Traditional mashed potatoes(chuan tong feng wei tu dou ni )

Traditional mashed potatoes

Introduction:

"Because many recipes in the future will use mashed potatoes, I'd like to share with you today. In the western kitchen, mashed potatoes are the first course, just like Chinese steamed rice. The method is simple, and the materials are easy to buy. "

Production steps:

Step 1: Ingredients: 2 Dutch potatoes, 200ml milk or light cream. I prefer light cream (the amount can be added or subtracted according to personal preference). It is recommended to use 80 grams of Anjia butter, which has a stronger milk flavor. Salt, a little white pepper.

Step 2: peel the potatoes and cut them into pieces

Step 3: put salt in the water and potato chips

Step 4: cook for about 20 minutes, insert with a bamboo stick and try. If it can be easily inserted, it means the potatoes are ripe

Step 5: filter out the potatoes and put them on a washbasin

Step 6: slowly hang out the mashed potatoes with a scraper. In this way, the tendon and skin of the potato will be filtered very clean. This is also the general French restaurant mashed potato practice. The taste will be very delicate

Step 7: bring the milk and butter to a boil

Step 8: mix the butter and milk with mashed potatoes, add salt and pepper to taste

Step 9: finished product

Materials required:

Dutch potatoes: 2

Milk: 200ml (or light cream)

Butter: 80g

Salt: a little

White pepper: a little

Note: PS: I divide the steps very widely. In fact, it's super simple. You can add your own sour cream, or garliconfit, add cardamom, or change the butter into olive oil. I hope you can make your own unique mashed potatoes.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Chuan Tong Feng Wei Tu Dou Ni