“You need to follow a special rule using all familiar ingredients.”, – WRITE: www.unian.ua
You need to follow a special rule using all familiar ingredients.
The puree will be delicious / UNIAN collage, photo ua.depositphotos.comNothing can be more satisfying and warming than a portion of mashed potatoes. Smooth, cream and delicious, it goes well with many dishes, and it is also easy to cook at home.
If you do not want to buy a ready -made puree in the store, it is easy to make it yourself. To improve the quality of the puree, there is a trick that is used by chef with Michen stars. Chef Phoenix has recently posted a recipe, beloved by professionals, which is based on very simple proportions, writes Express.
This recipe was invented by Zhoel Domushon – a chef with a 31 Michelin star, who was called “boss of the century.” His potato puree is considered one of the best in the world. Despite the popularity of the dish, it is easy to prepare and contains only four ingredients. One of them is butter, and it will take a lot.
According to Robuhon, no matter how much potatoes you take, the mass of butter and milk should be half the weight of the potatoes. It may seem a lot, but butter and milk are really a real luxury, ideal for cold and rainy evenings. The peculiarity of the recipe is that the potatoes are not cleaned before cooking, but do it after. The puree is also filtered after grinding, which gives it incredibly smooth texture.
Ingredients
- 1 kg of Le Ratte potatoes (“Ratte”)
- 250 grams of cold unsalted butter, diced
- 250 ml of hot milk
- Sea large salt
PreparationPut the potatoes in a large saucepan, add a few seaside roizers and cook for about 30 minutes until tender. Drain and clean the potatoes until it is hot. It is convenient to make a long vertical cut and remove the peel, holding the potatoes in a paper towel if it is hot.
Grind the potatoes with a press or sell it through a sieve to avoid lumps. Put the potatoes back in a saucepan and place on low heat to evaporate excess moisture (about 5 minutes), stirring constantly.
Add cold oil with pieces, mixing with a wooden or silicone spatula to prevent the oil evenly and does not flow down. Pour hot milk with a thin trickle, stirring quickly so as not to destroy the emulsion.
Add more salt to taste. Serve mashed potatoes immediately with sausages, fillets or any other meat. According to the boss, this may be the best mashed potato in the world – incredibly velvet and delicious.
Other interesting recipesEarlier, UNIAN reported that Queen Elizabeth was very fond of a certain egg-bone. We have described this recipe and we recommend trying to prepare it for everyone, because it uses ingredients that are rarely used for egg preparation.
In addition, we also talked about the recipe for Ratatatu. This is the perfect dish that everyone can prepare. And it is especially valuable in early autumn.
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