Potato puree is a true classic among the dishes. To do this
you need to peel the potatoes, boil them in water, crush them well, then add
some milk, margarine or butter, nutmeg,
salt and pepper.
However, professional chefs claim that with this simple
trick, the puree can get a different flavor.
The potato is like a small sponge - it absorbs the liquid in
which it is cooked (so the puree can later be easier to squeeze).
But ,water does not give the potato any flavor, so it is
best to boil the potato in a little salted milk. This way the potato will take
on some of the flavor immediately and will be creamy later in the process.
In addition, when you make the puree in the milk add a
little corn starch. If you later need a little more liquid for the puree then
you will not have to add cold milk from the fridge but a mixture of corn starch
and milk - it will thicken and add flavor to the puree.
Gourmet Tip
For even more intense flavors you can cook the potatoes in a
sour cream and season it with a little garlic and fresh spices (like thyme or
rosemary).
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