MASHED POTATOES

                                                                      

There are many ways to flavor your mashed potatoes: you can substitute milk and butter with olive oil or other oils fragrant (walnuts, truffles ...). If you love garlic, you can put in your cooking water. Others love it with grated cheese ...

UTENSILS

•  a pan
• a potato masher or fork
• 2 bowls
• 1 ladle

INGREDIENTS

• 600 g of potato
• 20 g butter
• 1 liter of milk
• Salt and pepper
• nutmeg
• 1 sprig of thyme
• 1 bay leaf

 

DIRECTION

• Peel the potatoes. 
• Wash them under cold water and cut them into chunks. 
• Do not wash the pieces, you would remove the starch.
• Boil milk in a saucepan: put in a little nutmeg, thyme and bay leaf.
• When the milk boils, add the pieces of potatoes, lower the heat and put a lid. 
• After 20 minutes, stick a knife in a piece of potato. 
• If you do not find resistance, the potatoes are cooked, if not prolonged cooking a few minutes. 
• Drain the potatoes in a colander by getting the milk in a bowl.
• Pour the potatoes into a bowl. 
• Using a potato masher or fork, crush the potatoes. 
• Add salt and pepper. 
• Add the diced butter and mix until melted. 
• Add milk slowly cooking, with a small ladle, stirring constantly.
• Depending on the quality of potatoes and the consistency you like, you may need a little more milk.
• Better to prepare the puree at the last moment, it is always best.
• But you can still reheat in the microwave, without boiling, within 2 hours after its preparation.