Puree De Papas Mashed Potatoes Food

PUREE DE PAPAS (MASHED POTATOES)

Steps:

• 1. Wash the potatoes, peel, and cut them in equal sizes so they cook evenly.
• 2. Place the potatoes in a pot with cool water and salt. Bring the pot to medium heat and boil until the potatoes are soft.
• 3. Test potatoes by sticking a fork in them to test for doneness.
• 4. Drain the water off the potatoes. Immediately add the butter and cream to the potatoes.
• 5. Mash the potatoes with a hand mixer until all the lumps are gone Whip the potatoes until light and fluffy.
• 6. Add salt and pepper to taste.

GOURMET MASHED POTATOES (MASCARPONE POTATO PUREE)

Steps:

• Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft.
• Remove Scallions and discard.
• Return potatoes to pot and add butter and mascarpone cheese.
• Mash until smooth mixing in enough milk to thin to desired consistency.
• Mix in truffle sauce; season with salt and pepper. Transfer to bowl.

PAPAS (MEXICAN MASHED POTATOES

Steps:

• Roast jalapeno pepper & anaheim chili pepper on a grill pan on the stove. place peppers on the grill until they begin to blister, then turn them over. When blistered on both sides, remove from grill.
• Allow peppers to cool until you can work with them with your hands. Peel peppers, remove seeds, and puree.
• While peppers are roasting, peel potatoes, cut in small water, and boil until fork tender (12-15 minutes).
• When potatoes are done, drain.
• Put potatoes back in pot and add the butter.
• Mash butter into potatoes with either a hand held masher or an immersion blender.
• Add the sour cream, pureed peppers, salt, pepper, and garlic powder.
• Melt the Velvetta Mexican Cheese in the microwave and then add to potatoes.
• Mix all the ingredients together. You can add more salt, pepper, garlic, or hot pepper based on your tastes!

POTATO PURéE

Steps:

• Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water. Add the potatoes and cook until barely tender, 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon, letting them drain well, and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
• In a large bowl, mash the potatoes with a potato masher. Add the crema and beat with a wooden spoon to eliminate most of the lumps. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
• Preheat the oven to 350° F.
• In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes. Stir in the carrots, peas, pickled onions, olives, and jalapeños. Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.