Food recipes
Super Creamy Mashed Potatoes
Super Creamy Mashed Potatoes Ingredients: potatoes, raw, skin butter, without salt cream, fluid, heavy whipping salt, table Directions: Cut the potatoes into 3/4-inch slices. Place the potatoes in a colander and rinse...
Super Creamy Mashed Potatoes
Ingredients:
potatoes, raw, skin
butter, without salt
cream, fluid, heavy whipping
salt, table
Directions:
Cut the potatoes into 3/4-inch slices.
Place the potatoes in a colander and rinse under running water, tossing with your hands, for 30 seconds.
Transfer the potatoes to a Dutch oven, add water to cover by 1 inch, and bring to a boil over high heat.
Decrease heat to medium and boil until potatoes are tender, 20-25 minutes.
Meanwhile, heat the butter and cream in a small saucepan over medium heat until the butter is melted, about 5 minutes; keep warm.
Drain the potatoes and return them to the Dutch oven; stir over low heat until the potatoes are thoroughly dried, 1-2 minutes.
Set a ricer or food mill over a big bowl and press or mill the potatoes into the bowl; gently fold in the warm cream mixture and salt with a rubber spatula until the cream is absorbed and the potatoes are thick and creamy.
Serve.
Ingredients:
potatoes, raw, skin
butter, without salt
cream, fluid, heavy whipping
salt, table
Directions:
Cut the potatoes into 3/4-inch slices.
Place the potatoes in a colander and rinse under running water, tossing with your hands, for 30 seconds.
Transfer the potatoes to a Dutch oven, add water to cover by 1 inch, and bring to a boil over high heat.
Decrease heat to medium and boil until potatoes are tender, 20-25 minutes.
Meanwhile, heat the butter and cream in a small saucepan over medium heat until the butter is melted, about 5 minutes; keep warm.
Drain the potatoes and return them to the Dutch oven; stir over low heat until the potatoes are thoroughly dried, 1-2 minutes.
Set a ricer or food mill over a big bowl and press or mill the potatoes into the bowl; gently fold in the warm cream mixture and salt with a rubber spatula until the cream is absorbed and the potatoes are thick and creamy.
Serve.