How much does instant mashed potatoes cost (average price for 1 package)?

Moscow and Moscow region.

Due to constant employment, which is caused by the eternal pursuit of material wealth, modern man tries in every possible way to make his life easier by using instant food products. Such food is considered quite controversial from the point of view of nutritionists, since it brings practically nothing useful to the human body except a feeling of satiety.

Take instant mashed potatoes, for example. It does not require storage at low temperatures at all and may not spoil even on regular store shelves along with cereals and seasonings. However, the biggest enemy of instant mashed potatoes is moisture.

If the product was stored incorrectly and the integrity of the packaging was damaged, the powder becomes damp. At the same time, dangerous microorganisms and molds begin to multiply in instant mashed potatoes. However, despite the fact that this product is sold in dry form, as a rule, the shelf life of such purees does not exceed one year, so be sure to check the manufacturing date on the packaging.

In addition, its color can tell about the quality of instant mashed potatoes. At home, after opening the package, pour a small amount of potato flakes onto a plate. If you find an unpleasant gray product, it means that the manufacturer used raw materials of dubious quality, so it is better not to eat this product and avoid purchasing it in the future.

Amazing taste of potatoes or just an illusion of taste? This doubt arises if instant mashed potatoes contain monosodium glutamate, which is a food additive or flavor enhancer. It has been proven that its addition to food forces a person to consume even more of it, creating an addiction that is often compared to a drug addiction.

High-quality potatoes do not need the presence of flavoring additives, but they cannot do without milk or cream (and of animal origin). That is why you need to look for safe milk powder in instant mashed potatoes.

Making instant mashed potatoes is quite simple - just pour hot water over it, mix thoroughly and in a few minutes the dish is ready. However, when brewing with hot water, carcinogens found in plastic glasses are transferred to the puree and can poison the body. That’s why don’t be lazy and pour instant mashed potatoes into a glass container before brewing.

Drawing a conclusion from all of the above, I would like to note that instant mashed potatoes, along with other products from this series, have undergone very powerful heat treatment. In this regard, there can be no talk of any beneficial properties of the product. If you have time and desire, it is better to peel the potatoes yourself and make mashed potatoes - a tasty, satisfying, and most importantly natural dish.

Calorie content of instant mashed potatoes 337 kcal

Energy value of instant mashed potatoes (Ratio of proteins, fats, carbohydrates - bju):

: 10.5 g (~42 kcal)
: 3.8 g (~34 kcal)
: 75.3 g (~301 kcal)

Energy ratio (b|w|y): 12%|10%|89%

WHAT IS THE ARTICLE ABOUT?

Composition of instant puree

First, let's look at the composition of instant mashed potatoes. The instant puree base can be divided into the following parts:

• Potato product - in dry mashed potatoes these are potato flakes, the production technology of which we will consider in more detail.
• The protein component in most cases is milk powder, as well as dry vegetable cream.

Nutritional supplements are quite varied. Here are some of them:

• table salt
• sugar
• flavor and aroma enhancers
• ground black pepper
• bulb onions
• dried green onions
• Dried mushrooms
• Garlic
• Croutons (croutons)
• Preservatives

Cooking technology

Now let’s take a closer look at the technology for producing dry mashed potatoes.

It all starts, of course, with potatoes. Most of the composition of potatoes is water, it contains 75-80%, another 15-20% is starch. This is very important, because this is exactly what the principle of producing instant mashed potatoes is based on.

The first stage of preparation is, of course, washing. It happens in 2 stages. At the first stage, the potatoes are sent along a conveyor to the washing machine, which is a huge drum. The second stage is washing with hot water under pressure.

Now cleaning. The washed tubers go into the steam boiler. After steaming, the tubers are peeled, the scalded peel bursts, and now it can be easily removed. This happens inside a machine with round brushes. Potatoes peeled in this way are boiled in 2 stages. Before this, the potatoes are divided into several layers; in production they are called washers.

