Yellow potatoes ideal for cooking and cooking puree, because it has a delicate creamy texture, which after mixing with cream and butter will become even more velvety. Cut the potatoes into 4 parts and boil in a very salt water along with garlic. Then wipe the finished vegetables through sieve for mashed potatoes or pass mashed potatoes through the press to make mashed potatoes fluffy. Put mashed potatoes with lamb on plates and serve with хрустящей chicken. 
Time: 40 мин. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 0.5 kg 4-piece Yukon Gold potatoes
- 1 clove of garlic
- 3/4 Art. fat cream
- 55 gr. cold butter, cut into 5 parts
Recipes with similar ingredients: potatoes, garlic, cream
Recipe preparation:
- Put potatoes and garlic in a large pot. Fill in cold water and generously salt; water should taste like sea. Bring the potatoes to a boil and cook until they become soft, 20-25 minutes.
- Thoroughly drain the water and rub the potatoes with garlic through Sieve for mashed potatoes or press mashed potatoes. Food processor or blender not It will do, otherwise you will get very sticky rubber puree.
- While you are wiping the potatoes, pour them into a small pot fat cream, bring them to a boil and remove from the stove.
- While the potatoes are still hot, add one third of the cream and butter and mix vigorously. Repeat the same until you get a smoothie with a velvety and uniform consistency. Try the potatoes to taste and salt if necessary. Cover with foil and keep in a warm oven, serve with курицей.
