We all love to eat delicious food. How wonderful it is to cook your favorite dish for the whole family and, sitting in a cozy atmosphere, chat with family members about how their day went, discuss what new children learned at school. Communication with family is sacred. And we have the opportunity to bring the whole house together. You just need to prepare the dishes according to the recipes presented in the article.
Try to diversify your lunches and dinners. Absolutely everyone will like it!
The benefits of potatoes
Potatoes are one of the main components in the diet of almost every family in our country. But often it is not considered a healthy product. Moreover, it is undeserved. Potatoes are good for our body:
- It contains a lot of amino acids.
- It helps with swelling of the legs and bags under the eyes. If you consume it without salt, you can quickly get rid of excess fluid that has accumulated in the body.
- Potatoes benefit the heart and blood vessels due to their high potassium and magnesium content.
- The root vegetable is quite easy to digest. Starch and dextrin are easily processed by the body.
- You should not avoid mashed potatoes and boiled potatoes if you have stomach diseases (gastritis or ulcers).
- Potatoes have a positive effect on the nervous system and have anti-stress properties.
- Raw potato juice helps in healing wounds, inflammations, burns and other skin damage.
The nutritional value
The root vegetable contains almost no fat. It consists of water, carbohydrates, protein and fiber.
- Calories: 77.
- Proteins: 2.
- Fats: 0.5.
- Carbohydrates: 16.
The vegetable is rich in fiber, which helps relieve constipation.
Potato dishes
In what form do we usually eat potatoes? Fried, boiled, stewed, in the form of puree. Have you ever tried making mashed potatoes with cheese that melts at high temperatures? Agree, it sounds tempting.
We invite you to diversify your menu and try some new recipes.
Mashed potatoes with cheese
A surprisingly simple recipe that many people didn’t know about. It will be delicious!
Ingredients:
- half a kilo of potatoes;
- 150 ml milk;
- 3 tablespoons of sour cream or 40 g of butter;
- 200 grams of hard cheese;
- salt;
- pepper.
Preparation:
- Wash, peel and wash the root vegetable again and place in a pan of cold water.
- Add salt and cook until tender (about half an hour) over medium heat.
- Transfer to a bowl and prepare puree.
- Heat the milk and pour it little by little into the container with the potatoes.
- Add sour cream or butter there.
- Taste to see if there is enough salt.
- Grate the cheese on a coarse grater. Add to the bowl (you can do this before serving, but then you don't need to mix it with the puree). Mix.
As a result, we get surprisingly tender mashed potatoes with cheese that literally melts in your mouth.
Note:
- Adding 2 crushed cloves of garlic will give the dish a spicy note.
- To boil potatoes faster, you need to cook them not with whole tubers, but cut them into small pieces.
Potato balls with cheese
We continue the theme of mashed potatoes with cheese. Only now we will make balls from it.
To do this you will need:
- 3 large potatoes;
- 1 chicken egg;
- half a glass of flour;
- 200 grams of hard cheese;
- 50 grams of white bread;
- 2 tablespoons milk;
- half a teaspoon of salt.
Preparation:
- Break the egg into a bowl and beat with a whisk or fork, adding salt.
- Peel the potatoes, washing them before and after peeling. Grate on a coarse grater.
- Add grated potatoes to the bowl with the egg (pour a little into another container, you will need it later for breading).
- Form balls with your hands.
- Cut the cheese into small cubes. Insert them into each potato ball.
- Pour a little flour into a plate and roll the balls in it. Then dip them in beaten egg from another container.
- Grind the stale bread (you can use a blender). Roll the balls in crumbs.
- Fry in a frying pan in vegetable oil until golden brown.
Potato balls with cheese are not only a delicious dinner, but also an excellent snack, for example, to accompany beer. Can be served with garlic sauce. You will be enchanted by the crunch of the balls and the delicate filling.
Preparing potato casserole
Recipes for cooking in the oven will also come in handy. Potato casserole with cheese will definitely please you and your family.
Ingredients:
- 7 medium-sized potato tubers;
- 2 chicken eggs;
- 2 cloves of garlic;
- 4 tablespoons of mayonnaise;
- 150 grams of hard cheese;
- greenery;
- salt pepper.
