How to make tasty puree with water. Mashed potatoes without milk. Calorie content of carrot and celery puree

Only very novice cooks cannot cook mashed potatoes. But do you know all the nuances and all the cooking options? Very often in recipes on the Internet they write that the fluffiness and airiness of mashed potatoes depends on the type of potato. Or rather, from the starch content in it. This is absolutely true. But in everyday life, when buying potatoes at the market or in a store, how often do you have the opportunity to choose the right variety? And where is the guarantee that he will turn out to be so? Today I will not only offer you several options for mashed potatoes to choose from, but I will also tell you some secrets that will make any potato make very tasty, fluffy mashed potatoes.

But still a little about the varieties. There is a question online about why the puree turns out viscous and stringy. I used to think that you could get something like this if you pounded it not with a traditional masher, but with an immersion blender. Until I encountered this problem myself, having bought Egyptian potatoes in a store. Indeed, it turned out to be some kind of viscous mass, a very unusual consistency, similar to glue. Since then I have avoided buying this variety (or country of origin).

How to make mashed potatoes with milk

Let's start with the classic and most popular option with milk. We will cook it traditionally, in a saucepan, and we will use one trick that will make the dish fluffy and beautiful.

Ingredients for 2-3 servings:

potatoes - 2 large tubers;
butter – 60-70g;
milk – 0.5 cups (125 ml);
salt - to taste.

How to cook delicious

By the way, it’s best to warm it up in the same way. You can add a little warm milk and heat over low heat, stirring constantly. Even the thickest puree will become fluffy and light when heated this way.

How to cook puree in a slow cooker

For those who are interested in the method of preparing mashed potatoes using a slow cooker, I suggest you familiarize yourself with how this is done. But you need to understand that in a bowl we will only boil the vegetable until tender, and then use our hands as usual. In this option, an egg will be added to the mixture.

Ingredients for 4-6 servings:

potatoes – 1kg;
milk – 1 glass (250ml);
egg – 1 piece;
butter – 50g;
salt - to taste.

Cooking process

Egg is not a required ingredient. Then why is it needed? It is added only to improve the color of the dish, with it the mass has a pleasant yellow color, and, perhaps, for satiety. In my opinion, it does not impart tenderness and softness.

Mashed potatoes with water

As a rule, this recipe is needed by those who fast and during fasting do not consume any products of animal origin, not only meat, but even milk. For them - a recipe on water.

Ingredients for 4 servings:

potatoes - 4-5 tubers;
salt.

How to do it

That's all the difference.

Creamy mashed potatoes

But cream makes its taste richer and its consistency creamy and light. In addition, during cooking we will add onions to the pan. This may scare some people. Don't be afraid, the finished dish will not smell like onions. If they hadn’t told you about onions, you wouldn’t have understood anything, and you would have absolutely considered puree to be the most delicious.

Ingredients for 6-8 servings:

potatoes – 1.5 kg;
cream 10% - approximately 3/4 cup (200ml);
butter – 60g;
egg – 1 piece;
onion – 1 head;
salt.

How to do

Delicious puree with cream is ready!

For those who prepare a side dish quite often and who have a desire to diversify it in some way, I would like to offer additional ingredients for taste and aroma.

Puree with potatoes and parsnips

Parsnips are a plant whose root looks like a large white carrot. It is also called “white root”. The vegetable is very healthy and low-calorie. It gives the puree a special aroma and a slightly sweet taste.

potatoes – 0.5 kg;
parsnip – 250g;
cream 10% - 50ml;
butter – 40g;
nutmeg - a pinch;
salt;
ground black pepper.

How to cook

If you want to increase the amount of parsnips, you will need to increase the amount of butter to keep the puree tender or add additional sour cream.

Is it possible to blend puree with a blender?

You can whip it, but the consistency of the dish, pureed using a blender or food processor, becomes viscous, which is not for everyone.

What to do if you over-salt your mashed potatoes?

If it is only slightly oversalted, you can correct the situation by adding: 1) a little more milk and butter; 2) raw egg (hot). If there is too much salting, then you will have to boil the potatoes again, but in fresh water, crush them and mix them with salted potatoes.

How to thicken puree?

If you accidentally overfilled milk, water or cream and ended up with a dish that is too thin, and you don’t want to additionally cook the potatoes to add to it, put it in a deep frying pan with a thick bottom, put it on a very low heat and, stirring constantly, thicken him this way. Remember that as it cools (especially in the refrigerator), it will thicken naturally.

How long does puree last in the refrigerator?

No more than 3 days. If the shelf life has exceeded three days, but still within reason, you can prepare some dish from it that requires additional heat treatment - casserole, flatbreads, pies, pancakes, etc.

