Filter
Reset
Sort ByRelevance
Cheryl Ritter Bonsell
Perfect mashed potatoes
Puree of crumbly potatoes, olive oil, whole milk, butter and nutmeg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into equal pieces. Boil in water with salt in 20 min. Until done. Drain in a colander.
-
Put the oil in the pan. Add the potatoes and let dry on the smallest pit on low heat in 2 minutes.
-
The less moisture in the potatoes, the lighter the puree.
-
Heat the milk in a saucepan over low heat, but do not let it boil. Cut the butter into cubes.
-
Make the potatoes fine with the potato press.
-
Return to the pan, add the milk and the cubes of butter and stir lightly with a whisk until the butter is completely absorbed.
-
Season to taste with the salt, nutmeg and possibly pepper to taste.
Blogs that might be interesting
-
5 minSide disholive oil, dried oregano, chilli pepper flakes, chili powder, coarse sea salt, garlic,oregano and chili pepper
-
20 minSide dishcoconut milk, peanut butter, curry paste, noodles, root, lemon, fresh chives, peanut,noodle salad with spicy peanut dressing
-
20 minAppetizerBroccoli, broad bean, yogurt, garlic, lemon, basil, fresh mint, olive oil, almond, lamb's lettuce, fennel bulb, zucchini,green salad with fresh yoghurt dressing
-
20 minSide dishTasty tomatoes, flat leaf parsley, bunch onion, Red wine vinegar, extra virgin olive oil,fast tomato relish
Nutrition
405Calories
Sodium6% DV140mg
Fat37% DV24g
Protein10% DV5g
Carbs13% DV40g
Fiber16% DV4g
Loved it