Mashed potatoes with orange oil and fennel seeds
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mashed potatoes with orange oil and fennel seeds - a detailed recipe.
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:
- 900 g potatoes, peeled and cut into four equal parts
- 60 g melted butter
- 1 cup of hot milk
- 1/2 cup olive oil
- Finely grated zest of half an orange
- 1 tbsp fennel seeds
- 1/2 tsp dried pepper flakes
We recommend
Recipes with similar ingredients: potato, milk, Orange zest, fennel seeds, red pepper flakes
Cooking the dish according to the recipe:
- Place the potatoes in a saucepan, add cold water until half-covered. Add 1 teaspoon of salt. Cover the saucepan and bring to a boil over high heat.
Reduce heat and simmer until the potatoes are tender. Drain, cover with a clean towel, and let sit for 3 minutes to absorb the steam. - Add melted butter, hot milk, salt to taste to the potatoes and mash until smooth.
- Heat olive oil, orange zest, fennel seeds, and red pepper flakes in a saucepan. Then drizzle the orange oil over the mashed potatoes.
Categories:
Similar recipes
