Cheryl Ritter Bonsell
Perfect mashed potatoes
Puree of crumbly potatoes, olive oil, whole milk, butter and nutmeg.
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
120 minSide dishwinter carrot, green pepper, fresh haricots verts, spice vinegar, fine cristalsugar, dried laurel leaves, 4-season pepper, clove, salt, sprig of rosemary, traditional olive oil,vegetables with bay leaves, clove and pepper on sour
15 minSide dishself-raising flour, milk, egg, butter, cinnamon syrup for in the coffee, blueberries, strawberries, yogurt with forest fruits,pancakes with strawberry and blueberry
20 minLunchfennel bulb, Red pepper, arugula, flat leaf parsley, cannellini bean, cooked ham strips, lemon, Parmesan cheese, olive oil, garlic, basil,bean-fennel salad with ham and basil oil
10 minSide dishcooking technique: vegetable chips