The main character of the film “Girls” could name a huge number of potato dishes. It’s not surprising, because this root vegetable has long settled in the hearts and refrigerators of all Russians from Kaliningrad to Vladivostok. Potatoes in Russia are loved, respected and prepared not only in everyday life, but also on holidays. But is it possible to make mashed potatoes for babies?

Young mothers often consider this product ideal for complementary feeding. Soft, airy puree seems healthy and easily digestible to them, but is it really so?

Are mashed potatoes healthy?

Unlike carrots, zucchini and pumpkin, potatoes contain large amounts of starch and carbohydrates. A small child, due to an imperfect digestive system, cannot digest all this, which is why problems arise.

The main problems from frequent and improper use of mashed potatoes by infants include constipation and excess weight.

In addition, potatoes contain few vitamins and nutrients that your baby needs.

Based on the above, many parents may decide that mashed potatoes for babies should not be introduced at all. But that's not true. Potatoes, due to their neutral, pleasant taste, are good for complementary feeding; babies eat the tender puree with pleasure, and many ask for extras.

Before introducing mashed potatoes into your baby's diet, consult your pediatrician.

When can you give mashed potatoes to your baby?

Potatoes are one of the first foods for complementary feeding, along with cereals, broccoli and zucchini. But from how many months should it be introduced?

You can give your child pure mashed potatoes when the baby is 6 months old (if the child is bottle-fed, then potatoes are allowed from the age of five months). At the same time, it is important to properly process the potatoes in order to remove excess starch and nitrates from them.

If you want to make a mix of mashed potatoes with other vegetables or meat, it is better to wait until 8-9 months.

Selection of vegetables for puree and pre-processing

All parents want only the best for their baby, and this also applies to food. There are several rules for choosing potatoes for baby feeding.

1. The root crop must be of domestic production. Ideally, you (or your relatives) grow it in your garden.
2. It is better to buy potatoes in season, this reduces the likelihood of buying GMO products, as well as vegetables treated with chemicals.
3. Give preference to medium-sized potatoes - they have more useful properties than small and large tubers.
4. Do not make mashed potatoes for babies from greenish potatoes.
5. You should not feed your baby potatoes with wrinkled skins, a whitish coating, or rotten barrels. The tuber should be smooth, hard, with an even skin.
6. Pierce the potato. If juice starts to come out from the puncture site, it is better not to give such potatoes to the baby, as they contain a lot of nitrates.

Having chosen a natural, high-quality root vegetable, you can begin preparing complementary foods. At first glance, there is nothing complicated about this - boil the potatoes, mash them and give them to the child. But it's not that simple. Potatoes must first be freed from starch and nitrates.

1. Remove the peel with a knife. Don't try to remove it in a thin layer. The more you cut, the better.
2. Fill the tuber with water and leave for a day. This is necessary to remove excess starch and nitrates.
3. Before cooking, cut the root vegetable into cubes.

Mashed potato recipes for babies

There are many recipes for mashed potatoes. There are single-component purees for six-month-old children, and there are multi-component purees for children aged 8 months and older. Let's consider several options.

Mono-component mashed potatoes (for children 5-6 months)

1. Boil potatoes (1-2 pieces) or steam them in a slow cooker. There is no need to salt the vegetable. To properly cook potatoes, place them in boiling water and cook, covered, over low heat.
2. Place the prepared root vegetable and a little potato broth in a blender bowl and blend until smooth and without lumps. Instead of decoction, you can use a little breast milk.
3. You can offer a warm dish to your baby.

The first time, half a teaspoon will be enough. Increase the portion gradually, while carefully monitoring your baby to see if he has any allergies.

Over time, other ingredients can be added to the mashed potatoes:

• olive oil (1/2 teaspoon);
• boiled yolk;
• vegetable purees;
• meat.

Vegetable puree with potatoes (for children 7-8 months)

You will need:

• potatoes - 1 tuber;
• carrots – ½ root vegetable;
• olive oil – ½ spoon.