Preparation:
- Chop the garlic. Grate the cheese on a coarse grater or cut into slices.
- Transfer half the mass of grated cheese to another bowl, break one egg there, mix with mayonnaise and garlic (this is the basis of the casserole). Break the second egg into the other half of the cheese and add dill (needed for the crust).
- Add coarsely grated potatoes to the casserole base.
- Place the potato mixture into a greased baking dish. Drizzle the crust mixture over the top.
- Bake until golden brown at 180 degrees for about forty minutes.
We hope this recipe will become your favorite.
So, today you learned the recipe for mashed potatoes with cheese, casseroles in the oven, and also learned how to make potato balls. Diet variety is very important. Don't be afraid to try new foods. Bon appetit!
Anyone can make ordinary mashed potatoes. But to prepare cheese puree, you need to work a little harder and spend a little more time than usual. But if you really like both potatoes and cheese, you should definitely try this very tasty dish.
Cheese puree came to us from France. Both adults and children immediately fell in love with the dish. And all because it is very easy to prepare and has many variations, which makes cheese puree especially attractive to prepare.
The taste of the dish depends not only on the type of cheese, but also on the spices you use when preparing it.
Cheese puree with potatoes
Potato and cheese puree - A very interesting and unusual dish, although the recipe for its preparation is quite simple and essentially does not require serious financial and labor costs. The dish prepares quite quickly.
If you treat guests or family members to this dish at least once, they will probably not remain indifferent to it.
To prepare this cheese puree you will need
- 300 grams of potatoes
- half a bell pepper
- two eggs
- 150 grams of any hard cheese
- 40 – 45 grams butter
- greens (fresh dill and onion)
- a couple drops of lemon juice
- salt and seasonings to taste
Preparation
- First, you need to thoroughly wash and peel the potatoes, and boil them in salted water. After it is completely cooked, thoroughly mash it until smooth and without lumps. To improve the taste, you can add a little hot milk or cream.
- After that, take your greens and vegetables. Cut the bell pepper into small cubes, and chop the onion and dill thoroughly. Then mix everything.
- After this, add the herbs and peppers to the puree. Mix thoroughly and then sprinkle with seasoning.
- Hard boil the eggs in advance. Then separate the white from the yolk. Then mix the yolk with the cheese on a medium grater and also add to the mashed potatoes.
- Beat the remaining whites into a thick foam and add lemon juice. After mixing this mixture, also add it to the puree.
- Mix the puree with all the ingredients thoroughly but gently until smooth. After the puree is completely ready, turn on the oven and preheat to approximately 175 - 180 degrees. Prepare a baking sheet by lining it with parchment and lightly greasing it with butter.
- Place the puree on a baking sheet in small “pancakes” at a short distance from each other. Then bake in the oven for about 20 minutes. During this time they will rise a little and brown.
- These flatbreads can be served either hot or cold.
Recipe cheese puree with garlic
It will, without any doubt, please not only you, but also your entire family.
To make this cheese puree you will need:
- potatoes (must be medium size) – approximately 300 grams
- hard cheese (you can use varieties such as Cheddar or Swiss) - take 150 grams
- butter (whatever you use most often will work here) - two tablespoons
- garlic - three small cloves
- salt and pepper are added to taste
Preparation
- First, take a saucepan. It doesn’t matter which one, it can be either metal or enameled. But the main thing is that the pan is small, two or three liters is quite suitable. Then we peel the potatoes. Place it in a saucepan and fill it with water. Place on a heated tile. It is advisable to add a little salt to the water. We wait until the potatoes are cooked until they are fully cooked.
- But while the potatoes are cooking, at this time you can start preparing the cheese. It should be grated on a coarse grater. Now let's move on to the next step.
- Take a frying pan and place it on the tile. Put the butter there and wait until it melts. At this time, peel the garlic and cut it in half. Once the butter has melted, add the garlic and fry for no more than three to four minutes. Then remove the pan from the stove and carefully remove the garlic from the oil. We won't need it anymore.
- During this time, the potatoes will already be cooked. Drain excess water from the pan. Add oil to the pan with potatoes. Then crush it thoroughly until a homogeneous potato mass is formed. Next, add the cheese in small portions, also stirring gently at this time. Then you should mix the entire resulting mass very well.
