunch!

Ingredients for "Solnechnoye" mashed potatoes and pumpkin:

• Pumpkin - 300 g
• Potatoes - 500 g
• Bulb onion - 1 piece
• Bay leaf - 1 piece
• Butter - 50 g
• Milk - 0.5 stack.
• Sour cream - 2 tbsp. l.
• Spices (turmeric, ground black pepper, red hot pepper, paprika) - to taste
• Salt to taste

Cooking time: 30 minutes

The recipe for "Solnechnoye" mashed potatoes and pumpkin:

First, clean the potatoes, cut them into several pieces and set them to cook. Immediately throw the peeled and cut onion into 4 parts into the pot with the potatoes. In 20 minutes. add salt and bay leaf. Cook for another 3-5 minutes.

In the meantime, the potatoes are boiling, cut the peeled pumpkin into pieces (about 4-5 cm) and also cook in slightly salted water.

When our vegetables are ready, we combine them by removing the bay leaf from the potatoes. We knead everything with a crush.

Add spices. I have listed the ones that I like the most about this puree, but feel free to experiment! Delicious with a little cinnamon, for example. Potatoes are good friends with her.

Then add milk (preferably boiled), butter and sour cream. And knead everything very carefully until smooth.

Well! Recipe for dummies, right?
Bon appetit and bright mood.

This recipe is a participant of the "Cooking Together - Culinary Week" campaign. Discussion of cooking on the forum - http://forum.povarenok.ru/viewtopic.php?f=34&t=6579

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In whatever form we cook potatoes - fried, boiled, baked with cheese and ham, or in casserole - it will always be very tasty. At the very top of this pyramid of my personal potato preferences is homemade puree. And if you add here a little sweet pumpkin and just a little delicate parsnip, then such a dish will be simply magnificent!

This is not difficult to cook at all, but it is important not to be mistaken with the choice of potatoes. Potato varieties that have a sufficient amount of starch to serve as a binder are ideal. Some people sometimes prefer to leave some of the skin in the puree, which gives originality to its texture. Therefore, for such cases, it would be nice if the skin on the potatoes was thin - golden, reddish or purple.

Mashed potatoes are prepared with few ingredients. That is why it is especially important not to be mistaken in their proportion to get the right consistency in this dish.

I will give you some simple tips.

If you usually boil mashed potatoes, then I would advise you to carefully drain the water after cooking. Better yet, after removing the water, let the potatoes stand in a hot saucepan so that the remaining liquid evaporates completely.

The most delicious mashed potatoes are not prepared with a blender, but by hand - using a regular crush or potato press. It is in the latter way that you will achieve a sufficiently viscous and at the same time delicate consistency.

There are dishes that don't need a lot of butter. Mashed potatoes are not in their category, and butter is his most devoted friend. The latter is best used unsalted, and seasoned with mashed potatoes at your discretion.

Milk or cream for puree must be warmed up before adding so that the potatoes do not cool down. Do this gradually and in small portions to achieve the correct consistency.

It is often seasoned with cheese and garlic to add a sophisticated flavor to the puree.

The mashed potatoes are boiled in cold, salted water to help them cook evenly.

The total cooking time for potatoes depends entirely on their size and only partly on the variety. You can use a fork or thin-bladed knife to check if the potatoes are ready. She / he should / should easily enter the pulp.

Recently, at home, we prefer to bake mashed potatoes in the oven at home, and we compensate for the lack of liquid with the already mentioned milk or cream - this is healthier and tastier. However, I leave it to your discretion.

Although I am not a very big proponent of these methods, you can save some of your puree in the freezer if necessary, transferring it to a plastic container or a bag with a lock. In this case, the puree should be flattened. In this form, the mashed potatoes are frozen and thawed evenly. While heating the puree, add milk to it at the rate of one tablespoon of milk per glass of puree. Use the oven to preheat.

However, let's move on to.

(Makes Four Servings)

Ingredients:

• 700 grams of potatoes (rinse thoroughly under running water)
• 400 grams of pumpkin pulp (cut into slices about 1 cm thick)
• 200 grams of parsnip root (cut into circles about 1 cm thick)
• Medium bunch of parsley (separate thin twigs with leaves and chop very finely)
• 60 grams of homemade butter
• 1 large egg (beat lightly)
• 1 pinch freshly ground nutmeg
• Vegetable oil (for baking)

Preparation:

1. We heat the oven to a temperature of 200 degrees Celsius.
2. On a baking sheet covered with foil, spread the whole potato tubers and sprinkle with vegetable oil.
3. Put pieces of pumpkin and parsnip in one layer on two pieces of foil and sprinkle with vegetable oil. We wrap the edges of the foil up so that domes are formed with free space inside. Transfer to a baking sheet for potatoes.
4. We send to the oven. Potatoes will take the longest to cook - about 40-50 minutes (depending on size). The parsnips and pumpkin should cook in 25-30 minutes, so they will need to be removed from the oven before the potatoes. In any case, the vegetables must come out of the oven very soft, otherwise they will be difficult to puree.
5. When the potatoes are ready, let them cool slightly, peel them and cut into cubes.
6. Immediately and one by one, put the parsnips, pumpkin and potatoes in a potato press and turn them into mashed potatoes (if you don't have one, I advise you to buy, well, in the meantime, use a regular crush). Add butter, egg, parsley and nutmeg here. Salt and pepper to taste. Mix well.
7. We prepared this puree for