Such a mashed potato with milk was prepared by my grandmother, and its taste reminds me of childhood. My grandmother cooked well, most of all I loved her mashed potatoes and fish cakes. The recipe for meatballs is forever lost, but I’ve seen how she mashed it more than once. And although at that time there were no modern devices such as a blender, mashed potatoes turned out to be soft and soft, like cream.
For this dish, it is extremely important to choose good tasty milk with a fat content of at least 3.2%, and ideally it is homemade, farm. It should be slightly sweet in taste, with a delicate cream shade.
The quality of butter is also important, you can even use sperd, the main thing is that the product brings creamy delicate taste in mashed potatoes.
Cooking time - 30 min.
Servings Per Container - 6
Ingredients:
- potatoes - 2 kg
- milk - 200-300 ml
- oil - 50 g
- salt - 2 tbsp. l
Cooking:
Prepare the potatoes - rinse, peel and rinse well again.
Fill it with cold water.
As soon as the water boils, carefully remove the foam with a slotted spoon or spoon, salt to taste.
Cook until fully cooked, depending on the type of potato, from 20 minutes to 45.
Drain all the water, push the potato masher or pestle from the mortar. Pestle should be used if you do not have a blender. It will be necessary to work longer and more actively, since the mashed potatoes quickly cools.
We warm the milk to a temperature of 45-60 degrees (hotter!).
Pour milk in parts.
Mix every time so that the mashed potatoes get the desired consistency.
Add oil. Grind with a submersible blender or mixer. Mashed potatoes will become softer and more airy.
Serve extremely hot. It is very undesirable to heat mashed potatoes with milk.
Cooking tip:
Milk can be replaced with cream of 10-15% fat content! So the mashed potatoes will become even more tender. Warm the cream with care, and the mashed potatoes, in turn, should also cool slightly. The amount of butter in this case can be halved.