This is done to speed up the cooking. The first stage of cooking: layers of potatoes are placed in boiling water for exactly two and a half minutes, then the water is drained and cooled. This stage is called blanching. Then add boiling water and cook until done. This is done so that the potatoes are crumbly, since if you cook them right away, the starch will be destroyed and you will get a sticky jelly. By the way, this method can also be used at home.

The boiled potatoes are passed between five wolves, who mash the potatoes like rolling pins and roll them into a thin layer onto a hot drum, on which they dry. The gap between the wolves and the drum is only 2 millimeters! Not a single eye or remnant of peel will fit through here, only clean, dry potatoes as thick as paper. After which this paper will be crumpled and ground into dry puree!

Before the finished dehydrated potato flakes get into the glass, you need to add spices and seasonings for taste. Parsley, dill, onion, garlic, dried pieces of meat or chicken, croutons (croutons) and cream are also added. All products in the puree are natural, just dried. Before being added, they all undergo freeze-drying, in which moisture is removed under vacuum.

All nutrients, elements and vitamins are preserved. All components are thoroughly mixed in a huge mixer. After which the mixture is placed in cups.

Harm of instant puree

There is a misconception that all, so to speak, quickly brewed sublimates are harmful. But I boldly want to assure you of the opposite. The composition of dry mashed potatoes, of course, includes a certain amount of not the most beneficial chemicals, such as preservatives and monosodium glutamate. But in general, the entire chemical composition of puree is hundreds of times more harmless than the vast majority of products on the shelves. For example, the well-known flavor enhancer monosodium glutamate is much less harmful than the same salt. I would also like to add that quick-brewed noodles are healthier than regular pasta, just use less seasoning from the packets. In any case, you should not abuse it.

How to make dry puree at home

To prepare dry potatoes, you first need to thoroughly peel the potatoes and remove their eyes. Cut into approximately uniform pieces so that the degree of cooking is the same. Cook in two stages. To begin, place the peeled potatoes in boiling salted water for 2.5 minutes, drain the water and cool the potatoes. Then cook in boiling water until done. Make mashed potatoes from the resulting potatoes, without adding milk or butter, you can add a little salt.

Next we need to dehydrate the potatoes, that is, get rid of the water. Place the puree on a baking sheet and leave in a warm place for 2-3 days. After the puree has dried, grind it in a coffee grinder or blender. Add seasonings to taste, it can be dry garlic, dill, pepper. Ideally, add a flavor enhancer. Mix thoroughly. Place dry potatoes in a convenient container. Store in a dry place, pour boiling water before use, no need to brew.

Potatoes and all kinds potato dishes Our people have long loved them, because potatoes are always tasty, satisfying, healthy and practical. Potatoes are quick and easy to prepare, and always delight us with their excellent taste. This page contains only your favorite, best potato recipes.

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• When peeling potatoes, you should cut off the thin top layer, since most of the vitamins are located just under the skin, and not in the pulp itself. But a thick layer of old, overgrown potatoes should be cut off, since solanine is formed under the skin, especially in the eye area, a toxic substance that does not completely disintegrate during heat treatment. For the same reason, it is necessary to carefully remove the green part of the potato.
• Yellow potato varieties are usually used for dishes with various sauces, stews, and vegetable casseroles. Crumbly white potatoes are used to make mashed potatoes.
• Do not store peeled potatoes in water for a long time, as they lose not only vitamin C, but also starch. The potato pulp becomes coarse and does not cook well.
• Young potatoes peel faster if you immerse them in cold water for a couple of minutes before peeling.
• To prevent potatoes baked in their skins from bursting, prick them with a fork while cooking.
• To make boiled potatoes tastier, put one peeled onion, a couple of cloves of garlic and a sprig of bay leaf into a saucepan with potatoes.
• Cook the potatoes over medium heat. If you cook over high heat, the potatoes will cook on the outside, while remaining raw on the inside.
• Do not store boiled potatoes; they are delicious fresh, but when stored they quickly lose their nutritional and taste qualities.
• To make the puree white and fluffy, carefully drain all the liquid. We dilute the mashed potatoes with hot milk, add butter, and then beat. If you wipe the potatoes with the remains of potato broth, the mashed potatoes will not turn out fluffy and white.
• or potato casserole will turn out more rosy and appetizing if, before baking, brush them with beaten egg, sprinkle with breadcrumbs and sprinkle with vegetable oil.
• To make the potatoes grated for pancakes darken less, pour a couple of tablespoons of hot milk into them.

