Classic mashed potatoes(jing dian ban tu dou ni )

Classic mashed potatoes

Introduction:

"Mashed potatoes are a common food in Europe. In Western food, it can not only be used as a side dish, with other dishes (instead of bread or rice, as a source of starch in a meal), but also can be used as a kind of food material, cooking another kind of dishes, such as British farmhouse pie, grilled fish pie and so on. The production of mashed potatoes is very simple, but the flavor and taste are surprisingly good. Rich milk flavor, delicious taste, and the taste is delicate and unique. Potatoes contain flavoring substances, which can be stimulated under the guidance of a little salt and black pepper. Meet the standard of natural food. This is a classic recipe for mashed potatoes, which is used as a staple food for many traditional European families. I got this from my former French roommate and English roommate. Britain and France have a lot in common on mashed potatoes. The only difference is that the British use milk, while the French prefer cream, continuing their traditional style of dishes with strong milk flavor. The following recipe is for two

Production steps:

Step 1: peel the potatoes and cut them into small pieces.

Step 2: put water and a little salt in the skillet, heat and add the cut potatoes.

Step 3: after the potatoes are cooked and softened, drain and return to the pot.

Step 4: mash the potatoes.

Step 5: put the pot on a low heat, add butter, let it melt, stir well, and then pound until it becomes fine and uniform mud.

Step 6: add the milk and stir until smooth. At this point, keep the pot on a low fire and heat the milk.

Step 7: according to personal taste, add some salt, pepper and parsley, mix well, out of the pot.

Materials required:

Potatoes: 300g

Butter: 25g

Milk: 80 ml

Salt: right amount

Black pepper: moderate

Parsley: moderate

Note: it is best to use potatoes with high starch content, which are characterized by larger potatoes and looser texture after cooking. Potato cooking time depends on the specific circumstances, generally boiling water for 20 minutes. Whether you use milk or cream, or a combination of milk and cream, depends on your preference. Cream makes mashed potatoes more creamy, while adding more milk makes them lighter and more delicate. Finally, I added black fungus, mushroom and celery to mashed potatoes to incorporate some Chinese elements, but it's just a personal hobby.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Jing Dian Ban Tu Dou Ni