Potatoes are one of the most common root crops, and in the countries of the former USSR they are often called "second bread". It is difficult to find a person who would not like potato dishes: whole boiled potatoes, mashed potatoes, various salad options, baked or fried potatoes- there is a huge variety of cooking methods, and any of us can choose something to our liking. Jacket potatoes are one of those dishes that are easy and quick to prepare, especially if you know how much to cook jacket potatoes! And in this article, we will look at the cooking time of this dish and the various methods for creating culinary masterpieces with potatoes in their skins.

Different types of potatoes are required to prepare different dishes. However, there are general rules for choosing suitable vegetables:

How to cook root vegetables correctly?

Before cooking, you must thoroughly wash all root vegetables and inspect them. This is done regardless of whether you are going to cook mashed potatoes, whole potatoes, in a uniform, or you need it for a salad. Rot spots or traces of disease on the tubers can ruin the whole dish, so it is best to get rid of these vegetables.

For cooking, do not draw already warm or hot water to save time, as this can negatively affect the taste of the dish. Use cold running water for cooking. All potatoes should be covered with water. When the pan boils, add salt at the rate of 1 tbsp. spoon for 2 liters of water.

The most common question is how long (minutes) does it take for the potatoes to be ready. The number of minutes may vary depending on what you are cooking. Below we will consider how long the cooking should take to make mashed potatoes, jacket potatoes, salad.

How much to cook?

If your question is how long does it take for the potatoes to be ready, then the answer is simple - 20-25 minutes. This is an average figure for medium-sized vegetables. If the potatoes are large enough, then you will have to either cut them up or lengthen the cooking time. It takes less time to cook young root vegetables - about 15 minutes.

In situations where you have very little time, you can add a little vegetable oil to the water. The oil will "wrap" the vegetable, and the cooking process will be reduced by 5 minutes.

Another secret will be the following: when the vegetables are almost ready, 5 minutes before the end, you can drain the main part of the water and leave the pan, covered with a lid, over low heat so that the vegetables "come" to steam. So the potatoes will not fall apart, they will remain whole and, of course, tasty.

For mashed potatoes. When boiling vegetables for mashed potatoes, the cooking time should be slightly increased by 5-10 minutes. In this case, the vegetable will cook well and will not lose all the starch, which can happen if you leave it to cook for too long. When the root vegetables are ready, separate some of the water to use together with milk and butter for a tasty and aromatic dish.

For the salad. For salad, potatoes are cooked in their skins. This will preserve all its taste and nutrients. Young fruits are boiled for 10-12 minutes (if they are small), old ones - about 17 minutes, that is, 5 minutes less than usual. This is done so that the vegetable does not crumble in the salad, but retains its shape after you cut it. Removing the skin will be much easier if you rinse the finished product with cold water before cleaning, which will allow the skin to move away and facilitate the cleaning process itself.

Jacket potatoes

Jacket potatoes are one of the most common and simple dishes... It turns out delicious if the hostess knows how to cook it correctly. This can be done both on the stove, in a saucepan, and on a baking sheet, in the oven.

In water. Jacket potatoes are cooked for 18-25 minutes, depending on the size of the root vegetables. Usually it is cooked a little more than for a salad and a little less than for mashed potatoes, since the potatoes should keep their shape perfectly. A dish is served with butter or vegetable oil, herbs, various meat or fish snacks.

In the oven... There are two ways to bake potatoes in the oven: in foil or without. As a rule, young vegetables are baked in foil, which can then be eaten directly in the peel. On average, a dish is prepared for 40-50 minutes in a preheated oven. It is important and necessary to control the process here, because ovens often differ as well.

Cooking whole potatoes, with or without skins, is a fairly straightforward process if you know how long it takes. Such a dish will complement both a standard lunch and a festive feast. Bon Appetit!

It would seem, what could be easier than boiling potatoes? But here, too, there are secrets and rules. Let's figure out how and how much to cook potatoes for cooking. Indeed, depending on this, the technology will be completely different.

