Mashed potatoes - recipe with milk and butter

Prescription mashed potatoes with milk and butter - a traditional side dish that fits almost any dish, be it fish, meat or poultry. The best, classic and the most delicious combination of products - fried chicken legs with mashed potatoes. Properly cooked mashed potatoes are tender, creamy and lush. Never use a blender to mash potatoes, instead of mashed potatoes will be a paste, and the first-class. For making mashed potatoes, the usual wooden or iron tuller will suit, or a special potato press. Sometimes the potato masher is replaced with a sieve and a spoon, this is a more time consuming process, but the result is worth it.

Another secret to delicious mashed potatoes is the potato variety. In many ways, the taste of the finished dish depends on the taste of the variety. If you buy in the market, ask the seller for a crumbly sort of potato.

Cooking time: 30 minutes
Servings: 3

Ingredients for mashed potatoes with milk and butter

600 g of raw potatoes;
50 g butter;
120 ml of milk;
2 cloves of garlic;
salt, water;
a slice of butter and green onions for serving.

Method of cooking mashed potatoes with milk and butter

Peel the potatoes off, put them in a bowl with cold water so that the peeled tubers do not darken.

Cut the tubers into thick, round slices, so the potatoes will cook faster. It is important to cut slices of the same thickness so that they prepare at the same time. Then add the secret ingredient - garlic cloves. Believe me, two small cloves will turn your side dish into something magical!

Put the sliced potatoes and garlic cloves in the pan, pour cold water so that the water completely covers the vegetables. Put the saucepan on the stove, bring to a boil, cook for 15 minutes until cooked. If you poke a ready potato with a spear, then it will enter the slice very easily.

Finished potatoes are thrown back on the sieve, let it drain.

Next, take a tablespoon and wipe the vegetables through a sieve. This is a little troublesome process, but there will be no lumps in mashed potatoes with milk and butter. With the help of a potato press you can achieve the same result.

At this stage, add butter and salt to the grated potatoes to taste. For this amount of ingredients you will need an incomplete teaspoon of table salt. It is important to salt already prepared potatoes. First, the salt will leave less, and this is useful, and secondly, the salt, when interacting with potato starch, compacts the potatoes, kneading such tubers will be more difficult.

Pour the milk or cream into a saucepan, bring to a boil. Never cook mashed potatoes with cold milk, be sure to boil it! If you add cold milk in mashed potatoes, then the latter may acquire a grayish tint.