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Those of you who follow us daily will have noticed that, from time to time, we publish basic recipes. They are the recipes that we must have on hand and that serve us for preparations that we use almost daily, such as this basic recipe for mashed potatoes.
With this recipe we will have a puree smooth and very tasty almost in record time. It can be used to use it as a garnish or as an ingredient for other preparations.
Basic recipe: mashed potatoes
To obtain an optimal result it is important to use the correct type of potato. The best ones for this recipe are: Spunta, Baraka, Belle de Fontenay and, of course, the Galician potato which is the Kennebec variety.
Equivalences with TM21
More information - Potato glasses with bolognese sauce
When we put the potato we add the water too, right?
of course!!
I guess the water goes in the first step, along with the potato ...
I was just going to say the same ????
You need to say when the water goes in
I also have the doubt of the water, I suppose that it is put together with the potatoes. Thanks
Yeah right!! The potatoes, water and salt are put and programmed. But I have already modified the recipe so that everything is clear.
A greeting!
For information purposes, the Protected Geographical Indication "Patata de Galicia" or "Pataca de Galicia" establishes that the potato is of the Kennebec variety.
Thank you very much Andrés for your qualification. I modify the recipe text to make it clear.
A greeting!
That I was going to ask the water with the potato, right?
yes, of course ... the water and the potatoes are put at the same time 😉
Could you make the puree without peeling the potatoes? With the idea of not losing all the nutrients that the skin provides.
Hi Lucia:
Power can be done but you will not be left with its white color so particular and appetizing.
If what you want is an authentic puree and all its properties, I recommend that you peel them a little since vitamin C is found in the skin and in the part that is just below. So if you only remove the skin, the potato will still retain part of this vitamin.
It is also true that when cooking it, part of the vitamins go into the water, but in this recipe that water is used so that nothing is wasted.
Regards!!
Instead of water, it can be made with semi-skimmed milk? Would it be good?
A greeting
Yes Ana Belén, you can add milk. This is what is called enriched puree. Soon we will put your recipe so that you have both options.
Regards!