- And finally our cheese puree is ready. Before serving, you can sprinkle basil on top and garnish with any other herbs that you like.
This puree is also very popular when used for filling. The most delicious pies are filled with cheese puree and made from puff pastry.
Cheesy mashed potatoes have many options for preparation, as well as subsequent ways to use them.
For example, when preparing this dish, you can add grated cheese directly to the puree.
And you can serve the finished cheese puree either without further processing, or bake it in the oven, as described above, or use it as a filling for baked goods. Bon appetit!
We are all accustomed to such an ordinary dish as mashed potatoes. It has become so integral to our daily and holiday menus that it is difficult to imagine at least one home event without a large plate of mashed potatoes in the center of the table. Of course, this is due to the amazing ability of potatoes to be combined with almost all dishes, while only highlighting the taste of the main food.
Even in such a simple recipe as mashed potatoes, you can add something new, for example, make mashed potatoes with cheese. The taste will change slightly, but still noticeably. The pleasant novelty in the form of cheese taste and aroma may please you to such an extent that the usual puree will fade into the background.
Ingredients
- 500 g potatoes
- 100 ml milk
- 3 tablespoons sour cream (or 30 g butter)
- 0.5 tablespoon salt
- 150 g hard cheese
How to make mashed potatoes with cheese
Wash the potatoes thoroughly, then peel and rinse again in clean water. To prepare mashed potatoes, it is better to use potato varieties that slightly “crumble” or soften during cooking. Thanks to this property, the dish will be more tender and uniform.
In order to speed up the cooking process, potatoes should be cut into smaller pieces, but this is not at all necessary. In any case, the potatoes will be cooked.
Place the potatoes in a saucepan and fill it with cold water, which should completely cover the potatoes (and even a little more). Add about half a tablespoon of salt and put the pan on the fire.
Cook the potatoes over low heat under a loosely closed lid for about 25-30 minutes (this applies to potatoes cut into medium-sized cubes). Check for doneness with a fork. If the potatoes slide easily onto the tines of a fork, they are fully cooked.
Now you should drain all the water from the boiled potatoes. This is easy to do using a saucepan lid. Cover the pan with a lid, leaving a small hole, and pour out all the liquid, tilting the pan on its side.
Using a masher, we mash the potatoes.
Then add milk and continue preparing the puree, mashing the potatoes more thoroughly.
Add sour cream. It will give the dish a slight sourish tint, and sour cream and potatoes go well together. To your taste, you can replace sour cream with a piece of butter.
Taste the puree; you may need to add a little more salt.
And the very last touch is cheese. Three pieces of cheese on a fine grater and add to the mashed potatoes last, literally before serving. The cheese should be added last because it can melt into the hot potatoes and get lost in it.
Serve the puree hot with any type of meat, fish, or mushrooms. For example, it can successfully complement .
A beautiful treat for the holiday table, hearty and tasty - potato nests with meat, mushrooms, cheese, ham, eggs.
Potato nests with mushrooms or minced meat, baked in the oven under a cheese crust - a fairly young dish. Nevertheless, it has already gained popularity and become an original hot dish, and this is not surprising, because mashed potatoes go well with mushrooms and cheese. A variety of mushrooms are suitable as filling for nests. You can take fresh champignons, oyster mushrooms or boiled wild mushrooms. You can also add boiled chicken fillet to the mushroom filling. In this case, you will get even more delicious potato nests with mushrooms and chicken. You can also cook potato nests with minced meat, in which case it will need to be overcooked along with the mushrooms.
Today I want to show you a step-by-step recipe for potato nests with mushrooms in sour cream and garlic sauce. The recipe will use boiled forest mushrooms - porcini mushrooms, boletus and Polish mushrooms. As for mashed potatoes, to prepare nests you can use either freshly prepared mashed potatoes or ready-made mashed potatoes left over from dinner or lunch.
- Potatoes - 500 gr.,
- Salt - to taste
- Butter - 50-60 gr.,
- Forest mushrooms or champignons - 400-500 gr.,
- Sour cream - 3 tbsp. spoons,
- Spices to taste
- Garlic - 2 cloves,
- Hard cheese - 100 gr.,
- Eggs for lubricating nests - 1 pc.,
- Onions - 1 pc.,
- Sunflower oil.
