Mashed potatoes with cream and garlic
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
For this dish, Alton Brown uses Russet potatoes, which have a high starch content, resulting in a smooth and thick mash. The nutty Parmesan cheese adds a distinctive flavor to the mashed potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.6 kg of Russet potatoes
- 2 tablespoons coarse salt
- 470 ml (2 cups) low-fat cream (10-12%)
- 6 crushed garlic cloves
- 170 gr. grated parmesan
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Cooking the dish according to the recipe:
- Peel the potatoes and cut them into roughly equal-sized cubes. Place them in a large saucepan, add salt, and cover with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes fall apart when pierced with a fork.
In a medium saucepan over medium heat, bring the cream and garlic to a simmer, but do not boil. Remove from heat.
Remove the potatoes from the heat and drain. Mash them, then stir in the garlic-cream mixture and Parmesan. Let sit for 5 minutes to thicken, then serve.
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