It's funny that I found this recipe (which really asks for a collection of Russian folk recipes) in an English book, in a collection of recipes intended for winter celebrations. The authors, if I'm not mistaken (a lot of time has passed) - Jonathan King and a few other people. The book is called “Winter Celebrations”. I don’t know if you can find this book on sale here, I have read it in an electronic version in English.
So, in the arena - mashed potatoes, which have become so commonplace (at least with us) that it is somehow even embarrassing to regard it as an unusual, or even a solemn dish.
However, you can carry out a couple of manipulations (or rather, take a fresh ingredient) and it will "blossom" with new shades of taste.
For this we take:
- Potatoes - kilogram
- Turnip - a little less than a kilogram, about seven hundred grams
- Butter - to taste
- Milk or cream - one and a half glasses
- A bunch of assorted greens, if you're using one
How we cook:
We clean the vegetables, cut them into equal pieces (since they are cooked at the same time).
Pour water into a saucepan, salt it and set to boil. This is important: we throw vegetables only when the water boils.
When the turnip and potatoes have reached readiness, drain the water and send the pan either to a warm burner (if you have the stove allows it), or on a very low heat - in order to evaporate the remaining moisture (it is in mashed potatoes extra).
In a saucepan or a small saucepan, bring the milk to a boil, add oil there so that it dispersed, pour all this mashed potatoes and, armed with a crush or mixer, punch it to an airy weight.
Shl. The author of the book initially advised using a blender to make mashed potatoes. The first time I followed this advice, I got an unpleasant sticky-viscous mass as a result. This was to be expected - potatoes pierced with a knife attachment always give such an effect, and even if there is only half of it in the recipe, it is better not to risk it.
If you use the technique for making puree, it is better to take a mixer with either brooms or curved dough attachments, and turn it on at the lowest speed.
Bon Appetit!