Preparing nests with mushrooms begins with preparing mashed potatoes, from which the nests will be formed. Wash and peel the potato tubers. Cut the potatoes into two to four pieces. Transfer to a saucepan. Fill with cold water. After boiling, salt the potatoes. Boil until done. Cover the pan with potatoes with a lid. Drain the water. Add butter. Use a potato masher to crush the potatoes until you have a smooth mashed potato consistency.
To prepare potato nests with mushrooms, you can use both fresh champignons and boiled wild mushrooms. If you cook the nests with champignons, you need to wash them and then cut them lengthwise into thin slices. Cut the peeled onion into cubes.
Fry the onion, stirring with a spatula in sunflower oil until milky.
Then add the mushrooms.
Use a spatula to mix the onions and mushrooms.
To make the mushroom filling juicy, add sour cream to the mushrooms. Next, add garlic, passed through a press, to the mushrooms.
Salt the mushrooms and add spices (you can just add ground black pepper). Simmer the mushrooms in the garlic-sour cream sauce for about 10 minutes, stirring occasionally.
Remove the pan with mushrooms from the stove and let them cool. Cover a baking sheet with parchment. Grease with vegetable oil to prevent potato nests from sticking to it. There are two ways to form nests. The first way is using a culinary syringe. Using a tablespoon, place equal-sized cakes onto a baking sheet. Fill a syringe with mashed potatoes. Press the mashed potatoes into a rim around the tortilla. It turned out to be a nest.
You can make nests a little differently. Roll the mashed potatoes into a ball. Place it on a baking sheet using a coffee cup and make a depression in the center of the ball. The result is a round nest. Fill it with mushroom filling.
Brush the nests with beaten egg.
Grate the hard cheese on a medium grater. Sprinkle it over the prepared potato nests with mushrooms.
Place the baking sheet in the oven, heated to 180C. Bake for about 15-20 minutes. Once the cheese is browned, potato nests With mushrooms in sour cream and garlic sauce can be considered ready.
Transfer them to a plate, lifting them with a spatula. Serve as a main course with salads. Enjoy your meal. I will be glad if you liked this recipe for potato nests with mushrooms.
Recipe 2: potato nests with minced chicken
I cook potato nests with minced meat in the oven for almost all family holidays, the dish turns out very tasty and looks simply amazing. I offer the recipe with photos to you too.
They are easy to prepare, but require a lot of time. Although, if you make the puree in advance, the rest of the cooking will go quickly. The nests can be served on a common platter or in portions.
- 700-750 g of fresh potatoes;
- onion head;
- 2 tbsp. vegetable oil;
- 200-250 g minced chicken;
- tbsp wheat flour;
- a piece of butter – 30-40 g;
- raw chicken egg;
- 80-100 g cheese;
- spices (mixture of peppers),
- salt to taste.
Peel the onion and chop with a knife. Pour vegetable oil into a frying pan, heat it and fry the onion in it until golden brown, usually this takes 3-5 minutes. Don't forget to stir from time to time to avoid burning.
Add the minced meat to the onion, mash it with a spatula or fork. Continue frying the onion and minced meat for another 8-20 minutes until the meat is completely cooked. You can cover the frying pan with a lid, then the process will go faster. Instead of minced chicken, you can use pork or beef. Add your favorite spices, pepper and salt to taste to the almost finished minced meat. Remove the pan from the stove and allow the filling to cool.
Peel the potatoes and rinse. Cut into small pieces. Fill the pan with water and heat. When the water boils, transfer the potatoes to the pan and cook for 15-20 minutes until they begin to soften.
Drain the water from the pan into the sink. Add butter and spices.
Mash the potatoes well with a potato masher.
To make it easier to cook from potato mass, add a raw egg to it. Mix the egg into the potatoes quickly to avoid lumps.
Add flour. Add it little by little, otherwise lumps will form.
After adding flour, stir the puree again. Then set the saucepan with the mixture aside for 5-10 minutes.
