Kartoffelpüree aus Kartoffeln mit roter Schale

Zutaten

• 2 pounds 1 kilogram red skinned potatoes
• 1 tablespoon salt (more if needed)
• 4 ounces (115 grams) salted butter
• 4 cloves garlic
• 1/3 cup (80 ml) milk
• 1/2 cup finely grated Parmigiano Reggiano cheese
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons Italian parsley

Zubereitung

1. 1

   Wash and cut potatoes into chunks approximately 1 ½ inches (just under 4cm).

2. 2

   Place potatoes in a large pot, cover with cold water and add a tablespoon of salt.

3. 3

   Set the pot over high heat and bring it to a boil. Boil potatoes for 15 minutes or until tender.

4. 4

   In the meantime, finely mince or crush the garlic and place it in a small pan with the butter over medium low heat.

5. 5

   Allow the butter to melt and minced garlic to cook a little. When it is fragrant, it’s ready. Set aside.

6. 6

   Heat the milk in another small saucepan or in the microwave. Set aside.

7. 7

   When the potatoes are ready, drain well and return to the saucepan. Place the pot over low heat for a minute or two to evaporate any excess moisture shaking it every now and then.

8. 8

   Remove the pot from the heat and mash the potatoes very well using a masher.

9. 9

   Add the warm garlic butter. Combine well.

10. 10

    Add half of the hot milk and Parmigiano Reggiano cheese, stirring well to combine. Add more milk until the mashed potatoes reach your desired consistency.

11. 11

    Stir in the parsley and freshly ground black pepper. Taste and add salt if needed.

12. 12

    Serve while hot.