How to cook potatoes correctly

Each variety of this vegetable contains a different amount of starch. It is this property that determines how quickly the pieces boil during cooking. Noticing this feature, you will take, for example, for frying and cooking potatoes "in their uniforms" tubers that do not lose their shape during cooking. And starchy varieties of vegetables are most suitable for obtaining delicate mashed potatoes. In addition to this secret, there are several important points:

Chopped potatoes are poured with cold water to obtain whole pieces and hot, so that it is boiled;

By adding salt to a boiling dish at the beginning of cooking, you "slow down" the cooking process, and for mashed potatoes, they are usually seasoned with seasonings just before cooking.

How much to cook potatoesfor salads

In order for the boiled vegetable to turn out whole and not disintegrate, it must be boiled in a peel. Select medium sized tubers and wash well. Fill with cold water, bring to a boil, remove foam and cook, checking readiness. For use in salads, it is allowed that the potatoes even slightly "reached" the desired softness. After cooling, peel and cut immediately, as the vegetable may acquire an unsightly gray coating.

How much to cook potatoesfor mashed potatoes

Delicious, delicate and airy puree can only be obtained from starchy potatoes. Pour the peeled and cut vegetable into pieces with hot water and put on fire. Make sure that all the liquid does not evaporate during prolonged cooking. You need to salt before the very readiness. Often during cooking, fresh and dried umbrellas of dill with seeds, bay leaves and other favorite spices are added for flavor.

The recipe for delicious boiled potatoes "in a village"

The secret lies in the aromatic dressing that gives the dish a fresh taste. Peel the potatoes (1.5-2 kg) and cut into medium-sized pieces. After placing the pieces in a saucepan, along with bay leaves and a few cloves, cover with cool water and put on fire. Salt with coarse salt before boiling. While the potatoes are cooking, prepare the dressing. To do this, finely chop the fresh dill (bunch) with a sharp knife, mix with two or three crushed cloves of garlic, one tablespoon of softened butter and several tablespoons of fragrant sunflower oil... How much to cook potatoes, decide for yourself. In this dish, it is cooked until the moment when it begins to fall apart. Drain the water gently and add the dressing immediately. Cover with a lid and shake well. This will break some of the pieces into smaller pieces. As a result, you get something in between mashed potatoes and just boiled potatoes. Want to make your dish look more attractive? Then do not miss the moment when the vegetable is ready, but at the same time whole. To do this, periodically check by piercing with a match or fork. The resulting mixture can be served not only as a side dish, but also as an independent dish in combination with lightly salted cucumbers. Having learned how and how much you need to cook potatoes, it will be much easier for you to navigate the time and methods of cooking this vegetable.

1 year ago

Potatoes are a very popular root vegetable that is used to prepare aromatic first courses, side dishes, salads, snacks and even baked goods. Most often on our tables there is mashed potatoes... In today's article, we'll talk about how and how much to cook mashed potatoes.

Even a vegetable as simple as potatoes has some cooking characteristics. Novice cooks are interested in how much to cook peeled potatoes for mashed potatoes. The duration of its heat treatment is 30 minutes.... Of course, the time should be noted after the liquid has boiled.

The answer to the question of how much to cook mashed potatoes in a saucepan largely depends on the size of the root crop and its degree of ripeness. Young potato tubers will cook faster, in about 20 minutes... As they say, with tare potatoes should be cooked for at least half an hour... To make the mashed potatoes perfect, the potatoes must soften well, it is better to cut them into cubes.

We figured out how much to cook the mashed potatoes after boiling. But mashed potatoes are not only made in a saucepan. Modern hostesses use a slow cooker for this. In this case, select the "Braising" or "Cooking" program mode. The duration of the program is set by default. But anyway mashed potatoes should be cooked for at least half an hour.

Advice! Before cooking potatoes, you must peel, remove the eyes and cut off the greenish bloom, if any. For aroma during cooking, you can add a peeled whole onion to the water.

The microwave will cook the mashed potatoes even faster. At a maximum power of 500 g of potatoes, it will cook for an average of 8-10 minutes.

Mashed potatoes are, in almost every family, the most favourite dish... Any hostess can cope with its preparation.

But, as with any culinary masterpiece, there are subtleties that not everyone knows about.

If you want your mashed potatoes not to resemble a shapeless, sticky mass of a grayish tint, which is served in catering establishments, but to be lush and airy, read this article to the end and make yummy treats for your family according to our tips.

