Mashed potatoes are very airy and uniform if grind it through a special puree sieve. And so that it becomes also super creamy and creamy, add a whole package of cheese mascarpone and a mixture of milk and butter, infused on baked garlic. Unlike raw garlic, baked will give potatoes less harsh and more pleasant taste and aroma. Bake it previously in the oven with a whole uncleaned head, only cutting it off top, and then squeeze the cloves out of the husks and knead. with friends: 
Time: 45 minutes Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 kg potatoes, peeled and chopped large cubes
- 1.5 tbsp. whole milk
- 6 cloves of baked garlic, crushed to a state paste
- 55 gr. butter
- 240 gr. mascarpone cheese
Recipes with similar ingredients: potatoes, mascarpone cheese, milk, garlic
Recipe preparation:
- Put the potatoes in a large pot, pour cold water and add 1 tbsp. l salt. Bring to a boil over high heat and cook until cooked. Drain and rub the potatoes through a sieve for mashed potatoes set over a large bowl.
- While potatoes are boiling, in a small saucepan, mix the milk, mashed garlic and butter and simmer over low heat boiling. Stir the milk mixture into the potatoes. Then intervene mascarpone and salt. Before serving, keep mashed potatoes warm in water bath or in a double boiler. Put mashed potatoes on a plate for everyone, sprinkle ground pepper, put mitlof near.