WATCH THE VIDEO RECIPES

Years have passed and our ancestors figured out this overseas vegetable; today we have dozens of options for what can be prepared from potatoes. We know how to cook potatoes in a rustic way, how to cook potatoes in French, how to prepare potatoes in sour cream, baked and fried potatoes. Potato recipes make up half of the menu in some families. Potato recipes can be found in almost all national cuisines of the world, because potato dishes, recipes with potatoes, are very nutritious and can be combined with a wide variety of products. There are few people who don't like dishes with potatoes. Almost everyone quickly knows what to cook from potatoes: fry or boil in their skins. Usually, cooking potatoes is a no-brainer. We know very well what can be cooked from potatoes. But many people are interested in how to cook potatoes deliciously.

Many people love potatoes, but traditional potato dishes often get boring, so housewives sooner or later wonder what to cook from potatoes that is nontrivial and tasty. For example, it could be homemade crumbled potatoes, stuffed potatoes, or potato pancakes. But of course, this is not all that can be prepared from potatoes. Boiled potatoes in their jackets or simply boiled potatoes are recipes that even a child can prepare. There are other simple potato dishes: mashed potatoes and casseroles, potatoes in the oven and potatoes in a steamer. Steamer potatoes, like baked potatoes, are considered the healthiest ways to cook potatoes. There are also such simple potato dishes as fried potatoes, fries, which are very tasty, but not very healthy. There are also quite unusual potato dishes, the following recipes can be cited: potato pears, gratin, hunter's potatoes. But these are more complex potato recipes, even holiday potato dishes. Also worth mentioning are various potato salads, side dishes, appetizers and other delicious potato dishes. This means, for example, potato dishes, like potatoes with cheese, potatoes in bacon, potatoes with lard, puff potatoes, potatoes in cream, potatoes in sour cream. Success is guaranteed if you cook potatoes wrapped in bacon, potatoes with cheese. Another option for deliciously preparing potatoes is to boil the potatoes in milk. It produces a very delicate taste. Potatoes in milk are also cooked in the oven, baked with cheese and spices. Potatoes are delicious if you cook them with spices. For example, these are potatoes with rosemary.

Despite the fact that potatoes are difficult to spoil, if you have chosen some original potato recipe, we recommend that you cook it with our photo tips. Choose potato dishes with photos, potato recipes with photos, potato recipes with photos, potato recipes with photos, and cook potatoes for health.

Most modern people suffer from a lack of time. What to do when you want to eat, but don’t have time to cook. In this case, there is the possibility of quick cooking. This product can be purchased at any supermarket at an inexpensive price. What are potato flakes? obtained from peeled potatoes using modern technology by drying, heat treatment and mixing with additives. It consists of many thin flat petals, from white to light yellow, also in the form of cereals or granules. Intended for the production of food products - purees.

Product benefits

Of course, natural mashed potatoes are beyond competition, but there are some points that make them indispensable:

1. Making mashed potatoes quickly.
2. Long shelf life of the semi-finished product.
3. A beautiful, consistent result in the taste of the finished puree.
4. Low price.
5. Independence from the season, the availability of natural potatoes.
6. Ease of connection with liquid.
7. Reducing waste from production.

Where is it used?

