http___www.kodnene.com_2006_09_pire-krumpir__1.xml
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Sunday, October 16, 2016 Garlic Mashed Potatoes Sorry for the blurry picture - I was hungry. LOL. It has been years since I made homemade mashed potatoes. I know they're not difficult, they're just time consuming. Plus we've been eatting healthier, which doesn't usually include unnecessary carbs --- and mashed potatoes are my weakness. I usually save the splurging forThanksgiving. It never hurts to have a mashed potato recipe on the blog... so here ya go! Recommendations: The thinner the potatoes the faster they soften. When you peel the red potatoes, be sort of sloppy about it and keep some of the skin on the potatoes ---it's a nice texture to add to plate. Be careful about the milk you add, I've been known to make mashed potato soup. Results: It was yummy. Will have to make it again...sometime in the future. LOL. Ingredients: 4 to 8 red potatoes 1 teaspoon garlic salt less than a quarter cup of milk 1 tablespoon of butter enough water to cover the potatoes Wash and peel the potatoes (leave some skin on the potatoes for texture). Slice the potatoes in 1 inch slices. Add the peeled potatoes and salt to a sauce pan (the edge of the pan has to be 2 to 3 inches above the potatoes). Put enough water to in the pan to cover the potatoes and boil. Once the water is boiling, put the time on for 20 minutes. Check after 20 minutes to see if the potato slides off the fork when you try to pull it out with a fork. (Also taste test them to make sure they don't have crystal like texture (means they aren't done yet)). When they're done, turn off the heat. Drain the potatoes. Put the potatoes back in the pan, add the milk and butter and mash to your delight. Now you could make it like pureed mashed potatoes or go light on the mashing, and make it more chunky. Enjoy! Subscribe to: Post Comments (Atom)
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oko 3/4 kg krumpira 1 dl mlijeka (ili više ako volite sasvim mekani pire) 5 dag maslaca sol Krumpir ogulite, operite te narežite na četvrtine, osmine (ovisi o veličini krumpira) i stavite kuhati u vruću vodu. Vode stavite tek toliko da krumpir bude pokriven. Kada prokuha smanjite vatru i nemojte sasvim poklopiti lonac da ne bi kipilo po ploči. Nakon dvadesetak minuta probajte ako je krumpir kuhan (zabodite vilicu, ona bi trebala lagano ući u krumpir), ako je još tvrd pustite neka se još malo kuha. Kada je kuhan ocijedite krumpir od viška vode, dodajte mlijeko, maslac i sol pa ga dobro izgnječite. Što ga više gnječite biti će kremastiji. Tekst i foto: © Nena