Grease a baking dish with oil. If you have breadcrumbs, you can sprinkle the bottom of the pan with them. Make nests from the puree. They can be squeezed out of a pastry bag. Or spoon it out, making a hole for the minced meat. I used a small ring salad pan. So, spread the puree in any way you like. Place a portion of minced meat into the hole. Don't make the nests too big, otherwise they may fall apart.
After the minced chicken, add a thin layer of sour cream or homemade mayonnaise; they will add additional juiciness to the nests.
The nests are almost ready. Grind the cheese on a grater and sprinkle on top. Use a soft variety so that it melts well.
Set the oven to 180-200 degrees depending on the power. Cook for 15-20 minutes. The degree of readiness is easy to determine when the cheese begins to melt and acquires a golden crust. Turn off the heat, take out the mold and place the nests on a large flat plate.
For beauty, sprinkle the dish with herbs or decorate with fresh vegetables. There is no need for a side dish for potato nests. The dish turns out to be very satisfying.
Recipe 3: potato nests in the oven (with photo)
If you want to surprise your guests or loved ones with an original and tasty dish without spending a lot of time, then I suggest you take a closer look at the recipe for making potato nests with meat filling. The set of products is the most common and affordable, and the result is a tasty and satisfying dish that even a novice cook can handle.
It will greatly simplify the process if you have mashed potatoes from last night’s dinner, and the minced meat has already been thawed. This recipe is perfect for busy housewives or for those who still don’t know how to recycle yesterday’s puree.
I hope that you will like the interesting presentation of familiar products and that you will definitely want to cook this dish. In addition, there is a lot of room for imagination; the meat can be replaced with any other filling or the minced meat can be supplemented with mushrooms, various vegetables or sauces. We serve the dish on our own, because baked potato nests with minced meat are a self-sufficient, satisfying and nutritious dish!
- mashed potatoes – 500 grams.
- egg – 1 pc.
- flour – 2 tbsp. spoons.
- onion – 1 pc.
- minced meat – 600 grams.
- cheese – 100 grams.
- salt - to taste.
- spices - to taste.
- mayonnaise - to taste.
- vegetable oil – in fact.
Boil the potatoes and mash them into a puree, adding a piece of butter and milk. Salt to taste.
Add egg and flour.
The puree should be quite thick and plastic. For the filling, chop the onion into cubes and place it in a heated frying pan with vegetable oil. Fry until cooked and add minced meat. Absolutely any minced meat of your choice is suitable here.
Cook the minced meat over medium heat, stirring and breaking up any lumps with a spatula. During the process, add salt and spices to taste. As soon as the minced meat turns white, the filling is ready.
Grease the baking dish with oil. Spoon mashed potatoes into portions and make a well in it. Depending on the desired portion size, the number of nests may be more or less than indicated in the recipe.
Add the minced meat filling to the nests, press it down a little and use a spoon to go along the edge of the potatoes, leveling the nests in a circle to form even sides.
Lubricate the tops of the nests with mayonnaise or any other sauce and sprinkle with grated cheese.
Bake at 200*C for about 20 minutes.
Before serving, the dish can be sprinkled with fresh herbs if desired. In order for the nests of mashed potatoes with minced meat to better hold their shape on the table, you need to let them cool a little, or carefully transfer them to a plate, using a wide and comfortable spatula.
The dish goes well with fresh vegetables or various salads. Juicy, aromatic and very tasty, your loved ones will certainly like it!
Recipe 4: potato nests with mushrooms
Potato nests with mushrooms will decorate even a holiday table thanks to their non-standard serving. In addition to taste and appearance, this dish impresses with its ease of preparation. Try it, and potato “nests” with mushrooms will appear regularly on your table. The filling can always be adjusted if desired.
- potatoes - 750 g
- champignons - 250 g
- sour cream - 100 g
- cheese - 70 g
- onion - 1 pc.
- butter - 40 g
- egg - 1 pc.
- garlic - 2 cloves
- spicy herbs - 1 tsp.
- salt and pepper - to taste
Boil the potatoes in salted water until crisp. While the potatoes are cooking, prepare the filling and sauce. Add herbs to the sour cream (a mixture of Provençal herbs is appropriate) and crushed garlic, mix.
Cut the onion into cubes.
Shred the champignons.
