For this dish, Alton Brown uses Russet potatoes, with high starch content, resulting in puree homogeneous and thick. The special flavor of mashed potatoes is due to cheese Parmesan с ореховыми нотками. 
Time: 50 мин.Difficulty: easy Servings: 10 – 12 capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.6 kg Russet potatoes
- 2 tbsp. l coarse salt
- 470 ml (2 tablespoons) low-fat cream (10-12%)
- 6 crushed cloves of garlic
- 170 gr grated parmesan
Recipes with similar ingredients: potatoes, cream, garlic, cheese пармезан
Recipe preparation:
- Peel and dice the potatoes approximately the same size. Put in a large pot, add salt and fill with water. Bring to a boil over moderate heat, then reduce the heat so that the water boils strong enough. Cook until the potatoes will not start to fall apart when you pierce it with a fork. medium-sized saucepan over medium heat cream with garlic, but do not boil. Remove from heat. Remove potatoes. from the fire and drain the water. Mash it, stir in the garlic cream mixture and parmesan. Let stand for 5 minutes to thicken the mixture, and then serve.
