Mashed red potatoes with garlic
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Red potatoes have thin skins that don't need to be peeled, even when mashing. Besides containing many micronutrients, peeling the skins will also save you time and effort during preparation. Wash the potatoes thoroughly, scrubbing them with a stiff sponge, and boil them whole with garlic cloves. The garlic will impart a mild, spicy aroma and flavor to the potatoes. Mash them with a potato masher, adding heavy cream and butter, and serve with your favorite short ribs.
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:
- 1.3 kg red potatoes
- 4 cloves of garlic
- 3 tbsp (45 g) butter at room temperature
- 1/2 - 1 cup heavy cream at room temperature
- You will needpotato masher
We recommend
Cooking the dish according to the recipe:
- Place the potatoes and garlic in a large saucepan and cover with water to a depth of 2.5 cm. Bring to a boil, season with salt, and cook until tender, about 15 minutes. Then drain thoroughly.
- Return the potatoes and garlic to the pan and reduce heat to low to evaporate any remaining water. Add the butter and mash with a potato masher. Gradually add the heavy cream until you reach the desired consistency; season with salt and pepper. Serve with ribs.
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