Preparation
peel the potatoes, place them in a saucepan and cover them completely with water. season with salt and cook over a high heat until it is possible to puree the potatoes. drain and pass immediately through the dowel.
put the puree in a saucepan and let it dry, over a very low heat, beating vigorously with a wooden spoon.
add the butter, beat vigorously and, when the fat is completely absorbed, slowly add the boiling milk.
season with salt, pepper and nutmeg.
serve immediately.
to obtain a smooth, lump-free potato puree, the potato cannot cool down between the various operations of preparing the puree.
put the puree in a saucepan and let it dry, over a very low heat, beating vigorously with a wooden spoon.
add the butter, beat vigorously and, when the fat is completely absorbed, slowly add the boiling milk.
season with salt, pepper and nutmeg.
serve immediately.
to obtain a smooth, lump-free potato puree, the potato cannot cool down between the various operations of preparing the puree.
Ingredients
- 1 kg of potatoes;
- 75 g of butter;
- 1.5 dl of milk;
- salt;
- chili;
- nutmeg.
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