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Mashed potatoes can be a perfect side dish that can be paired with meat, poultry and fish. Few meals would not benefit from the addition of creamy mashed potatoes.
Some food historians say the original recipe for mashed potatoes came about in 1771 when a Frenchman named Antoine Parmentier was holding a competition to prepare potatoes. Others say that mashed potatoes were certainly popular in the 17th. Born in Britain in the 17th century, as potatoes were a staple of the English diet at the time. Regardless of where the mashed potatoes come from, having a solid understanding of how to perfect this popular side dish is a great way to impress family members and guests. This recipe for “Simplest, Creamiest Mashed Potatoes” from “Simple Soirées: Seasonal Menus for Sensational Dinner Parties” (Stewart, Tabori & Chang) by Peggy Knickerbocker is one that every mashed potato lover will fall in love with.
Put the potatoes in a large saucepan and cover them with cold, salted water. Bring to a boil. Reduce the heat to medium high and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork. Drain.
Place the potatoes in a large bowl and mash them with a potato masher. Add some of the warm milk and butter mixture. Continue pureeing until the lumps are gone. Add just enough of the milk mixture to get a creamy consistency. Then beat the potatoes with a fork and season with salt and pepper.
You can prepare the potatoes a little earlier and keep them warm in a low, well-covered oven until they are ready to serve.
In light of North Carolina’s recent Executive Order 180, the Chicamacomico Lifesaving Station season end-of-season celebrations have been canceled. . . Read more
Mashed Potatoes, Potato
World News – USA – Mashed Potatoes: Dominate This Side Dish – The Coastland Times
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