The potato has traveled the world and everywhere that the land that makes a lasting impression on those who consume it. But there was a time when no one but the ancient Incas were eating. In fact, the word pope comes from the word for sweet potatoes in Spanish.
The only reason that the Incas were eating because all the other civilizations of the new potato to be a member of the nightshade family are poisonous. Just as the Incaseat? Well, he learned to domesticate and cultivate essentially a collection that was not poisonous. Christopher Columbus brought back to Spain in 1492 and from there spread throughout the world.
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In supermarkets today with the super-variety you can find dozens of types of potatoes. There are only three guys who have at heart. The best way to group content of starch. There are a variety of high-starch, medium and low. High starch varieties, such asreddish and better for cooking and mash the potatoes. The varieties of medium starch potatoes such as Yukon Gold are good for all uses and are good in soups. Low-starch varieties such as Red Norland are best for boiling and potato salad to make.
Best ever potato topping
Therefore, for our recipe, we need burns starch. A total of 2.5 to 3 pounds need 10 servings.
First, start peeling burns. You want all the popes to be the same sizecooked evenly cut to match the big kids. Were then added in a heavy pot. Add enough cold water to barely cover them. Take the pan from the heat and salt water freely (at least 1 teaspoon or more). Turn on the high heat and cover the pot.
Now, do not go too far. When the water begins to boil, lower the temperature needed. You do not want to boil in saucepan. Which tends to break up the potatoes and makes everything in the soup. Oncelowered the temperature to check every 2 minutes. The way to prove that this fact is press a couple of languages with a tablespoon or 2. If the potato yields to the pressure and falls apart, then.
While the potatoes are cooking, no other work to do. Everyone knows that you must add the milk, mashed potatoes. This is the best way to do it. Take C 2 / 3 whey low in fat. Add the cream 2 or 3 tablespoons. Take 2 or 3 cloves of garliccut into small pieces (about the size of a pea). Add the garlic to the hot milk mixture and simmer for about 15 minutes. Do not overheat the mixture or curdle the milk.
Now, you have garlic-infused milk and potatoes are cooked and drained. The best way is to crush in a mixer. But not just any blender. It is recommended to use a stand mixer like a KitchenAid. They work in this activity to twist my arm. Put the potatoes in a hot cupmixer (if desired, could add the potatoes to heat hot water the first container). Next to the pot and whisk mixer to speed 2 or 3 to start crushing the potatoes. Gradually add milk mixture (be careful not to add the chopped garlic). You have this part of the eyeball. The amount of liquid that is actually required depends on the potatoes you use. After adding enough liquid to increase the speed to 5 or 6 and beat for about 1 minute.
Stop the mixer now, scraping the bowlif necessary, and change the whip attachment to the hose attachment. Then the whip of 9 or 10 speed for 2 minutes. We are almost done. Remove the bowl from mixer.
And 'the moment of decision. Now we have the light installed soft potatoes that mix with the garlic. If desired, at this point you may decide to move in some onion, some bacon bits or a bit 'of Parmesan cheese. I would like to add 2 or 3 tablespoons. Of course, you do not have to bend anything, because the potatoes taste amazingthemselves.
Serve immediately with your favorite dish and enjoy the sounds of 'mmm' that is sure to come from friends and family.
Best ever potato topping
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