What to serve mashed potatoes with?

In fact, in most cases it is a side dish, not the main dish. If you prepare it as the main thing, then you can serve it with any sauce to your taste: with cheese, sour cream, mushrooms. It’s good to serve salted or pickled cucumbers with mashed potatoes. In general, there is enough room for imagination here. The main thing is delicious, beautiful mashed potatoes.

Potatoes have been known in our country for centuries, saving people from hunger in lean years. During this time, it became one of the most popular products on the table and earned the honorary name of second bread. This vegetable is included in many dishes, used to prepare fillings for pies, side dishes, salads, and can also be prepared independently. Puree is one of those dishes that can be quickly and easily made, with the main advantages being excellent taste and high nutritional value. It can be served separately or as a side dish for meat food. In addition to crushed potatoes, the classic composition also includes salt to taste, milk and butter, and sometimes spices are added. These ingredients give the finished product a delicate texture and excellent taste.

Mashed potatoes are a dish familiar to everyone from early childhood. Perhaps there is no place on earth where the delicate taste of crushed potatoes is known. It is included in the menu of health centers, kindergartens, and is also very suitable for those people who watch their weight.

Benefit

This vegetable is a source of useful elements such as fiber, protein, and starch. There are phosphorus, calcium, iron, sodium, manganese. It also contains large quantities of vitamins B, A, C, E, PP. Therefore, it is recommended to eat this food for everyone who has problems with the heart, blood vessels, and kidneys. Among the components there are substances that have an enveloping effect, which means you can eat the vegetable if you have stomach problems, as well as if you are exhausted.

Contraindications during dieting

Despite the benefits and dietary content, it is worth remembering that it is also not recommended to overdo it with purees - a high starch content will contribute to the formation of excess weight. Therefore, the dish can be called dietary, provided that it is prepared in small quantities and without adding oil. The lean version has a lower calorie content, so this option can be used by those who are losing weight in reasonable quantities. It is not advisable to eat it for people who have problems with the pancreas and a tendency to obesity.

Nutritional and energy value

This dish is composite, so the calorie content largely depends on what products are included in its composition. It is mainly served with butter, as it makes it more tasty and fluffy, and with various sauces. The calorie content of puree with the addition of butter is 120 kcal per 100 g.

To reduce the energy value in the dish, you can cook it without oil. What are the calories in mashed potatoes made with water without oil? The prepared dish thus has approximately 140 kcal per 200 g serving, and with butter, 1 serving will have approximately 240 kcal.

Energy and nutritional value of puree with butter:

calories - 120 kcal
fats - 5 g
proteins - 2.5 g
carbohydrates - 15 g

Energy and nutritional value of puree without oil:

calories - 70 kcal
fats - 1.5 g
proteins - 2.2 g
carbohydrates - 14 g

Wonderful taste and a number of useful microelements allow you to consume your favorite dish without restrictions. But it is still necessary to know when to stop.

Mashed potatoes are the most famous potato dish. Crushed boiled root vegetables contain starch, which explains its calorie content. During the cooking process, you need to add vegetable or animal fats to improve the taste. How much does this affect calorie content? Is it possible to consume crushed vegetables during therapeutic diets or for weight loss? Now let's figure it all out.

Counting calories

The calorie content and taste of mashed potatoes depend on the quantity, quality and type of added fat.

According to the recipe, the amount of animal fat should correspond to a ratio of 1:5.

Nutritional value of possible components (kcal per 100 g):

potatoes – 80;
butter – 748;
melted – 887;
margarine –746;
vegetable oil – 899.

The calorie content of 100 g of mashed potatoes has the following characteristics (kcal):

on water (without oil) – 80;
with animal fats – 230-257;
with vegetable oil – 260.

By reducing the amount of fat added to a dish, its calorie content decreases. Vegetable salads will improve the taste of a low-calorie product.

Benefits and contraindications

A potato dish such as mashed potatoes prepared with water is not inferior in taste to one to which milk is added. It is included as a dietary product in recipes for weight loss. The elements it contains are necessary for the body:

potassium - for the heart;
calcium, selenium, fluorine - for bones, hair, nails;
phosphorus - for the brain;
copper, magnesium, iron - for metabolic processes.

Contains vitamins B, A, C.

Potato side dish goes with any vegetable, fish, meat, mushrooms. This property has made crushed potatoes popular and indispensable in the national cuisine of many nations.

Potatoes are contraindicated:

with urolithiasis;
impaired intestinal motility;
increased acidity of gastric juice.

If you are obese, you should not have foods with a calorie content of more than 40 kcal per 100 g in your diet.

How many calories are in pea puree with water?

