Mashed potatoes

1 serving


Steam or water the peeled potatoes, dry, wipe them hot using a sieve or wiper. You should not use a meat grinder, since the puree is not homogeneous enough, it darkens and destroys a significant amount of vitamin c. You cannot wipe the potatoes chilled - the puree will turn out to be sticky. Put butter or margarine in the strained mass, warm up and knock out with a spatula, gradually adding hot milk or cream. If the milk or cream is non-combustible or if it is poured immediately, and not gradually, then lumps may form in the mash, despite good whipping. The finished puree should be kept on the shoulder blade without running off. Serve the mash on a plate or serving frying pan, making a pattern on the surface using a shaped aluminum comb and pouring oil. You can serve mash with fried finely chopped onions or with a hard-boiled egg, shredded and mixed with melted butter. On the surface of the puree can be applied a pattern of carrot or pink puree using a pastry bag