My grandmother cooked such mashed potatoes with milk, and its taste reminds me of childhood. My grandmother cooked well; most of all I loved her puree and fish patties. The recipe for meatballs is lost forever, but how she cooked mashed potatoes, I saw more than once. And although at that time there was no modern blender-type fixtures, mashed potatoes turned out soft and soft, like cream.
For this dish it is extremely important to choose a good tasty milk with a fat content of at least 3,2%, and ideally it is homemade, farm. It should be slightly sweet taste, delicate cream color.
The quality of butter is also important, you can even use spurd, the main thing is that the product brings a creamy, delicate flavor to the puree.
Cooking time - 30 min
Servings - 6
- potatoes - 2 kg
- milk - 200-300 ml
- oil - 50 g
- salt - 2 tbsp. l
Prepare the potatoes - rinse, peel and rinse again well.
Fill it with cold water.
As soon as the water boils, carefully remove the foam using a skimmer or spoon, salt it to taste.
Cook until fully cooked, depending on the type of potato, from 20 minutes to 45.
Drain all the water, push masher or pestle from a mortar. Pestle should be used if you do not have a blender. It will be necessary to work longer, and more actively, as mashed potatoes quickly cools.
Milk is heated to a temperature of 45-60 degrees (hot!).
Pour milk in parts.
Stir each time to make the puree the right consistency.
Add oil. Grind submersible blender or mixer. Mashed potatoes will be softer and airy.
Serve extremely hot. Reheating mashed potatoes with milk is not very desirable.
Milk can be replaced with cream 10-15% fat! So mashed potatoes will become even more tender. Heat the cream with care, and mashed potatoes, in turn, should also cool slightly. The amount of butter in this case can be halved.