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Who doesn't love one mashed potatoes creamy, full of flavor and that goes perfectly with almost any dish? This classic of Brazilian cuisine is a versatile side dish, ideal for family dinners, special lunches or even for those days when you just want something simple and delicious. The version we are going to teach you today uses milk cream, which guarantees an even smoother and tastier puree, with that velvety texture that melts in your mouth.
Ingredients:
- 1 kg of potatoes (preferably English or Asterix potatoes, which are more floury and creamier)
- 1 carton of cream (200g)
- 2 tablespoons butter
- 1/2 cup milk (can be whole or skimmed)
- Salt and pepper to taste.
- Nutmeg to taste (optional, but adds a special touch)
- Grated parmesan cheese (optional, for gratinating)
Directions:
- Cook the Potatoes:
- Start by washing the potatoes well and then cut them into large pieces (no need to peel them). Place the potatoes in a large pot, cover with water and add a pinch of salt.
- Cook the potatoes over medium heat until they are very soft, which should take about 20 minutes. To check if they are ready, stick a fork into a potato; it should fall apart easily.
- Prepare the Puree:
- After cooking, drain the potatoes and, while they are still hot, remove the skin (if you left the skin on, now is the time to remove it).
- Place the peeled potatoes in a large bowl and, using a fork or potato masher, mash well until you have a smooth puree.
- Incorporate the Creamy Ingredients:
- In a saucepan, melt the butter over low heat. Then add the mashed potatoes and mix well.
- Add the cream and milk, stirring constantly until the puree is creamy and has the desired consistency.
- Season with salt, black pepper and, if desired, a touch of nutmeg to give it that special flavor.
- Finishing Tips:
- If you want to give the puree a more special touch, you can add grated Parmesan cheese at the end of the preparation. It will make the puree even tastier and with an irresistible flavor.
- If you prefer a firmer puree, use less milk or cream. If you want a more liquid consistency, add a little more milk until you reach the desired consistency.
- Serve and Enjoy:
- The mashed potatoes are ready to be served! They go perfectly with grilled or roasted meats, chicken, fish or even vegetarian dishes. They can also be used as a base for a main dish, such as the famous dried meat pie.
Tips for Perfect Mashed Potatoes:
- Choose the right potato: More floury potatoes, such as English potato or the asterix potato, are the best options for puree, as they are creamier and absorb seasonings better.
- Beat the potatoes well: For a smooth mash, it is important to mash the potatoes well. If you prefer an even finer mash, you can use a potato masher or a food processor.
- Cream and butter: The cream gives the puree a creamy texture, while the butter adds a rich, smooth flavor. Don't skimp on these ingredients, as they make all the difference in flavor.
- For an extra touch: Try adding minced garlic or caramelized onion to give your mashed potatoes a different flavor.