Highlights of mashed potatoes

To make high-quality mashed potatoes, we need good potatoes. It is advisable that he is not young. Lush mashed potatoes cannot be made from such potatoes.
Peeled potato tubers need to be cut into several slices, dipped in a saucepan of boiling water. Under this condition, the potatoes are cooked evenly. Add some vinegar or citric acid to the water to prevent blackening of the potatoes. Do not pour too much water, it should only slightly cover the potatoes. The salt is added about five minutes before the moment you remove the pot from the stove.

You should not cook potatoes for too long, 15 - 20 minutes is enough. Longer cooking times will lose valuable nutrients and the taste will not be full. Cook over low heat with the pan lid closed.

Drain the pot and cover it with a napkin and let sit for 2-3 minutes to dry out a little. Then mash it with a crush and add butter to the hot puree. Do not spare oil. The more it is, the tastier your puree will be. Stir the butter with the potatoes and begin to beat it with a blender, adding milk a little. This should take you at least 5 minutes.

Little secrets of mashed potatoes

If in mashed potatoes, when whipping, add whipped protein, it will be creamy and plastic. Stir in the egg quickly so that it does not have time to curdle.
To improve the taste, garlic, onions, bay leaves and so on are added to potatoes during cooking. When whisking, you can add cracklings, peppers, cheese, overcooked onions, garlic juice, and more, whatever you and your family will like.

Few people know that potatoes can be made colorful. If you want to please your little ones with not only tasty, but also beautiful puree, divide the total mass into three to four parts. Leave one, as it is, yellowish or white, add boiled mashed markov to the other, twisted greens in the third, and “tint” the fourth with mashed beets.

When you put all this beauty on an equally bright dish, decorate with sprigs of greenery, green peas, "Drops" of mayonnaise, not only children, but also adult family members, or guests will be delighted. The recipe will be asked for sure.

Instead of milk, you can add kefir to mashed potatoes, slightly diluted with cream so that it does not curl, or potato broth.

What else do you need to know about mashed potatoes?

Experienced culinary experts believe that the most delicate and delicious mashed potatoes will turn out when you begin to crush potatoes with a crush, but in no case use a blender and a sieve for this. Which method you will use when kneading potatoes, you decide for yourself. Here, as they say, "the taste and color of the owner is not."

How long does it take to make mashed potatoes?

In total, you will spend 30-40 minutes preparing this most famous dish in the world, taking into account various additives and decorations. Experienced housewives, of course, will be able to cope with this much faster. With certain skills and at the stove, everything is done quickly and tasty.
Bon Appetit!

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In their uniform, baked, fried, boiled, how and how much to cook potatoes correctly so that they retain their useful composition and acquire an excellent taste. Now it is difficult to imagine that the beloved root crop was previously considered tasteless, poisonous and was grown only at the expense of pretty flowers in the flower beds. In many homes, potatoes have long been a favorite product from which a wide variety of dishes are prepared. Knowing a few secrets of root vegetable preparation, you can get a truly magnificent dish for every taste.

Potatoes in a peel or jacket are often boiled for preparing various salads and as an independent dish for your favorite herring (tulka, herring). To make the potatoes tasty and cook quickly, it is good to choose root vegetables of the same size, smooth. The potato variety also plays an important role and affects the taste. So for boiling in casings, "American" is suitable - a vegetable that was one of the first to be bred and popularized in the 18-19 centuries. You can choose a different variety, but it is better to use the root vegetable for these purposes, which contains little starch.

How much to cook jacket potatoes will depend on how the product is prepared. So on the stove the cooking time is 17-22 minutes after the water boils, in a multicooker the cooking time is slightly longer - about half an hour. The fastest way to cook potatoes in their skins is in an SV oven, in just 7-8 minutes.

Before cooking the tubers, they must be thoroughly rinsed under running water, then put into a saucepan (if cooking will be on the stove) and filled with water. You can take any liquid - cold, warm or boiling water.

To prevent the root crop from bursting, a little salt should be added to the water.

You can check the readiness of the potato by piercing it with a fork or toothpick. Typically, the cooking time is 17 to 45 minutes (depending on the type of vegetable).

Good ripe potatoes, properly cooked in salted water, can be eaten without removing the "uniform". If it is supposed to remove the peel, then it is better to pour the vegetable with cold water for a short time after cooking, so that the skin is easier to remove.