If desired, you can include in the recipe other vegetables that your baby has already tried, such as rutabaga, white cabbage, cauliflower, and turnips.

1. Finely chop the vegetables, put them in a saucepan and, pour boiling water over them, cook until tender.
2. Then put the vegetables in a blender and grind into a homogeneous mass.
3. You can add a little milk, butter, salt.
4. Stir the mixture and boil a little.

Mashed potatoes with meat and parsley (for children 8-9 months)

This recipe is suitable for an older baby when he has already tried meat.

You will need:

• potatoes - 2 tubers;
• minced meat - for 2-3 meatballs;
• parsley root;
• salt;
• oil (butter or vegetable).

It is better to prepare minced meat yourself rather than buy store-bought ones. Select meat (veal, rabbit, turkey) for minced meat with special care. It is better to give preference to farm products.

1. Form the minced meat into meatballs (no need to add salt, eggs or other ingredients) and boil them in a slow cooker or on the stove.
2. Cut the vegetables into cubes and cook them in a double boiler.
3. Grind potatoes and celery in a blender. If the child does not yet know how (or does not want) to chew solid food, chop the meatballs along with the vegetables.
4. You can add a little salt and butter to the resulting puree.

Conclusion

Mashed potatoes are one of the most favorite children's dishes. It is soft, airy (especially if you beat it with a mixer) and pleasant to the taste. The disadvantage of potatoes is their low content of vitamins, but their needs can be met through other products.

Potatoes are eaten by everyone, everywhere; they are, without a doubt, the most popular, beloved and frequently consumed vegetable in our country. Potato dishes are always tasty and filling. It’s not for nothing that people called it second bread. Is it worth giving potatoes to children and what qualities do they have more - beneficial or harmful - we will try to figure it out.

• Due to carbohydrates, which are mostly starch, 100 g of potatoes contains 70–80 (depending on the variety) kcal, which is two to three times higher than other vegetables. A serving of potato dish will provide the child’s body with a tenth of energy. Potatoes are one of the main sources of minerals and vitamins for the residents of our country: they are affordable for everyone, potato dishes are very tasty and varied, a serving of potatoes contains 1/3–1/5 essential minerals, 1/2 the daily dose of vitamin C and P (100 g of fresh potatoes contains 20–25 mg of vitamin C, potatoes that have been stored until spring contain several times less). The point is not that potatoes are very rich in vitamin C, it’s just that this product in our country is consumed daily and in quantities exceeding that recommended by nutritionists. By including potatoes in your daily diet, you can make them a real complex of healthy vitamins and minerals.
• Potatoes are good for a child’s digestive system: due to the mineral content, they have an alkalizing effect, they contain a lot of fiber, therefore, consuming potato dishes, the body is cleansed of toxins, and the work of the stomach and intestines is stimulated. Boiled, baked potatoes, and potato juice will benefit children with diseases of the gastrointestinal tract (gastritis, ulcers, liver diseases), because potatoes have enveloping and anti-inflammatory properties. Scientists from the UK have proven that potatoes contain unique antibacterial substances that prevent the growth and reproduction of pathogenic bacteria in the stomach.
• Potatoes are a source of potassium, which is necessary for the normal functioning of the heart and kidneys. Potassium strengthens the functioning of the heart muscle and helps remove excess fluid from the body. 100 g of fresh, unpeeled potatoes contains on average about 500 mg of potassium. The norm for a child's body in potassium consumption is 600–1700 mg (15–30 mg per 1 kg of body weight). There is more potassium under the skin, so baked potatoes in their jackets will be healthier from this point of view.
• Potatoes are the leader among all vegetables in selenium content, which is necessary for the normal functioning of the thyroid gland and immune system, and has anti-dystrophic and anti-allergic effects.
• Bronchitis and colds go away quickly if you use hot potato decoction or freshly cooked crushed potatoes in the form of inhalations; these vapors contain antiseptic and antibacterial substances. A compress of crushed tubers on the chest helps improve blood circulation in the lungs and bronchi; for sinusitis, boiled potatoes in their jackets are effectively applied to the nose and the area of ​​the maxillary sinuses.
• Potato juice has an antispasmodic effect, so it can be used for headaches.
• First aid for burns is to apply a cut slice of potato (for a better effect, the potatoes can be grated), hold for 20–40 minutes. Potatoes have wound healing and anti-inflammatory properties.

