Beyond mashed potatoes: 6 recipes to escape the routine

There are a multitude of mashed versions that go way beyond the classic (and delicious) potato! Have you ever tried banana or apple puree? And a mix of mandioquinha with rocket?

We show you several possibilities of puree. Venture out with these different recipes that will be a key turning point on your menu! Look that:

apple puree

Time: 20 min

Performance: 3 servings

Difficulty: easy

ingredients

• 250 g of red apples
• 1/2 lemon squeezed
• 1/4 cup skimmed milk (skimmed)
• 1 tablespoon of honey
• 1 pinch of ground cinnamon

Method of preparation

First, peel the apples, leave them in a bowl with water and lemon juice and drain them only when you are going to cook them. Cook the apples in a little water until they soften. Drain the water and blend the apples in a blender. Put the apples, milk, honey and cinnamon in a pan, mix well and bring to low heat. Choose the desired point: smoother (just beat the blender well) or slightly coarse. Decorate the dish with thin slices of apple.

Tip: To see the recipe for fillet medallions in the photo,.

colored puree

Time: 50 min

Performance: 6 servings

Difficulty: easy

ingredients for puree

Potato:

• 4 large potatoes, boiled and squeezed
• 2 tablespoons of butter
• 1 box of sour cream (200 g)
• Salt to taste

Carrot:

• 4 large carrots, boiled and squeezed
• 2 tablespoons of butter
• 1 box of sour cream (200 g)
• Salt to taste

Manioc:

• 1 kg of boiled and squeezed cassava
• 2 tablespoons of butter
• 1 box of sour cream (200 g)
• Salt to taste
• butter for greasing
• 1 1/2 cups grated provolone

Method of preparation

For the mashed potatoes, in a skillet, place the potatoes, butter and cream over medium heat. Then, blend until smooth. Then season with salt and set aside. Proceed in the same way with the carrot and cassava puree.

In a greased medium refractory, layer with the mashed potatoes, one layer with the carrot puree and the last layer with the cassava mash. Finally, sprinkle with provolone and take to a preheated medium oven for 20 minutes or until golden brown. A good option is to serve it with meat.

Bacon rice puree

Time: 40 min

Performance: 4 servings

Difficulty: easy

ingredients

• 150 g of minced bacon
• 2 cups cooked rice (cooked)
• 1 and 1/2 cup (tea) of milk
• 1 tablespoon of margarine
• 50 g of grated Parmesan cheese
• 2 large potatoes, boiled and mashed
• 1 tablespoon of fresh rosemary
• 2 teaspoons of salt

Method of preparation

In a skillet, over medium heat, sauté the bacon in its own fat until golden brown. Then drain and store the fat. In a blender, whisk the rice, milk, margarine and Parmesan. Then transfer to a pan, mix the potatoes, rosemary and salt, bring to medium heat, stirring until it thickens slightly. Finally, transfer to a serving dish, spread the bacon and sprinkle with the fat set aside. Serve immediately.

Pumpkin puree with rocket

Time: 15 minutes

Performance: 6 servings

Difficulty: easy

ingredients

• 1kg of peeled cassava, cooked and hot (reserve the cooking water)
• 2 teaspoons of salt
• 1 can of sour cream
• 2 tablespoons of grated Parmesan cheese
• 1/2 bunch of rocket, washed and torn

Method of preparation

First, mash the still hot cassava with 4 tablespoons of the cooking water, add the salt, cream, Parmesan and mix well. Then add the rocket, mix gently and serve immediately with meat and poultry.

mashed banana

Time: 15 minutes

Performance: 4 servings

Difficulty: easy

ingredients

• 2 tablespoons of butter
• 1/2 cup (tea) of cream
• Chilli and chopped cilantro for garnish

Method of preparation

First, squeeze the bananas with a potato masher or fork and sauté them in butter for 5 minutes. Finally, remove from the heat and add the cream.

Tip: To take a look at the complete recipe for fried sea bass with mashed banana pictured,.

Grated pumpkin puree

Time: 40 min

Performance: 6 servings

Difficulty: easy

ingredients

• 3 tablespoons of oil
• 1 chopped onion
• 2 minced garlic cloves
• 500 g of dried meat, desalinated, cooked and chopped
• 1 cup chopped parsley (green)
• Salt to taste
• 1 cup of grated ricotta

Mashed potato

• 800 g of diced pumpkin
• 3 tablespoons of butter
• 1 box of sour cream
• Salt to taste

Method of preparation

For the puree, put the pumpkin in a pan, cover with water and cook until soft. Then drain and mash with a fork. Then, heat a pan with the butter, over medium heat, add the pumpkin puree and cream, season with salt and cook for 3 minutes. Finally, turn it off and set it aside.

Next, heat a pan with the oil and sauté the onion and garlic until they wilt. Then add the dried meat, the green smell, season with salt and brown for another 3 minutes. Spread the puree in a medium refractory and cover with the jerky sauce. Finally, sprinkle with the rennet and bake in a preheated medium oven for 10 minutes or until set. Remove from the oven and serve immediately.

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Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.