Surprisingly, mashed potatoes in the dining room always seem to us more delicious than the one we cook at home. Why would that? Are there any secrets of its preparation or are we so hungry during lunch or dinner that we eat it for a sweet soul and ask for more?! What is the difference between the same dishes, except for the variety of potatoes, by the cooking technology?
Let's try together to create the very image that comes to mind when remembering mashed potatoes in the dining room. As for me, so I remember most of the melted butter (or spread, margarine) in the middle of such a liquid dish that it seems as if a little more and mashed potatoes will become a potato soup. But the dish keeps its shape perfectly in the plate - what kind of miracles?
Ingredients:
- Potatoes - 5 pcs.
- Water - 0.7 l
- Salt - 0.5 tsp
- Bay leaf - 3 pcs.
- Margarine - 100 g
Prepare the food you need.
Potato tubers of any kind (I don't think they pick up certain potato varieties in the dining room), peel, rinse in water. Cut into thin slices in the pot or cauldron in which you intend to cook the puree.
Add salt and bay leaves there at once. No more condiments and spices are used.
Pour water into the container, place the pot on the stove. Bring its contents to a boil and reduce heat, and remove the resulting foam with a slotted spoon or tablespoon. Although I doubt even here that the foam is removed in the dining room!
As soon as the potato slices are soft, turn off the heat. Pour the broth into a bowl, but not all, but half.
Then press the boiled potatoes with a special kitchen gadget, adding little by little the liquid that was drained. In the dining room, the logic is: the more broth goes into the dish, the more expensive it will come out at cost, because you will pay for mashed potatoes, not water. Therefore, add liquid so that the dish is almost "on the edge". Don't worry - it will thicken even more as it cools!
The most important point is melting the margarine. Choose a quality product for your loved ones. Put it in a skillet and melt over moderate heat for about 3-4 minutes. Remember that the container must be dry, otherwise the fat will start shooting. And do not cover the pan with a lid!
Turn off the heat and let the melted margarine cool. After 5-10 minutes, it will be covered with a film, and the white fat will sink to the bottom. You only need transparent grease between them. Remove the film, pour the transparent fat into a bowl, and use the protein to create baked goods.
Put the finished mashed potatoes on a plate, make patterns on it with the edge of a fork and pour in the melted margarine. Serve the dish to the table with baked or boiled meat, chicken, sausage or vegetables, pickles.
Author: Alena Prika
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Your friend and assistant Vilkin!