Rules for boiling mashed potatoes

Despite the fact that mashed potatoes are a frequent guest in the diet, it is not always possible to prepare them with ideal consistency and taste. Sometimes, instead of an airy, aromatic dish, you can get a sticky substance that looks like batter. How to cook mashed potatoes correctly, will tell you the secrets of the best cooks.

Unlike cooking tubers in their uniforms, you need to choose varieties with a high starch content for mashed potatoes. You can preserve this substance in full if, after cleaning, immediately put the washed vegetables in a saucepan, and do not leave them in water for a long time. Experienced housewives advise to boil the product in boiling water - this way it will cook evenly and will not lose starch.

To make the tubers cook faster, you need to cut them into 2 or 4 parts (depending on the size), place them in a deep container and pour the liquid so that it is slightly higher than the vegetables themselves.

Garlic or onion placed on top of vegetables will help improve the taste of the product.

You need to cook the root vegetable for about 25 minutes, then drain all the water into a suitable container (it is useful for dressing the dish) and remove the onion, you can leave the garlic. Knead the potatoes immediately after cooking, otherwise after it will harden and after processing it will look like a sticky mass. The liquid remaining after cooking the vegetable is mixed with milk and gradually introduced into mashed potatoes, while kneading it with a crush. At the end, be sure to add the right amount of butter to give the dish a light airy taste.

You can improve the taste of everyone's favorite food by seasoning the potatoes with processed cheese, sour cream or mayonnaise. A hammered egg will help to make it denser and more nutritious, and frying from onions and carrots will give a rustic taste. Dill greens, green onions or tarragon will not spoil the taste of the food.

How much to cook potatoes in soup?

Despite the fact that potatoes do not belong to a dietary product, everyone eats it every day, including it in the first course. The duration of cooking this product will depend on its variety in the first place. So how much to cook potatoes in soup? Typically this time is 15 to 30 minutes. If you grate vegetables on a Turk, the cooking time will be 10-15 minutes, no more.

If the tubers are coarsely chopped, then they will cook longer, small ones much faster. Most housewives add potatoes of different sizes to soups. Small pieces will boil during cooking and make the broth richer, while large pieces will retain their shape and delight after excellent taste. For the "cabbage", the tubers are boiled separately and introduced at the very end of the dish. This is so that the acid, traditionally added to the soup, does not make the vegetable hard and unpleasant in taste.

Considering that the root vegetables are boiled for about 25 minutes on average, you need to correctly add other products to the boiling broth in stages. So rice groats are often put together with a vegetable or a little earlier, but noodles are added 3-5 minutes before the food is ready.

Principles of cooking peeled potatoes in a saucepan

Peeled potatoes in a saucepan are prepared for various dishes, both first and second. Depending on what everyone's favorite root vegetable will be prepared for, the principles of its preparation depend.

1. Young potatoes are first peeled from a thin top layer, washed under running water and placed in a saucepan. You can remove the upper part with a knife or a regular kitchen sponge, using the hard part for this. Large vegetables should be cut into several parts before cooking, small ones can be boiled whole. Water is poured over the top of the product so that it is 1 cm higher, no more, salt must be added 5 minutes before the end of cooking. Season the finished tubers with oil, drain the remaining water, add herbs and seasoning to taste.
2. If the potatoes are boiled as a side dish, then first it must be washed and peeled, removing the "eyes". After that, tubers should be made of about the same size, put in a container, pour water just above the vegetable and turn on the fire. When the water boils, the heat should be slightly reduced and the product should be cooked under the lid until cooked, which will take about 20-30 minutes. Before turning off the water, you need to add some salt, boil for a few more minutes and turn off the heat. Ready-made root vegetables can be mashed in IMLI puree and served whole, seasoned fried vegetables or oil.

For soups, it is recommended to use potato varieties with a medium starch content, for mashed potatoes - with a high one. This root vegetable can be combined with any vegetables, meat or fish. Properly prepared, it will never get bored and will become a regular guest at the family table.

In a multicooker, which modes to use

In a slow cooker, potatoes are stewed, fried, boiled, steamed and baked. That is, prepare in any way, independently or with the addition of other products. The cooking time will depend on how hard the root crop is crushed. The cooking method will play an important role - this way the product will fry faster, but it will take a little longer to steam in a special form.