http___www.kodnene.com_2006_09_pire-krumpir__1.xml
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Potato is popular as a staple food and side dish all around the globe. People from different countries prepare potatoes differently but the most common potato item that everyone can recognize is mashed potatoes. We will describe the process to make mashed potatoes down below for you. Tasks Collect all the necessary ingredients like the right type of potatoes, a saucepan, a ricer, a skewer, a bowl, salt, pepper, and some flavourings depending on your taste. Once Clean the potatoes perfectly and put them in the saucepan. Or you can peel the potatoes also before boiling them. Once Pour water into the pot to completely submerge the potatoes. Once Place the saucepan over a burner or a stove and lit it. Once Let the water boil and wait until the potatoes become tender. It will take 20 minutes maximum. Once Add some salt depending on the number of potatoes and your personal taste. Once With a skewer, pierce the potatoes to check whether they are completely cooked or not. Once When the potatoes are perfectly boiled, carefully take out the potatoes from the boiled water. Once Now, again put the potatoes in a preheated pot and place the pot over the burner in low heat. Once To evaporate the water from the potatoes, cook them uncovered for about 5-10 minutes. Shake them every few minutes for a better result. Once Use a ricer for peeling and mashing the potatoes. Once If you want to add milk, cream, butter, yogurt, or any other flavorings, heat them up before adding them with the mashed potatoes. Once You can add more salt and pepper to make it more delicious.
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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