Fry the onions and mushrooms until appetizingly golden brown, after salting and seasoning with spices. We make a fluffy and elastic puree: mash the potatoes, add butter, beat in the egg and mix very quickly so that the white does not have time to curl.
Cover a large baking sheet with a sheet of parchment. Place the mashed potatoes in a pastry bag fitted with a large round tip and form potato nests. If you don’t have a pastry bag with a nozzle, you can use any thick food-grade polyethylene bag with a cut edge.
Fill the nests with filling.
Add sauce.
Sprinkle with finely grated cheese.
Place the baking sheet in an oven preheated to 180° and bake the potato nests with mushrooms for 20–25 minutes - readiness is determined visually by the appetizing cheese crust.
Let the nests cool, place on a platter or plates, and serve, garnishing with herbs if desired.
Recipe 5: Mashed Potato Nests (step by step)
Potato nests are prepared in the oven from mashed potatoes with mushrooms, but you can use different fillings: minced meat, cheese with herbs, chicken with champignons, etc.
- 500 g mashed potatoes,
- 400-600 g mushrooms,
- 1-2 pcs. Luke,
- greenery.
Boil the potatoes and prepare a non-liquid puree (I prepare mashed potatoes without eggs, only with milk and butter, and sometimes I just add olive oil and a little potato broth).
Prepare the mushroom filling: fry the mushrooms in vegetable oil with onions, season with salt, herbs and, if you like, sour cream.
To make the nests, fill a pastry bag (with a wavy tip) with the prepared puree. If you plan to serve the nests right away, then we will squeeze the puree onto a baking sheet. If you prepare the nests a little in advance, you can squeeze them onto baking paper.
Let's start by making the bottom of the nest. To do this, squeeze out the puree in a spiral, starting from the center and moving towards the edge. The size of the bottom and the nest itself depends only on your taste and appetite.
When the bottom of the nest is made, we begin to build up the walls. To do this, squeeze the puree along the edge, moving in a circle.
The height of the nest also depends on your taste.
When all the nests are “built”, you can fill them with filling.
If you are preparing the dish in advance, then the nests can be placed in a plastic form, turning it upside down (this will make it easier to remove the nests later) and put in the refrigerator until baking.
You can bake the nests on a baking sheet all at once, or you can arrange them in portioned baking dishes, in which you can then serve.
The top of the filling can be sprinkled with grated cheese. Bake the nests in a preheated oven until a crust forms on the mashed potatoes. These are the festive Lenten recipes.
Recipe 6: Potato nests stuffed with eggs
Delight your loved ones with an original hot appetizer or main course - prepare crispy potato “nests” baked with quail eggs. You can experiment with the filling, in this version - champignons and ham. Potato “nests” are interesting in appearance and have excellent taste.
- Potatoes - 2-3 pcs.
- Quail eggs - 6 pcs.
- Champignons – 100 g
- Ham – 80 g
- Green onion (feather) - 2 pcs.
- Salt - to taste
- Ground black pepper - to taste
- Vegetable oil - for frying and greasing molds
Wash raw potatoes well, but do not peel them. Wrap each potato in foil. Bake the potatoes in an oven heated to 200 degrees until cooked. The baking time for potatoes depends on their variety.
Cool the baked potatoes and peel them.
Grate the peeled potatoes on a coarse grater.
Wash the champignons, wipe with paper towels and cut into small cubes.
Also cut the ham into cubes.
Finely chop the green onions.
Heat vegetable oil in a frying pan. Fry the champignons until light golden brown.
Add ham and green onions to the champignons, add salt and pepper and just stir. Do not fry.
Lightly grease the muffin pan with vegetable oil. Place the grated potatoes in the molds, distribute them along the walls and bottom to form “nests”. There is no need to compact the potatoes tightly.
Place the pan with potatoes in the oven, heated to 200 degrees, for 15 minutes so that the potatoes are slightly browned.
Then fill the potato “nests” with ham and champignon filling.
Carefully crack one quail egg into each “nest”. The egg can be sprinkled with salt and ground pepper to taste.
Reduce oven temperature to 180 degrees. Place the pan in the oven and bake the potato “nests” for 10 minutes. Determine readiness by the doneness of the egg.
