Tuesday, April 2, 2013

Mashed potatoes on ten new ways


Mashed potatoes is a great side dish for lunch and dinner. Preparation is quick and easy. Peeled potatoes need about 20 minutes to cook in salted water, drain and puree to make a Kernel. Add 250 ml of warm milk and a little butter, salt and pepper. This handy attachment can turn into something really special with some interesting ingredients: 



First Chop the parsley, chives and other herbs svejeĹže. Instead of the classic butter you can use butter with herbs. Mashed potatoes will be more aromatic, especially when combined with rolls and meatballs.

Second Mediterranean - stir in the mashed finely chopped olives, a few drops of olive oil and chopped fresh basil leaves. Instead of the above, you can also use pesto. Goes well with fish and vegetables.

3rd Fry bacon pieces or bacon with diced onions. Then stir in the mashed potatoes and serve with meat or stew.

4th Asian puree - instead of milk use coconut milk (and powdered) and add a bit of chilli.

5th If you prepare a steak, fish or grilled vegetables, mashed stir in the grated cheese (Gouda) and chopped chives.

6th For a unique, slightly bitter flavor of mashed add the chopped arugula. Excellent in combination with meat, Mediterranean style, with tomato sauce and fish.

7th Another hot option - add horseradish and mustard. This puree is a real contribution to the steaks, chops and sausages.

8th Fans of nuts can make a puree of chopped nuts, and pine nuts (previously fried fire).

9th Puree will be even creamier with a goat or cream cheese. Potatoes are an excellent match with mascarpone.

10th If you have time, prepare mashed potatoes with roasted garlic. Remove the tops of the garlic, and overlay them with butter / olive oil and wrap in aluminum foil. Put in the oven for an hour and 220 supnjeva. Remove husks and mix with roasted garlic potatoes. 

No comments:

Post a Comment