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Sandra Rios

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Recipe

Mashed potatoes with corn

10 mins
15 mins
Low
4
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This is a rich traditional dish from the United States that they usually eat on the "Thanksgiving" day. Here I show you how it is done and with an extra ingredient that makes it more delicious.
Learn more about Sandra Rios

Ingredients

4 portions
  • 4 potatoes, average size
  • 1/2 cups milk, (depending on how creamy you want the potatoes to be)
  • 2 tablespoons butter
  • salt, to taste

Preparation

Wash the potatoes.
Peel and cut each potato in half or in quarters (this makes them cook much faster).
Boil for about 15 minutes, or until the potatoes feel soft when you chop them with a fork.
While the potatoes are boiling, heat the milk until it is warm and get some butter from the refrigerator.
Drain the water from the pot and put it back on the stove. If desired, you can turn the stove back on at the lowest power to make sure the potatoes are hot when finished.
Add the butter and start mashing the potatoes with a masher until they have turned into a puree.
Add a little warm milk and continue to knead and add the milk little by little until the potatoes have reached the desired creaminess. Add salt to taste.
Finally, we will add the tin cans already washed.
* You can use salt and pepper if you wish.

PRESENTATION

Garnish with a rich sauce (gravy), and a leaf of parsley. Serve time.

TIPS

* Peelers do the job of peeling potatoes much easier and less dangerous than peeling with a regular knife. * Round pits with holes are much better for removing lumps than wire shavings. A hand blender can be

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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