Spicy Mashed Potatoes Made from Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), very floury
- 2 tablespoon butter
- 100 ml milk or cream, hot
- salt
- possibly nutmeg
- possibly cheese (Emmentaler), grated
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their peel in sufficient water, drain, then peel and cut in half lengthways. Heat the butter in a wide saucepan and fry the potato halves on the cut surface until light brown, then turn and brown lightly on all sides. You should get a light, by no means hard, crust.
- Then add the hot milk. If you are not afraid of calories, you can use cream instead of milk. Be careful when adding the milk: the puree should be bound, but fairly dry. So don`t add too much liquid if the potatoes are not really floury!
- Finally process everything into a pulp with a fork or a potato masher, salt to taste and season with nutmeg if necessary. If you like it, you can finally stir in some grated Emmentaler, this gives it an additional taste.
- The trick is to sear the potatoes in butter: the frying flavors make the puree taste hearty and spicy and the crust pieces turn a nice yellowish color.
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