Today friends of the Web we will prepare a classic of Italian cuisine: mashed potatoes. Like? What is that face? I see you eh it seems like a predictable recipe but in reality it is not! Did you know that to prepare an excellent puree it is not necessary to use butter? And which potatoes should be used to prepare this delicate side dish? Then about the method of cooking potatoes: should they boil or steam them? With or without peel? And then what is the best time to mash them? Today we will give an answer to all these questions: let's prepare together a fabulous mashed potatoes without butter!
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Identity Card of the Recipe
- 79 KCal Calories per serving
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Ingrediants
- About 800 g of potatoes
- Optional: 1 grated nutmeg
- q.s. of salt
- 300-400 ml of milk
- 30 g of grated Parmesan cheese
Materials Needed
- Potato masher
- Large saucepan
- Small saucepan with lid
- Wooden spoon
- Grater
Preparation
- Rinse the potatoes (with the peel) under running water, removing any traces of soil.
- Arrange the potatoes in a large saucepan and bring to a boil. Cook for about 30-35 minutes, until the heart of the potatoes is tender. To check that it is cooked, it is advisable to insert a skewer stick into each potato.
What should the potatoes be like?
For the preparation of the purée it is recommended to use white and very floury potatoes. New potatoes, which are richer in water, should be avoided.
Ideal is boiling the potatoes in plenty of water; Steam cooking is not recommended, as it is often responsible for the formation of lumps in mashed potatoes.
Another important advice is to cook the potatoes with their peel: in this case, many of the active ingredients will remain trapped in the vegetable and will not be dispersed in the water.- Once cooked, remove the potatoes from the water and deprive them of the skin, using a knife. To avoid burns, it is advisable to wear gloves or to put the potatoes on a fork and remove the skin with a knife. remove the peel immediately and avoid letting the potatoes cool because it would be more difficult to remove the peel.
- At this point, insert the potatoes in the vegetable mill or in the potato masher and obtain a puree.
Did you know that
It is important to mash the hot potatoes to prevent them from forming lumps in the mashed potatoes.- Heat the milk and pour it slowly into the mashed potatoes, until the desired consistency is reached. Salt to taste and add a grated nutmeg.
- To enrich the purée, add the grated Parmesan cheese. It is not necessary to add butter - the result will be excellent.
The advice OK
Once cold, the mashed potatoes can be heated in a bain-marie or in the microwave: we do not recommend direct contact with flames, which are responsible for burns of mashed potatoes on the bottom of the container.Alice's comment - PersonalCooker
A very delicate side dish that will make your children happy (and not only that, I'm sure!). Mashed potatoes can be the basis for making savory pies of all kinds (such as potato and pea pie or potato and mushroom roll), croquettes, duchess potatoes, vegetarian meatballs and much more.Nutritional values and Health Comment on the recipe
The Butter-free Mashed Potatoes is an alternative side dish to the classic mashed recipe. The absence of butter reduces the intake of saturated fats and cholesterol, favoring their suitability for the diet of the hypercholesterolemic subject. The energy supply of Butter-free Mashed Potatoes is moderate and can easily be classified in low-calorie diets. The average portion of Butter-free Mashed Potatoes is about 200g (160kcal).
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