Potato damage

• When stored under the skin of potatoes, solanine is formed. A larger percentage of this substance is found in sprouted, green potatoes. To get poisoned by them, you need to eat several kilograms of unpeeled old potatoes, but still, in order to avoid even small doses of harmful substances entering the body, it is better to cut off a thicker layer of peel and avoid eating green and sprouted potatoes.
• Eating potatoes is contraindicated for urolithiasis.
• It is not recommended to eat potatoes for weight loss: this... If you are obese, eating potatoes should not exceed twice a week.

Interesting to know! American scientists (University of California at Davis) conducted an experiment and now believe that normally cooked potatoes (not French fries or chips) can even have a place in dietary nutrition. After all, weight gain is not affected by potatoes as much as by ketchups, mayonnaise, sauces, nutritious salads and fatty foods (cutlets, fried meats), which are traditionally served with them.

At what age can children eat potatoes?

Potatoes are a hypoallergenic product. It is allowed to be introduced into a child’s diet from 5-6 months.

Interesting to know! On average, every resident of Russia eats 6–10 kg of potatoes per month. The most potatoes are eaten in Ireland, 145 kg of potatoes per inhabitant per year, slightly less in Lithuania, Latvia and Poland - 130 kg per inhabitant per year. But in Germany it is two times less – 70 kg. In recent years, consumption of processed potato products (french fries and chips) has decreased in EU countries.

How to cook potatoes

• In fresh potatoes, cut the skin thinner, and it is better to bake or boil it in their skins; in old potatoes, the layer of cut skin should be much thicker.
• When cooking jacket potatoes, they should be thoroughly washed under running water and scraped with a knife.
• You can cook potatoes by steaming or in a small amount of water in a saucepan with a tightly closed lid.
• You should throw potatoes not into cold, but into boiling water.
• Potatoes should be cooked for 15–20 minutes; the smaller they are, the faster; if you cooked the potatoes for 30 minutes or more, most likely you bought a non-edible potato variety. For cooking, it is advisable to choose tubers of the same size.
• You should peel potatoes immediately before cooking; do not store peeled potatoes in water or light.

The most delicious varieties of potatoes

Early varieties: “Borodyansky pink”, “Rosalind”, “Bullfinch”, “Adretta”, “Vineta”, “Timo”, “Impala”, “Sprint”, “Red Scarlett”.
Medium varieties: “Aurora”, “Blue”, “Mozart”, “Symphony”.
Late varieties: “freckle”, “simply red”, “temp”.

Application of potato starch

Potato starch is more often used in everyday life for making jelly; it can be added as a thickener to cutlets, gravies, mousses, and confectionery creams. You can sprinkle starch on burns, or make starch baths for allergic rashes (brew 4 tablespoons of starch per bath). Starch is a paste and, as an environmentally friendly and safe product, is ideal for gluing walls in a children's room.

Potatoes contain mainly complex carbohydrates, which become sugar after 15 minutes in the stomach. Meat is a protein food, and animal protein at that. It takes the stomach at least 3 hours to digest such protein. By consuming these products together, you disrupt the absorption process of both, load the stomach with work, the absorption of nutrients worsens, the fermentation process is activated, all this is manifested by heaviness in the stomach, a feeling of fullness. Eating potatoes, pasta and other flour products with meat promotes the growth of adipose tissue.

On a note!

Potatoes should be stewed in a closed container with a small amount of hot water or broth; it will be tastier if you add tomato paste, fried onions and carrots, parsley, bay leaf, and black pepper.
You can fry potatoes either raw or pre-cooked by adding animal fat or vegetable oil to the pan.
Bake the potatoes in the oven until golden brown and golden brown. Potatoes can be boiled, fried or stewed first. Grease a baking sheet with vegetable oil and sprinkle with flour or breadcrumbs.

