This recipe for Garlic Mashed Potatoes is quite simple and easy to follow. It only requires a few basic ingredients that are readily available in most kitchens. The dish can be easily prepared within minutes, making it an ideal choice for busy weeknights.
Plus, the leftovers can be easily refrigerated and enjoyed for up to 2 days. Pro pluribus felis Potato-inspiratis, de his reprehendo Assum potatoes, Capsicum detrahe, CONDITUS Capsicum Cuneis, Coxit Allium Capsicum CuneisEt Russian Capsicum ACETARIA.
Quomodo allium fac Camerae Bonifatii Papae VIII
Nota: Plenae instructiones in recipe card infra praebentur.
Peel the potatoes, cut them into 1-inch cubes, and place them in a large pot of boiling water. Add the Garlic and simmer uncovered for 10 to 15 minutes until the potatoes are tender.
Drain the potatoes and garlic well, reserving ½ cup of the cooking water. Return the potatoes and garlic to the same pot and stir over low heat until thoroughly dried about 1 minute. Remove from heat, and add the butter to the pot.
Season with 2 teaspoons kosher salt and ½ teaspoon ground black pepper, or adjust to taste, and mash with a potato masher until smooth.
Dimidium et dimidium adde aquam coquendi donec ingredientia bene incorporentur et potatoes ad tuam constantiam desideratam perveniant, deinde ad spatula iuvantis transibit ut reliquos loculos leniat. Gustate et compone condimenta prout opus est.
Recipes:
- Assatus potatoes
- Capsicum Nullam
- Capsicum annuum Russian
- Allium annuum cuneis
- CONDITUS annuum cuneis
consequat
Securus Allium Mashed Potatoes
Ingredients
- 4 libras Yukon Aurum , Russeta potatoes sive rubra potatoes, scrubba sed unpeeled
- 12 nova allium caryophyllis , fracti
- I-½ similiter scyphi gravibus crepito vel media et media
- ½ calicem, coquendi aqua vel magna elit
- 12 tablespoons INSULSUS butyrum , divisus
- 1-½ ad 2 teaspoons kosher salis
- 1 teaspoon nigrum piperis
- Sectivi servientes Si vis
Instructions
- Peel potatoes eos in cubes 1-unc incidere, et pones in olla magna aquae ferventis. Allium adde et feruere discopertum pro 10 ad 15 minuta usque dum potatoes teneri sunt.
- Exhauriat potatoes et allium bene, reservans calicem aquae decoctionis. Redde potatoes et allium ad eandem ollam, et excita super calorem humilem donec potatoes arefactae sunt, circiter 1 minute.
- Aufer a calore, et adde butyrum ad ollam -temporis cum II teaspoons kosher sal et ½ teaspoon terram piper nigrum vel compone ad gustum et farraginem cum masher annuum donec lenis.
- Dimidium et dimidium adde et aquam coquendam in gradibus donec ingredientia bene incorporata sunt et potatoes ad tuam constantiam desideratam perveniunt, deinde ad spatham iuvantis transibunt ut reliquos loculos leniant. Gustate et compone condimenta prout opus est.
Notes
Omnes nutritionales informationes in tertia parte calculis fundatur et est tantum aestimatio. Singulae recipe et nutritionis valorem variabunt secundum notas quas uteris, mensuras mensuras et portiones per familiam magnitudinum.