Cool the finished potato “nests” a little, then carefully remove from the molds and serve.
Bon appetit!
Recipe 7: Mashed Potato Nests with Chicken
Potato nests with chicken are a familiar combination of ingredients in an unusual design. This dish will look good on the holiday table.
- Potatoes 1 kg
- Chicken fillet 300 g
- Onion 1 piece
- Semi-hard cheese 100 g
- Butter 50 g
- Salt to taste
Wash the potatoes, peel and cook until tender. Crush the boiled potatoes into puree with the addition of butter and salt, and you can also add a little water. The mashed potatoes should be thick so that they can be easily formed into nests. Allow the finished puree to cool.
Cut the chicken fillet into small pieces.
Cut the onion into half rings or smaller.
Lightly fry the chicken fillet with onions in a frying pan. Let cool.
Grate the cheese on a fine grater.
From the cooled mashed potatoes, form nests on a baking sheet with parchment paper using your hands: lay out a couple of heaped tablespoons of mashed potatoes and form the bottom and walls.
Place the cooled filling into the formed potato nests. Place the filling tightly so that more can fit.
Place the baking sheet with potato nests in a preheated oven and bake for 20 minutes at 180 degrees.
This is what potato nests look like in cross-section.
Additionally, potato nests can be poured with soy sauce, sprinkled with herbs or, for example, ground black pepper. Bon appetit!
Recipe 8: nests stuffed with eggs and cheese
We offer an original side dish of boiled and baked puree. Potato nests stuffed with eggs are an excellent appetizer in an unusual design, a spectacular decoration for a festive feast, which demonstrates the creative approach of a caring housewife and the ability to skillfully prepare it.
- Potatoes – 400 -600 g,
- Butter – 70-80 g,
- Chicken eggs – 4-6 pcs.,
- Cream – 60 ml,
- Hard cheese – 50 g,
- Bay leaves – 2 pcs.,
- Salt and black peppercorns - to taste.
Peel the potatoes and rinse. Slice and boil in salted water with bay leaves and peppercorns until tender.
Initially, mash the finished potatoes without adding anything, using a regular spoon or fork.
Then, beat in one egg, pour in 40 g of cream, add most of the butter, grate all the cheese and mix all the ingredients until smooth.
Transfer the whipped puree into a pastry bag. Place paper on a baking sheet and, gradually squeezing out the puree, form nests of a certain size, as shown in the photo. Depending on the intended size, the quantity may vary. In our case, four nests were obtained from the prepared puree.
Transfer the baking sheet to an oven preheated to 180 degrees. Cook for 20 minutes until the surface of the mashed potatoes is lightly browned.
In the meantime, you need to prepare the filling: boil the eggs and chop. Pour the rest of the cream into the frying pan, add chopped boiled eggs, salt and pepper strictly to taste, you can add a spoonful of vegetable oil. Turn on the heat and, stirring vigorously, fry for 2 minutes until the mixture thickens slightly.
Place the finished baked nests on plates, fill them with egg filling and garnish with thyme sprigs.
Recipe 9, step by step: meat in a potato nest
The most common dish - meat with mashed potatoes - can be served in an interesting and original way, in the form of potato nests stuffed with meat. Lightly baked in the oven, the puree acquires an unusual taste, and melted cheese sprinkled on top gives the dish a piquant and mouth-watering aroma.
This dish has many variations. Potatoes go well not only with meat, but also with chicken and fish. Therefore, if desired, you can replace the filling of potato nests. A vegetarian option is also possible - stuffed with fried mushrooms and onions or stewed cabbage.
- 5-6 potatoes;
- 400 g meat;
- 4-5 onions;
- 2 eggs;
- 70 g cheese;
- Vegetable oil;
- Mayonnaise (optional);
- Salt pepper.
Cut the meat into small pieces.
Fry the meat in a hot oil pan on all sides for 3-4 minutes.
Peel the onion and chop coarsely.
Add the onion to the meat and simmer until the meat is cooked for about 40-50 minutes. 10 minutes before cooking, add salt and pepper. You may have to add water to the meat during the stewing process. It depends on the juiciness of the onion and the fat content of the meat.
Peel and boil the potatoes in salted water.