Interesting to know! English doctors from the University of Birmingham believe that eating potatoes daily helps improve your mood, and eating baked potatoes and mashed potatoes for dinner will help cope with insomnia. The whole secret is in the high content of carbohydrates, tryptophan and amino acids.

Recipes with potatoes

Potatoes are the most commonly used vegetable in the kitchen. It can be added to all soups (you can even cook milk soup with potatoes), boil, fry, stew, bake. Below are the most delicious potato recipes for children.

Potato soup

• Potatoes – 3 pcs. average,
• Cauliflower – 200 g,
• Carrots and onions - 1 pc.,
• Garlic – 1 clove,
• Hard cheese – 100 g,
• Sour cream – 3 tbsp. l.,
• Water – 5 glasses,
• Salt and ground black pepper to taste.

Cut the washed and peeled potatoes into cubes, wash the cabbage and divide it into florets, grate the carrots on a large vegetable grater, finely chop the onion and garlic. Pour water into the pan, when it boils, add potatoes and cabbage, cook until fully cooked. Fry carrots, garlic and onions in a frying pan (for small children, onions and carrots can be thrown into the pan along with potatoes and cabbage). Add the fried vegetables to the pan and simmer everything over low heat for a few more minutes. Then beat everything with a blender, add salt, pepper, sour cream, mix everything well. Before serving, sprinkle the puree soup with grated cheese and chopped fresh herbs. Serve with black bread or croutons.

Milk soup with potatoes

• Potatoes – 5 pcs.,
• Water – 300 ml,
• Milk – 500 ml,
• Salt, butter to taste.

Cut the potatoes into cubes and throw them into boiling water. After 15 minutes, add milk and cook everything for another 5 minutes. At the end, add salt and butter. Along with potatoes, you can add carrots to the soup (just cook them longer) and a boiled egg.

Mashed potatoes

• Potatoes – 250 g,
• Milk – 50 ml,
• Butter – 10 g,
• Chicken egg – 1/2 pcs. or just the yolk,
• Salt to taste.

Steam the potatoes until tender, mash, add hot milk, stirring and boil for less than a minute so as not to burn. While the puree is hot, add butter, egg and salt, mix everything thoroughly. Can be served with tomato juice, stewed vegetables, salad.

Potato pancakes

• Potatoes – 1 kg,
• Wheat flour – 3–3.5 tbsp. l.,
• Egg – 2 pcs.,
• Salt to taste
• Vegetable oil for the frying pan.

Wash the potatoes, peel them and chop them on a fine grater. Gradually stirring, add eggs, flour and salt. Fry in a frying pan with vegetable oil on both sides until crusty. Serve potato pancakes with sour cream, salted sour cream and curd paste.

Potato babka with minced meat

• Potatoes – 1 kg,
• Minced meat – 300–400 g,
• Carrots – 2 pcs. average,
• Onions – 2 pcs.,
• Eggs – 2 pcs.,
• Salt, ground black pepper to taste,
• Vegetable and butter.

Peel the potatoes and grate on a large vegetable grater. Finely chop the onion and grate the carrots on the same vegetable grater. Place the onion in a heated frying pan with vegetable oil; when it is browned, add the carrots to the frying pan and fry everything together for 1–2 minutes. At the end add a piece of butter. Then add fried onions and carrots, eggs, and salt to the grated potatoes. Mix everything well. Add a little raw finely chopped onion, salt and pepper to the minced meat. Grease a baking dish with vegetable oil, lay out half of the vegetable mixture in an even layer, then spread a layer of minced meat and cover everything with the remaining vegetable mixture on top. Bake at 180 C for 50 minutes until golden brown. You can serve this dish with sour cream and a glass of kefir.

Dumplings

• Raw potatoes – 10 pcs. medium size,
• Boiled potatoes – 2 pcs.,
• Flour – 3–4 tbsp. l.,
• Salt to taste.

