As per history, the original mashed potato recipe existed way back in 1777. It was a French man named Antoine Parmentier who very first thought of the idea of mashing up potatoes as well as the idea of conducting a competition on the ways to use potatoes. His customary recipe stayed renowned and is still typically put into use at this time as the fundamental recipe of mashed potatoes. The merely improvement nowadays is the wide range of ingredients integrated after potatoes are mashed. You could possibly add cheese, garlic, onions, sour cream, bacon and herbs to augment its flavor. Potato enthusiasts these days are also even more conscious of the best type of potatoes to be chosen in the mashed potato recipe. It is said that the key to a creamy, buttery and rich mashed potato is to use Yukon Gold potatoes instead of just the usual Russets.
Now here's a simple but great way for you to make mashed potatoes inspired from the traditional recipe of Parmentier and from the guidelines shared to us by today's potato fans!.
Ingredients: 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise, 1/2 teaspoon salt, 4 Tbsp heavy cream, two Tbsp butter, 1 Tbsp milk, Salt and Pepper, Gear necessary: A potato masher,
Instructions:
Set all of the quartered potatoes into a pot. Sprinkle with 1/2 teaspoon salt and pour in enough water. Cover up and bring to a boil, adjust heat and simmer for around 15-20 minutes, or till cooked. Assess completeness by piercing potatoes using a fork. It should not be way too supple or too hard. Allow to cool down for a couple of minutes
In a microwave oven or in a pan warmed up over a stove, dissolve butter along with the heavy cream. Eliminate the water from potatoes by draining them effectively.
Transfer the potatoes into a large mixing tank. Stir in cream and melted butter. Use potato masher to mash potatoes thoroughly till smooth and even. Use a spoon to beat further while combining milk to get right texture. Dust with salt and pepper.
Serve!
Servings: Serves four.
Now here's a simple but great way for you to make mashed potatoes inspired from the traditional recipe of Parmentier and from the guidelines shared to us by today's potato fans!.
Ingredients: 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise, 1/2 teaspoon salt, 4 Tbsp heavy cream, two Tbsp butter, 1 Tbsp milk, Salt and Pepper, Gear necessary: A potato masher,
Instructions:
Set all of the quartered potatoes into a pot. Sprinkle with 1/2 teaspoon salt and pour in enough water. Cover up and bring to a boil, adjust heat and simmer for around 15-20 minutes, or till cooked. Assess completeness by piercing potatoes using a fork. It should not be way too supple or too hard. Allow to cool down for a couple of minutes
In a microwave oven or in a pan warmed up over a stove, dissolve butter along with the heavy cream. Eliminate the water from potatoes by draining them effectively.
Transfer the potatoes into a large mixing tank. Stir in cream and melted butter. Use potato masher to mash potatoes thoroughly till smooth and even. Use a spoon to beat further while combining milk to get right texture. Dust with salt and pepper.
Serve!
Servings: Serves four.
About the Author:
The Author is obsessed with mashed potatoes and has a webiste that talks about potatoes as well as making mashed potatoes. Learn how to make the perfect mashed potatoes in your own homes in How to Make the Perfect Mashed Potatoes or visit this blog to find out more about mashed potatoes!
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