The potato has traveled all over the world and every where it lands, makes a lasting impression on people that eat them. But there was a time when no one but the ancient Incas, who were eating. In fact, the word is the word potato sweet potato yam, the means in Spanish.
The only reason the Incas, had to eat because all the other civilizations, a new member of the Solanaceae family of potatoes, which are toxic. How did the Incaseat them? Well, they learned to tame and essentially grown a variety that was not toxic. Christopher Columbus brought them to Spain in 1492 and from there spread throughout the world.
In today's modern supermarket with a great diversity, there are dozens of species of potatoes. In fact, there are only three ways to deal with. The best way is to regroup for their starch content. There are a variety of high-starch, medium and low. Variety of high-starch, such asBrown and better for cooking and the mashed potatoes. The variety of medium strength, such as Yukon Gold are good all-purpose potato, and are good in soups. The low-starch varieties such as Norland red are best for cooking and for making potato salad.
So, for our recipe, we will have the highest copper content of starch. Need a total of 2.5 to 3 pounds for 10 portions.
First, start by peeling the russets. They all want the potatoes to the same size, so thatcook evenly cut into so big, smaller. Subsequently, we will add it in a heavy saucepan. Add just enough cold water to barely cover. Put the pot on the stove and boil plenty of water (at least 1 teaspoon or more). Turn on the high heat and cover the pot.
Well, do not go too far. When the water boils, turn off the fire. If you do not want to have to cook in the pot. This tends to break up the potatoes and turn it all into the soup. OnceHe lowered the temperature to be monitored every 2 minutes. The way to test for doneness is to squeeze a couple of languages or 2 tbsp. When the potatoes are falling apart and the pressure, then they are ready.
While the potatoes cook, there's not much to do other work. Everyone knows that the mash potatoes are added dairy products. Here's the best way to do it. Take 2 / 3 C low fat buttermilk. In addition, 2 or 3 tablespoons of cream. Take 2 or 3 cloves of garlic andcut into small pieces (about the size of a pea small). The garlic, the milk mixture and heat for about 15 minutes cooking. Do not overheat the mixture or curdle the milk.
Now you have your milk infused with garlic and potatoes are cooked and drained. Squeeze the best way is with a mixer. But not just any blender. You should really have a feel like a KitchenAid mixer. They make short work of this task torque arm. Place hot potatoes in bowlMixers (if you prefer, you can water hot potato in the bowl to warm it added first). Next mixer with a whisk dishes and at 2 or 3 start crushing the potatoes. Little by little the milk mixture (be careful not to add the pieces of garlic). You have to eyeball this part. The amount of fluid needed really depends on the potatoes you use. If you add just enough liquid, the speed to 5 or 6 and beat for about 1 minute.
Stop the mixer now, scraping the bowlif necessary, and change the beater attachment with the whip attachment. Subsequently, we whip on speed 9 or 10 for another 2 minutes. We are almost done. Remove the bowl from the mixer.
And 'the moment decision. Now we have the light fluffy whipped potatoes infused with garlic. If you wish, you may decide at this stage, fold in some chives, a few pieces of bacon or cheese. I would like to add 2 or 3 tablespoons. Of course you should not bend something, because the potatoes taste considerablyitself.
Serve immediately with your favorite dish and enjoy the sounds of "mmm", which are certainly from your friends and family.