The potatoes should be grated on a fine grater or using a food processor, and all the juice should be squeezed out with gauze until it reaches the consistency of plasticine. Let the resulting potato juice sit for about 10 minutes, then drain the juice and add the starch back to the potatoes. Grind the boiled potatoes into puree and add to the dough, add salt. Mix the dough well and make dumplings the size of a table tennis ball. Cook for 20–30 minutes. Dumplings can be made with minced meat and mushroom filling. Traditionally, dumplings are served with milk, sour cream, honey or fried onions.

Potatoes go well with:

• Low-fat sour cream, cream, feta cheese, cheese, vegetable and butter;
• Any vegetables, legumes;

It is not recommended to combine with meat, poultry, sweets, confectionery, tomatoes, dried fruits and fruits, or any fatty foods (including high-fat dairy products).
The benefits of potatoes are obvious. Potatoes can replace expensive foods while maintaining a balanced, healthy diet.

If used correctly, showing moderation and foresight at the table, you will not cause any harm to yourself or your child by eating potatoes.

Step 1

Mashed potatoes with green peas
Potatoes 200-250 g, canned green peas 50 g, butter 10 g, milk 50 g, salt 5 g.

Make mashed potatoes from baked or boiled potatoes. Boil canned green peas together with the broth, drain in a colander, mix with puree, add milk and boil. Place a piece of butter on the puree. Instead of green peas, puree can be mixed with finely chopped boiled young beans or carrots.

Potato casserole
Potatoes 200 g, ground crackers 5 g, butter 10 g, sour cream 40 g or sauce 50 g, egg 1 pc, salt 5 g.

Boil the potatoes in their jackets, peel them and rub them hot through a sieve. Salt the potato mass, mix well with melted butter and beaten egg (3/4 pcs.). Place in a frying pan, greased with oil and sprinkled with sifted breadcrumbs, brush with egg (2/4 pcs.), mixed with sour cream (teaspoon), and bake in the oven for 15 minutes. Serve with sour cream or tomato sauce.

Stuffed potatoes
Potatoes 200-250 g, butter 10 g, ground crackers 5 g, sour cream 50 g, egg (yolk) 1/2 pcs, salt 5 g, parsley or dill 5 g.

Wash two medium-sized potatoes, peel, wash again and bake in the oven. Then cut off the top of the tubers and scoop out the pulp from the middle with a teaspoon.
Fill the prepared potato tubers with minced meat, place in an oiled low dish or frying pan, pour in sour cream, sprinkle with breadcrumbs and bake in the oven.
Preparation of minced meat. Remove the pulp from the baked potatoes, rub 3/4 of this pulp through a sieve, add raw yolk, butter, finely chopped parsley or dill and salt. Grind all this well with a wooden spoon or pestle, adding little by little milk or meat broth (2 tablespoons).
You can add fried or boiled veal, chicken, turkey, lean boiled ham, cut into small cubes, salted herring without skin and bones, pre-soaked and cut into small pieces, or green peas to the minced meat.

Potato cutlets stuffed with meat
Potatoes 200 g, beef 50 g, onions 10 g, butter 15 g, ground crackers 10 g, sour cream 30 g, egg 1/4 pcs., salt 5 g.

Prepare the potato mass as described earlier and divide into round thin cakes. Place minced meat in the middle of the flatbread, bring the edges together, roll in breadcrumbs and give the cutlets an oval flattened shape. Fry the cutlets in a frying pan with oil, then place them in the oven for 5 minutes. Serve with sour cream.

Preparation of minced meat. Cut the raw meat into small pieces, add salt, fry in oil along with finely chopped onion, add a little water and simmer until soft in a sealed container.
Pass the finished meat through a meat grinder, add the broth in which the meat was stewed; The broth should be taken in such quantity that the minced meat is quite juicy, but not too wet.

Potato cutlets
Potatoes 200 g, wheat flour 3 g, ground crackers 5 g, melted or vegetable butter 10 g, sauce 50 g, egg 1/4 pcs., salt 5 g.

