The secret of delicious crushed potatoes in a combination of two varieties of potatoes red and yellow 2 to 1 and the milk component of 1/4 tbsp. on every pound of potatoes. In this case, the taste is excellent garnish will give a combination of yogurt or kefir with heavy cream. Heat this mixture, put the cloves of garlic and let it brew and soak in aromas. You may not need all the fluid. Pour half into the crushed potatoes, and then look, which consistency do you like more. And garlic is not at all be sure to add to the potato if you are not big любитель. 
Time: 45 мин. Difficulty: Easy Portions: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 Russet Burbank potato tubers, peeled and chopped pieces
- 8 tubers of red potatoes, cut into large pieces same size as Russet Burbank
- 1-2 tsp coarse salt
- 3/4 Art. low fat yogurt
- 1/4 Art. fat cream
- 6-8 garlic cloves, peeled
Recipes with similar ingredients: potatoes, red potatoes, yogurt, cream, garlic
Recipe preparation:
- Put all the potatoes in a large pot and pour cold water. Put on high heat and add 1-2 tsp. salt, (on taste water should not be too salty). Cover the pan lid and bring to a boil.
- Meanwhile, in a small saucepan, mix the dairy products and garlic and over medium heat bring to a slow boil. Keep this mixture over low heat until the potatoes are cooked.
- As soon as the water boils, remove the lid and turn down the heat so that potatoes were boiled at a slow boil. Cook for 15-20 minutes or until a piece of potato falls apart easily when piercing. Drain and return the potatoes to the pan, again set the pan on fire for 30 seconds, shaking to the water remaining on the surface of the potato was evaporated. Take off pan from the stove and place on a towel or on a stand under hotter. Pour about half of the garlic mixture into the potatoes and knead a crush. Try and taste right away consistency. If the mash seems dry or tasteless, add more garlic mixture. Do not push the mashed potatoes, otherwise it will turn out sticky, not lush.
- Serve immediately or garnish with any additives: parsley, finely chopped onions, crumbled bacon, sun-dried tomatoes (if you have them dry, be sure to pre-soak them.), grated horseradish, horseradish sauce, pesto, fried mushrooms … all that it will occur to you.