To prepare the pea side dish, use dried peas, water and salt. At the end of cooking, add fats to taste. It can be butter and vegetable oil. To improve the taste, add greens and smoked meats.

The energy value of 100 g of boiled peas is 60 kcal. It will remain this way unless fats are added. When adding 20 g of fat, it will increase by 150 kcal (for butter) and by 180 kcal (for vegetable oil).

Calorie content of pea puree (kcal):

on water without oil – 60;
with vegetable oil – 240;
with butter – 210.

Legumes are rich in protein and carbohydrates, which makes them an essential product in the diet of vegetarians. Pea dishes are especially useful for children due to their high content of vitamins B, PP, and K. Peas are contraindicated for kidney disease and for pregnant and lactating women.

Calorie content of carrot and celery puree

Celery and carrots are close in composition to potatoes: they have the same set of vitamins and microelements. The percentage of useful components is the same. In terms of nutritional value, carrots and celery are equivalent: 32 kcal.

Cooked in water without added fat, they are the lowest calorie side dishes. The taste of the celery side dish is improved with the help of aromatic herbs (rosemary, sage). The carrot version does not require such additives. Usually both types of side dishes are mixed with potato to add flavor.

Nutritional value of 100 g of vegetable purees (kcal):

on the water – 32;
with vegetable oil – 122;
with cream – 107.

Excess fat impairs the taste of these vegetables, the ratio is 1:10.

Culinary secrets

The taste of a vegetable dish is affected by the following conditions:

quality of raw vegetables;
undercooked consistency;
insufficient salting;
poor grinding.

Each variety has its own characteristics: sweet carrots will make a sweet dish without added sugar; made from starchy potatoes - a lush side dish. Such nuances must be taken into account when choosing vegetables.

Half-raw root vegetables are poorly crushed, and the structure of the puree in water will be heterogeneous. The lack of salt makes vegetables tasteless with any amount of butter, milk and other ingredients. Salt is added immediately, otherwise it will not be absorbed into the structure of the root vegetable, which contains a lot of fiber.

Basic conditions for preparing a delicious side dish:

the ratio of liquid and cooked root vegetables is 1:8;
grinding to a creamy state;
fats to taste, without exceeding the prescription norm.

Compliance with simple requirements will give a good result: a useful and high-quality product.

Vegetable purees in water retain all the beneficial properties of raw vegetables. The main thing when preparing them is the right amount of salt and a uniform structure.

A slim body and a full stomach are real happiness for a woman. Just 10 years ago it was impossible to imagine how you could always stay in shape without limiting yourself to delicacies.

With the development of dietetics, which studies the principles of healthy and balanced nutrition, it has become possible to stay both full and happy without harming your figure. You just need to keep track of what ends up on your plate.

Basics of proper nutrition

In medicine, dietary nutrition means a special menu that includes only those products that contribute to the treatment and prevention of diseases. In addition, proper nutrition is practiced for aesthetic purposes - to reduce body weight.

Unlike strict diets, which involve constant malnutrition and strict restrictions, dietary nutrition does not harm the health of the person losing weight. A properly designed menu does not allow a sharp reduction in the number of calories, as this leads to a slowdown in metabolism and, as a consequence, to the deposition of excess fat.

Diet Basics:

Maintaining the correct eating regimen. A follower of a healthy diet should eat at the allotted time, avoiding snacking. There should be at least 3 hours between meals.
Chewing food thoroughly. The feeling of fullness occurs 30 minutes after the meal. If after eating the feeling of hunger does not subside, you just need to wait.
Late meals should be avoided. If you go to bed by 11 o'clock, then your last meal should be taken no later than 7 pm. After this time, you can only allow one glass of kefir or a green apple.
Must be consumed (water, juices, broths). This will create an imaginary feeling of satiety, and you will not have the desire to snack on junk food again.
Once a week you need to arrange.

Forbidden vegetable

Are potatoes bad for those trying to lose weight? Disagreements on this issue existed until recently, until it was proven that potatoes do not harm a healthy diet. If you do not add this vegetable to other foods containing large amounts of starch and carbohydrates, then its benefits are obvious.

Perhaps the only thing dangerous for your figure is fried potatoes. It absorbs a large amount of oil, which leads to a high calorie content of the dish. 100 g of fried potatoes can contain more than 210 kcal, with an average serving of 250 g this is a significant figure. Therefore, you should not allow yourself such a delicacy more than once a month, but it is better to prepare healthy and dietary dishes for yourself every day.

Recipes

Below are a few basic recipes with photos of finished dishes. Based on them, you can then develop a large number of individual recipes. Diet mashed potatoes are very easy to prepare, so any housewife without cooking experience can master it.

Classic on the water

The calorie content of this mashed potato is 108 kcal per 100 g.