Wash the potatoes with a brush, boil in salted water, peel, rub hot through a sieve or mince. Add the egg, salt, mix well, cut the potato mixture into cutlets and roll them in breadcrumbs mixed with flour.
Fry the cutlets in oil on both sides until a crust forms.
Serve with mushroom, sour cream or milk sauce.

Potato dumplings
Potatoes 200 g, ground crackers 25 g, butter 10 g, milk 30 g, sour cream 25 g, egg 1/2 pcs., salt 5 g.

Wash the potatoes and, without peeling them, bake them in the oven or steam them. Cut the finished potatoes in half, scoop out the pulp with a spoon and rub it hot through a sieve or pass it through a meat grinder. Add egg yolk, hot milk, salt, sifted crackers, melted butter and whipped egg white to the potato mixture. These products should be added gradually, in the order listed, kneading the mass with a paddle. Place a teaspoon of dumplings in salted boiling water and cook at low boil for 5-6 minutes.
Remove the floating dumplings with a slotted spoon to a sieve or colander, let the water drain, then transfer to a bowl with melted butter. Serve hot with sour cream.

Potatoes with liver
Potatoes 200-250 g, veal liver 50 g, wheat flour 10 g, butter 10 g, milk or broth 50 g, salt 5 g.

Wash the peeled potatoes and steam them. Mash the hot potatoes with a wooden pestle or fork, add salt and dilute with hot milk or meat broth (2-3 tablespoons).
Cut the liver fried into thin slices into small pieces and mix with potatoes.

Potatoes in milk sauce
Potatoes 250 g, butter 10 g, wheat flour 3 g, milk 150 g, salt 2 g, herbs 3 g.

Boil the potatoes in their jackets in salted water, peel them, cut them into cubes (2 cm), put them in a saucepan, pour in hot milk and, adding salt, bring to a boil. Mix flour with butter, put this mixture into hot potatoes in small pieces, lightly stirring the mixture from bottom to top, heat it to a boil, then remove from heat. When serving, sprinkle with dill or parsley.

Potatoes in sour cream sauce
Potatoes 250 g, sour cream sauce 50 g, salt 5 g, parsley or dill 3 g.

Boil jacket potatoes in salted water, peel them, cut them into cubes, put them in a pan with hot sour cream sauce, mix gently and boil. Before serving, sprinkle with finely chopped dill or parsley.

Potatoes with carrots
Potatoes 150 g, carrots 75 g, butter 15 g, sugar syrup 5 g, salt 5 g.

Rinse raw peeled potatoes with cold water, cut into large cubes (1.5 - 2 cm), pour in a small amount of boiling water, add salt and cook until tender. Wash and peel the carrots, cut off the top layer (use the remaining core in soup), cut into small cubes (5-7 mm), put in a small saucepan with melted butter, add 1-2 tablespoons of water, sugar syrup, cover with a lid and , and stirring from time to time, simmer the carrots until soft. Place the finished hot carrots and potatoes in one bowl and mix.

Mashed potatoes with tomatoes
Potatoes 200 g, tomatoes 50 g, butter 15 g, salt 5 g, parsley or dill 3 g.

Wash the potatoes with a brush and, without peeling, bake in the oven. Scoop the pulp out of the tubers with a spoon, add salt, add butter and mash well with a fork. Place tomato slices on the puree and place in the oven for 5 minutes. Sprinkle the puree with dill.

Mashed potatoes with meat
Potatoes 200 g, boiled or fried meat 50 g, butter 10 g, milk 50 g, salt 5 g, parsley or dill 3 g.

Steam peeled potatoes, rub hot through a sieve or mash well with a wooden pestle, dilute with hot milk, add salt, butter and boil. Cut boiled or fried beef, veal or lean boiled ham into small cube-shaped pieces (0.5 cm), lightly fry in oil, then mix with mashed potatoes.
Sprinkle the puree with finely chopped dill or parsley.

Potato puree with yolk
Potatoes 250 g, butter 10 g, milk 50 g, egg (yolk) 1/2 pcs., salt 5 g.

