Even a simple side dish like mashed potatoes can be cooked so that your guests and loved ones will love it more than the main thing dish. After all, the secret of delicious mashed potatoes in its delicate creamy taste and perfect creamy consistency. In this recipe, just three dairy The product makes the potato fabulously delicious. This is milk, creamy butter and secret ingredient – sour cream. Her slight sourness makes mashed potato special and gives it a more intense creamy taste. You can grind the finished potatoes on a special Sieve for mashed potatoes or use a pusher. Result in any случае будет потрясающим. 
Time: 50 мин. Complexity: easy Servings: 4-6 The recipes use measuring 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:
- 1.3 kg potatoes for cooking, peeled
- 1.5 tbsp. milk
- 6 tbsp. l (90 gr.) Butter
- 0.5 tbsp. sour cream
- 0.5 tsp ground black pepper
Recipes with similar ingredients: potatoes, milk, butter creamy, sour cream, black peppercorns
Recipe preparation:
- Cut the potatoes into cubes measuring 2.5 cm. And place in a large pot. Pour the potatoes with cold water and add enough salt to make the water taste salty. Bring to a boil, then reduce heat and simmer slowly. fire, without lid, for about 10-12 minutes, until the potatoes will fall apart easily when pierced with a fork.
- Meanwhile, in a small saucepan, heat the milk and cream oil without boiling. Set aside until the potatoes he’ll be ready.
- Once the potatoes are soft, drop them in a colander. Place the mash sieve with a small disc / blade over the glass a bowl. Wipe the potatoes through a sieve by turning the handle back and forward to push the potatoes through the disc. Once potatoes will be mashed, slowly stir in enough milk mixture to make mashed potato cream consistency. Add 2 tsp. salt, sour cream and pepper and beat, to mix everything. Taste and serve hot.
