Mashed potatoes are a dish well-loved by many which surely will turn out gentle and tasty if to use some "grandmother's secrets" at its preparation.
It is required to you
- potatoes;
- milk;
- desi;
- garlic;
- parsley greens
- fennel, etc.;
- salt;
- towel;
- masher or mixer.
Instruction
1. On family of 4-5 people you will need about one kilogram of potatoes. Take tubers of the average size, wash them, peel, once again wash out and cut on longitudinal halves (so they will quicker cook). If at you only large tubers are available, cut them on four parts.
2. Lower potatoes in the boiling and slightly added some salt water. You cook until it doesn't become soft. Learn whether tubers cooked it is possible, having punctured with their fork or on reduction of noise of water in a pan: if potato "became silent", so it cooked. In 2-3 minutes prior to switching off of fire put garlic glove and couple of laurel leaves in a pan.
3. While potatoes cook, make milk for puree. Take a glass of milk and 50 g of a desi, mix them and heat, without bringing to the boil. If you pour cold milk in potato, it will turn black. Dissolve in hot milk a salt pinch (to taste).
4. After potatoes cook, accurately drain water, and knead tubers. For this purpose it is possible to use the mixer, a wooden masher or the special kitchen tool from stainless steel (a round masher with holes). The mixer isn't always convenient in use as it can not occupy some sites of potatoes (at the bottom of a pan).
5. When in potato there is no lump left, pour in it in the warmed milk with a desi and well mix, kind of shaking up mashed potatoes.
6. Keep in mind that milk has to be enough, let mashed potatoes will turn out rather liquid, after a while it all the same will thicken.
7. Let's puree stand a little (about half an hour), don't forget to inwrap previously a pan in a towel. So it for a long time will keep heat and won't demand additional warming up.
8. Serve mashed potatoes, having put on it a small piece of a desi and having strewed with fennel or other greens.