Ingredients:

1 kg potatoes (approximately 14 medium tubers);
1 chicken egg;
60 g butter;
2 bay leaves;
black peppercorns;
dill;
salt.

Preparation:

Peel the potatoes, carefully cut out all the eyes, and cut into medium-sized squares.
Place the potatoes in a cooking pot and add water so that the water level covers the level of the potatoes.
Bring water to a boil at maximum temperature, and after boiling, reduce.
Add salt, pepper, bay leaf.
Boil the potatoes until done.
Carefully pour the resulting broth into a separate bowl.
Mash the potatoes with a pestle or blender.
Gradually add the egg and melted butter while continuing to mash the potatoes.
Add potato broth in small portions, remembering to stir.
The dish is ready. When serving, garnish with dill.

Interesting! If you remove butter from this recipe, the calorie content of the dish will drop to 82 kcal per 100 g.

In a slow cooker

The calorie content of mashed potatoes cooked according to this recipe is 60 kcal per 100 g.

Ingredients:

300 g potatoes (approximately 4 medium tubers);
½ glass of milk;
1 tsp. butter;
salt.

Preparation:

Wash the potatoes, peel them, carefully cut out all the eyes, cut into medium-sized squares.
Place in a multicooker pan and add hot water until the water covers the potatoes. Add salt.
Set the multicooker mode to “Steaming”, cooking time is 40 minutes.
Bring the milk to a boil, but do not boil, add butter.
After the multicooker signals that it is ready, remove the pan and drain all the liquid.
Pour warm milk and butter into the potatoes. Grind into a puree as usual.

With onion, apple and caramel

Ingredients:

2 sour apples;
2 tbsp. l. lemon juice;
100 g onion;
1 tbsp. l. olive oil;
1 tbsp. l. Sahara;
salt.

Preparation:

With shrimp and wasabi

The calorie content of mashed potatoes cooked according to this recipe is 140 kcal per 100 g.

Ingredients:

all the ingredients of the classic recipe;
4 tsp. wasabi;
6 medium shrimp;
1 tbsp. l. olive oil (or any other vegetable oil);
1 clove of garlic;
3 sprigs of coriander;
salt

Preparation:

Prepare mashed potatoes according to the classic recipe.
Add wasabi to the finished puree and mix thoroughly.
Chop the shrimp.
Heat the garlic in olive oil and fry the shrimp over low heat. Add salt.
Serve the puree with the fried shrimp and coriander leaves.

With cauliflower

The calorie content of mashed potatoes cooked according to this recipe is 100 kcal per 100 g.

Ingredients:

600 g potatoes (approximately 10 medium tubers);
1 chicken egg;
60 g butter;
600 g cauliflower;
green onions;
salt.

Preparation:

Peel the potatoes, carefully cut out all the eyes, and cut into medium-sized squares.
Place the potatoes in a cooking pot and add water so that the water level is 1 cm above the potato level.
Once boiling, add cauliflower florets.
Cook until done.
Drain off all the water. Add milk, butter, egg. Mash using a blender or other convenient method.
Serve the puree with chopped green onions.

Mashed potatoes are a favorite dish for many people. It is easy to prepare, and its taste is pleasant for both adults and children. Puree included in the menu of people who are on a diet, but in this case it is prepared only with water.

100 grams of mashed potatoes with water – 95 kcal.

This dish introduced into complementary foods for babies from an early age. It is very tender and tasty, so children are happy to get to know it. It is also worth adding purees to your diet if you are being treated for any illness.

Calorie content of mashed potatoes with milk and butter

Some people prefer to add milk to their mashed potatoes. In this case, the dish turns out fluffy and more tasty. However, in order to achieve the desired result, it is worth heat the milk.

The calorie content of mashed potatoes with milk and butter is 105 kcal per 100 grams.

Be sure to thoroughly mash the potatoes so that not a single piece of oil remains in them. This is the only way the dish will become fluffy, soft and tasty. His can be offered even to small children who have difficulty chewing solid food.

The beneficial properties of puree are due to its rich composition:

Potassium has a positive effect on the functioning of all organ systems;
magnesium is essential for human health;
calcium strengthens bones and teeth;
Phosphorus allows you to feel full faster and not want to eat longer.

That is why this dish has become part of the diet of many people. It can replace many products, because the beneficial properties are obvious.

Mashed potatoes with cutlet (and chicken)

Various products can be added to the puree. These are cutlets, meat, salads and other options for every taste. However, the calorie content of the dish may change.

The energy value of mashed potatoes with a cutlet is 154 kcal. If you serve chicken meat with the puree, its calorie content will reach 158 Kcal.

You can choose such additions yourself, depending on your taste.