Potato flakes are used in various fields:

1. Add to dough or to the filling of semi-finished products for freezing (dumplings, dumplings, poses, schnitzels, dumplings, zrazy). Preserving the quality of the product during freezing and defrosting is appreciated.
2. Added to meat products in an amount of no more than 5% for better water absorption and to prevent fat leakage (pates, sausages, canned meat).
3. Packaged in containers or packs for retail sale of mashed potatoes.
4. Used as a thickener in making sauces or soups.
5. Dry powders are made for pancakes, pancakes, and casseroles.
6. They make chips and snacks.
7. Used as breading.
8. As an additive in baked goods, it adds fluffiness, softness and taste.
9. As part of a dry ration for military personnel.

Raw materials

A universal, convenient and inexpensive product. The question arises: “What are potato flakes made from?” The answer is clear - from fresh potatoes. During the production process, antioxidants are added to it (to extend the shelf life of the product) and emulsifiers (to give a certain consistency and viscosity), as well as a natural dye - turmeric. All components are approved for use in the manufacture of food products in the Russian Federation.

Technology

The production of potato flakes is fully automated, with minimal human intervention. This determines the low cost of the product. Potatoes sequentially go through all stages along the conveyor, coming from one machine to another. The most used scheme consists of the following steps:

1. Fresh potatoes are sent to a washing machine, where vibration removes major contaminants.
2. It enters an alkaline-steam cleaning apparatus, where it is treated with a hot seven percent alkaline solution for 8 minutes, and with hot steam for 1 minute.
3. The processed tubers enter the washing and cleaning unit, where they are peeled using water jets under pressure.
4. Potatoes are checked for suitability for further processing on a conveyor belt.
5. Peeled tubers are washed with running water and cut into circles.
6. The chopped parts are blanched for 10 minutes in hot water, then cooled for half an hour in cold water.
7. The potatoes are removed from excess water, then steamed in a cooking unit until fully cooked for about 20 minutes. Additives are introduced to improve the properties of potato flakes: salt, milk, preservatives, turmeric.
8. Using a screw chopper, mashed potatoes are made from boiled potatoes and sent to a steam dryer in a thin layer for 20 seconds at a temperature of 150 degrees. The dried layer (0.2 mm) is cut off and crushed into small flakes. A special automatic machine packages and packages the finished product.

Basic preparation

Now that almost everything about this semi-finished product has become known, the most important question remains: “How to make mashed potatoes?”

The basic cooking method is as follows. Boil water, remove from heat (you can cool it a little, but not necessarily). Pour the flakes into the water in the proportion of 1 gram of product to 5 grams of liquid. Stir immediately and cover with a lid. Let stand for 4 minutes and you are ready to serve. It is suggested to add salt, milk, butter, herbs, spices. If liquid (store-bought) milk is added, this must be taken into account in the proportion of liquids to powder.

Recipe from housewives: if you urgently need to feed your family, potato flakes come to the rescue. Take a pack of them (240 g). This amount is enough to prepare 2 kg of finished puree. The price of the product in the supermarket is about 50 rubles. Boil 1 liter of water, then remove from the stove. Add salt to taste. 0.4 liters of heated milk is poured into hot water. After this, you need to add the flakes and stir thoroughly. Add butter to taste to the resulting puree, cover with a lid and wait 4 minutes. Stir again. And now the dish is ready to be served.

Potato pancakes recipe

How to make pancakes from mashed potatoes? You can complicate the cooking process a little and get a new dish:

Here are the instructions:

1. The beginning of the recipe is the same as in the first case. The finished product is obtained - puree.
2. Now you need to take the onion and chop it in a blender.
3. Add eggs - 2 pieces, flour - 3 tablespoons, salt, pepper to taste or seasoning for potatoes.
4. Place all this in a saucepan with puree and stir.
5. Next, you need to heat up the frying pan with sunflower or olive oil. Use a tablespoon to scoop and spread the resulting mass in the form of small cakes.
6. Fry until golden brown on both sides, carefully turning with a spatula.

The pancakes are ready and can be served with sour cream.