For many years, potato dishes have been popular throughout the Russian Federation and the near abroad. In combination with a useful milk drink, this vegetable gets a mild and unusually tender taste. If you have not tried culinary experiments of this kind, then it’s time to do it – below are the recipes of the most famous and delicious dishes containing these two ingredients..
|pasteurized or homemade milk –||300 ml|
|potato –||1 kg|
|wheat flour –||30 g|
|butter –||30 g|
|Time for preparing: 30 minutes||Calories per 100 grams: 90 Kcal|
Peel and chop the potatoes into cubes. Pour water, bring to a boil, salt and boil for about ten minutes. At this time, grind the flour with butter, add warmed milk to the resulting mixture and put it in a saucepan with potatoes. Mix thoroughly and cook over low heat until fully softened..
New potatoes stewed in milk
- low-fat milk – 500 ml;
- potatoes – 1.25 kg;
- onion – 150 g;
- drain oil – 35 g;
- salt – 0.5 tsp.
Cooking time: 80 minutes.
Caloric content per 100 g: 83 kcal.
Cut the onion into half rings, and the potatoes into rings. Melt the butter in a skillet, spread the onion on it.
Fry until ruddy color, then pour the milk. Put potato rings on top.
Add salt and mix the contents of the pan, cover with a lid and simmer for about 40 minutes, stirring occasionally. Such stewed potatoes can be combined with fish or meat dishes, and you can eat separately.
Baked Milk Potatoes
- drain oil – 25 g;
- milk – 220 ml;
- potatoes – 1.2 kg;
- wheat flour – 30 g;
Cooking time: 50-70 minutes.
Caloric content per 100 g: 117 kcal.
Cut the potatoes into small segments and rinse with water from excess starch, or soak in cold water for some time with the same purpose. Boil until half cooked, then drain the water, put the potatoes on a baking sheet.
By mixing flour, salt and hot milk, prepare a milk sauce, pour over the potatoes. Sprinkle a little with melted butter and bake in the oven until tender. Serve also with added butter.
Baked potatoes in milk with garlic and cheese
- milk – 120 ml;
- potatoes – 0.8 kg;
- cheddar cheese grated – 200 g;
- cream cheese – 250 ml;
- ground black pepper – 20 g;
- garlic – 10 g;
- nutmeg – 20 g .;
- onions – one piece (small);
- sunflower oil (to coat the form);
- salt, paprika – to taste.
Cooking time: 120 minutes.
Calories per 100 g: 173 kcal.
Bring the drink to a boil, then remove from heat. Mix it thoroughly with spices, finely chopped onion, chopped garlic and cream cheese. In a deep baking dish, smeared with butter, put the potatoes cut into large slices.
Pour the milk cheese sauce on top, close the lid and bake in the oven for one and a half hours until the potatoes are completely soft..
Sprinkle the dish with cheddar cheese, leave in the oven for another ten minutes, so that it is completely melted. Before serving, you can sprinkle the dish with paprika.
How to cook dairy potatoes in a slow cooker
- milk – 230 ml;
- potatoes – 0.6 kg;
- oil plums. – 30 g;
- salt, greens, ground pepper;
- hard cheese – 100 g;
- 1 large onion.
Cooking time: 70 minutes.
Caloric content per 100 g: 220 kcal.
Cut the potatoes into thin rings, and the onions into cubes. Put them in a multicooker bowl, mix with salt and pepper. Pour the milk on top so that the potato is not completely covered by it. Top decompose 5-6 pieces of butter.
The rest of the cooking process is the multicooker task. Set the Quenching mode to 1 hour. A few minutes before the full readiness of potatoes, you need to fill it with cheese, then you get a delicious crust on top..
Before use, potatoes can be sprinkled with parsley or dill. Serve with meat / fish.
Potato casserole with egg and milk
- chicken eggs – 4 pieces;
- milk – 0.50 l;
- potatoes – 1 kg;
- ground pepper, salt;
- sunflower oil – 20 ml.
Cooking time: 50 minutes.
Caloric content per 100 g: 112 kcal.
Cut the potatoes into any pieces of your choice, but not too thick. Transfer to a deep container, mix with vegetable oil and spices so that each piece is smeared on all sides..
Spreading the slices evenly, place them in a baking dish. Beat the eggs with salt and milk to make a fill. Bake in the oven for 40 minutes or until the potatoes are completely softened and crispy..
Fragrant puree with milk, sage and pumpkin
- potatoes – 0.50 kg;
- pumpkin – 400 g;
- chopped nutmeg – 20 g;
- Parmesan cheese – 60 g;
- milk – 220 ml;
- sage – 4 twigs;
- butter – 35 g;
- salt to taste.
Cooking time: 60 minutes.
Calories per 100 g: 102 kcal.
Potatoes, cut into medium-sized pieces, boil in salted water for 20 minutes. Drain the remaining water, replacing it with warm milk. Add butter and tolkushkoy bring to a uniform consistency..
While potatoes are boiling, boil pumpkin and sage in another container for about ten minutes and grate Parmesan on a coarse grater. Pumpkin with sage also give a puree-like state, mix them with potatoes.
Sprinkle with nutmeg and salt to taste..
- milk – 0.25 l;
- potatoes – 0.50 kg;
- vegetable oil – 35 ml;
- 2 medium onions;
- salt, ground pepper.
Cooking time: 45 minutes.
Caloric content per 100 g: 106 kcal.
Put a finely chopped onion on a well warmed pan with oil. Cut potatoes into long strips. When the onion becomes golden, add the main product to the pan, salt.
When it is already half soft, sprinkle it with ground pepper. Milk is added at the same stage. Close the pan and simmer the dish on low heat for ten minutes.
When all the milk is absorbed into the potatoes, the dish is ready. You can serve it with meat products or vegetables, such as cherry tomatoes..
- milk – 200-250 ml;
- potatoes – 1 kg;
- sunflower oil – 100 ml;
- salt to taste;
- chicken egg – 1 pc.
Cooking time: 20 minutes.
Caloric content per 100 g: 152 kcal.
Grate the potatoes, then put on a cheesecloth and squeeze the juice. Boil the milk and pour it over the potatoes, leave to cool. Add salt and egg, mix thoroughly. Heat the oil in a skillet, spread the potato mass with a spoon and fry on both sides until crisp. Serve best with sour cream.
Recommendations from experienced chefs
Dishes from potatoes and milk most often cause children’s pleasant memories of grandma’s cooking. To make each dish truly tasty, it’s better to use young tender potatoes than old ones..
As for milk, the most successful here is playing a drink with a fat content of 2.5%. Nevertheless, it is possible to apply any other, depending on the specific tastes and on whether the dish should be dietary or, on the contrary, more satisfying..
In kindergartens or canteens, they sometimes make this option: boil the product separately, then cut it into pieces and pour it with milk. This is fundamentally wrong, it is not surprising that children are usually not happy with such a dish. Potatoes need to be stewed or boiled in milk, only then it will be really tasty. Sometimes cream is used instead of milk..
Milk sauce is recommended to be made not from store milk, but from homemade milk. In addition to improved taste, this ensures that the sauce does not curdle. A potato is better to choose a friable variety, that is, with an increased content of starch, for example, Kiev Svitanok.
Then the dish will be thick and partly homogeneous, which makes it more solid. If the potatoes are not crumbly, then you can additionally crush them before the end of cooking. It is advisable to serve the finished dish hot and fresh, in the heated form the taste and texture suffer greatly..
As you can see, the potatoes in milk can be prepared in a very diverse manner, each one will choose for himself an option to taste. Enjoy your meal!