What are the best tips for making cream potato potatoes?
Potato porridge usually has a butter taste and has a smooth texture. Basic ingredients in such a recipe are generally included in potatoes, salt, pepper, butter and milk or cream. Creating cream potatoes with mash requires the use of the right type of potatoes, proper potato preparation and crushing potatoes well to remove lumps. This variety has a starch and moisture content that gives it a damp, butter taste after cooking. When using gold potatoes Yukon to make potatoes with mash, the skin should be removed before cooking to prevent a bowl from granular texture. Fresh potatoes, without green stains or germination, create the best taste.
Before cooking, the potatoes should be chopped into predominantly uniform medium -sized cubes to ensure even cooking. Water for cooking potatoes should be slightly salted and at room temperature. Bringing water to a boil with potatoes already brings the best cooking results in a pot. Potatoes will be carried out by cooking when they are tender and can be piercedUty with a fork. Uncooked potatoes will not be crushed and excessive boiled potatoes are likely to be starch and mushy.
After cooking, as much moisture from sliced vegetables should be removed after cooking. A strainer or colander can be used to achieve this and the liquid can be discarded. Potatoes should be put back in a cooking pot and leave to sit for a few minutes until they dry a little. Potatoes, which were supposed to dry in this way, usually produce cream potatoes with mash combined with other ingredients in porridge with potato recipe.
The most basic cream porridge potato recipes require milk or cream. The milk used should have at least 2%of fat, but heavy cream gives mashed mashed a richer taste. A sour cream or softened cream cheese can be used to change the basic recipe instead of milk or cream.
Boiled potatoes should be crushed while they are still warm. ForThe best results should be milk or cream and butter also warm up before adding to the potatoes. Potatoes can be crushed by rhicking tools or electrical blender. If you are using MASHER, it is important to thoroughly remove all lumps. The use of an electric blender at a low speed quickly crushes the potatoes into a smooth texture. Milk or cream should be added slowly to achieve cream potatoes with mash, taking into account that it will lead too much to the soup food. Salt and pepper can be added to the taste at the end and mixed quickly, before service.