Steam the potatoes or bake them in the oven. Rub hot potatoes through a sieve. Boil the puree and remove from heat, add butter and egg yolk, mashed with one tablespoon of boiled chilled milk. The finished puree should be fluffy and homogeneous, without lumps.
You can make mashed potatoes without egg yolk.

Potatoes baked in the oven in foil recipe for kids “potato caterpillars”

Potatoes baked in the oven in foil recipe for children “potato caterpillars”

How to deliciously cook boring potatoes so that your child wants to eat them right now and without leaving a trace? Do
joyful potato caterpillars - simple, special and very tasty! This dish can be served not only
Ingredients for making the dish "Potatoes baked in the oven in foil for babies":

potatoes - 1 kg.,
carrots - 3 pcs.,
butter - 50-60 g,
vegetable oil,
greenery for decoration,
food foil.

Making the dish Potatoes baked in the oven in foil for children ":

Wash the potatoes and carrots well. Peel the vegetables. Chop the carrots into thin slices up to 2 mm wide. Cut each potato crosswise with a knife every 5-6 mm without cutting all the way through so that it does not fall into pieces and add salt.

Place one carrot slice into each cut; if they are thick, they won’t fit into each cut.

Place foil on a baking sheet and pour a little vegetable oil on it. Place the potatoes on a baking sheet. Grease each potato and carrot generously with butter on top - preferably softened.

Cover with one layer of food foil. Bake the potatoes in the oven in foil for 30-40 minutes. Oven temperature for baking 180 degrees. Remove the foil. Bake the potato caterpillars for another 10 minutes until the baked potatoes have a crispy crust.

Serve baked potatoes as a side dish for the main dish, garnish with herbs. Bon appetit to you and your baby!

Bake the potatoes in the oven. When the potatoes have cooled, cut them in half, scoop out the flesh and place the skins on a baking sheet.
Add tuna, corn, cheese and potato pulp, mash with a fork.
Fill potato skins with filling. Place the pan in the oven and bake for 15 minutes until crispy.
Place the salami on wooden toothpicks like a sail, attach a piece of pepper on top like a flag, and stick both “masts” into the potatoes.

Ingredients
For 2 servings:
. 2 potatoes, baked and halved lengthwise
. 200 g cream cheese
. 1/2 can canned pineapple
. 4 small sweet pepper triangles
. 2 thick cucumber slices, halved and seeded
. watercress and chives

Bake the potatoes in the oven. Spread the halves with cheese.
Use pineapple slices for eyes, pepper slices for nose, cucumber for mouth, and watercress for hair. Add chives for the eyes.

Ingredients
For 2 servings:
. 2 potatoes, baked and halved lengthwise
. 4 tbsp. l thick tomato sauce
. 30 g pepperoni
. 6-8 small mushrooms, chopped
. 55 g grated mozzarella (or other cheese)

Bake the potatoes in the oven. Cut in half. Preheat the grill.
Spread the sauce over the potatoes and top with pepperoni, mushrooms and cheese.
Grill the potatoes for 5 minutes.

Peel the potatoes, wash and cut into slices. Place in a saucepan, add boiling water and cook until done. Add salt before finishing cooking.
Drain the water and mash the potatoes well.
Add hot milk, softened butter and multi-colored additives(see below), beat well.

Sort the spinach, rinse thoroughly first in a bowl of cold water, then in running water. Cut the leaves into pieces, place in a saucepan, add a little water and butter, simmer until soft.
Then puree using a mixer.
Mix with mashed potatoes, add salt to taste. Beat well.

Wash the carrots, peel, cut into large pieces and boil in boiling salted water until tender.
Then drain the broth and rub the carrots through a sieve or mash in a blender.
Mix mashed potatoes with carrots, beat well.

Ingredients
- fresh red tomatoes - 200 g,
- butter - 2 tbsp. l.,
- salt,
- ground black pepper to taste (children over 9-10 years old).

