老式土豆泥101

土豆泥就像感恩节本身一样是美国的。从芥末到龙虾块都有。但在感恩节，没有什么能比得上一碗制作精良的经典土豆泥。就像其他许多看似简单的菜肴一样，有时你会做出美味的土豆泥，有时你会做出美味的土豆泥，这是有原因的。以下是我制作这些美味佳肴的秘诀，趁热上桌，准备倒入一大勺肉汁!淀粉含量高的土豆(用于烘焙的那种)提供了传统的风味和质地。使烤土豆内部蓬松的淀粉也有助于完美的土豆泥。黄色的品种，如育空黄金或黄色芬兰人也很好，但它们看起来和萝卜泥一样的颜色，这可能会让马铃薯纯粹主义者感到不安。如果你住在农贸市场附近，听取农民关于当地最喜欢的土豆的建议——他们可能会推荐一种有趣的传家宝品种，这也会成为你的最爱。如果可能的话，提前一周购买土豆，在阴凉、黑暗的地方(不是冰箱)放熟——成熟的土豆更干燥，捣碎的重量也更轻。 Don’t let them sprout eyes, though. Always make mashed potatoes just before serving. Warmed-over mashed potatoes leave me cold, although the Make-Ahead Mashed Potato Casserole, on page 101, can be made well ahead and is delicious. Don’t overcook the potatoes—they should just yield to a sharp knife when pierced. If the drained potatoes seem soggy, return them to the pot and cook over low heat, stirring constantly, until they begin to stick to the bottom of the pot, about 2 minutes. This step forces the excess steam out of the potatoes and dries them out. Mash the drained potatoes in the still-warm cooking pot with hot milk—a cold bowl and cold milk make for lumpy, lukewarm potatoes. The exact amount of milk is a matter of taste, so use more or less to reach your desired consistency. Use an efficient mashing utensil. Some cooks swear by a potato ricer, which does make the smoothest potatoes, as long as you enlist another pair of hands to make the job go quickly. I use an electric hand mixer. If you want to use a low-tech, old-fashioned hand potato masher, go to a restaurant supply store and get a large one, or the chore will take forever, with the potatoes cooling off by the second. Never mash potatoes in a food processor, which will give you gummy mashed potatoes. Season the mashed potatoes well with salt and pepper. I have suggested amounts, but use your taste. White pepper (which is actually spicier than black) will give you pristine mashed potatoes, but certainly use black if you wish.

笔记提前制作:土豆可以先去皮切好，放入锅中，淋上冷水，在阴凉处保存4个小时。

成本便宜的

总时间2小时内

提前制作食谱是的

孩子友好是的

一锅饭是的

场合休闲晚宴，家庭聚会

食谱当然配菜

设备电动搅拌机

五种成分或更少是的

餐晚餐

情绪蓝色的

味道和质地风味极佳的