Remember the talk about potato dishes in Girls? What can it and fry soar and cook. But perhaps a special place among them takes mashed potatoes. This is a wonderful side dish that goes well with meat, and fish dishes. And if it seems to you that it is not enough refined, just add a little parmesan and fragrant garlic, запеченного в духовке. 
Time: one hour. 15 minutes. Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.1 kg potato Russet Burbank (4 – 5 medium potatoes), peel and cut into large pieces
- 1 head garlic
- 1/4 Art. olive oil, and optionally for spraying
- 1 and 1/4 Art. grated parmesan (about 115 gr.)
- 1 sprig of rosemary + 1 tsp chopped leaves
- 0.5 tbsp. milk
- 110 gr. salted butter at room temperature, cut into pieces
- 0.5 tbsp. mascarpone cheese
Recipes with similar ingredients: potatoes, mascarpone cheese, cheese parmesan, milk, rosemary, garlic
Recipe preparation:
- Preheat the oven to 190 ° C. Cut about 6 mm. from the top heads of garlic, put the rest on foil and sprinkle olive oil. Wrap in foil, place on a baking sheet and bake for 50-60 minutes until the garlic is soft.
- After time, spread a thin layer on a baking sheet 1 Art. Parmesan (put a silicone mat under the cheese, if you have it available); sprinkle with chopped rosemary on top. Bake 5-6 min. until the cheese turns golden and begins to bubble. Leave on a baking sheet until completely cooled.
- Rinse the potatoes in cold water at the same time to get rid of excess starch. Transfer the potatoes to the pan; pour cold water so that it covers the potatoes by 2.5 see, add plenty of salt and bring to a boil. Reduce heat to moderately weak and simmer, without covering, for about 30 minutes. until potatoes will not become very soft, but will not fall apart.
- Let the garlic cool a little, then unfold the foil and squeeze the cloves from the skin into a small pan. Add milk and a sprig of rosemary. Heat over medium heat periodically stirring until milk is hot, but do not bring to boiling. Switch to low heat and let warm.
- Drain the potatoes and put the pan back on a weak the fire; cook until excess water has evaporated, about 2 minutes. Strain the milk mixture into the pan, pressing on the hard parts. Add butter, olive oil and 2 tsp. salt and mash with mashed potatoes. Stir in the mascarpone and the remaining 1/4 tbsp. Parmesan
- Transfer mashed potatoes to a bowl; decorate before serving crunchy crispy parmesan on top.
