Mashed potatoes with herbs and garlic It would seem that it can be simpler than cooking garnish with mashed potatoes? Cleaned, cooked, mashed - and ready. But this dish has its own secrets of cooking. For example, if your potatoes are highly digested and absorb a lot of liquid, a delicious, lush mashed potatoes will not work. Therefore, boil it completely covered with water for only the first 10-15 minutes, and then drain some of the broth, leaving the minimum amount, cover the pan with a lid and bring it to the ready on low heat. But that's not all. You can significantly diversify the nutritional value of mashed potatoes, as well as make it bright, unusual, having a unique taste, if during the preparation add products with coloring effect to it. For example, pink mashed potatoes are obtained by pouring beet juice into it - it's beautiful, useful and original. Carrot juice will give your garnish a joyous sunny shade. And the mashed potatoes, prepared with this recipe with herbs and garlic, will turn out not only in spring green, but also amazingly tasty.
Ingredients:- Potatoes 9 pcs.
- Cilantro fresh 1 bunch
- Parsley fresh 1 bunch
- Garlic 4 denticles
- Olive oil 4 tbsp. l.
- Salt 1 pinch
- Step 1 8-9 large potatoes, crumbly varieties, peeled, cut into large pieces, pour boiling water (just to cover the potatoes), add a pinch of salt and cook until ready for 20-25 minutes.
- Step 2 Small bunches of cilantro and parsley to wash and finely chop. Garlic is also finely chopped.
- Step 3 Drain the potato broth, keeping approximately 0.5 cup. Greens and garlic pour broth, add 4-5 tablespoons of olive oil and mix well.
- Step 4 Stir the hot potatoes with tolik, pouring a mixture of greens and garlic. Serve immediately.