Wash the tomatoes. Cut into large slices, place in a small saucepan, add a little hot water and simmer over low heat for 5-10 minutes.
Then, while hot, rub through a sieve (to remove the skin and seeds) and, if the tomato mass is very liquid, simmer over low heat with constant stirring until the desired thickness.
Mix mashed potatoes with tomato puree, butter and pepper. Whisk and add salt if desired.

Wash the pumpkin, peel it, chop it finely, put it in a small bowl and add a little hot water so that it is just above the level of the pumpkin. Cook over medium heat until soft, remember to stir so it doesn't burn.
Rub the finished pumpkin through a sieve or beat with a mixer until smooth, mix with mashed potatoes, add butter, salt, and beat thoroughly.

Wash the beets under running water. Place in boiling water and cook until soft at a low simmer. Then remove from the broth and cool. Peel the beets and grate them on a fine grater.
Now you can use two ways: mix finely grated beets with ready-made hot mashed potatoes, add a little salt and pour in vegetable oil, beat well; or squeeze the beet juice and mix it with hot mashed potatoes.

Carefully break the eggs and separate the yolks from the whites. Add the egg yolks to the hot mashed potatoes and beat until fluffy and smooth.

Simple recipes for children and adults

In a saucepan with a special liner or in a regular saucepan, in which instead of a liner a small sieve is placed upside down, pour water so that it does not reach the disk of the liner or the sieve cloth, and put it on fire.
When the water boils, put peeled potatoes, whole or cut into cubes, into the pan, sprinkle with salt, cover the dish with a lid and cook at high boil until the potatoes are soft (20-30 minutes, depending on the size of the tubers or chopped parts) .
Serve the finished potatoes on a plate, put butter on it or serve the butter separately.
You can garnish with a hard-boiled egg cut into halves, sour cream, chopped parsley and dill.

Place the washed potatoes in a saucepan, add hot water and cook until half cooked at a low boil, covering the container with a lid.
After this, pour in a salt solution (1 teaspoon of salt solution per 1 liter of water) and cook until tender, but do not overcook.
Drain the potatoes, peel them and serve hot with butter.

Ingredients
potatoes 200 g, boiled or fried meat 50 g, butter 10 g, milk 50 g, salt solution 5 g, parsley or dill 3 g.

Steam peeled potatoes, rub hot through a sieve or mash well with a wooden pestle, dilute with hot milk, pour in a salt solution, add butter and boil.
Cut boiled or fried beef, veal or lean boiled ham into small cube-shaped pieces (0.5 cm), lightly fry in oil, then mix with mashed potatoes.
Sprinkle the puree with finely chopped parsley or dill.

Rinse raw peeled potatoes with cold water, cut into large cubes (1.5 - 2 cm), pour in a small amount of boiling water, add salt solution and cook until tender.
Wash and peel the carrots, cut off the top layer (use the remaining core in soup), cut into small cubes (5-7 mm), put in a small saucepan with melted butter, add 1-2 tablespoons of water, sugar syrup, cover with a lid and , stirring from time to time, simmer the carrots until soft.
Place the finished hot carrots and potatoes in one bowl and mix.

Boil potatoes in their jackets in salted water, peel them, cut them into cubes, put them in a saucepan with hot sour cream sauce (sour cream boiled with flour fried in oil), mix gently and boil.
When serving, sprinkle with finely chopped parsley or dill.

Ingredients
potatoes 200 g, beef 50 g, onions 10 g, butter 15 g, ground crackers 10 g, sour cream 30 g, egg 1/4 pcs., salt solution 5 g.

Preparation of minced meat. Cut the raw meat into small pieces, pour in a salt solution, fry in oil along with finely chopped onion, add a little water and simmer until soft in a closed container.
Pass the finished meat through a meat grinder, add the broth in which the meat was stewed; The broth should be taken in such quantity that the minced meat is quite juicy, but not too wet.
Prepare mashed potato mass and cut into round thin cakes.
Place minced meat in the middle of the flatbread, bring the edges together, roll in breadcrumbs and give the cutlets an oval flattened shape.
Fry the cutlets in a frying pan with oil, then place them in the oven for 5 minutes.
Serve with sour cream.