Gentle airy mashed potatoes – almost universal garnish and a fine independent dish. It is no wonder that it enjoys wide popularity.
It is required to you
- Potatoes – 1 kg
- Milk – 1 – 1.5 glass
- Desi – 25 grams
- spices – at will
1. Peel potatoes, wash it, cut each tuber on several pieces and place in a pan. It is better if the pan is not really big and wide – differently it will be difficult to shake up puree. Optimum, if the cut potatoes occupy about three quarters of volume of a pan. Fill in with water, salt and bring to the boil. After that lower fire and you cook until ready potatoes (about 20 minutes).
2. Merge potato broth and take a pan several minutes on slow fire to dry a little potato. At this time in a separate saucepan heat milk - it has to be hot, otherwise puree will become gray.
3. Carefully mash boiled potatoes a masher or just a fork. After that add hot milk and shake up puree (best of all by means of the blender). Milk can be added parts, in stages: pour in a portion of milk, shake up puree until mass doesn't become homogeneous, without lumps – and repeat operation.
4. Right at the end put a desi in puree and once again shake up. If desired together with oil it is possible to add to mashed potatoes of spice (for example, pepper or nutmeg) or small cut greens. When giving on a table mashed potatoes can be laid out on a plate the hill and to decorate with greens.