When the potatoes are ready, drain all the water and mash them with a potato masher. Cool slightly and add eggs, mix thoroughly.
You should get a homogeneous potato mass.
Grease a baking sheet with oil. Place the potato mixture into a cooking bag. If you don’t have one, you can use a kefir bag with the corner cut off. Squeeze a little mixture onto the baking sheet in the shape of a circle and level it with a spoon. This will be the bottom. Its thickness should be approximately the size of your little finger.
Place the prepared meat and onions in the middle of the bottom. It is better to do this with a fork so that excess juice does not get on the potato mixture.
Squeeze the potato mixture out of the cooking bag to make the sides.
Place the nests in a preheated oven (t=200 degrees) for 15 minutes. Before sending, you can grease the top of the meat with mayonnaise.
Grate the cheese.
Remove the nests from the oven and sprinkle them with cheese. Place the nests in the oven for another 3 minutes to melt the cheese.
Potato nests with meat are ready! Serve them with vegetables and herbs. Bon appetit!
Recipe 10: mashed potato nests with minced meat
- potatoes: 2kg
- butter: 200g
- milk: 200ml
- salt: 0.5 tbsp.
- chicken eggs: 2 pcs
- minced meat: 200g
- bow: 2pcs
- hard cheese: 100g
- vegetable oil: 20g
- ground black pepper: a pinch
- carrots: 1pc
- greenery
Peel the potatoes, put them in a saucepan, add water, add salt (0.5 tbsp). Cook until done. Then drain the water, add butter and milk.
Mash the potatoes into a puree.
Leave to cool.
Finely chop the onion. Grate the carrots. First fry the onion in vegetable oil, then after a minute add the carrots and minced meat. Fry until the minced meat is ready (~5-7 minutes). Add salt and pepper to taste.
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It is unlikely that anyone will dare to dispute the statement that one of the most popular side dishes for meat, mushroom and fish dishes is nothing more than. Its delicate structure attracts even many fastidious gourmets. The classic recipe for mashed potatoes involves literally several additions to the main ingredient. This, of course, is a liquid base consisting of milk, cream or broth, in which, in fact, the potatoes were boiled. A fat-containing product will also be required here, which can be either butter or vegetable oil, as well as lard or margarine. Well, what dish would be complete without spices such as ground pepper and, of course, the indispensable salt? A raw egg is often added to the puree. But, if you show a little enthusiasm and imagination, you can always make the taste of any food even better. For example, if you prepare mashed potatoes with cheese, not only will it have a slightly different consistency than usual, but its taste will also become even more attractive.
Ingredients:
- 800 gr. potatoes;
- 90-100 gr. hard cheese;
- 100-120 gr. milk;
- 30 gr. lard (or other fat-containing product);
- salt and ground pepper - to taste.
- Additives such as chopped herbs (dill and parsley), horseradish, chopped and fried onions, and garlic will also help give mashed potatoes an even more interesting taste.
- Yield: 4 servings.
- Cooking time is about 40 minutes.
How to make mashed potatoes with cheese:
Cut the peeled and washed raw potato tubers into slices (or simply cut them into pieces), put them in a saucepan and, pour boiling water over them, boil until fully cooked. Don't forget to add salt to the water.
Try to make the potato rounds the same thickness to ensure that some of them do not remain soggy during cooking.
To give mashed potatoes not only additional taste, but also color, you can boil carrots or pumpkin, beets or green beans along with the potatoes.
While the potatoes are cooking, grate the cheese using a small grater. Heat the milk until hot. If you use margarine or butter to make purees, throw the fat-containing product directly into the milk so that it melts.
When the potatoes become soft and brittle, drain all the broth from them (unless, of course, you use it instead of milk) and use a pestle (aka masher) until smooth, adding lard and hot milk in the process.
If you are too lazy to mash the potatoes until smooth with a masher, call for help with a mixer or blender (these units will cope with the task faster and easier). Alternatively, you can rub the boiled potatoes through a sieve.
Stir grated cheese into the already mashed potatoes and add ground pepper, and if necessary, add salt to the resulting mass.
Ready. Divide mashed potatoes with cheese into bowls and serve along with meat, fish or pickles.
